By Ari Moskowitz
There are so many great ethnic neighborhoods in New York City, it's hard to just pick one to highlight and list the greatest restaurants pumping out that cuisine. I've decided this week to give a short list of four restaurants creatively bringing their ethnic background into 2017 and here they are:
31-29 Ditmars Blvd, Queens, NY 11105
With dishes from gnocchi with lamb sausage, feta, and pine nuts to paella with mussels, sausage, and orzo, MP Taverna is not serving the typical greek classics. As Lauren Duca writes, "Michael Psilakis's newest spot is a modern vision of the Greek tavern." Micahel Psilakis is known for his cook book Live to Eat: Cooking the Mediterranean Way. MP Taverna and his high end greek restaurants all over NYC always make consistently great food.
43 E 28th St, New York, NY 10016
Junghyun Park's first solo restaurant accomplishes his goal of bringing "a new concept of Korean food to a new market." Though most americans associate Korean food with bibimbap and Korean barbecue, Park hopes to show a different and modern side on Korean staples. The dishes are small, made for sharing, come quickly, and come all at once so Atoboy is great for a crowd.
123 W. 56th St., New York
Authentic and creative don't usually go together. Authentic implies staying to tradition and replicating timeless classics with precision whereas creative implies reaching towards boundlessness and newness. Indian Accent combines these seeming opposites. Chef Manish Mehrotra's "Indian Accent is an outpost of a critically acclaimed Delhi restaurant ... (with) reimagined traditional recipes for a luxury setting" writes Hannah Goldfield for Grub Street.
1013 Bedford Ave, Brooklyn, NY 11205
Often described as Filipino-Tex-Mex, it would be hard to keep Swell Dive off this list of creative and modern takes on authentic classics. Opened by the duo behind Brooklyn Kolache Co., this dive-y joint serves Tex-Mex side-by-side with Filipino fusion. "While the mostly tacos menu offers some standard Tex-Mex options like chicken adobo and charred beef, it’s the modern Filipino variations — the smoked pork sisig, chicken-fried spam, and grilled slab cheese, some served with jalapeño ranch slaw and fried onions—that all the bargoers are eating," writes Vanessa Karalis for NY Magazine. Though known for their food, the brightly flavored drinks in fishbowl glasses also make Swell Dive a bar destination.