{"id":153473,"date":"2026-03-05T05:31:18","date_gmt":"2026-03-05T05:31:18","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/153473\/"},"modified":"2026-03-05T05:31:18","modified_gmt":"2026-03-05T05:31:18","slug":"heres-where-new-yorks-top-chefs-eat-after-service","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/153473\/","title":{"rendered":"Here\u2019s where New York\u2019s top chefs eat after service"},"content":{"rendered":"

This article is part of FT Globetrotter\u2019s guide to New York City<\/a><\/p>\n

There is a whole constellation of New York restaurants that thrives after 10pm. You won\u2019t find them on \u201cbest of\u201d lists. They mostly don\u2019t have PR teams or impossible wait times, and they aren\u2019t charging $12 for radishes or buttered bread. But the chefs who do run the city\u2019s \u201cbest\u201d restaurants \u2014 folks with excellent taste and terrible hours \u2014 know them well. These are the restaurants where they actually eat.<\/p>\n

I should know. Alongside a career writing \u201cbest of\u201d lists, I have the glorious misfortune of dating a chef \u2014 meaning, I reap the \u201cgood taste\u201d rewards and suffer the \u201cbad hours\u201d penalties. I\u2019m no stranger to midnight dinners, many of which involve splitting a burger (but not splitting a martini) at Blue Ribbon Brasserie \u2014 where we may run into Ed Szymanski (the chef and co-owner of Lord\u2019s, Crevette and Dame) with a glass of white Burgundy after a taxing shift. On other nights, at Sake Bar Asoko<\/a>, we\u2019ll find half the team from the neighbouring Corima sipping sake and chatting with the bar\u2019s owners.<\/p>\n

New York chefs have excellent dining advice because they have trustworthy palates, and \u2014 at the risk of overgeneralising \u2014\u00a0a great sense of the city. They reserve equal affection for bar wings and caviar. They respect quality. And after long nights spent feeding other people, they show up to dinner hungry. So in post-pandemic New York, where late-night dining is increasingly rare, I reached out to 21 of the city\u2019s most talked-about chefs with an important question: where do they eat after their shifts end?<\/p>\n

Note: We made a Google Maps list<\/a> of the recommendations below that you can save for when you next need them. (On your phone, click \u201cSave list\u201d. You can access it anytime in the \u201cYou\u201d section in your Google Maps.)<\/p>\n

For burgers and industry banter: Blue Ribbon Brasserie97 Sullivan STREET, Soho<\/p>\n

There\u2019s no finer venue for chef-ly gossip than the Union Square Greenmarket<\/a>, but Blue Ribbon Brasserie comes a close second. With roomy booths and a discordant salad of artwork (think: a small bird portrait beside a large fluorescent lobster claw), it has been a bone marrow-rich haven for local chefs since its inception in 1992. Upon opening, its founders Bruce and Eric Bromberg pledged to stay open until 4am serving real food from bona fide French-trained chefs in unstuffy environs. Back then, its 48 seats were regularly occupied by the likes of Tom Colicchio, Mario Batali and Anthony Bourdain.<\/p>\n

\"IgnaciaAt Blue Ribbon Brasserie, you can get burgers and beef tartare at midnight\u2009.\u2009.\u2009.\u2009 \"A.\u2009.\u2009.\u2009or oysters at 1am <\/p>\n

These days, the kitchen stays open until 2am. You can still trade secrets over burgers and oysters, but as the brasserie reaches the age of its average diner, a new graduating class of Manhattan chefs has taken up their rightful post-service place at the bar.\u00a0<\/p>\n

Maycoll Calder\u00f3n, chef of Cuna at The Standard, lauds Blue Ribbon for what he calls \u201chonest food\u201d \u2014 not innovative, but reliably hearty and good. Ignacia Vald\u00e9s, executive chef at Tokyo Record Bar, loves classics such as beef tartare, but says \u201ca sleeper hit is the duck club sandwich with bacon, walnut raisin bread and French fries\u201d.<\/p>\n

\"IgnaciaChef Ignacia Vald\u00e9s with the roasted duck club sandwich, \u201ca sleeper hit\u201d <\/p>\n

When Szymanski isn\u2019t at the brasserie, he\u2019s just down the street. \u201cThe sushi spot is my hang,\u201d he says of the compact, unpretentious Blue Ribbon Sushi<\/a>, which serves food until 1am from Thursday to Saturday. \u201cI like to go eat uni and drink sake a few nights a week when I work really late.\u201d While you\u2019d be correct to question the quality of a sushi counter helmed by two brasserie brothers, they partnered early with the late sushi master Toshi Ueki, who made it a bedrock of today\u2019s New York sushi culture. It has been going strong for 30 years. Website<\/a>; Directions<\/a><\/p>\n

\"EdEd Szymanski eats late-night at Blue Ribbon Sushi on Sullivan Street a few times a week \"AServer Kwo Shin Chang, known to many as Jack, has been with the restaurant for 15 years For comfort food with a side of clubbing: Wei\u2019s145 Borinquen PlACE, East Williamsburg, Brooklyn<\/p>\n

In 2014, when Wei Chun Gao and his nephew Wei Ping Wang opened the charmingly named Wei\u2019s in East Williamsburg, it was just a takeout counter. But over time, it transformed into an after-hours club-kid haunt for great music and Shanghainese dumplings. Pre-Covid, the paper lantern-lit spot served Chinese food and negronis until 5am (with the occasional live DJ), but now, the party stops at 2am.\u00a0<\/p>\n

\"ACold Sesame Noodles at Wei\u2019s\u2009.\u2009.\u2009.\u2009 \"Steam.\u2009.\u2009.\u2009where the party stops and the kitchen closes at 2am <\/p>\n

