Latest news with #Claud
Yahoo
a day ago
- Business
- Yahoo
Anthropic shows the limits of AI as it scraps blog experiment
Anthropic shows the limits of AI as it scraps blog experiment originally appeared on TheStreet. One of the market's fastest-growing artificial intelligence (AI) startups just terminated one of its initiatives shortly after launching it. Since the launch of ChatGPT in 2022, users have marveled at the chatbot's writing ability, often asking it to break down technical topics. Students quickly seized on these new tools and began using them to write their academic papers, launching an ongoing debate that still has no clear resolution. 💵💰Don't miss the move: Subscribe to TheStreet's free daily newsletter💰💵 As the technology sector's new growth market has evolved, Anthropic has emerged as one of its leading startups, known primarily for its Claud AI model, a popular choice in the tech community. But a recent revelation from the company raises questions about the future of AI as a tool for writing. Early in June 2025, Anthropic quickly launched an initiative intended to demonstrate its models' writing abilities, only to abruptly cease it one week later. Many people outside the tech community likely missed that Anthropic kicked off June 2025 with the launch of Claude Explains, a blog with posts written by its AI models. It featured pieces that instructed readers on how to 'Simplify complex codebases with Claude' and similar highly technical topics tied to only a week of operation, though, Anthropic has opted to scrap the AI blog initiative, quietly removing it from its webpage over the weekend of June 8. Users who click on its former address are now directed back to the company's home page, which does not mention the former blog. According to TechCrunch, while AI models did the writing, human editors still oversaw its posts for accuracy, described as 'subject matter experts and editorial teams." A spokesperson for the company is quoted as saying, '[The blog] is an early example of how teams can use AI to augment their work and provide greater value to their users. Rather than replacing human expertise, we're showing how AI can amplify what subject matter experts can accomplish.' However, now the entire project appears to have ended as quickly as it began, indicating that Anthropic decided the results produced by the blog simply did not justify the resources required to maintain it. But one expert has laid out some reasons why the company likely opted for this course of action. In an article on LinkedIn, AI 4 Writers owner Thomas Testi discussed the early demise of Claude Explains, highlighting a lack of transparency as a factor that worked against it. 'A big problem with Claude Explains was that it was really hard to understand,' he states. 'The blog posts failed to distinguish AI-generated content from human-edited content clearly for readers. In an era where digital audiences are increasingly skeptical of AI-generated media, this absence of disclosure was a breach of trust.' More AI News: Hollywood legend bets big on controversial technology One AI stock makes up 78% of Nvidia's investment portfolio ChatGPT suffers major outage with no restoration date Despite Anthropic's attempts to frame Claude Explains as a resource for AI enthusiasts, Testi also notes that many social media users saw it as a 'thinly veiled attempt to automate content marketing,' an accurate characterization, in his view. Shortly before the launch of Clade Explains, Anthropic CEO Dario Amodei caught many people's attention when he predicted that AI would lead to a 'bloodbath' for white-collar workers, particularly for those in early career based on the decision made by his team to terminate its AI blog, it seems that Anthropic doesn't have the technology to completely replace technical writers and bloggers, at least not yet. Additionally, despite its initial framing as a blog written by AI, Claude Explains' content still had oversight from human editors. There is also the possibility that Anthropic might have opted against its AI blogging initiative due to the tendency of AI models to make false claims. According to a recent report from the MIT Sloan School of Management: 'The technology behind generative AI tools isn't designed to differentiate between what's true and what's not true. Even if generative AI models were trained solely on accurate data, their generative nature would mean they could still produce new, potentially inaccurate content by combining patterns in unexpected ways.' The fact that Anthropic has not addressed its decision to terminate the blog suggests it wants to move on quickly, rather than issuing a shows the limits of AI as it scraps blog experiment first appeared on TheStreet on Jun 10, 2025 This story was originally reported by TheStreet on Jun 10, 2025, where it first appeared. Sign in to access your portfolio
