The omakase and a bottle of Matsu no Midori daiginjo sake at Tempura Matsuiin Murray Hill.
Affogato Allo Zabaione at Fiaschetteria Pistoia in Alphabet City. Forget amaro. This espresso drink condenses all the best parts of tiramisu into one tiny cup.
The superrich, surprisingly refined chicken-liver agnolotti at Claud in the East Village demands a proper table. Besides, nobody should eat a $200 dinner hunched over a stool.
Lucia Pizza of Avenue X. A slice that people will travel for. The thin crust stands up to classic toppings, like bright vodka sauce that’s even better with pepperoni. Go before tourists hear about it.
Little Gem lettuce and Jimmy Nardello peppers. While we’re at it, I’d be fine if I never again saw steak tartare on a menu.
Illustration: Clara Kirkpatrick
Place des Fêtesin Clinton Hill. It looks like a zillion other wine bars but gets so many details right that it is something else entirely. Start with a glass of draft sherry, then move on to some of the city’s best seafood — a scallop doused in ’nduja butter, say, or slices of raw yellowtail amberjack with grated horseradish and green almonds. And its crispy maitake mushroom is as savory and crunchy as any fried chicken.
Chambers in Tribeca. A legendary list that is as deep and varied as any you’ll find in the city, yet it still offers by-the-glass pours for just $9.
Megruli bread at Oda House on the Upper East Side. Like mixing a white pizza with an extra cheese course.
No, I didn’t go to Carbone. (When I tried to go this summer, I couldn’t get in. I was so annoyed that I didn’t go back.)
1. Satsuma-orange ice cream with honey and toasted marshmallow at Crown Shy. 2. Sticky toffee pudding from Dame. 3. Pistachio Paris-Brest at Frenchette.
Inaka Asian Cuisine in Prospect Heights. At lunch, $15 buys three very generous rolls of your choosing.
80 percent of restaurants these days have some kind of fancy dip. My favorite was the bessara at Shukette. Fresh and fava-y with plenty of toasted spice.
The Best Reason to Check Out the Tin Building,Jean-Georges Vongerichten’s massive Seaport market and restaurant fantasia: The perfectly executed pain aux raisins. (And, to be honest, the very nice roast beef at the Sandwich & Salad kiosk.)
Steak haché at Le Rock in midtown. It is the ultimate beef patty. No bun required.
The mutton chop at Keens Steakhouse near Herald Square. I ate a lot of meat this year. The king remains undefeated.