Four New York restaurants made it on this best restaurants in America list, including one from a Brooklyn culinary icon

"The most high-profile debut is , the long-awaited Manhattan outpost from Brooklyn restaurateur Andrew Tarlow. Known for Williamsburg institutions like Diner and Marlow & Sons , Tarlow's pivot downtown feels like an old-world fever dream crossed with a Roman holiday. Expect paper-thin focaccia oozing molten fontina, Sungold-swaddled ravioli and whole branzino so striking you might apologize before digging in. Add a martini cart and candlelit rooms buzzing with energy and Borgo already feels like a forever fixture."

"On the Lower East Side, Ha's Snack Bar proves that big flavors can come in tiny packages. The duo behind the French-Vietnamese bistro, Anthony Ha and Sadie Mae Burns-Ha, deliver dishes that rewrite the rules of comfort food. Vol-au-vent with tripe? Yes, and it's glorious. Head cheese with chile crisp? Even better. The menu is a dare to trust their instincts-and a larger version of the restaurant is reportedly on the way."

"Meanwhile, chef Paul Carmichael brings Caribbean swagger to the Momofuku empire with , a three-course prix fixe that doubles as a love letter to Barbados and beyond. Bammy bread turns chewy as mochi, pepper shrimp gets reinvented as crudo and goat in a habanero blaze arrives regal and surrendering at the bone. Next door, Bar Kabawa keeps things rowdier with patties and shave-ice daiquiris, all proof you can raise the volume without lowering the bar."

Four New York restaurants earned spots on the New York Times' Restaurant List 2025. Borgo, Andrew Tarlow's Manhattan outpost, serves paper-thin focaccia with molten fontina, Sungold-swaddled ravioli, and whole branzino, complemented by a martini cart and candlelit rooms. Ha's Snack Bar offers French-Vietnamese comfort reimagined with dishes like vol-au-vent with tripe and head cheese with chile crisp, and a larger location is reportedly planned. Chef Paul Carmichael's three-course Caribbean prix fixe features bammy bread, pepper shrimp crudo and habanero-spiked goat, alongside rowdy neighbor Bar Kabawa. Smithereens delivers a seafood-focused menu with deep-sea sensibilities.

Read at Time Out New York