Eater
3 days ago
- Entertainment
- Eater
Best Dishes NY Editors Ate This Week: June 9
With Eater editors dining out sometimes several times a day, we come across lots of standout dishes , and we don't want to keep any secrets. Check back for the best things we ate this week. Half chicken with lovage and pickled peppers at Claud I'm on a mission, it seems, to try every half- and whole chicken on menus around town: so it was a given that we'd order the half-chicken at Claud during a recent visit. It was a hit. So juicy and so savory, the dish is dressed with lovage and a shower of pickles. There's plenty of brine without overwhelming the dish, but make sure you order (housemade) bread for the plate. (Maybe practice restraint if you're saving room for the restaurant's famous slice of chocolate cake.) 90 E. 10th Street, at Third Avenue, East Village — Melissa McCart, lead editor, Northeast After writing about Mama's Pizza closing on the Upper West Side last month, I figured it was time for me to check out the founders' grandson's downtown slice spinoff Mama's Too. I walked past the very long time outside of L'industrie Pizzeria to this unassuming pizza shop, quickly ordered my new slices, and found a seat in the crowded space. I got one of each format: the Angry Nonna square slice, a nice sweet-savory combination thanks to the slightly zingy hot honey and chile oil; and then the house slice, which was a perfect rendition of what a fresh pizza slice should be (together for $11.25 with tax and tip). I regret not getting a sandwich, but there's always next time. 323-325 Bleecker Street, near Christopher Street, West Village — Nadia Chaudhury, editor, Northeast Naks, the Filipino restaurant from the Unapologetic Foods team, has switched over to an a la carte menu for the entire restaurant (the main room was previously reserved for the $135 tasting menu-style kamayan). The new format means groups can try much more food, and the standout for us was the Kanto fried chicken ($16) — boneless chicken that managed to be incredibly crispy, hot, and tender even after we went back for seconds 20 minutes after it was served. Don't miss the grilled lemon soda pork belly ($16) or the clay-pot adobo rice, ($32) either. 201 First Avenue, between East 12th and 13th streets, East Village — Stephanie Wu, editor-in-chief This past Sunday, a group of friends and I were lucky enough to grab a last-minute reservation at the very intimate and often-crowded Lost and Found in Long Beach. It's a very unassuming spot that never disappoints and keeps you coming back with its seasonal changes and frequent menu updates. I was pleasantly surprised to see a bison strip loin, which came dressed with an incredibly vibrant house-made chimichurri sauce that blew me away. I also snuck bites of my wife's bistro burger, which never fails to deliver. Pro-tip: Do not skip the charred cheesecake. 951 West Beech Street, Long Beach — Connor Reid, senior video producer Tuna sandwich at Bottega Crown Heights daytime offerings leveled up in a big way this summer. First, Lisbonata, the Portuguese egg tart pop-up, opened an order-through-the-window permanent location. (The yuzu and pistachio flavors are a must!) Then, on the other side of Eastern Parkway, Bottega, a coffee shop with food, is also new. It's here that I had some of my favorite sandwiches of late. We went for the chicken Milanese with broccoli rabe and provolone, a fancy take on the Italian classic; as well as the tuna with pickled red onion, marinated artichoke, fried capers, fontina, pistou rosé, and lemon aioli on griddled milk bread, basically an adult tuna melt (both $16). Venture to both businesses on a summer Friday and you'll have the ideal lunch bang bang. 619 St. Johns Place and 215 Rogers Avenue — Emma Orlow, editor, Northeast Now that the weather is heating up, one of my favorite places to people-watch is Bar Italia on Madison Avenue, where I just spotted Vera Wang and lots of decked-out shoppers. I don't usually think of pasta as a light choice, with the exception of this dish ($42), made with incredibly sweet fresh cherry tomatoes simmered for hours before whole filets of Mediterranean fish are added. Chef Dennis Franceschini always has seasonal specials, and if you get there in the next week or two, you can still catch the oversized white asparagus — sweet, nutty, and so soft you can cut it with a fork. 768 Madison Avenue, between 65th and 66th Streets — Beth Landman, contributing writer, Northeast Sign up for our newsletter.
