"Between Dhamaka, Adda, and the fast-casual fried chicken depot Rowdy Rooster, the team behind Semma has opened more great restaurants than most of us deserve. We’re fans of every single one, but this is the crown jewel. This restaurant serves South Indian regional specialties typically made in rural home settings, and they do so in a narrow space with quintessential West Village charm. Highlights include the crunchy Mangalorean cauliflower and a masala-potato-filled gunpowder dosa that tastes like cheese even though there’s none present. No meal at Semma would be quite right, however, without a few of the meaty dishes that are harder to find in NYC. Try the lamb topped with fried curry leaves, and don’t miss the Goanese oxtail. If you want to go big, pre-order the whole dungeness crab. Reservations are released online two weeks in advance. There aren't any tables saved for walk-ins, but there are 12 seats at the bar, so you can always try your luck there." - bryan kim, neha talreja, willa moore, will hartman, sonal shah