A corner fixture with flair, Rolo’s delivers the sort of unfussy wood-fired cooking that Brooklyn always needs more of. This Ridgewood spot fires homemade pasta, crave-worthy polenta bread, and house-butchered and dry-aged, grass-fed steaks, courtesy of chefs who worked and met at Gramercy Tavern, then became good friends. Pro tip: Don’t sleep on the two-sheet lasagna verde for dinner, be sure to get the “Mrs. Crispy” for weekend brunch, and do get there early if you want to try the highly coveted double cheeseburger. Pro tip: If you have trouble getting a table here, do consider making a Resy at their incred...

Homey, with a daily changing menu of spot-on pastas, cocktails, and more, Roman’s is an idyllic neighborhood restaurant situated in the heart of brownstone Brooklyn.

Owner-chef Jeremy Salamon channels his Hungarian and Jewish grandmothers at this engaging all-day café and pastry shop, with its menu of Jewish deli and Hungarian specialties. While the restaurant opened primarily for brunch and lunch, they also have a standout dinner menu, too. Pro tip: Hit the bakery on Fridays for Linzer torte or on Sundays for donuts.

Chef Erik Ramirez’ deliciously complex and forward-thinking Peruvian cuisine would be enough, yet what’s more is that Llama Inn is a very fun restaurant, very worthy of a night on the town — a round of cocktails and an order of lomo saltado are required for each and every table.

Dinner here is as lovely as the drinks from their trailblazing natural wine list.

Because if you can expect anything from the team behind Adda and Rahi, it’s deliciously unapologetic Indian food. And Dhamaka follows suit, hopping from region to region to offer a taste of the everyday street food locals love. Simply put, New York hasn’t seen this particular facet of Indian cuisine just yet.

It’s all about the dough at Anthony Mangieri’s riveting Una Pizza Napoletana. Puffy and blistered, the pies stun in their delicious simplicity. They might fool you into thinking you’re in Naples — except that Mangieri's talents are unique, and you know you could be nowhere else but in his restaurant.

Because Razza was anointed the best pizza in New York a few years ago, in no small part due to chef-owner Dan Richer’s long obsession with every detail of pizza-making, and fermentation in general. Richer is a baker at heart with a pizza peel in his hand, meaning the crusts come out perfectly thin and charred, and the toppings, eye-opening: Think seasonal Jersey produce, tomatoes, and cheese, used to delicious effect.

Rosella isn’t your typical sushi restaurant: The menu features laksa and breakfast-inspired handrolls, and the fish is sustainable and sourced locally as much as possible. Altogether, it’s a one-of-a-kind sushi experience you’d be hard pressed to find anywhere else in the city, and it’s well worth seeking out.

Previously known for its riveting blind-tasting menu experience, Fradei has gone back to its neobistro roots and is now offering an exciting, seasonally driven a la carte menu from chef Zach Nelsen, who formerly worked at Gramercy Tavern and Birch.