New York Restaurants

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Before the kitchen uses them in rolls and bisques, hard-shell lobsters from northern Maine and Canada are stored in Brewsters Seafood Market's chilled tanks filled with saltwater pumped directly from Shinnecock Bay. They’re among the many locally caught, grown, and produced fish and shellfish available each day at the market, which stays stocked with tasty items such as tuna, mussels, and clams.

Over at the Brewsters restaurant, chefs take seafood right from the display counters and craft dine-in and takeout entrees such as oyster po' boys, linguini with clam sauce, and flounder stuffed with shrimp, scallops, and crabmeat. Along with an eatery and market, the facility accommodates an on-site smokehouse where a fishmonger smokes everything from eel to swordfish .

A white garden arch greets visitors to La Tea Da! Tearoom & Parlour. Just a few more steps down a walkway lined with flowers and lush foliage brings them to the doorway of a Victorian building—hard to miss, in its brilliant shade of violet. Once inside, one may be excused for thinking that one has stepped into a time warp. Pastel-colored tables surround an elegant couch in a parlor decorated with a hodgepodge of porcelain sculptures and decorative plates that evokes an era long past.

With their easygoing demeanor and willingness to strike up a conversation on the spot, the parlor’s friendly staff members are also an anachronism of sorts. Their menu includes selections for brunch, lunch, and afternoon tea, from bite-size pastries to hearty slices of quiche. Steamy brews such as earl grey, peach rooibos, and Japanese sencha tea pour forth from teakettles emblazoned with polka dots or cast in the shapes of plump bunnies and perky frogs. Children play-act in the parlor during tea parties, pulling on sequined dress-up clothes and communicating through vocoders that embellish their voices with British accents.

The smell of rising dough is ever present at Pizza Del Aureo's, where pizza craftsmen slather the scratch-made crusts with housemade sauce to form the bedrock of their eclectic pies. Their do-it-yourself menu offers 15 toppings, from mainstays such as pepperoni and sausage to novel additions such as hamburger and grilled chicken. The chefs also create 10 gourmet and specialty pies, including the chicken cacciatore—a savory symphony of grilled chicken breast, sweet peppers, and olive oil. The kitchen’s flair for fresh-baked bread also emerges in their grandwiches, whose housemade rolls hold hot or cold deli combos ranging from sizzling steak and mozzarella to thin-sliced salami.

Though its name suggests an exotic location in the Himalayan foothills, Delhi Heights is just a short drive from Manhattan in Jackson Heights. A menu that focuses on traditional Indian and Indo-Chinese fusion dishes makes the short trek worth it. One of the restaurant’s signature dishes is the dahi aloo papri chat, and one bite of the textured blend of crispy potatoes, chickpeas, and tamarind sauce shows why. Chefs prepare dozens of their other entrees in a tandoori clay oven, enhancing jumbo shrimp and achari mushrooms with smoky flavor without having to cook each individually on the tip of a cigar.

Diners could be forgiven for mistaking Junoon for a royal mansion. The gourmet Indian restaurant’s layered light fixtures cast a soft, amber glow on the dining room, where vine-shaped sandstone sculptures and floating lotus blossoms catch the eye. Even the building’s façade, composed of hand-chiseled limestone, emanates lushness. And restaurant lovers have taken note of the restaurant’s gorgeous layout, with the New York Times declaring that “everyone looks good” and that “[l]ittle expense has been spared to make sure that this is the case.” New York magazine proclaims that “[i]f you don’t believe that the parched postrecession restaurant landscape is slowly returning to the kind of lush boom-era opulence that New Yorkers are used to, then I suggest you book a table at the new Indian dining palace in the Flatiron district called Junoon.” The ambiance isn't the only thing that diners rave about; the cuisine earned a Michelin star in 2012 and was recently served at a fundraising dinner for President Obama. Chefs cook exclusively with locally sourced meat, fish, and poultry, with the philosophy that each flavor should be respected. They have a spice room where diners can examine the seasonings that go into their entrees, which range from curries to shrimp to quail, and the chefs use all five elements of Indian cooking, preparing food in clay ovens, on griddles, and over open pits of lava.