India Today
29-05-2025
- Business
- India Today
Anthropic CEO says AI will wipe out almost 50% entry-level jobs in 5 years, spike unemployment to 20%
Dario Amodei is the CEO of AI company Anthropic Anthropic is the face behind the Claud AI chatbot According to the Anthropic CEO, AI will replace manny entry-level jobs soon Dario Amodei, the co-founder and CEO of Anthropic, has made yet another 'prediction' about AI, more specifically how artificial intelligence and LLMs (short for large language models), are coming after your job. Anthropic is an AI company behind the popular Claude chatbot. It is backed by e-commerce giant Amazon. In his latest salvo, Amodei said AI could eliminate up to 50 percent of entry-level white-collar jobs within the next five years, potentially causing unemployment to spike to 10-20 percent. Previously, he had predicted that AI will – eventually – allow just one person to run a billion-dollar company by 2026, which is to say that it would render big team setups useless. According to the Anthropic CEO, 'mass elimination' of roles is on the horizon, especially 'at the entry-level', suggesting that people doing these jobs should either level-up and increase their relevance or start looking for alternatives – either way, they must brace themselves for sweeping changes that AI will bring or has started to bring in some cases. On the specifics of the industries that might be in the eye of the AI storm, Amodei said, you can expect these job cuts across technology, finance, law, and consulting – at the very least. The timeline he has suggested is anywhere between the next one and five years. Going a step further, Amodei hinted that companies and the government are apparently 'sugarcoating' some of the imminent risks and that most people are probably unaware of the scale of the changes that are about to come. More significantly, unemployment could rise alarmingly, potentially reaching 20 percent as companies move to replace humans with AI. In his own prediction earlier, Amodei had opined that AI will soon allow individuals to set up billion-dollar companies on their own, particularly in areas like trading and software engineering. There's evidence that some of this has already started to happen, with Big Tech hiring of new graduates reportedly dropping by about 50 percent since pre-pandemic levels in the wake of growing AI adoption. Microsoft has recently come under the scanner for laying off 6,000 employees even as AI is writing 30 percent code for the company. Amodei is not the only prominent figure in the tech industry who has raised alarms about AI taking jobs in the near and distant future. Google DeepMind CEO Demis Hassabis said recently that AI is going to disrupt many jobs in the next five years and that teenagers must start preparing themselves for this future. 'Just as the internet shaped millennials and smartphones defined Gen Z, generative AI is the hallmark of Gen Alpha,' Hassabis said. 'Over the next 5 to 10 years, I think we're going to find what normally happens with big new technology shifts, which is that some jobs get disrupted. But new, more valuable, usually more interesting jobs get created." Dario Amodei, the co-founder and CEO of Anthropic, has made yet another 'prediction' about AI, more specifically how artificial intelligence and LLMs (short for large language models), are coming after your job. Anthropic is an AI company behind the popular Claude chatbot. It is backed by e-commerce giant Amazon. In his latest salvo, Amodei said AI could eliminate up to 50 percent of entry-level white-collar jobs within the next five years, potentially causing unemployment to spike to 10-20 percent. Previously, he had predicted that AI will – eventually – allow just one person to run a billion-dollar company by 2026, which is to say that it would render big team setups useless. According to the Anthropic CEO, 'mass elimination' of roles is on the horizon, especially 'at the entry-level', suggesting that people doing these jobs should either level-up and increase their relevance or start looking for alternatives – either way, they must brace themselves for sweeping changes that AI will bring or has started to bring in some cases. On the specifics of the industries that might be in the eye of the AI storm, Amodei said, you can expect these job cuts across technology, finance, law, and consulting – at the very least. The timeline he has suggested is anywhere between the next one and five years. Going a step further, Amodei hinted that companies and the government are apparently 'sugarcoating' some of the imminent risks and that most people are probably unaware of the scale of the changes that are about to come. More significantly, unemployment could rise alarmingly, potentially reaching 20 percent as companies move to replace humans