New York is home to an incredibly diverse art and culinary scene. Whether it's the Museum of Natural History or the MET to the over 400 MICHELIN Guide restaurants, there's quite literally something here for everyone.
And with our Inspectors' latest Bib Gourmand finds, that list just got longer. For those who need a quick catch-up, the Bib Gourmand denotes good food coupled with incredible value making them the ideal spot for date night, group dinners, or even family outings.
Whether it's Cambodian flavors from a husband-and-wife duo or cozy Thai bites that still bring the heat in Cobble Hill, our latest selection of Bib Gourmands in the Big Apple will have you going back over and over again. Bon appétit!
Bayon
Cuisine: Cambodian
Husband-and-wife owners Minh and Mandy Truong offer an elegant peek into traditional Cambodian flavors at their Upper East Side restaurant, where a comprehensive a la carte menu offers a wide selection of everything from Khmer noodles and fried rice to Siem Reap specials, along with sections dedicated entirely to duck and fish. Top picks include chive dumplings, fried to a golden crisp and served with a ginger soy sauce, and nyoam, or thick rice noodles, tossed with a red curry sauce made with ground fish, cucumbers, long beans, and bean sprouts. Don't miss the banh chao crepe, a half-round golden crepe filled with ground shrimp, chicken, and a variety of vegetables and spices, that's intended for stuffing into lettuce wraps for a delicious treat.
Bonnie's
Cuisine: Cantonese
Located within earshot of the BQE’s rumble in east Williamsburg in a nondescript corner, Bonnie's is an absolute discovery.
Inside, the look is retro Hong Kong diner through and through but Chef Calvin Eng plates Cantonese regional cuisine with modern interpretations. Yeung yu sang choi bao is a wonder, stuffed with shrimp, green mustard and lettuces, then crisped and presented whole. The salt and pepper shrimp is tossed with melted red onions and is ideal for sharing. Don't sleep on the classic Hong Kong street food like cheung fun, with tender, seared rice noodles tossed with shrimp and scallop X.O. sauce and bits of cured pork. The creativity extends through dessert.
Bungalow
Cuisine: Indian
Chef Vikas Khanna has struck out on his own at this warm and welcoming dining room where pale pink walls, colorful murals, and a bar with carved panels set a stunning tone. It's always bustling and securing a reservation may be difficult, with diners eagerly lining up early to snag a walk-in spot. Once you've found a seat, start with one of their unique cocktails (think turmeric-infused tequila and chili-infused mezcal), then tuck into contemporary Indian cuisine that showcases the diverse culinary traditions of India's 28 states. The kitchen's talent shines in standout dishes like the five cheese kulcha (stuffed flatbread) and yogurt kebabs wrapped in crispy kataifi pastry and served with a bright pickled cabbage puree and spicy mango coulis.
Cecily
Cuisine: American
Only good things happen here at Cecily. This little restaurant in Greenpoint has all the makings of a neighborhood essential, thanks to its relaxed staff, an impressively lengthy and thoughtful wine list, and food that goes far beyond the usual meat-and-cheese offerings of a bar. Boldy seasoned and perfectly pitched, the no-nonsense cooking is at once hearty and satisfying. Fried rabbit with ramp agrodolce is a meal on its own, but you’ll also want to order some thick toast piled on with mussels and pancetta and served in a knockout Calabrian chili butter. Any lingering appetites can finish off with a very shareable and very satisfying pan-roasted Berkshire pork chop.
Cervo's
Cuisine: Spanish
The cooking has never been better at this high-energy galley built out of mosaic tiles and cozy wood paneling. Inspired by the coastal traditions of Spain and Portugal, the menu is packed with winners. Indeed, this is a kitchen that isn’t afraid of flavor. A salad of pea shoots is deceptive in its sophistication thanks to roasted hazelnuts, aged goat cheese and a blizzard of freshly cracked black pepper. Marinated potatoes tango with thinly sliced onions and fried rock shrimp. Fish is a must; swing for the seabream cooked until the skin is crisp as a chip and then covered in sweet Habanada peppers. Whether you’re waiting to get in, sitting at a table or bar, or cooking, everyone is elbow to elbow, and all too happy to stay a little while longer.
CheLi
Cuisine: Chinese
With a line that’s almost always stretching out the front door, this hot spot in St. Marks Place remains one of the best places for elegant Shanghainese cooking. The décor itself is noteworthy: Red and cream lanterns add to the imperial décor with nooks and crannies snaking throughout. The menu is lengthy and there are plenty of familiar favorites to choose from, but first try asking the server about some regional highlights. Chicken soaked in Shaoxing wine; stir-fried rice cakes with pork and leeks; and peach resin stew with crabmeat are all worth consideration. Oddly enough, a recent stunner came straight out of the Sichuan lexicon: House special fish stew with Sichuan peppercorns is a must-order feast.
Coqodaq
Cuisine: Korean
It's very hard to snag a table at this hot spot. (Pro tip: join the line out front if you can't get a reservation.) The rigamarole is worth it, as the ambience at this Korean fried chicken spot is just plain fun. There are other items on the compact menu, but you're here for the chicken. Available as a "bucket" that includes chicken consommé to start, followed by two waves of different types of gluten-free fried chicken with house-made sauces, along with cold perilla seed noodles. Finally, yogurt soft serve completes the meal. Stick to the bucket for a reasonable bill, but splurge, add caviar and extras and it climbs quickly. Cocktails play into the theme, but champagne is the star, with a nice range of offerings by the glass, as well as full and half bottles for every budget.
