New York Fashion Week is here, and there’s no need to deprive yourself of quality dining while running around from one show to another. The standout restaurants below are located conveniently throughout midtown and deliver superior culinary experiences and outstanding service – during Fashion Week or after.

The Oval
This is a 30-seat Chef’s tasting counter nested in La Devozione at Chelsea Market, conceptualized by Giuseppe Di Martino, third generation Owner of Italy’s leading pasta maker Pastificio Di Martino. It takes diners on a culinary journey for the best use of the Di Martino’s varied pasta shapes with imported and local seasonal ingredients. Each dish served is based on classic Italian recipes, reimagined by Giuseppe and Executive Chef Alessio Rossetti in modern and experimental ways. Every aspect of each course is rooted in specificity beginning with the uniqueness of the dry pasta shapes paired with specific ingredients and flavor notes.
The dishes are presented with custom-made tableware and flatware, and Zalto glassware, all designed to augment the dining experience. Also located in La Devozione is a retail store that offers two collaborative pasta tins, one designed by renowned fashion designers Dolce & Gabbana and the other a collaboration with Barbie by Mattel, as well as over 120 of Pastificio Di Martino’s pasta shapes in packaging designed by Dolce & Gabbana.

Mollusca
Here is a stylish, high design seafood restaurant in the Meatpacking District with an impeccably executed expansive menu and a signature dish of Mussels, served in 35 imaginative sauces. The menu was designed by Executive Chef Christina Bonilla, with great attention to detail in flavor and presentation.
The restaurant also showcases a beautifully designed and well-stocked taupe marble cocktail bar where Beverage Director Kate Uglova, formerly of The Aviary —part of the Alinea Group— in Chicago, creates cocktails with intricate flavors and uncommon ingredients. The beautifully designed interior features large black mirrors and hand-blown glass chandeliers anchor the dining room in shapes reminiscent of jellyfish and cast waves eliciting a deep-sea feel. The restaurant is furnished with custom made leather and velvet seating.

GG Tokyo
Here’s an under the radar jewel box-sized izakaya that evokes the vibes of Tokyo’s famed Golden Gai district known for its lively vibe and patronage of musicians, artists, writers, academics, and celebrities. The menu was designed to feature innovative Japanese-inspired dishes conceptualized for sharing with a group of friends. It is ideal for cocktail hour, dinner, or late-night bites, beginning with a raw bar, small plates, large plates.
GG also offers sashimi, pressed sushi rolls and handrolls, as well as a four-course tasting menu, available at the six-seat sushi counter. The beverage program was designed by Beverage Director Ivan Papic in collaboration with Head Bartender Sasa Radovanovic with the vision to recreate classic cocktails with a Japanese twist.

Jungsik
The highly acclaimed two-starred Michelin restaurant from world renowned Chef Jung Sik Yim was first to introduce New Korean cuisine to New York.  The Tribeca kitchen is helmed by Executive Chef Daeik Kim who trained as sous chef for two years under 2021 Michelin Guide Blanc Pain New York Young Chef award winner Suyoung Park.
Jungsik is included in La Liste’s 2022 Top 1000 World’s Best Restaurants and highlights a nine-course signature menu with supplemental options available as well as an award-winning wine list and craft cocktails. The signature menu has consistently seen small variations in both presentation and flavor profiles since the opening of the restaurant while maintaining the signature Jungsik quality.

CASA TuLuM
From Managing Partner Luis Villanueva and Chef/Partner Rodrigo Abrajan, here is a newly opened, stylish Mexican restaurant  designed to elicit the feel of a luxurious Tulum beach house located in the South Street Seaport.
The restaurant’s menu is focused on the best seafood dishes from across Mexico with heavy emphasis on the Seafood Bar, tacos, and authentic signature dishes from Tulum and the Yucatan Peninsula.
CASA TuLuM is the downtown debut for Chef Rodrigo, who achieved neighborhood acclaim in Harlem with his El Paso Taqueria  restaurants. For this new concept, Chef Rodrigo has created a concise menu marrying the cuisine of Tulum and Mexico’s coastal cities with the history of the seaport. Originally from Puebla, he has traveled the country learning and perfecting his recipes to create truly authentic Mexican cuisine. The Beverage Program was designed by Luis Villanueva, who previously designed the cocktail menus at Havana Alma de Cuba, Cuba, La Pulperia, and worked at Astoria’s Blend on the Water for three years.
His cocktails are inspired by the natural beauty found all along the Mexican coastline, expressed through seasonal ingredients and spices to pair with Chef Rodrigo’s cuisine.

Sweetbriar
This is the lively modern American restaurant well-known for bridging the gap between contemporary cuisine and classic favorites. Executive Chef Bryce Shuman harnesses live-fire cooking and the bounty of New York to create fresh seasonal dishes with impeccable, yet simple presentations. Known for his time at Betony and Eleven Madison Park, Chef Bryce garnered three stars from the New York Times, One Michelin Star, and was named 2015 Food and Wine Magazine “Best New Chef”.
With his menu, Sweetbriar focuses on live fire cooking with wood and charcoal, seasonal vegetables, and prime meats.

Hortus NYC
Here is a Michelin-recognizeds a stylish, modern Asian restaurant that emphasizes a design-forward atmosphere, and menu of carefully curated dishes that blend the flavors of Southeast Asia. The menu, designed by Executive Chef Lenny Moon takes diners on an eclectic culinary adventure as he infuses pan-Asian flavors with European techniques.
The restaurant features a bi-level dining room and hidden garden, that includes both heaters and air conditioning to ensure customers can enjoy a meal in the picturesque space regardless of the weather.