LA Guide

After opening a series of successful ramen shops in Tokyo, Ivan Orkin could not have picked a better location for his NY flagship. Indie rock beats, designer tees, and murals of manga cutouts come together seamlessly at this Clinton Street spot; and from solo stools along the wall to counter seats facing the kitchen, the snug little space has packed in the crowds since opening in 2014.

Inspector notes: "Starters like crispy eggplant with tahini and charred garlic or cold sesame noodles with roasted peppers showcase the chef's preference for flair and flavor."

Boerum Hill’s most bodacious deli serves up killer smoked meats among other treats whose caloric content rivals a week’s worth of eating. This is Montreal Jewish fare, the stuff comfort food dreams are made of.

Inspector notes: "Think of thin slices of corned beef piled high, topped with kraut and Russian dressing, blanketed in melted Swiss and wedged between toasted pumpernickel."

There are a ton of Japanese restaurants that line this stretch of the East Village, so why Soba-Ya? Why not Soba-Ya, its ultra-dedicated patrons would argue, for the buckwheat soba, as well as the hearty udon on tap here, are consistently off-the-charts good. Co-owner and mini-mogul, Bon Yagi, favors authenticity over flash in his establishments. And here he employs that traditional aesthetic to sweet perfection—along with a graceful, but simply appointed dining space; and quiet, well-timed service.

Inspector notes: "A meal might begin with uni and grated mountain yam, kissed with wasabi and crispy, toasted nori."

The owner benefited from years at Jean-Georges’ empire, and that intelligence and experience is conveyed through the smart accents and whimsical menu that begins with Italian ingredients. Look to the wood-burning oven for smoky, meaty artichoke halves topped with lemon aïoli, sourdough crumbs, mint and peppery arugula.

Inspector notes: "Take a chance on the non-traditional but utterly fantastic pizza combinations, such as the St. Louis, layering a proper crust with meats, pickled chillies and Midwestern Provel cheese."

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."