Subterranean Times Square hideaway for Japanese pub fare: yakitori to udon to dried skate fin. Fans include chefs Dave Pasternack (Esca), Michael Anthony (Gramercy Tavern) & Joe Ogrodenek (Battersby)
Open until 3am, it's where many of New York sushi chefs go when they finish up work. Sit at the sushi bar, you may see chef Anita lo (annisa) since it's one her favorite places.
Vietnamese noodle soup & Japanese shabu-shabu 24 hrs.. Pastry chef Johnny Iuzzini: “you go in and everyone is just coming out of the karaoke bars. I always get the Pho number 6, the raw beef pho.”
The Beef Marrow with Oxtail Marmalade has been luring chefs for years. Chef Gabe Thompson (dell'anima, L'Artusi) picks it for "consistent food & flawless service until 4am, 7 nights a week."
Self-described as a “joint,” they serve Malaysian-inspired cuisine and delicious cocktails. Chef Jesus Nunez (Gastroarte) says “I really enjoy their Lo Si Fun pasta dish."
You won’t see grilling, but the menu offers lots of authentic Korean choices. Sommelier Joe Campanale (dell’anima, L’Artusi, Anfora) goes “for home-style Korean.”
Chef David Chang’s unique take on Asian food transcends the hype & delivers the goods. Chef Gabe Thompson (dell'anima, L'Artusi) says get the “apple kimchi bacon salad." Chef Sean Brock is also a fan.
Chef Marcus Samuelsson (Red Rooster Harlem) picks “Mamoun’s for fantastic falafels."
A Bavarian bierhaus in the middle of Alphabet Cit. Sommelier Michael Madrigale (Bar Boulud): “Best schnitzel in New York City and my favorite beer on draft, Jever, from Northern Germany.”
Chef Nick Curtain: “ It’s a little taco stand. Amazing tostadas, tortillas and things like stewed goat, chorizo and potatoes that they churn out late into the night.”
Eat classic Cantonese food and leave as the sun rises. Chef King Phojanakong (Kuma Inn, Uni Nom): “Favorite for late night. It’s downstairs on Mott Street.”
Great wine list and an array of small plate dishes have kept this Italian wine bar on the top of chefs’ lists for years. Chef Ivy Stark (Dos Caminos) “I go for some late night wine, cheese and salumi"
Chefs and club kids converge at this East Village diner for Eastern European hearty fare. Chef Dave Pasternack (Esca) “I go down to the Ukrainian diner Veselka to have some pierogies.”
