New York, โขNY – December 1, 2025 – Eater NY editors this week highlighted a diverse โขrange of standout dishes across the city, from a comforting reimagining of a โคchildhoodโค staple to a traditionally prepared lamb dish. The selections offer a snapshotโ of the current diningโ landscape, showcasingโ both innovative approaches and classic techniques.
Missy Frederick, editorial director of dining, praised the creamy rice ($26) at Smithereens, locatedโข at 45 Grove Street near Bleecker Street in the West Village. โShe described the unassuming beige bowl as containing “tender clams interspersedโ throughout,” and noted โฃthe dish’s depth of flavor,comparing it to “clam chowder and seafood risotto,though it also calls to mind the humble comfort of congee.” frederick reflected that the dish felt like “the upgrade to my childhood soup that I didn’t realize I needed.”
Senior reporter Bettina Makalintal found a surprising favorite in a simple snack at Cafe Kestrel in Red Hook. The friedโ halloumi ($15), described as “golden Lincoln-log batons,” impressed with its balance of “salty and sweet; โฃcreamy and crunchy,”โ and the addition โขof honey and espelette.Located at 293 van Brunt Street, between Pioneer and King, theโ restaurant accommodatedโข a last-minute walk-in despite a limited diningโฃ window.
Associate director of brand advancement Patty Diez also highlighted Cafe Kestrel, โnoting that diners sometimes order theโค halloumiโ asโ dessert.
Beth Landman, a contributor, lauded the marinated and charcoal-grilled lamb ($59) atโข Nerai in Midtown. Situated โขat 55 East โ54th street, betweenโ Park and Madison avenues, Nerai’s dish featured double-cut chops โaccompanied by grape leaves stuffed with braised lamb leg, basmati rice, a sweet onion soubise, and honey-glazed carrots. Landman also enjoyed the โคaccompanying rye husk lavash crackers with kalamata โolives and Greek yogurt.
