The most versatile—and decadent—meal of the week, brunch with family and friends is a great way to enjoy gourmet food on a laid-back weekend. Linger over strawberry waffles, have a hearty starter of an omelet with crispy bacon, sip a glass of Champagne, or dive into a succulent plate of crabs' legs. Anything goes at this not-quite-breakfast, not-quite-lunch event. We've done the legwork for you, so just sit back, relax, and browse our list of the best restaurants for brunch in New York, presented in alphabetical order.
The most versatile—and decadent—meal of the week, brunch with family and friends is a great way to enjoy gourmet food on a laid-back weekend. Linger over str... more
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1
Artisanal
2 Park Ave., New York, NY 10016 / 212-725-8585
At Picholine, his Lincoln Center restaurant, Terrance Brennan made it his business---along with his resident cheese monger, Max McCalman---to educate New York diners as to the wonders of the world of cheese. Almost single-handedly, Brennan brought back the long forgotten cheese cart, and even made it de rigueur for serious restaurants to have them. Now, Brennan has Artisanal, a restaurant modeled after the cheese restaurants of France, and those that appreciated their cheese lessons at Picholine will be in utter ecstasy amidst Artisanal's 200 international varieties stored in a custom-made aging cave. The space, which used to hold the brasserie La Coupole, and then was home to An American Place, has been redone by Adam Tihany. Artisanal's menu offers many options; there is, of course, a selection of Raclettes, fondues and soufflés---including a fondue made from 100 cheeses. For those less cheese-obsessed that Brennan, there is a menu of classic bistro dishes. And---the tour de force---the cheese menu, which allows diners to simply graze on a sampling of cheeses, enjoyed with proper accompaniments like spiced nuts, quince paste or figs, with a glass of wine. We raise our cheese knives to Brennan, and say Fromage.
2
Bondi Road
153 Rivington St., New York, NY 10002 / 212-253-5311
Surfers Paradise has relocated from Australia's East Coast to New York's Lower East Side---between Clinton and Suffolk Streets to be exact. The electric blue facade may be nameless but the wall-to-wall oversize pics of Oz's best known beach give the name away and emphasize the laid-back Aussie-style encouraged by the owners (also of The Sunburnt Cow). Under the projection TV showing surfers hanging ten, tall bench seating lines the wall opposite the bar (try the house special, “The Island Punch”). Of course, in addition to the surf shows, the real star here (showcased in a deli-style case) is the fresh fish flown in twice weekly from Down Under including barramundi, tarakihi and ocean trout---an ocean feast that can be served battered, breaded, grilled or sautéed to your liking with sides such as sweet chili relish or a sweet-potato medley. For die-hard carnivores, a good steak or roo (as in kangaroo) filet can also be found on the menu. The sweet New Zealand-style Pavlova will polish off your dinner.
3
davidburke & donatella
133 E. 61st St., New York, NY 10021 / 212-813-2121
David Burke (River Café, Park Avenue Café) offers modern American cuisine in this historic Upper East Side space. Chef Eric Hara stays true to Burke's eclectic style, creating far-out menu items that offer more than just word play. Foie gras, macadamia nut butter, strawberry-vanilla jam and toasted brioche make up his (what else?) PB&J. Between delicious bites, chuckle at oxymorons like “lobster steak” and “halibut T-bone.” Pastry chef Gustavo Tzoc's butterscotch panna cotta and his chocolate 3 offer some balance to the out-of-the-box creativity. The 1930s-inspired, modern space designed by Matthew Sudock is accented by a specially commissioned collection of lithographs from a fantastical card deck (The Key to the Kingdom by Tony Meeuwissen) reminiscent of Alice in Wonderland. The prix-fixe lunch offers several options for each course and is an excellent value.
4
Gusto Ristorante e Bar Americano
60 Greenwich Ave., New York, NY 10011 / 212-924-8000
More contemporary than charming, Gusto's simple elegance derives from the sleek retro black and white design that pays homage to Italian films of the fifties and sixties. The first coarse sets the stage for the night: choose from crisp fried zucchini blossoms stuffed with oozing mozzarella, savory grilled octopus (which is served whole), and prosciutto and figs on focaccia so fresh you'll swear it was just flown in from Genoa. The substantial entrées include couscous alla trapanese, capesante con scafata (scallops with fava beans, peas and mint) or agnello brodettato (tender lamb roasted with artichokes, pecorino and lemon). On weekends, the well-stocked bar can produce an apéritif, a digestif or six variations of the Bloody Mary. One caveat: reservations are a must.
