Just south of the chaos of the Meatpacking District, Wallsé is a small outpost of Austrian sophistication.
We love Jody Williams’s sweet, expertly curated, and dollhouse-scaled taste of idealized France in the West Village.
The best Spanish restaurant in town is run by a guy from Vermont named Seamus Mullen. Try his head-on langustinos and arroz a la plancha with Iberico ham and snails.
Skip the imported bagels and focus on the main event: smoked meat piled high in sandwiches or nestled among the cheese curds in a plate of poutine.
