Wildair

"We’ve reviewed Wildair several times since it first opened - and it’s only gotten better. Plus, it takes reservations now, so if you’ve been sitting at home every Friday night for the past several years wondering why people like this place so much, you no longer have an excuse for trying to get in. Bring a friend, and share the fried squid, scallop crudo, and pork milanese. By the way, you aren’t taking full advantage of this place if you don’t have some wine in a glass in front of you." - bryan kim, hillary reinsberg

"Getting your hands on the donuts at this Lower East Side restaurant will take a little planning. They’re only available on Saturdays at noon sharp, and you’ll have to check their Instagram to see what flavor they’re offering. They might have three kinds, or just one, but whatever’s available, get some. We recently had a fantastic Maldon salted caramel and chocolate glazed donut stuffed with fluffy pastry cream. We suggest arriving at around 11:45am to get in line, as they usually sell out within 30 minutes." - neha talreja, kenny yang, carina finn koeppicus, carlo mantuano, sonal shah

"It’s very possible you want something exciting for date night at home, but you don’t want to commit to a tasting menu that costs more than two weeks worth of groceries. Wildair is an ideal in-between option, since they serve inventive small plates like scallop crudo with grapes and a crispy, creamy potato with uni and jalapeno for around $20 per dish. It’s essential you get their chocolate hazelnut tart. If you don’t start smelling pheromones after eating that little dessert, we don’t know what else to advise." - hannah albertine

"These days wine bars with standout food programs are a dime a dozen. But Wildair, from Jeremiah Stone and Fabián von Hauske Valtierra, helped codify the genre when it opened years ago on the LES. If you’re looking for a special occasion night out in the neighborhood this should be on your list, especially for the desserts." - Robert Sietsema, Eater Staff

"Wildair, from the chefs Jeremiah Stone and Fabián von Hauske Valtierra, helped codify the wine bar genre when it opened years ago on the Lower East Side. If you’re looking for a special occasion night out in the neighborhood, this should be on your list, especially for the desserts." - Eater Staff, Melissa McCart