Lord’s

"Lord's in Greenwich Village only makes 12 of these bad boys a day. So getting your hands on one requires a reservation at a time that starts with five. The burger, blanketed in a layer of sharp Welsh Rarebit, is worth the fuss. It’s served on a pretzel bun with a slab of onion, making the whole thing supremely savory. Between the burger, the excellent cocktails, and the comfortable pub vibe, Lord's is a great place for a date. So bring someone you like and tack on an order of proper English chips." - will hartman, bryan kim, neha talreja, willa moore, kenny yang

"One of Eater’s best new restaurants in America of 2023 is open on Mondays. Lord’s is Dame’s Patricia Howard and Ed Szymanski second of three restaurants (the third being Crevette). The British-leaning bistro serves the type of food that coursed its way through New York’s gastronomic zeitgeist more than a decade years ago that’s seeing a revival: hay-smoked trout, crispy pig’s heads, poached cod with butter beans and mussels, and corned beef and cabbage pies." - Melissa McCart

"A British bistro in New York City where the author first encountered Welsh rarebit." - Amy McCarthy

"A mature follow-up to Dame, focusing on offal and more experimental cuisine with a British influence." - Melissa McCart

"Lord's, a restaurant in New York, participated in Khushbu Shah's book tour for her cookbook 'Amrikan' by hosting an 'Indian pizza party.' The event featured a blend of Indian and American cuisines, showcasing dishes like po'boys served with kale pakoras and a version of Shah's crispy paneer sandwich made with mozzarella sticks." - Bettina Makalintal