This a reliably delicious and affordable Japanese late-night dining spot in the Theater District. The menu is long, like at any izakaya, but highlights include the namesake rice bowls — try the one with soft eel; chicken katsu curry with a rich, beefy sauce; spicy tantanmen ramen, and sizzling crab omelets drenched in heady seafood jus.

Victor’s is definitely a spendier Cuban option than, say, Guantanamera, but it has the benefit of being located closer to the center of Times Square and the Theater District. Try the Cuban sandwich, that classic layering of ham, Swiss, lechon, and pickles. For something heartier, order the excellent ropa vieja, slow-cooked and pulled prime Angus skirt steak in a pepper sauce laced with garlic, tomato, and onions. Mojitos are $16, or a few dollars more for a version with a hefty 3.5-ounce pour of rum.

The Prohibition-era bar and steakhouse, now run by Dean Poll, continues to serve some serious cuts of charcoal-grilled meats and solid classic cocktails. Start off with the bacon-studded clams casino, then pair a funky dry-aged ribeye with fries and a blue cheese-drenched wedge salad. Those who seek the excellent prime rib roast should call ahead as it’s not offered every night; it can sell out too. Finish with key lime pie and have another martini at the circular bar, which affords views of the entire restaurant. Expect a serious crowd

This new restaurant and bar within Manhattan’s Civilian Hotel, is taking a global approach to the menu with matzoh ball soup, shrimp chips, and steak tartare made with larb seasoning. The bar with two outdoor terraces is perched up a spiral staircase. There’s also a Broadway prix-fixe menu weekdays for $59 per person.

This is where first time restaurateur Jasmine Gerald and longtime chef Basil Jones show off the multitudinous flavors of Jamaica — not typically represented well in the Theater District — and the larger Caribbean. Lightly smoked jerk wings, spicy and pungent, are a good place to start. Then move on to tender brown stew chicken dripping in rich sauce. Don’t overlook the jazzy pasta, a creamy rasta pasta-style classic flecked with peppers, jerk-style seasonings, and parmesan.

E.A.K. Izakaya is a go-to option for good Japanese noodles in the Theater District. The Japanese chain serves excellent iekei ramen, a blend of fatty pork-based tonkotsu and soy-based shoyu ramen, with wonderfully firm noodles.

With locations in Flushing, Park Slope, and Union Square and now here, this solid option offers lots of variations on ramen as well as straight or wavy noodles. Our favorite, the mega, features both sliced pork and shrimp in a pork broth. The menu also lists snacks like okonomiyaki as well as rice- or ramen burgers.

New York lost the restaurateur Joe Allen in 2021, yet after nearly 60 years, his namesake restaurant lives on; this Theater District staple remains a haunt for theatergoers and actors alike. Get the La Scala salad with iceberg, salami, and provolone; the Joe Allen burger or steak frites; and save room for the epic banana cream pie.

Patzeria is situated right across the street from Hamilton, where crowds used to snake along the sidewalk as you selected your slice. The plain Sicilian slice is particularly cheesy, but then there’s the lasagna slice, the three-cheese slice, the fresh-mozzarella grandma slice, and the multi-veggie slice. But don’t neglect the heroes made to order, both cold and hot, and the breakfasts. Open until midnight every day.

Hong Kong-based chain Tim Ho Wan — which famously attracted hour-plus waits when it debuted in the East Village — now boasts a Hell’s Kitchen location, where the queue is more reasonable. The smart play is a plate of steamed shrimp har gow, filled with delicately cooked crustaceans, and an order of barbecue pork buns, which are crispy on the outside, doughy within, and stuffed with an ample supply of sugary swine.

Nestled on the third floor of a Diamond Street building, the kosher-Uzbek Taam Tov continues to rank among the city’s top hidden gems. This is where you go for succulent grilled shashlik (kebabs), especially chewy, fatty lamb ribs. Also don’t miss the excellent plov with sweet carrots and saffron. Note: It closes 2:30 p.m. Friday and is closed on weekends.

This modest spot is good for a sandwich on the run, or a selection from a steam table that offers pastas, stews, chicken cutlets, and other hot dishes, most in a Latin or Italian vein. Perhaps its most notable accomplishment apart from looking like it persists from a bygone era, is the $9 hot pastrami sandwich. Yes, the meat is often sliced first and heated on the griddle, but it’s still good, the pastrami salty and smoky.

Amelie Kang’s midtown restaurant remains a fantastic spot to enjoy the wonders of Sichuan dry pots. Patrons build their own bowls filled with fiery blends of any number of ingredients, including (but not limited to) beef tenderloin, tripe, tendon, tongue, squid, crab stick, tofu skin, rice cake, enoki mushrooms, and spam. Also consider the wonderfully slippery liangfen mung bean noodles as a starter.

This pan-Central Asian spot is one of the best places to eat grilled meat on the West Side of Manhattan. Owner Farida Gabbassova-Ricciardelli and chef Umitjon Kamolov serve serious charcoal-grilled shashlik; the chicken thigh skewers balance crisp skin with fatty juiciness and tender flesh. Be sure to sample the Uzbek national dish that is plov, rice pilaf made sweet from aromatic carrots and funky with tender chunks of lamb.

This is where to go for some of Manhattan’s top Colombian fare. Highlights include sancocho de cola (nourishing oxtail soup with corn, yucca, and cilantro); empanadas filled with beef, shredded chicken, or fragrant shrimp and crab sticks; and juicy grilled skirt steaks with red beans and rice. Also, try the larger nearby location in Hell’s Kitchen with a more substantial menu.

Charlie Palmer’s Aperibar, has opened in Luma Hotel Times Square, with pizza and Italian small plates (cheese, salumi, antipasti, and vegetables with a handful of mains) while drinks highlight apertivi and over 20 selections of prosecco and Italian sparkling wines.