with AI. In his own prediction earlier, Amodei had opined that AI will soon allow individuals to set up billion-dollar companies on their own, particularly in areas like trading and software engineering. There's evidence that some of this has already started to happen, with Big Tech hiring of new graduates reportedly dropping by about 50 percent since pre-pandemic levels in the wake of growing AI adoption. Microsoft has recently come under the scanner for laying off 6,000 employees even as AI is writing 30 percent code for the company. Amodei is not the only prominent figure in the tech industry who has raised alarms about AI taking jobs in the near and distant future. Google DeepMind CEO Demis Hassabis said recently that AI is going to disrupt many jobs in the next five years and that teenagers must start preparing themselves for this future. 'Just as the internet shaped millennials and smartphones defined Gen Z, generative AI is the hallmark of Gen Alpha,' Hassabis said. 'Over the next 5 to 10 years, I think we're going to find what normally happens with big new technology shifts, which is that some jobs get disrupted. But new, more valuable, usually more interesting jobs get created." Join our WhatsApp Channel
Telegraph
04-04-2025
- Entertainment
- Telegraph
The 35 best restaurants in New York
New York is a smorgasbord of lip-smackingly good eateries, from the trendy and exotic to the quirky and classic. One minute you could be tucking into boiled chicken feet and shrimp dumplings at a downtown dim sum depot; the next, a sizzling cut in a show-stopping New York steakhouse. All our recommendations below have been hand selected and tested by our resident destination expert to help you discover the best restaurants in New York. Find out more below or for more inspiration, see our guides to the city's best hotels, nightlife, bars, shopping, attractions and free things to do, plus how to spend a weekend in New York. Find a restaurant by type: Best all rounders Best for families Best for cheap eats Best for fine dining Best for walk ins Best of Brooklyn Best for Italian American cuisine Best all rounders The Grill This was once the home of the legendary Four Seasons restaurant where famed publishers and other Big Apple movers and shakers would sip their way through a triple-martini lunch in the mid-century ambience of the dining room. It's now run by the people behind Carbone, Santina and Dirty French, among other hotspots, who reinstated its mid-century vibe and revamped the menu when they took over. The menu is classic New York City with lobster à la Newberg and pheasant Claireborne topping the menu. It's not cheap but there are few atmospheric places like this to warrant splashing the cash. Balthazar This beloved Big Apple culinary institution is the flagship eatery of prolific British-born restaurateur Keith McNally. It's like a small slice of Paris in SoHo: enter through the curtained doorway and find yourself in a gold-lit space with high ceilings and mirrored walls. The classic bistro options include oysters, steak frites and a good burger. The raw bar is superb, as is the wine list. They do a great breakfast, and have a bakery, too, if you want to avoid the table hustle and grab a Parisian-quality baguette to go. Book well in advance. Claud Started by a team of industry folks who met while working at David Chang's elevated Momofuku Ko, Claud is a fancy restaurant without being fancy. The dishes coming out of the kitchen are more like elevated comfort fare that are like flavour bombs on the palate. Menu standouts include escargot croquettes, agnolotti stuffed with chicken liver, a half roasted chicken with foie gras drippings, and a juicy pork chop in a shallow pool of smoked onion jus. The wine list highlights a compendium of little-known and hard-to-find vintages, mostly from France. Katz Delicatessen In the early 1900s, the Lower East Side was home to a thriving eastern European Jewish community, and dozens of kosher delis. Today only a few remain, and Katz (opened in 1888) is the best. You may recognise it from the 'I'll have what she's having' scene in When Harry Met Sally. The ordering process is a bit different: after you've been handed a ticket, place your order at the counter, indulge in superlative deli fare and pay at the end with your ticket. Just don't lose that slip of paper or you'll pay a princely sum for the error. Keens Steakhouse Despite its name as a steakhouse, the restaurant is famous for its tender and juicy mutton chop, a glistening hunk of mature roast lamb. Not that the steak is anything to ignore – the massive prime porterhouse is still one of the city's best cuts of beef. The walls of this 1885 restaurant are bedecked with historical relics. The upstairs Pipe Room, for example, boasts 50,000 clay pipes hanging from the