Where New York City’s best chefs go on their days off

With more than 20,000 restaurants, New York City has countless opportunities to satisfy the most obscure cravings. You want flavorful falafel, red lentil stew, or protein-rich rice bowls? You’ll find it here.

But with so many choices, it can be overwhelming to know where to go. So we tapped into some of the city’s finest chefs to tell us their favorite spots to eat and drink at in New York City (with plenty of recs for where they go to recharge, too). Get ready to dig in.

Executive pastry chef, The Musket Room, and executive pastry chef and partner, Raf’s

They say necessity is the mother of invention. For Camari Mick, that saying rings true. She manifested her childhood love of sweets into learning how to bake. But Mick isn’t just any baker—Michelin called her “NYC’s Dessert Doyenne,” she’s been nominated three times for a James Beard Award, and she’s the executive pastry chef at a pair of hot Manhattan restaurants. At the Michelin-starred The Musket Room in NoLita, her fluffy cinnamon rolls have gained a cult following. At the French-Italian Raf’s, where she is also a partner, she makes the bakery’s popular budino (a rich and creamy custard) and ensures that every croissant that comes across her path is laminated to perfection.

If you’re craving ramen with a twist, Mick recommends Ramen by Ra at The Bowery Market. Founder Rasheeda Purdie, the first Black woman to own a ramen restaurant in New York City, puts a flavorful soul food spin on the classic Japanese noodle soup. “The potlikker is my favorite,” says Mick. “It has collard greens, ham hock, and a soy egg. It’s so good.”

Principe, an Italian-influenced seafood restaurant in Soho, is the place for Negronis, according to Mick. “They have a verde Negroni that I’m obsessed with,” she says. “It is hands-down my favorite cocktail in the city with a blend of gin, luxardo bitter bianco, Chartreuse, fennel, and olive oil.”

When Mick wants to chill out and listen to live music or a DJ, she heads to Dick & Jane’s, a Bed-Stuy mainstay where locals gather for laid-back vibes and hearty bites. “I like to get their cacio e pepe and a nice glass of wine,” she says.

When the Brooklyn-based chef needs to recharge, she doesn’t walk, drive, or take the subway—she takes a ferry to the QC Spa on Governors Island. Once she’s made the trek to the luxury spa, she unwinds with a book and hits up the ice room and sauna. The best part? The QC serves cocktails and wine, too. “You can really make a trip out of it,” she says. Pro tip: Go during your birthday month—it’s free if you bring a paying guest.

Executive chef, Metropolis by Marcus Samuelsson

Raised in Queens, chef Ed Tinoco skyrocketed through the city’s food scene, often as one of the youngest cooks in the kitchen. At 21, he moved to Chicago where he worked his way up to executive chef of Next restaurant, where he was awarded a Michelin star for three consecutive years. Today, he’s the executive chef at Metropolis by Marcus Samuelsson, which serves up modern American cuisine at Lower Manhattan’s Perelman Performing Arts Center.

For many chefs, late nights are par for the course. When Tinoco has after-midnight hunger pangs, he heads to The Commodore in Williamsburg, Brooklyn. Open until 4 a.m. every night, the old-school dive bar is a go-to for a good reason. “They have such an underrated cheeseburger,” he says. What makes it so special? It’s a single patty that’s slightly salty, topped with fresh cucumbers instead of traditional pickles. “It is super simple, affordable, and consistent.”

Willing to splurge? Stop by Martiny’s, a three-level cocktail bar in Gramercy and ask for the Tea Ceremony, a $38 whiskey cocktail with cacao matcha and coconut water. “It’s not cheap,” he says. “But the drink is a great experience.”

“I’m Mexican, so I love corn,” says Tinoco, whose favorite dessert is the corn meringue from Cosmé, a Mexican restaurant in the Flatiron District that uses the husk to make a powder that’s folded into the meringue and baked. “It’s extremely simple, yet delicious.”

Chef-owner, Ras Plant Based

Although chef Romeo Regalli was born in Ethiopia, his formative teenage years were spent in New York City. He mixes both of those cultures into flavorful vegan dishes like red lentil stew and savory beetroot platters served at his homestyle restaurant, Ras Plant Based, located in Brooklyn’s Crown Heights neighborhood—with a second location slated to open later this year in the West Village.

