Dame

"Dame got its start as a beloved pandemic-era fish and chips pop-up, and at their brick-and-mortar on MacDougal Street, you can get those, plus a bunch of other precious-feeling seafood plates. Picture things like grilled oysters with green chartreuse hollandaise, and squid and scallion skewers submerged in parsley oil. It's a pretty tiny spot, and everybody wants to bring a date here and sip on Pimm’s cups, but you can usually snag a late reservation without too much notice. Bring someone who loves seafood on small plates, and make sure to check out the very beautiful bathroom. " - willa moore, will hartman, sonal shah, neha talreja, arden shore

"On paper, Dame, an English seafood spot in Greenwich Village, might look like a Super Serious Restaurant. Two chefs stand behind a sleek white bar and cook the highest-quality seafood for miles. Grilled oysters are blanketed by green Chartreuse hollandaise, a bottle of $425 Champagne readily stands by, and, as soon as you finish one dish, several more will appear to take their position. Despite being a seriously high-caliber restaurant, this English seafood restaurant avoids taking itself too seriously. Disco blasts inside and out at a confident-party-host volume, and fish and chips take the metaphorical center stage on a menu that also includes things like cured trout, squid skewers, and whitefish salad on crispy polenta. Go heavy on the small plates, and try the aforementioned fish and chips at least once." - bryan kim, neha talreja, willa moore, will hartman, sonal shah

"Sit right in the center of things in the Village at this petite fish-and-chips seafood restaurant from Patricia Howard and chef Ed Szymanski. It’s tight corners outdoors and a tiny bar inside, with an indoor-outdoor feel when the weather is nice. These tough to get tables are worth the wait for grilled oysters, Dover sole, and proper English chips." - Eater Staff

"I’ve been to Dame once and I really want to go back. It’s really, really good. I think of Dame as being exactly how a New York neighborhood restaurant is supposed to be: The food is simple, but the flavor is amazing and they use the highest quality of ingredients. And I just love their fish and chips."

"This pint-sized, welcoming, brick-walled izakaya with owl-themed decor is the first U.S. location for this successful Japanese chain. There’s a satisfying omu yakisoba, filled with pan-fried noodles wrapped in fried egg and drizzled with mayo and ketchup, a nice foil for the selection of sake and Japanese beers. The salmon and salmon roe rice, cooked in a clay pot, is a slightly more refined highlight. But don’t miss the avocado tofu app, made in-house." - Alexandra Ilyashov