ceiling, a remnant of a time when patrons would check their pipes. Today, diners can spy the smoking tools of everyone from Albert Einstein and Teddy Roosevelt to Babe Ruth. Mam Straddling the vague border between the Lower East Side and Chinatown, Mam is an exceptional Vietnamese restaurant with a unique menu. The focus here is bun dau mam tom, a staple of the cuisine of Hanoi. It arrives on a large platter and is meant to be assembled by the diner. Fried tofu, rice vermicelli noodles, pork belly, sausage and sometimes blood sausage are the supporting cast while the star of the show is the mam tom, a funky fermented shrimp sauce that you dip all the other ingredients into. Sometimes the menu offers excellent Hanoi-style pho as well. There is no booze but ask ahead about bringing your own wine or beer. Peter Luger Not everyone agrees that this 1887 steakhouse is the greatest in America, but chomping into a juicy hunk of beef at this amber-lit, wood-panelled gem is certainly an experience. The reason is mainly because the Forman family, owners of this institution since 1950, always get the first choice of cuts from New York's meat markets. Sit in the brass-chandeliered front room, next to politicians, mobsters, celebrities and sports stars, and let one of the famously surly bow-tied waiters tell you what you're having. Warning: it's pricey and bring cash – they do not accept credit cards. Baar Baar After working his way through acclaimed kitchens in Delhi and London, chef Sujan Sarkar opened up a place of his own in the East Village, creating a menu that is both elevated and comforting at the same time. Case in point: kulchas – disks of crispy bread – topped with truffles, tender pork ribs bathed in a rich tamarind sauce and fennel-laced shrimp curry. The high-ceilinged dining room, splashed with colour, invites you to sit back, eat slowly and sip one of the Indian-accented cocktails. Dhamaka Located inside the revamped Essex Street Market, this unique Indian restaurant is one of the most exciting in the city, serving up dishes rarely found in this part of the world. So, no chicken tikka masala here. Instead, prepare your adventurous palate for gurda kapoora (goat kidney and testicles), turmeric-laced baby shark and saffron-accented braised goat neck. Big spenders should splurge for the whole Rajasthani rabbit (of which there is only one offered per day, so reserve far enough in advance). Chintan Pandya and Roni Mazumdar also co-own lauded Indian eateries Masalawala & Sons in Park Slope, Brooklyn, Rowdy Rooster in the East Village and Michelin-starred Semma in Greenwich Village. Kafana 'Food' doesn't really come to mind when someone utters the word 'Serbia.' But at this popular Avenue C spot, the food and wine attract a loyal clientele – and not just homesick Serbs. Luscious grilled meat, lamb stew, cheese-stuffed prunes rolled in bacon and chicken liver and karadjordjeva (a long and thick tubular version of pork schnitzel that Serbs have nicknamed 'young lady's dream') will get your cholesterol levels up and your stomach full with satisfying Balkan fare. The list of Serbian natural wines has attracted the oenophiles. Start off with a shot of rakia, the potent fruit brandy that is ubiquitous in the Balkans. Sofreh New York may have the second biggest population of Iranians in the United States (behind Los Angeles), but that doesn't mean the Persian dining scene here is particularly dynamic. But then there's this Prospect Heights spot, which is perpetually packed and very much worth trying to nab a table at. Chef-owner Nasim Alikhani's menu is loaded with winning dishes, but the tarragon-laced meatballs wading in a saffron-tomato sauce, fork-tender braised lamb shank and pomegranate-walnut sauce-dolloped sea scallops are particular standouts. Return to index Best for families Chama Mama Until relatively recently, if you wanted to eat the cuisine of the Republic of Georgia, you either needed to get on a long flight to Tbilisi or take a long subway ride into deepest, darkest Brooklyn. Chama Mama changed that by opening up on West 14th Street and Seventh Avenue. Georgian food is one of the most underrated and under-appreciated cuisines of the world. Start off with an order of khachapuri, the delicious cheese bread and/or some khinkali, the broth-holding lamb dumplings, before moving on to excellent mains like shqmeruli, chicken in a garlicky cream sauce and lobio, a pork-studded bean stew in a clay pot. The Georgian wine list here is fantastic. Website: Area: Locations in Chelsea, Upper West Side and Brooklyn Heights Nearest metro: 14th St. Prices: ££ Reservations: Recommended L'Antica Pizzeria da Michele This august pizzeria opened in Naples in 1870, became world renowned by the book 'Eat, Pray, Love,' opened up outposts in Los Angeles and London, and in December 