Anton's

"The three-course Thanksgiving prix fixe at this charming West Village corner spot costs $120 for adults and $55 for kids (who get to enjoy chicken schnitzel tenders as their poultry main). For grownups, your turkey will be accompanied by chestnut-andouille stuffing, mulled quince and cranberry sauce, a butternut-potato gratin, and the chopped spinach a la noialles you already know and love from the Anton’s menu. (You can also add on a la carte favorites like the bacon-heavy bucatini baczynski.)" - neha talreja, molly fitzpatrick

"This especially-quaint corner spot on Hudson Street has excellent pasta, cocktails, and broiled oysters that will arrive at your patio table on a silver platter. Their sidewalk patio tables can seat parties of up to 4 under large umbrellas. " - matt tervooren, neha talreja

"Former Marta chef Nick Anderer and partner Natalie Johnson are serving up European-style brunch at West Village’s Anton’s. There’s classics like buckwheat pancakes and an omelette, but the menu’s much broader than at a standard brunch spot. A robust pasta section — here dubbed “macaroni” — includes spinach ravioli with sage butter and angel hair francese, a lemony pasta dish made with breaded chicken cutlet. Anton’s full brunch menu is served on the restaurant’s outdoor patio, but it’s also available for takeout and delivery." - Eater Staff

"Anton’s sidewalk tables become desirable in the evening. The restaurant offers vegetable and seafood appetizers like smoked whitefish salad with rye crisps, fava and goat cheese salad, or raw clams, paired with a glass of rose or Chablis." - Eater Staff

"Anton's—billed as a "New York Cafe"—isn't 100% Italian, but a whole section of its menu is dedicated to “Macaroni." So the influence is pretty clear. This old-school restaurant on Hudson Street is decorated with oil paintings and lots of dark wood, and it’s perfect for when you want to drink a martini and eat some pasta by candlelight. The bucatini that comes absolutely stuffed with bacon is our top choice, but the spaghetti anchoiade is another intelligent route, as long as you don’t mind having a mouth that smells like anchovy." - Bryan Kim