The Best Bib Gourmands in Uptown New York City

Occupying a prominent corner of the Upper West Side, this delightful operation arrives courtesy of Chef Jun Park. Asian cooking with Korean leanings is what this team does best, so await—with bated breath—the likes of piping-hot fried chicken, its crisp amber skin and ivory meat permeated with spicy gochujang and sweet peanut sauce.

Inspector notes: "Fried rice, that ubiquitous menu favorite, is turned on its head with the likes of complex truffle essence."

New Yorkers have restaurateur Cristina Castañeda to thank for this special Mexican spot with a spirited, warm and welcoming atmosphere. The tequila selection is a perfect companion to the Jalisco cooking. It's not your typical Mexican menu: think of everything from delicious and messy shrimp ajillo with hollandaise to torta ahogada with birote salado, pork and oregano-spiked tomato sauce.

Inspector notes: "Every item offered here is an amalgam of smoky, sweet and unique flavors. The dessert selection is concise, but don't miss the nutty-creamy avocado mousse paired with ginger-flavored shaved ice and an achiote meringue."

It's old-world Bohemia, not hippie-chic, at this Czech beer hall located on the first floor of the National Bohemian Hall building. Naturally, beers and pilsners are the drink of choice, but for grape lovers, there is a nice European-focused wine list sprinkled with Czech and Austrian wines. Hearty fare is in store here.

Inspector notes: "Svíčková, a flatiron steak in a deep orange all-spice accented sauce, leans sweet. Deep and flavorful, the meat is fork-tender, while the thick sauce is best when swiped up by the bread dumplings."

Housed within a brick storefront across from the City College of New York, this welcoming little spot is a true neighborhood gem, thanks to Chef Cassandra Rhodes’ concise, well-conceived menu, which draws inspiration from the street food of Mexico City. A Dia de los Muertos mural marks the wall opposite the open kitchen, where you’ll see industrious cooks working the grill and pressing house-made corn tortillas at a steady clip, which helps explain why they’re always so wonderfully tender and fresh.

Inspector notes: "The tacos, like a spot-on al pastor, are of course excellent, as are homey offerings like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca."