Best MICHELIN Guide Restaurants for Families and Large Groups in New York City

This wildly popular joint is still packed to the gills most days, and for good reason: the Cantonese fare and dim sum served here is as good as the food you’ll find in those authentic places in far-flung Queens. Even better, they take reservations—and dim sum orders are taken by the staff, thereby ensuring that the food stays fresh. 

Inspector notes: "Plump snow pea leaf dumplings are spiked with vibrant ginger and garlic and may be tailed by rich duck dumplings or an irresistibly flaky roast pork pie."

Manning the kitchen is Executive Chef Yusuf Lovett, who favors organic and locally sourced ingredients. Add to this lovely setting a straight-up delicious Middle Eastern menu from a wildly talented kitchen that keeps the prices reasonable, and you begin to understand why crowds flock to this hot spot.

Inspector notes: "Dishes always please, whether it's smoky eggplant puree with pita (or sesame crackers if you're going gluten free) or chicken liver mousse served with arak."

This age-old dim sum parlor, spread over many floors in an office building, is one of the few Cantonese spots that actually has the space and volume to necessitate its parade of steaming carts brimming with treats.

Inspector notes: "Buzzing with locals and visitors, it is also a favorite among families who appreciate the kid-friendly scene as much as the delectable, steamed pea shoot and shrimp dumplings, pork siu mai and rice rolls stuffed with shrimp."

In this age of uncertainty who wouldn’t travel some distance for food that’s almost absurdly comforting? Here, in a converted warehouse in Red Hook, that means pit-smoked meats with flavors of such intensity, you’ll find yourself wondering if you’ll eat kale or muesli ever again.

Inspector notes: "Fat, considered by some a bad word, is what gives the meat its succulence and soft texture, as does the crust of salt, pepper, and turbinado sugar."

Husband-and-wife duo, Chef Jimmy Ly and Yen Vo, keep things all in the family. This corner spot in the East Village is a meat-centric, modern gastropub riffing on familiar favorites and reimagining them with a Vietnamese twist (spy the bahn mi board with pate and pickled veggies or dry-style pho noodles with shredded chicken thigh and crispy chicken skin).

Inspector notes: "Bring the whole crew to tuck in to dishes like a beef shank sized for sharing, then enjoy exciting menu items like the decadent bone marrow finished with a tamarind glaze and a toasted baguette slice."

Alexandra Siwiec and Radek Kucharski's pierogi spot proves that a taste of Poland can still be had in Greenpoint, no matter how quickly the area has become gentrified.

Inspector notes: "Savory combos may include hearty borscht and golabki (cabbage stuffed with pork, rice and topped with tomato-basil sauce)."

This warm Middle Eastern restaurant is tucked into an unassuming Bay Ridge corner and run by Chef/owner Rawia Bishara and her daughter. Meals graciously commence with pickled vegetables and za’atar-dusted flatbread and are followed by a tableful of unique plates brimming with flavors and colors.

Inspector notes: "Appetizers are numerous (grape leaves are a lively sure thing), but don't miss the mansaf, a homey dish consisting of braised lamb doused in creamy yogurt and served over a mound of fluffy rice."

This enticing Indonesian restaurant, brought to you by Chef/co-owner Cédric Vongerichten boasts a modern French flair. The seasonal menu is divided into satays, sides, small and large plates, as well as a sprinkling of desserts.

Inspector notes: "Succulent pork ribs—glazed in soy tamarind with a flutter of sesame seeds and served with a refreshing tamarind-chili vinegar—is particularly satisfying."

Scale is everything at this bustling Palestinian charmer, which stands out on Atlantic Avenue because of the colorful faux floral display that graces the front entrance. These flowers again make a statement inside, hanging above the kitchen and on the wall. Such vibrancy and boldness also extends to the cooking.

Inspector notes: "Start with all of the dips by ordering the enormous mezze platter, served with thin, unleavened saj bread that arrives hot out of the domed oven by the door."