When Regalli goes to Soda Club, a vegan pasta and wine bar on the Lower East Side, he always orders the bucatini. The hearty pasta is tossed in arrabbiata sauce and topped with focaccia crumbs. “I love pasta, and I’m also partly Italian—it’s the closest vegan pasta that tastes like what I’m used to,” he says.

Regalli’s go-to for jumpstarting his mornings? A protein drink made with bananas and berries from Veggie’s Natural Juice Bar and Cafe in Crown Heights. “It keeps me full and nourished,” he says. What’s more, the small mom-and-pop shop feels familiar for Regalli. “It reminds me of home far away from home,” he says. “It has a welcoming, Caribbean and African vibe.”

Taking a dip doesn’t always require warm weather and sunny skies. When Regalli wants to decompress, he relaxes at Aire Ancient Baths, a luxury spa-inspired bath house in Tribeca. “I feel like I become a new person every time I do that [thermal bath],” he says. “It’s like God gave me a new body.”

Chef-owner, Chalong

Tapping into her roots, chef Nate Limwong specializes in fresh seafood with southern Thai influences. At Chalong, her Hell’s Kitchen restaurant, she transports New York City diners to the shores of Southeast Asia with her signature dishes like crab curry punctuated by turmeric, galangal, and other deeply flavorful spices.

Hot pot restaurants—where a simmering soup is the star—have been popping up all over New York City. When Limwong wants to take part in the communal dining experience, she heads to The Dolar Hot Pot in the East Village. With a wide variety of proteins and vegetables to choose from, she keeps it simple. “I love meat and vegetables,” she says. “My go-to is beef.”

When she’s looking for new culinary inspiration, Limwong visits Kinokuniya, a Japanese-inspired bookstore across the street from Bryant Park. She makes a beeline to the cookbook aisle, which is stocked with guides to specialized techniques. “I like to learn about smoking and fermenting,” she says. Limwong’s favorite find: The Whole Fish Cookbook by Josh, an Australian chef. “It covers every part of the fish—I love that.”

Chef-owner, FieldTrip, and author

Recognized for his innovative approach to African-Caribbean cuisine, chef JJ Johnson has become a prominent force in the New York City food scene, thanks to his mastery of rice dishes with global flair. FieldTrip, his fast-casual restaurant with locations in Harlem, Midtown, and the Upper West Side, is a slice of heaven for rice bowl lovers who appreciate Johnson’s variations of the versatile staple, from roasted chicken to curry shrimp. He’s also the recipient of the James Beard Foundation’s Book Award for his 2018 cookbook, Between Harlem and Heaven. His latest cookbook, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, was named one of the best cookbooks of 2023 by The New York Times.

When Johnson wants a filling breakfast, he stays in Harlem. Community Food & Juice, a Morningside restaurant with an unfussy American menu is his top pick. “They have the most amazing blueberry pancakes,” he says. The flapjacks are topped with fresh blueberries and served with warm maple butter.

Johnson is always out exploring new foods and different cuisines, so he knows where to get the best meals in just about every part of the city. “It all depends on what neighborhood I’m in,” he says. “If I’m in Gramercy, I’m at Gramercy Tavern at the bar. If I’m in Flatiron, I’m at Hawksmoor. If I’m in Chinatown, I’m at Wu’s Wonton King. If I’m in Harlem, I might be chilling at Melba’s.”

Despite being a busy chef with a hectic schedule, Johnson always makes time for his family. “My favorite thing to do in my neighborhood is play in a park with my kids,” he says. The family man takes his children to Riverside Park, where there are tennis courts, basketball courts, and fields for soccer. “I think Riverside Park is one of the most hidden gems in New York,” he says.

