Cultured

“It captures the spirit of dining the way it should be… loud, communal, generous. You sit down, and the table just fills with plates. It’s the same energy I try to bring to my own restaurant, in that the food brings people together.” — Vijay Kumar

“For fine dining, I love Le Bernardin. It’s one of those restaurants where everything feels intentional and soulful, from the way the dishes are plated to the way the room makes you feel. I love it because it slows me down and reminds me why dining can be so special.” — Daniela Soto-Innes

“Their seafood is incredible, and the vibe is casual and fun.” — Missy Robbins

“I can give you a list of all of the restaurants I wish to go, but to at the moment—between working at a restaurant and being a mom with a toddler—there are three main places in the rotation. There’s Three Decker Diner, Fanelli Cafe, and Birds of a Feather for take-out. I prioritize family-friendly places where we can build Legos and enjoy a cocktail at the same time.” — Angeles Chavarria

“I can give you a list of all of the restaurants I wish to go, but to at the moment—between working at a restaurant and being a mom with a toddler—there are three main places in the rotation. There’s Three Decker Diner, Fanelli Cafe, and Birds of a Feather for take-out. I prioritize family-friendly places where we can build Legos and enjoy a cocktail at the same time.” — Angeles Chavarria

“One of the best meals I’ve had in years was at Lei, in Chinatown, recently. Annie Shi created a space that is cozy and warm. The wines are really interesting and showcase more untapped regions such as China and Mexico. The food from Chef Patty is unique and surprising. I love its minimalist aesthetic and maximalist flavor approach that all feels so comforting and approachable.” — Nick Curtola

“This place has been quietly killing it for so long. They have a very small menu, which is always a good sign. The few things they do, they do super well. It’s one of the most reliable restaurants in New York, and now they even have great wine to pair with their delicious food.” — Mike Fadem

“Thai flavors on point. I spent a few years living in South Asia and fell in love with some of those cuisines, especially Thai cooking. Some dishes at Fish Cheeks take me back there.” — Soorosh Golbabae

“Sunny Lee is one of the most talented chefs in New York. She combines delicate technique with intense and delicious flavors. It’s undeniable, and you should order the whole menu.” — Sam Lawrence

“Zimmi’s serves the type of food that you hope to encounter at a small bistro in Paris, but almost never do. [Chef] Maxime channels recipes from his grandmother’s kitchen and the French countryside. His food is seasonal and vibrant, familiar but still exciting. French restaurants are a dime a dozen in New York—especially right now—and new ones seem to be popping up everywhere. Zimmi’s is different; there’s a sense of care and technique that sets it apart.” — Nick Tamburo

“Chef Yusuke is an old friend, and it’s a great restaurant concept for customers. They have Kaiseki and à la carte options.” — Hiroki Abe

“I’m a creature of habit. When I fall in love with a place, I will be loyal to it for years and years. When I was a younger line cook, I became enamored with Uncle Boon’s, and I’ve been a devotee of that restaurant group ever since. When they opened Thai Diner, it became a staple of my day-off diet. I can’t even begin to calculate how many times I’ve been there. I’ve sent so many visiting friends there. I’ve met so many chef friends there for a quick bite and gossip. It’s an essential New York restaurant in my opinion. The staff is incredible, casual, and attentive in all the right ways. The kitchen is so consistent and always exceeds expectations. As far as the food goes, there are no sleepers on the menu.” — Telly Justice

“I can give you a list of all of the restaurants I wish to go, but to at the moment—between working at a restaurant and being a mom with a toddler—there are three main places in the rotation. There’s Three Decker Diner, Fanelli Cafe, and Birds of a Feather for take-out. I prioritize family-friendly places where we can build Legos and enjoy a cocktail at the same time.” — Angeles Chavarria

“The menu is constantly changing with the seasons, mostly ingredients from the greenmarket. The flavors are light, fresh, and delicious. They take inspiration from different cuisines, which is similar to what I do.” — Daniel Humm

“Danny [Bowien] is a good friend of mine, and I’ve cooked many times with him in Paris and New York. I love his style.” — Mathieu Canet

“Absolutely impeccable food without frills. Great wine list, and the service is immaculate.” — Fidel Caballero

“The food is exceptional, the service is always outstanding, and the wine list is excellent. On top of that, César has been a dear friend of mine for many years.” — Eric Ripert

“I love the risks Chef Jeff takes with his food and the East Village vibe of his space.” — Charlie Mitchell

“I enjoyed a wonderful meal at Markette (formerly Haymarket) recently. I enjoyed the simplicity of the dishes, straightforward and seasoned well. Creating memorable dishes is difficult; creating memorable dishes that guests remember weeks after dining is exceptional.” — Alireza Saboor

“This restaurant has been making simple but top-quality Greek seafood for nearly 30 years. We’ve celebrated all our anniversaries and graduation dinners there.” — Nasim Alikhani