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Whether it\u2019s a pizzeria that gets lost in the sea of pizza spots in the Big Apple, an old-school New York steakhouse, or an authentic Italian spot that\u2019s not getting enough love in this Italian-food-crazed city, here are the nine restaurants that should be getting more attention.\u00a0<\/span><\/p>\n Czech food doesn\u2019t get enough love. People don\u2019t go to Prague to eat. But once there, the city has a large handful of stellar restaurants serving up high-quality and creative takes on Central European fare. But before getting on a Prague-bound plane, head to the Upper East Side and grab a seat at Bohemian Spirit. This is no hippie restaurant. Bohemia is the historical region that makes up the western half of the Czech Republic.\u00a0<\/span><\/p>\n Bohemian Spirit<\/span><\/a> is located on the ground floor of the Bohemian National Hall, a kind of Czech cultural center. Here you can tuck into nicely executed Czech staples like goulash with bread dumplings (that you can use to mop up the sauce). Or choose your own meat schnitzel (pork, chicken, veal, and\/or over mushroom gravy). We also recommend the Czech national dish, svi\u010dkova: a hunk of tender roast beef doused in a cream-and-cranberry sauce. And don\u2019t forget to wash it all down with a pint of Pilsner Urquell and perhaps a Becherovka. That\u2019s a \u201cmedicinal\u201d digestif made in the northern Czech spa town Karlovy Vary.\u00a0<\/span><\/p>\n Around 2009, New York City was pleasantly ambushed by an army of pizzerias from Naples. It was a very welcome invasion. One of those restaurants was <\/span>Don Antonio<\/span><\/a>, a replica of a legendary pizzeria in Naples. Located in Hell\u2019s Kitchen, Don Antonio is one of the great pizzerias of New York City, firing up excellent Neapolitan pizzas. Try the pizza frita, a fried pie that is a staple of pizzerias in Naples.\u00a0<\/span><\/p>\n There are a handful of great Spanish restaurants in <\/span>la Gran Manzana<\/span><\/i>, but <\/span>Emilia by Nai<\/span><\/a> is an outstanding Spanish spot that doesn\u2019t get enough love. This East Village eatery tastes a lot as if Spain and Japan had somehow magically collided. A super tender and flavorful roasted suckling pig comes in the form of a small brick. A breaded mushroom katsu sandwich is emboldened by curried onions. An onion puff pastry is hiding delicious goat cheese. And roasted beet and tempura tofu taste so good together you wonder why they don\u2019t make appearances on the same plate more often.\u00a0<\/span><\/p>\n This Irish-accented steakhouse on the Upper East Side is located on Lexington Avenue and East 64th Street, to be exact. Donohue\u2019s is an old-school steakhouse that feels like you\u2019re stepping into the 1950s. Not a lot has changed here. Well, maybe the prices. But the vibe is still very much old New York. Plant yourself at the bar and order a steak and a martini and get nostalgic.\u00a0<\/span><\/p>\n There is practically an Italian restaurant on every block in New York City. And every 1.2 minutes a new Italian restaurant opens its doors for the first time in this city. At least it feels like it. With so many pasta palaces here, how does one comb through the good, the bad, and the <\/span>brutta<\/span><\/i>?\u00a0<\/span><\/p>\n For starters, you could sidle up to a table at <\/span>Fiaschetteria Pistoia<\/span><\/a>, which is located in both the East Village and the West Village. The staff seems like they\u2019re just off-the-boat Italians. They exhibit enough of a cavalier manner to make you think you\u2019re at a neighborhood trattoria in Rome. The diminutive restaurant is a good way to sweep your memories back to your last visit to the Eternal City, Tuscany, or elsewhere in Italy. The pasta dishes here are wonderful, particularly the classic Roman dish cacio e pepe.\u00a0<\/span><\/p>\n Opened at the end of 2021, <\/span>Jiang\u2019s Kitchen<\/span><\/a> has yet to be discovered by Chinese food lovers in New York. This gem of an eatery, located on St. Marks Place in the East Village, serves up the cuisine of Xinjiang, a cumin-scented region in northwestern China. Expect crispy and refreshing hot and sour cucumbers, garlicky steamed eggplant, spicy big plate chicken, tender lamb ribs, and cumin-spiced baked lamb. Even better, Jiang\u2019s is BYO, so come with your favorite bottle of vino.\u00a0<\/span><\/p>\n Kafana<\/span><\/a> swung open its doors a decade ago on Avenue C in the East Village to little fanfare. The exception being homesick Serbs (and Bosnians) who yearned for familiar flavors from home. They found Balkan classics on the menu like \u010devapi, finger-shaped minced lamb sausages, or pleskavica, a lamb\/beef\/veal hamburger patty. We recommend the karadjordjeva, a 10-inch thick breaded baton-shaped object rolled with pork, ham, and kajmak cheese that Serbs call \u201cyoung lady\u2019s dream,\u201d. Named so perhaps because of its size and shape of it.\u00a0<\/span><\/p>\n But slowly people who don\u2019t hail from the Balkans began to discover this gem. And today, the place is frequented by lovers of natural wine. Kafana is well stocked with bottles from Serbia\u2019s burgeoning natural wine industry. To finish the meal, ask for a glass of rakia, the potent fruit brandy ubiquitous in the Balkans.\u00a0<\/span><\/p>\n Amidst the craze for all things poke, that cubed raw fish that is a delicacy in Hawaii, <\/span>Noreetuh<\/span><\/a> serves up excellent Hawaiian cuisine in the East Village. And you\u2019ll get a much more elegant experience here than you will at your local poke\u2014pronounced poh-kee\u2014joint, of which there seems to be one on every street these days.\u00a0<\/span><\/p>\nBohemian Spirit<\/span><\/h2>\n
![\"goulash](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/pxhere-goulash.jpg\")
Don Antonio<\/span><\/h2>\n
Emilia by Nai<\/span><\/h2>\n
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Donohue\u2019s<\/span><\/h2>\n
Fiaschetteria Pistoia<\/span><\/h2>\n
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Jiang\u2019s Kitchen<\/span><\/h2>\n
Kafana<\/span><\/h2>\n
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Noreetuh<\/span><\/h2>\n