Labneh, Pistachio dip, French fries, pita on a table

New York City Restaurant Guide: Fall 2024

The first of many recommendations from the ICE team

Whipped feta with pistachio cilantro, labneh and French fries from Shuka.

The diversity and vibrancy of New York City’s restaurant and hospitality industry make it one of the culinary capitals of the world.

By Cory Sale

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.

September 30, 2024

From dollar-slice pizza to Michelin-starred fine dining, culinary experiences abound in New York City. There are flavors to sip and savor from all over the globe being shared by home cooks and highly regarded chefs and sommeliers alike. Feasts can be found for $20 or $200+ no matter the borough — you just have to take a seat at the table.

Here at ICE, the faculty is made up of experienced chefs, restaurateurs, mixologists, and foodies who are passionate about dining out. We’ll be sharing their recommendations to help you find the best bites all over the city, be it from a bodega, a diner, an upscale eatery and everything in between. For this round-up, we spoke to ICE's Director of Industry Relations, chefs, and an admissions representative to get their top spots in the city.

Some of the chefs and entrepreneurs running these establishments have come to ICE to speak to students and demonstrate culinary techniques. Plus, at many acclaimed NYC spots, ICE externs and graduates are gaining real-world experience in the kitchens in their externships and careers.

We hope you’ll enjoy these restaurants, which have been thoughtfully curated by ICE staff and faculty members. Cheers!

Francie

Francie is a Michelin-starred restaurant with a laid-back, comfortable vibe. The food is high class but the atmosphere is welcoming — you may even see some staff members rocking vintage band tees. Francie is known for their duck: one of their specialty items is a dry-aged crown of duck that they carve table-side for an incredible presentation. Don't sleep on the duck mortadella appetizer either.

- Samantha Barr, Senior Admissions Representative

Szechuan Mountain House

Pork belly and cucumber slices hanging on a wooden bar over sauce — Swing Pork Belly at Szechuan Mountain House.

This restaurant is popular with students from China, which is always a good sign of authenticity. While many assume all Szechuan food is spicy, that's not the case here. One of my favorite dishes, the Swing Pork Belly, is a perfect example of a dish that defies expectations. Served cold and sliced razor-thin, the pork belly has a unique texture that stands out from what most people are used to. The dipping sauce is nuanced and flavorful without being spicy, making it an elegant way to start the meal.

Every dish I've ordered here has been well-seasoned and expertly prepared, offering a memorable dining experience. It's a great place to go with friends or a date.

- Chef Albert Nguyen

Shuka

Fattoush salad with hunks of halloumi — The fattoush salad at Shuka.

Shuka is my absolute favorite spot for a lovely lunch in New York City. Start the meal with at least two dips and a pile of fresh pita bread - the whipped feta with pistachio cilantro is good enough to eat by the spoonful. I’m also fond of the labneh, served with seasonal fruit and honey. It’s an effortlessly sweet, salty, and creamy dish that will disappear in seconds.

If, like me, you secretly judge a restaurant by the quality and variety of their lettuces, Shuka will not let you down. The fattoush salad is both luxuriously indulgent and fresh and light. Large, crispy hunks of halloumi adorn a bed of beautiful mesclun greens, a ton of chopped herbs, and crunchy za’atar pita chips. Get it with a side of fries.

- Chef Ann Ziata

Alumni Highlight: Ayesha Nurdjaja, the executive chef and partner of Shuka is an ICE graduate (Culinary, ‘07). Her other restaurant, Shukette, made the New York Times' 2024 "100 Best Restaurants in New York City." Read more here!

The Corner Store

Wagyu French Dip sandwich — The Wagyu French Dip at The Corner Store.

The Corner Store is a Soho newcomer. Owned by the same restaurant group as Catch in the Meatpacking District, The Corner Store replaces what used to be Dos Caminos for many years. The room has a club-like atmosphere with steakhouse vibes, but the venue serves a diverse clientele in the main dining room, as you would expect from this restaurant group. It’s definitely a trendy "see and be seen" restaurant.

That’s not to say the food wasn’t delicious. Standout dishes include the Wagyu French Dip with a fantastic horseradish sauce and au jus for dipping and the French fries, which were worth the visit. The cocktail list, though classic and simple, is well executed.

- Rick Camac, Executive Director of Industry Relations