Chef, pop-up restaurateur and author

Though she was born and raised on Staten Island, Priyanka Naik’s Indian heritage has figured prominently in her globally inspired, sustainable cooking style. In 2023, the self-taught chef and restaurateur hosted “Meals that Made Us,” a pop-up dinner series in New York City that celebrates culinary diversity. Most recently, she hosted a cooking demo and book signing of her new vegan-inspired cookbook, The Modern Tiffin, at Columbus Circle. She's also highly sought after for TV appearances, magazine articles, and more.

When it comes to breakfast, Naik goes for the classic New York City bagel. Her place: The Bagel Box on Staten Island. “They hands-down make the best bagels in the city,” says the self-proclaimed bagel snob. “I usually get an everything mini bagel with tofu scallion cream cheese or with peanut butter.”

Naik is also picky when it comes to falafel, but Moustache Pitza, gets her stamp of approval. The casual Mediterranean restaurant in the West Village is her tried-and-true spot. “They make excellent falafel, and their hot sauce is really good—to the point where if my parents are in the city, they’ll always want to go to Mustache and get falafel,” she says.

Keeping her hands and nails presentable is a top priority for this chef. “My nails are always in videos or on TV,” says Naik. She goes to Sundays, a woman-owned nail salon with locations in NoMad and Hudson Yards because it offers non-toxic, cruelty-free, vegan nail care. “They’re obsessed with healthy beauty,” she says.

For an adrenaline-pumping experience, Naik likes to take things to the edge. Yes, that Edge. Last year she did the City Climb: The Ultimate Skyscraping Experience at Edge, where visitors scale the outside of the skyscraper, then lean out and look down from NYC’s highest outdoor platform. “It looks like you’re floating in the air,” she says.

Chef, founder of SundayBest

If Adrienne Cheatham looks familiar, that’s because she starred on season 15 of Top Chef. For Cheatham, cooking runs in the family: She grew up in the kitchens and restaurants that her mother managed in her native Chicago. Following stints working in high-profile restaurants like Le Bernardin (where she was the executive sous chef) and Red Rooster, she branched out to create her own business: SundayBest, a pop-up dining series held in secret locations in Harlem.

Cheatham tends to hit the snooze button during breakfast hours, but there’s one meal that gets her out of bed: pancakes. On Sundays she makes a beeline for Lido, a charming Italian restaurant in Harlem. “They have amazing pancakes,” she says. “They’re crisp on the outside, but they’re super light and fluffy—everything the perfect pancake should be.”

Growing up across the street from a Baskin-Robbins in Chicago, frozen desserts remain one of Cheatham’s favorite snacks. Now a Harlem resident, she gets her cool sugar fix at Sugar Hill Creamery, a family-run parlor that rotates flavors seasonally and offers classics like brownie sundaes and ice cream sandwiches.

When it’s time to shop for thoughtful gifts, Cheatham heads to NiLu, a Harlem-based, Black-owned boutique that sources from all over but focuses on neighborhood artisans and producers. “They have the best stuff,” she says.

Cheatham always wants to put her best face forward. To keep her skin in tip-top shape, she goes to Joanna Vargas, an upscale spa in Midtown where she gets the Triple Crown Facial. “That’s my newfound relaxation,” she says.

Chef and social activist

Chef Mavis-Jay Sanders may have worked at some top New York area restaurants like the now-shuttered Untitled at the Whitney Museum of Art and Blue Hill at Stone Barns (in nearby Westchester County), but for this James Beard Leadership Award winner, her activism and dedication to educating and giving back are what matters the most. Today, she works at the intersection of food and social justice and lends her food expertise to nonprofits like God’s Love We Deliver, where she provides culinary counsel.

“There’s a lot of love and hospitality in the air,” Sanders says of Ursula, a Mexican-inspired café in Bed-Stuy. Her order: the bacon breakfast burrito. “It’s perfectly executed—the eggs are a soft scramble and there are crispy hashbrowns,” she says. “The green chili really brings it all together.”

For a special occasion meal, Sanders suggests Clover Hill in the heart of the Brooklyn Heights Historic District. Led by chef and co-owner Charlie Mitchell, the restaurant’s tasting menus have garnered coveted honors for good reason, thanks to dishes like potato and caviar, Muscovy duck, and Australian Wagyu. “Make that reservation,” she says. “It’s an unforgettable experience.”