Falansai
Cuisine: Vietnamese
On a quiet corner in Bushwick, Chef Eric Tran is doing things his own way as he leans into his Vietnamese-Mexican heritage. What does that mean exactly? It means you can order sesame rice crackers topped with guacamole and tuna as well as a spicy green curry with grilled squid, all from the same kitchen. The menu changes often but there are some fixtures, like egg rolls filled with Berkshire pork and wood ear mushrooms or the fried rice with Vietnamese mortadella and Chinese sausage. If you’re with a group, swing for one of the large entrees, like the hulking five-spice lamb neck that’s meltingly tender and comes with salsas and warm tortillas. White brick walls covered in vinyl records add to the homey charm of this personable restaurant.
Ishq
Cuisine: Indian
Promises of “modern Indian” often bring more flash than flavor, but that is not the case at this welcoming restaurant along Avenue A. A striking salmon-pink quartz bar stretches the length of the front area and into a moodier dining room where groups gather around generously spaced tables. The menu is teeming with ideas, and dishes arrive with all the right levels of spice, heat, depth, and nuance. “Jalebi Chaat” is a savory, textural playground with chickpeas, beetroot, and a sweet and sour yogurt. There must be butter chicken, which comes doused in a complex tomato makhani sauce. There must also be lamb shank biryani, portioned for a party and spiced to the hilt. Everything is designed to be shared so plan accordingly.
Little Myanmar
Cuisine: Burmese
Husband and wife Thidar Kyaw and Tin Ko Naing along with their daughter, Yun Naing, run this tiny spot in the East Village. Despite its size, the hospitality is warm and the menu is surprisingly large. Burmese cuisine takes center stage here, and there is everything from soup and athokes, or salads, as well as hearty dishes including paratha chicken and curries. Kick off the meal with a delightfully crunchy Burmese pancake filled with vegetables and toasted sesame seeds but don't miss the house-made roti with rich, creamy potato curry. Kaut swe thoke, or yellow noodle salad, is another hit with tender noodles in a curry sauce studded with chicken, but no matter your selection, the flavors are bold, and the portions are perfect for sharing.
LORE
Cuisine: Contemporary
Welcoming with just the right amount of buzz, Lore embodies the perfect neighborhood spot—if your neighborhood happens to be sophisticated Park Slope. This unique corner storefront at the base of a residential building delivers creative Indian-infused and American fare made even more enjoyable thanks to warm service in an inviting setting.
Lungi
Cuisine: Sri Lankan
Chef/co-owner Albin Vincent, who grew up in Kanyakumari, India with deep roots in Sri Lanka, has penned a love letter to both regions at this Upper East Side restaurant with a contemporary setting. Chef Vincent learned to cook at his grandmother's knee, mastering the art of traditional Sri Lankan and Southern Indian dishes like pan-fried spicy kingfish served on a banana leaf with fried makrut lime leaves or kothu roti, a classic Sri Lankan specialty comprised of roti, meat, and sauteed vegetables mixed with scrambled eggs. Served with raita and a small side of curry with shredded chicken, it's not to be missed. For dessert, mashed carrots cooked down with warming spices and tossed with raisins and cashews is a sweet finale.
Odre
Cuisine: Korean
What more could you want out of this little charmer in East Village? Always on the move, Hand Hospitality delivers again with a nicely pitched and portioned set menu of comforting Korean flavors. Find sleek degrees of refinement in winners like asparagus and lobster resting in a chilled pine nut sauce or snow crab wrapped in a thin cigar of daikon and set in a warm crab broth. All entrees like grilled duck with endive and black garlic puree come with banchan and a welcome bowl of rice and soup, which are kept warm in three cauldrons at the bar up front. Dessert is extra but worth ordering: A generous scoop of misugaru ice cream with rice caramel and cookie crumble is a sweet finale in this narrow, minimalist dining room.
Tha Phraya
Cuisine: Thai
There are a few familiar favorites like green curry and Thai iced tea, but that's where the typical offerings end. Instead, discover a unique variety of dishes from all over the Thai region including Northern Thai sausage spring rolls and khao soi to Southern Phuket-style curry served family style. Be sure to order the light and crispy sai-ua spring roll with flavorful Chiang Mai sausage and zabb hang, a bowl of rice noodles tossed with tender, sliced pork, meatball, and more in a homemade brown sauce. Specialty cocktails named after games played at Thai temple festivals are worth a visit alone.
Tolo
Cuisine: Chinese
Chef Ron Yan is making a splash with one of the most exciting restaurants in Chinatown in recent memory. Just across from Seward Park, find a finely tuned menu that spotlights a range of familiar Chinese dishes, all prepared with style and refinement. Think tender beef shank buried under a refreshing herb salad or perfect fried cubes of tofu dusted in salt and pepper. One can’t-miss entrée is branzino fried until golden brown and served in a fantastic sweet and sour sauce. A unique feature here is the wine program—it's serious business with a long, thoughtful list and Zalto glasses to boot. With so much to order, your small table fills up quickly, and the small dining room gets busy in a hurry. It’s all part of the charm.
Untable
Cuisine: Thai
This cozy, Thai newcomer in Cobble Hill lists a “What the Hell” fried rice on the menu with 12 chili symbols. True to its name, the entrée is ferociously spicy, but this restaurant is so much more than a fiery dare. Entrees are where chef Rachanon Kampimarn shines brightest as he takes core flavors and delivers them with a certain level of flair. The soupless khao soi with beef tossed in a Chiang Mai-style curry is arguably the most successful riff on the menu, followed closely by a very light yet bold green curry that comes paired with a strikingly tender grilled chicken thigh and a bowl of purple rice berry. Pay close attention to specials: Fried branzino with fried garlic and chili sauce was a bone-in affair worth all the fuss and more.
Hero image: CheLi
