Dubu Haus has been on my list for a while since it opened. I really enjoy homemade tofu, especially the medium+ firm kind. What also appealed to me about this restaurant was the bossam wraps. I’m also a fan of wrapping pork belly with vegetables in general. I felt like this would be a very decent Korean homemade type of restaurant that wasn’t centered on BBQ. I was able to make a reservation for 2 a few days in advance without any issue.

Around the corner from the reputable 260 Sample Sale sight was this Izakaya Seasun place that had been on my list for a while. What attracted me to this was how it had Korean style izakaya and hot pot. Price-wise, it seemed like it wasn’t too expensive and could be a decent place to try tonight. We were able to walk in on a Wednesday evening without any issues of waiting.

For a pre-Valentine’s day dinner, this was one of the few restaurants where it was incredibly easy to make a reservation just a few days in advance. Ying Tao was on my list for a while, and the menu always looked mildly interesting to me. I remember when it first opened, it was one of the few individual Chinese “tasting” in Manhattan that was prepared in a gourmand style way. I was easily able to make a reservation for 2 for 5:30 PM on the Friday before Valentine’s.

Palladino’s Steak and Seafood is owned by Joseph Palladino, who was a former NYPD officer and opened Nick and Sam’s Steakhouse in Dallas 20 years ago. He wanted to bring this restaurant type back to his motherland city, NYC. This restaurant recently opened in Grand Central Terminal, just opposite of the Apple store in the main concourse on the second level. I was able to make a reservation for 2 very easily for 5:45 for the dining area that has fantastic views of the main Grand Central floor and its beautiful ceiling.

Gramercy Tavern has been on my list for many years already, and it’s a classic New York City restaurant with Michelin popularity. This is one of Danny Meyer’s well known restaurant, so you can expect the flavors to be very similar to his other restaurants. Getting reservations is normally very easy, but when it comes to restaurant week, it’s quite difficult because it’s one of the few Michelin Star restaurants in the city that serves options from its normal menus.

We’ve heard of Lillie’s Victorian Establishment, and it’s been on a list for a while because it’s a very festive restaurant. It’s always difficult to get last minute reservations, but fortunately as we won theater lottery on a cold single-digit weather, there was not a lot of tourist or foot traffic at all in the Times Square area. I was able to make a reservation for 2 for 5:30 PM very easily just a few hours in advance. As you can tell from the picture, there was a lot of snow, and the exterior was already decorated with a lot of winter ornaments.

When we ate at Ogawa, we were talking to the restaurant manager in Miami, and he said his old friend ran this restaurant in NYC. Apparently this restaurant originally existed in Queens, but it moved into Manhattan. At last, we had a Friday where didn’t really have any plans, so I suggested this restaurant. I was able to book a table for 2 for 6:00 PM on a Friday evening a few days in advance without issues. This restaurant is known for their yuzu flavored ramen.

Motek might be a familiar restaurant to those that have been to Miami. When we traveled to Miami a few weeks ago, there were a slew of this chain all around the hot areas in Miami. The menu appeared to us as being very Mediterranean, and it is probably a haven for brunch since it has shakshuka and kebabs. They are slated to open 5 total locations in New York, so we decided to check out the recently opened location in Flatiron. I made a reservation for 2 for 5:45 PM on a Friday a few days in advance fairly easily.

As a huge fan of ramen and tsukemen (i.e., dipping noodles), I enjoy trying to find all the good tsukemen. I’ve been to a few places already both in Los Angeles and in New York City, but the thing that really caught my eye here was that his restaurant says it is the “original tsukemen since 1951” whatever that means. The original location actually started out in the bay area in Northern California, and it has some notoriety that west coast people have raved about. They opened an outlet here in NYC fairly recently, so I thought I’d stop in and give it a try on a brisk, cold Wednesday evening.

Chef Daniel Humm is a Swiss chef who is most well known for the restaurant Eleven Madison Park. I had visited this restaurant in the mid 2010s, when it served proteins such as duck, clams, and fish on their tasting menus. In 2021, the restaurant converted from an omnivore tasting into a plant-based restaurant, a first of its kind to also receive 3 Michelin Stars for it as well. This was extremely controversial because they were charging high prices for a sole plant-based meal. In October 2025, the restaurant pivoted from a plant-based only menu and offered seafood and animal protein choices for a few of its courses. This shift encouraged me to try this restaurant again to see how it’s evolved. We were able to make a reservation for 2 for 5:30 PM on a Monday evening without any issues in advance.