Your Big Apple bites: the NYC restaurants FT readers can’t wait to enjoy again

Besides being one of the greatest fish restaurants in the world, Le Bernardin is a place of fond memories. Three of my old Morgan Grenfell colleagues and I lunch there once a year to review the past 12 months and catch up. It is that very rare creature: an unstuffy three-Michelin-star restaurant. The food is exquisite and while I am not a big fish-eater, there is little that chef Eric Ripert prepares that is not delicious. The wine list is extensive and, as you might imagine, skews towards whites but has a deep selection of lighter reds as well, particularly from the Loire and from Burgundy. 

But for me, what makes the place special are the people. From the bus boys to the captains, everyone is looking to see that all the guests are attentively, kindly, generously looked after.

— David Morgan, retired, NYC, US

King is a typical NYC restaurant with agreeable hustle and bustle that does a great take on southern European cooking, with good French and Italian wine. As I am partial to offal, I definitely would go for the poached ox tongue with Castelluccio lentils. This would be followed by the chargrilled lombatello with the potato, speck and spinach . . . It may look a tad heavy, but not when served at King! To drink: a prosecco aperitif at the counter (although a Negroni would be great after a busy day), then the Bandol rosé — a favourite — with the starter, and the organic Sangiovese from Predappio to accompany the lombatello.

— Antoon Van Coillie, entrepreneur, Antwerp, Belgium

Their hot dogs are the best anywhere and the cost cannot be beat. Getting back to NYC, I’ll be eating the “Recession Special” — two franks and a medium tropical drink for $6.95.

— Richard Peterson, author, Ridgewood, New Jersey, US

It’s where we go to remind ourselves how delicious it is to be alive. We are always treated as family — everyone! Chef Michael Anthony’s kitchen sends out delight after delight and every meal is a celebration.

— Fran Kuzui, film-maker, New York, US/Tokyo, Japan

Van Da is a cosy modern Vietnamese in the East Village. No matter what we ordered from the set menu, every bite was sublime and transported us back to our holidays in Vietnam. Last time we were there we spent the evening chatting with a couple sitting next to us about Hanoi and raving about Van Da, in between bites of steamed banh beo and Shaking Beef, and slurps of flavoursome pho. What else would anyone want post lockdown? Conviviality, cocktails and heavenly cuisine sounds pretty perfect to me. 

— Magda Palczynska, finance, NYC, US

In the old days it used to be called Keens Chophouse as one of its specialities is mutton chop, which actually resembles a beautiful steak in many ways. Keens Steakhouse is very old-school (founded in 1885), with low ceilings and decor that probably hasn’t changed that much over the past hundred years. You have to try the rare mutton and a Pimm’s Cup to truly experience the nostalgic vibe of this iconic NYC restaurant.

— Carol Mason, attorney, Newport Beach, California, US

I lived in Finland (and Russia) for many years for work, and I love Scandinavian food and culture (I have Danish roots on my mother’s side). Aquavit has a great Scandi decor and even better food and a top-notch wine list. The food is unique, not fussy, healthy and (most importantly) tasty. It takes me back to my good memories of that part of the world. I also think the team is top-notch. When I travel to NYC, this is the one place I want to have dinner, bar none. 

— Brian McDonald, forest products, Memphis, US

Blue Ribbon Sushi has been a haunt for years on business trips to NYC. The empire boasts many locations but it’s the warmth of the cedar bar and the reliably consistent food of the Sullivan Street location that beckon like an old friend. I plan to reunite with my fellow corporate warrior woman Jong to laugh, cry and be thankful about life over sea urchin and sake.

— Aue Deng, product manager, Zurich

Tamarind Tribeca has the best take on Indian cuisine this side of the Atlantic. Substance and style. Their chole and parathas are to die for.

— Narendra Mulani, investor and entrepreneur, New Canaan, Connecticut, US

I am excited to go back to Union Square Cafe. It symbolises good dining in New York, and I still remember sprinting late to my reservation a decade ago. They always have good wine by the glass, and most importantly always have good service and great food. I want can’t to go back for gnocchi, the Bibb salad and a glass of wine — then walk around Gramercy Park and head over to the Union Square market after a long lunch. 

— Patrick O’Keefe, media, Brooklyn, US

Best lobster roll ever. Look forward to eating here again.

— César Fogarin, lawyer, São Paulo, Brazil