5
Morandi
211 Waverly Pl., New York, NY 10014 / 212-627-7575
When Keith McNally, owner of Pastis, Balthazar and Schiller’s Liquor Bar, extended his kingdom of cool to the West Village, car and limo services took notice, knowing the city’s hipperati would soon be swarming there. But relegating Morandi to a hangout for the hip would be a disservice to chef Tony Liu, who achieved acclaim at his nearby West Village eatery, August. Morandi’s offerings are straightforward and traditional, congruent with the arched brick and wood-beamed interior of the eatery. The carciofi alla giudea, fried artichoke, is ultra crispy on the outside with hints of moistness on the inside and tastes like it was instantaneously zapped onto your table from Rome’s ghetto. Another Roman staple, spaghetti carbonara, delivers in terms of authenticity, but is slightly marred by too much egg. The Neapolitan pizzoccheri al forno, a casserole-like dish of baked buckwheat pasta with cabbage, speck and bitto cheese, is as complex on the taste buds as it is memorable. Other menu standouts include the stew-like bread and veggie soup, ribollita, and the tender grilled branzino.
6
Park Avenue Summer
100 E. 63rd St., New York, NY 10021 / 212-644-1900
Formerly known as Park Avenue Spring, this modern space evolves to reflect the seasons (and changes its name accordingly). The innovative dishes from chef Craig Keketsu will trick your taste buds, no matter what season it is. Starters include French onion soup and porcini ravioli with Swiss chard and Gorgonzola cream. Entrées reflect inspirations from all over the map. Try coriander-seared yellowfin or the filet mignon with braised short rib and root vegetables. The modern, mostly American wine list is reasonably priced for this neighborhood. For a real culinary adventure, book the chef's table in the kitchen for up to ten.
7
Pastis
9 Ninth Ave., New York, NY 10014 / 212-929-4844
Balthazar Restaurant's spirited younger sibling manages to live up to all of its forerunner's hype without stealing any of its thunder. The huge space has a decidedly Parisian aura and looks so perfectly worn, down to the cigarette-stained tile and worn floorboards. The menu serves what only can be described as French comfort food with dishes like an onion soup gratinée, the crispy croque monsieur (or madame), and an abundant seared tuna Niçoise salad. Nothing served at Pastis will rock the gastronomic world, but it’s a nice Gallic escape from the daily grind of Gotham. Make reservations in advance or be prepared to wait (and wait) with throngs of tourists hoping to catch a celeb sighting.
8
Prune
54 E. First St., New York, NY 10003 / 212-677-6221
Prune may not be the most appealing name for a restaurant (it's for the owner's childhood nickname, not the fruit), but once inside any prejudice disappears. The room is appealingly distressed with rough-hewn wood walls and tables and touches like water glasses for wine, all of which manage to create a homey feel. Adding to that, the menu is handwritten and reads like a laundry list of the owner's favorite foods. There's no appetizer/entrée designation so diners can create a meal combining dishes in any order. For such a small kitchen (you can see the chefs hard at work from any of the tables in the dining room), the staff produces an impressive array of dishes. The range is broad, from a fresh bagna cruda to piping hot marrow bones served with toast to a mixed grill that comes with, among other items, kidney and merguez ribs and more. Many of the desserts will bring to mind a country kitchen, especially the butter and sugar sandwiches.
9
The River Café
1 Water St., Brooklyn, NY 11201 / 718-522-5200
Some talented chefs have passed through the kitchen of this legendary Brooklyn establishment, including the likes of Charlie Palmer (Aureole, Métrazur) and David Burke (Park Avenue Café). Brad Steelman, the current top dog, may lack some of the adventurousness of his predecessors, but the view is still the real attraction---the stunning Manhattan skyline and Brooklyn Bridge. Certainly don't disregard the food. The house-smoked dishes, such as the sautéed Hudson Valley foie gras with roasted apple and gingerbread “French toast,” cider reduction and sugar pumpkin and pistachio dust is a winning bet, and you can always count on the extensive selection of fish (Scottish salmon, branzino, and black sea bass). For dessert, go for the gimmicky, but delicious, chocolate marquise Brooklyn Bridge.
10
Town
Chambers, 15 W. 56th St., New York, NY 10019 / 212-582-4445
Now that new hotels have become the arbiters of style in the Big Apple, hotel restaurants have become the hottest destinations for chic people in the know. While many deliver the requisite scene---often relegated to an adjacent bar or lounge---only a handful deliver the real goods: excellent food and refined service. Town is one of the few that does. The chef, Geoffrey Zakarian, is cooking in a style that is at once wildly creative and fiercely restrained in an exquisite, soaring modern space done up in tastefully plush, neutral tones. Should you get a reservation, you'll be treated to dishes that are described in disarmingly simple, almost haiku-like terms such as duck tortellini/spring garlic brodo/fresh herb salad; or veal tongue/Basque-style/roasted artichokes and radishes. Zakarian has improvised on the traditional cheese course, serving unusual composed dishes like five-year-old Gouda/apple-maple strudel/maple walnuts. Desserts follow the same pattern, like the intriguing soft vanilla cake/blood orange/white chocolate. We'll leave further discovery to you.
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