2022 fired up its burners in New York City. Unlike the original where the menu consists of just two pizzas – the cheeseless marinara and the classic margherita – there are about a dozen pies on the menu here. Still, though, the classics are the best: the margherita topped with flavour-amplifying mozzarella di bufala is one of the best Neapolitan-style pizzas this side of the Atlantic. Emmett's on Grove A small slice of Chicago in the Village. Emmett's on Grove doesn't serve that gooey deep dish pizza that everyone outside of the Windy City seems to loathe; instead, they do something much more unusual: making excellent thin-crust tavern-style Chicago pizzas that are rarely seen outside of the Midwestern metropolis. Other feel-good fare includes fried olives, meatball sliders and pigs in a blanket. Save room for the amazing grasshopper, a play on the famous Midwestern cocktail, in which a pile of vanilla ice cream is doused in fernet branca. Return to index Best for cheap eats Los Tacos No. 1 Located in the always-bustling food-centric Chelsea Market, this taco stand offers a few different meat options but you really should only order one thing: the adobada taco, also known as al pastor, with pork cooked on a turning spit and shaved off into a tortilla. You won't find a better version on the East Coast; you may even have to go to Mexico City to find something superior. The lack of places to remain stationary while eating is not convenient but once you bite into the tacos here, you will no longer care. Superiority Burger Chef Brooks Headly, a one-time punk rock drummer, left his job as a chef at one of the city's Michelin-starred restaurants to open up a diminutive plant-based burger spot in the East Village. To say it was a hit would be an understatement. In 2023, he moved into a bigger location and expanded the plant-based menu. Now it's an even bigger hit, as lines form nightly at 5pm to nab a coveted table in order to tuck into menu items like the collard green sandwich, which is way better than it sounds, and stuffed cabbage, a reference to the Ukrainian restaurant that had operated in this space for several decades before shutting down during the pandemic. Then, of course, there's that veg burger, made from chickpeas, walnuts and quinoa that most certainly lives up to the restaurant's name. Cocktails are potent and good here too. Tasty Hand-Pulled Noodles A staple on curved Doyers Street for decades, this diminutive spot's name says it all. Yes, there are hand-pulled noodles galore. And yes, they are tasty. Plant yourself in the ramshackle interior – tables scattered about without much care for order – choose one of the two-dozen noodle-based soups on offer, and then wait for your bowl of goodness to arrive. Return to index Best for fine dining Acru Chef Daniel Garwood logged time in the kitchen at two-starred Michelin spot Atomix (as well as lauded restaurants in Denmark, Sweden and South Korea) before opening up this 47-seat New York neobistro in Autumn 2024. The menu leans heavily on Garwood's Australian heritage with a beer-battered fried Australian potato cake topped with uni and scallop and golden tilefish draped in a sheet of lard and layered with crispy chicken skin and grilled mushrooms. The wine list is heavy on French bottles and the cocktail program is one of the most inventive in the neighbourhood. Choose between the a la carte options or the $95 (£75) tasting menu. Website: Area: Greenwich Village Nearest metro: W. 4th St. Prices: ££ Reservations: Recommended Cosme Superstar chef Enrique Olvera has shown New Yorkers what elevated Mexican is like. The chef of world-renowned Mexico City eatery Pujol serves up comforting yet high-end takes on Mexican classics including the show-stopping must-eat duck carnitas served family-style, which requires you to get stuck into building your own tacos from the juicy duck meat and salsa. And it is essential you finish with the husk meringue with corn mousse for dessert – who knew corn could do such things. Come at lunch when there is often space for walk-ins and the prices are significantly lower. Jean-Georges Jean-Georges, located inside Trump International Hotel at Columbus Circle, is helmed by its eponymous Alsatian-born chef, Jean-Gorges Vongerichten, who serves up Asian-inspired Gallic fare. The all-white space with floor-to-ceiling windows, sumptuous leather shell chairs and great views of Central Park and Columbus Circle are the perfect venue in which to try dishes like the signature tuna ribbons or the outrageous crispy confit of suckling pig with smoked bacon marmalade. There are a variety of fixed-price and tasting menu options; opt for the six-course chef's menu ($268/£224), and make a night of it. Indian Accent New York is no stranger to good Indian fare but Big Apple palates may not have been