Chez Ma Tante

On a tree-lined corner where Calyer meets Franklin, Chez Ma Tante has spent more than a decade proving how good simple cooking can be. Aidan O'Neal and Jake Leiber modeled it on the unassuming pubs, cafés and bistros of Europe: white-washed brick, an uncluttered bar, classic cocktails and a wine list built around value. The New York Times put it on its 100 Best Restaurants in New York City list in 2025.

At brunch, the pancakes with their caramelized, crisp edges are the dish people cross the borough for. At dinner, start with the Caesar and whatever charcuterie is on — a country pâté, perhaps — then a plate like grilled pork shoulder with lentils and salsa verde, and keep room for dessert.