Grub Street

“I’ve been to Jack’s Wife Freda at least 20 times over the last few years and know the food relatively well.” — Tan France

“I’ve been going to Blue Ribbon for over 20 years — maybe 17 years at the 58th Street location.” — Black Thought

“I thought the shrimp was fantastic, but I don’t understand how they made the bhindi so wrong.” — Tan France

“The food’s really good, and it’s even better to share a meal with Marta and C.D. in a more quiet setting.” — Breanna Stewart

“That lasted maybe six months because it’s such an irresistible place.” — Isaac Mizrahi

“We also get mussels to share, which are amazing.” — Breanna Stewart

“We’d been before for brunch and we loved it, so that’s why we went back.” — Tan France

“I love Eataly. When it opened, I was mesmerized, as were most New Yorkers.” — Neil Patrick Harris

“Just a bunch of vegetables, and really lovely.” — Tan France

“So now, every single time I make a reservation, I reserve a cheese soufflé in advance.” — Isaac Mizrahi

“Then I got a samosa chaat, which is a crushed-up samosa covered in yogurt sauce, a bunch of spices, pomegranate seeds, tamarind, mint. Just heaven on a plate.” — Tan France

“I can only assume I’m helping keep the lights on at Sea Fire Grill with my frequent crab-legs lunch order.” — Black Thought

“It’s become a fast favorite for our home-office team members.” — Danny Meyer

“They have really good ice cream, which is a little-known fact.” — Black Thought

“It hits the spot, and we walk up Orchard Street on our way home.” — Danny Meyer

“I’m sure there are other places to go in New York, but I love Balthazar. It’s so consistent, and the staff are lovely.” — Tan France

“We met at abcV; it’s one of my favorite lunch spots in the city.” — Daniel Humm

“As usual, the restaurant is full of industry folks, one of whom kindly stops by our table to splash us with some Champagne. It’s one of those great New York nights.” — Danny Meyer

“Since a trip to Greece last year, I’ve been gravitating more and more toward Mediterranean flavors and seafood — and Borgo does them beautifully.” — Daniel Humm

“We had a Caesar salad that didn’t look anything like a regular Caesar salad, and it was exceptional.” — Tan France

“It’s all plant based, and the food is delicious.” — Daniel Humm