Where Are the Coolest Kids Dining in NYC Right Now?

Welcome to Ask Eater, a column from Eater New York where the site’s editors, reporters, and critics answer specific or baffling restaurant requests from readers and friends. A new question and answer will run every Thursday. Have a question for us? Submit your question in this form.

Hey Eater,

I’m visiting NYC for the first time since moving away in the spring, and I want a restaurant that will make me still feel at home but give me a sense of what’s new since I left. You know, something with that New York vibe. Before moving, my favorites were Lilia, Franny’s (RIP), Tuome, The NoMad, and Decoy — basically laid back atmosphere, not necessarily cheap but not crazy expensive, and great food with no particular cuisine requirements. My ideal would have been Cote, but my girlfriend doesn’t eat beef. We’re a group of four and would prefer lower Manhattan, Williamsburg, or Greenpoint. Also, I moved to DC so preferably no Morini, David Chang, The Smith, or Union Square Cafe, since all have made the move down.

Thanks,

Displaced New Yorker

Dear Displaced,

As someone who recently moved back to NYC, I totally get the visceral need for some New Yorker vibes in your life stat. Not to totally tout Eater, but I have to say that this is the perfect use of our monthly updated heatmap, which points to the city’s hottest new dining venues.

Photo via Ferris/Facebook

Based on all your requirements, I think the winner this go round is Ferris, a New American restaurant in Flatiron with Japanese tendencies. The team here has serious New York cred — boasting Major Food Group, Le Turtle, and Maison Premiere on their resumes — and they’ve made a name for themselves: Just this week, Times critic Pete Wells called out the “modest” space (read: New York-small), ambitious food, and “bracing” drinks in a two-star review.

A perfect meal for four at Ferris includes the blood sausage, charred broccolini, carrot and lamb agnolotti, roasted beets, Okinawa sweet potatoes, grilled mackerel, and cote de boeuf. Do be sure to get the yuzu-lemon frozen yogurt for dessert.

— Stef