prepared when this lauded New Delhi restaurant landed here and started serving stuffed flatbreads, called kulchas, crammed with tender duck and hoisin and fall-off-the-bone ribs brushed with a tart and subtly sweet mango sauce. The chef Manish Mehrotra's take on modern Indian cuisine will be revelatory to even the most discriminating taste buds. The dimly lit interior and understated design help put diners' attention on the plate. Luthun Possibly the best restaurant in New York without a Michelin star, Luthun is led by two chefs who have logged time in the august kitchens of ElBulli, French Laundry and the Fat Duck. The handsome 24-seat spot, with exposed brick walls and a chefs counter, features a 10-course tasting menu that reflects the chefs' backgrounds. The menu changes regularly but expect elevated riffs on everything from Indian street food to Vietnamese-accented dishes paired with foie gras. The wine list spins the globe, featuring bottles from budding regions in Slovenia and Virginia, as well as some small, lesser-known winemakers in Rioja. Return to index Best for walk ins Grand Central Oyster Bar & Restaurant This sub-terrestrial seafood restaurant, situated underneath the 1913 Beaux-Arts masterpiece that is Grand Central Terminal, and clad in tiles highlighted by a brick-vaulted ceiling, might seem like an unlikely spot to go for fresh oysters and seafood, but mollusks were once as ubiquitous here as yellow taxis. There are often up to 20 different varieties of oysters on offer, all flown in from different parts of the country. And the venerable staff know their Prince Edward Islands from their Maine oysters. Come before 5pm: it's hard to get a table or sit at the bar in rush hour. Momofuku Noodle Bar Perpetual cool kid chef David Chang's first eatery (and most affordable) is still firing on all cylinders. Cosy up to the long bar counter and tuck into the Korean-accented edibles here. First timers – even 51st timers – should start with an order of succulent, melt-on-your-palate pork buns (so popular they're not even listed on the menu anymore) before moving on to the signature smoked pork ramen. Bring a group of your friends and indulge in the fun-sized fried chicken feast, complete with mu shu pancakes, vegetables and sauces (make sure you reserve that in advance). Hanoi House Don't be put off by Hanoi House's location on St. Marks Place's row of subpar restaurants in the East Village. This is the real deal. Vietnamese cuisine hadn't had its moment here until 2016 when the pho-boiling burners were first fired up here. North Vietnamese food is rare to find in the United States as most of the Vietnamese who have immigrated to these shores (particularly after the war ended in 1975) are from the south. But Hanoi fare is glorious; try the beef-spiked pho bac, with its rich, deep taste. The Hanoi staple bun cha is a platter of unctuous, tender grilled pork meatballs married with rice noodles and then dipped in a subtly sweet fish sauce. Sripraphai For years, Queens in general, and Sripraphai in particular, has been the main place to go in Gotham for high-quality, authentic Thai cuisine. Pronounced 'see-pra-pie', the cult eatery offers standards like pad Thai, as well as some lesser sought fare, such as fried softshell crab and pumpkin in a green curry. The original drab interior has had an overhaul, but the garden, with its Asian umbrellas, potted plants and bubbling fountain, is the place to be. Bring cash – they do not accept credit cards. Té Company When is a tea room not a tea room? On the surface, this diminutive, somewhat-hidden-in-plain-sight, tea-centric place seems to be what you'd expect. Elena Liao offers dozens of expertly sourced oolong teas from Taiwan, some of which are hard to find outside of Asia. But then you look at the edible options. Her husband, Portuguese-born Frederico Ribeiro, an erstwhile sous chef at lauded Per Se and El Bulli, makes daily sweet and savoury snacks that tend to be utterly transcendent. Ribeiro cooks what is in season and his mood determines, but generally expect Iberian and Taiwanese creations. Return to index Best of Brooklyn Sailor When it opened in late 2023, there was a stampede to get reservations at Sailor. The restaurateur is Gabriel Stulman who owns Fairfax, Jeffrey's and Joseph Leonard in the West Village, and the chef is renowned British-born April Bloomfield (late of The Breslin and The Spotted Pig). It's not always easy to nab a seat in the 18-seat bar room or the 20-seat dining room but if you managed to snag one, you're in for a memorable meal, as Ms. Bloomfield serves up well-executed rustic fare like half-roasted chicken that falls apart at the touch of a utensil and lemon-accented crispy veal sweetbreads. Lucali Owner and Carroll-Gardens local Mark Iacono makes the pies here himself from behind an open-plan kitchen: think thin, crispy crust, with a simple sweet homemade tomato base, melting mozzarella and dash of fresh basil leaves. Expect a wait (there's a perpetual queue) but when you've finally got a coveted spot, sit back, chat to your neighbours over candlelit tables, and pretend you've been invited into someone's home. Jay Z and Beyoncé are regulars and trek over from Manhattan to taste the goodness. It's bring your own, so get a bottle of wine from nearby Scotto's Wine Cellar. Roberta's If there's an epicentre of hipster foodie-ism this Italian-accented eatery in sparse, industrial Bushwick is it. Skinny jeans-clad waiters, many sporting thick moustaches and retro ironic eyewear, deliver good thin-crust pizza, hearty bowls of oxtail ragu pasta and plates of grilled seasonal vegetables. The multi-room space includes an outdoor seating area for the warm-weather months. The small bar area is a convivial place to park yourself for the night whilst grazing on Italian snacks and sipping cocktails. St. Julivert Fisherie Husband and wife team Alex Raij and Eder Montero are the owner-chefs behind this gem of a restaurant. The pair run a few lauded Basque-themed restaurants in New York (La Vara, Txikito and El Quinto Pino) and so it's no surprise that St. Julivert doesn't stray much from Iberia. The focus here, as the name suggests, is the coastal swaths of Spain, zigzagging between tradition and creative, with a few detours to Italy and other parts of the Spanish speaking world. Squid carbonara and the turmeric-laced crispy tuna bake will bring you back for more. Laser Wolf Food-loving New Yorkers used to regularly schlep the 99 miles to Philadelphia just to feast on chef Michael Solomonov's Israeli fare. But now they can save some money on petrol or train fare by pointing themselves to Brooklyn. Set atop the Hoxton, Laser Wolf fires up excellent charcoal-grilled skewers and an excellent char-grilled eggplant, but the main event is at the beginning when the server places the various salatim at your table: an array of ultra-creamy hummus, Turkish celery root, harissa-spiked beans, babaganoush and other snacks – all of which come with every meal and are free to order seconds. Return to index Best for the Big Apple Italian experience Legacy Records Talented chef Ryan Hardy, who also runs the kitchens at hotspots Charlie Bird and Pasquale Jones, cooks up seaside Italian fare at this handsome Art Deco-inspired spot near far west Manhattan development Hudson Yards. The cocktail programme is under the direction of Jeff Bell from lauded cocktail bar P.D.T. (stands for Please Don't Tell) and the wine is under the command of heavily awarded sommelier Arvid Rosengren. The space once housed a legendary recording studio of the same name and the art bedecking the walls reflects the musical heritage. Lilia Chef Miss Robbins has gone from Spiaggia in Chicago, where two of her loyal followers were Barack and Michelle Obama, and Michelin-starred acclaim at Manhattan's A Voce, to settling into this Williamsburg restaurant. In the exposed-brick setting, tuck into cacio e pepe fritelle (fried balls filled with gooey cheese and pepper), bowls of gnocchi slathered in broccoli pesto and fettuccine intertwined with spicy lamb sausage ragú. The wine list, which leans heavily towards Italy, is a good one, but so are the cocktail offerings, including potent varieties of the Negroni and the boulevardier. Mario's Restaurant Few visitors know that the real Little Italy is in the Bronx. After strolling Arthur Avenue, lined with scores of Italian bakeries, restaurants, coffee bars and fine-food delis, grab a table at 100-year-old Mario's – a true red-sauce joint if there ever was one. The style is over the top: white columns, paintings of the Old Country and waiters in tuxedos humming Dean Martin tunes. The kitchen is famous for its Neapolitan fare, including stuffed clams and more varieties of veal than should be legal. Try the veal scaloppine alla pizzaiola with a glass of Barolo. Return to index How we choose Every restaurant in this curated list has been tried and tested by our destination expert, who has visited to provide you with their insider perspective. We cover a range of budgets, from neighbourhood favourites to Michelin-starred restaurants – to best suit every type of traveller's taste – and consider the food, service, best tables, atmosphere and price in our recommendations. We update this list regularly to keep up with the latest opening and provide up to date recommendations. About our expert David Farley has called New York's West Village home for the last 15 years, where he makes a habit of helping lost, google map-wielding tourists to navigate the neighbourhood's tangle of confusing streets, trying to steer them away from tourist trap restaurants and bars.