\u201cI\u2019ve eaten Wei\u2019s peanut dumplings almost every night for the last four years after service,\u201d says Jonathan Vogt, sous chef at Williamsburg\u2019s I Cavallini, who became a regular at 19 after taking a job at the nearby Four Horsemen. \u201cI formed a relationship with the bartender\u2009.\u2009.\u2009.\u2009and having a place that treated me like a friend was huge.\u201d <\/p>\n

Telly Justice, chef and co-owner of HAGS in the East Village, loves Wei\u2019s, too, describing it thus: \u201cSpicy food, big portions, a great drinks list and a great vibe.\u201d Weekend nights can get crowded and rowdy, but school nights skirt away from the untz untz persuasion. Website<\/a>; Directions<\/a><\/p>\n

For fast-food specials: Taco Bell and 7-Eleven<\/p>\n

Not all great culinary personalities have the stamina for out-and-about dining after a tough shift. Plenty prefer the post-service fast food approach \u2014 a meal often best consumed at home, horizontally.\u00a0<\/p>\n

Take Anoop Pillarisetti, owner of the New Orleans-inspired Strange Delight in Fort Greene, Brooklyn. \u201cMy love of Taco Bell and \u2018living m\u00e1s\u2019 started at a young age in Louisiana, between ordering cajun food and eating Indian home cooking,\u201d he says. \u201cWhen we were opening Strange Delight, I found myself craving something nostalgic and comforting and found myself in the warm embrace of The Bell once again.\u201d<\/p>\n

\"DoritosNot every chef wants to go out after a late shift. Plenty prefer a moment alone with a Doritos Locos Taco <\/p>\n

For Rafiq Salim, managing partner at Rolo\u2019s in Ridgewood, Queens, the best fast and unfussy fare is plated up \u2014 or plastic-bagged \u2014 at a convenience store.\u00a0\u201cMy go-to late-night meal is a hot dog on the rolly thing from 7-Eleven,\u201d he says. \u201cIs it culinary bliss? No it\u2019s not. Is it deeply satisfying? Absolutely. But it\u2019s better than the usual street cart version: the dogs at 7-Eleven have been gently roasting for hours.\u201d\u00a0<\/p>\n

For shawarma, borscht, pizza and birria: the quick-turn local spot <\/p>\n

New York\u2019s diverse proliferation of late-night halal carts, shawarma stands, and Middle Eastern joints remains an ironclad fixture of the city. Here\u2019s where our chefs recommend:<\/p>\n

Hen House NYC120 1st Avenue, EAST VILLAGE<\/p>\n

Ham El-Waylly, executive chef of Strange Delight, champions Hen House NYC, an East Village Lebanese spot that\u2019s open until 10pm. Often blasting loud old-school hip-hop, Arabic music or disco, the brightly lit counter is best known for its quick-turn chicken and lamb shawarma.\u00a0<\/p>\n

\u201cAs an older cook, I want something that straddles the line between soul-satisfying and \u2018hey, this isn\u2019t too bad for you!\u2019\u201d he tells me. \u201cThe Hen House chicken shawarma with extra toum and fries (in the sandwich!) gives me comfort, protein and just the right amount of junky delight.\u201d\u00a0Instagram<\/a>; Directions<\/a><\/p>\n

\"A\u201cHey, this isn\u2019t too bad for you!\u201d The lamb shawarma pita at Hen House NYC Veselka144 2nd AVENUE, EAST VILLAGE<\/p>\n

Then, there\u2019s the great and storied Veselka \u2014 an Ukrainian institution in the East Village since 1954. The place now has a Williamsburg outpost, but never mind that. You\u2019ll want to visit the original, a favourite of Jon Karis, chef at Tribeca\u2019s Chambers, whose optimal post-work meal takes the heavenly form of pierogies. <\/p>\n

\u201cVeselka has always been a special place to me. Pre-pandemic, it was 24\/7, and it\u2019s now open until 1am on Fridays and Saturdays,\u201d he says. \u201cIt\u2019s great for a quick bite, a bowl of borscht and some pierogies \u2014 or the larger deluxe meat platter.\u201d Website<\/a>; Directions<\/a><\/p>\n

Joe\u2019s Pizza7 Carmine STREET, West village<\/p>\n

While few classic slice shops have endured \u2014 and none are immune to inflation<\/a> \u2014 one is chief in name recognition, and arguably, quality. Joe\u2019s Pizza now boasts nine locations in New York and beyond (including, questionably, Miami), though the best is the OG West Village counter, which serves classic slices until 3am (and 4am on weekends) \u2014 no trendy thin crusts or hot honey in sight.\u00a0<\/p>\n

\"AThe romance of a late night slice at Joe\u2019s Pizza <\/p>\n

\u201cJoe\u2019s is a staple in my neighborhood,\u201d says Alexia Duch\u00eane, chef and co-owner of Le Ch\u00eane, who often drops in while walking her dog post service. \u201cI always go for a simple tomato-mozzarella slice.\u201d\u00a0Website<\/a>; Directions<\/a><\/p>\n

Birria-Landia491 Metropolitan Avenue, Williamsburg<\/p>\n

For Eve Aronoff, chef and founder of Frita Batidos, late-night dining is best served at Williamsburg\u2019s Birria-Landia truck. The franchise\u2019s food trucks are also peppered across Manhattan, Queens and the Bronx, including the original site in Jackson Heights, and serve much-lauded tacos, consomm\u00e9, tostadas (almost all for little more than $5). At the time of its inception in 2019, lines stretched down the street \u2014 with diners from all five boroughs queueing up for its viral birria. \u201cLiterally anything there hits the spot,\u201d says Aronoff.\u00a0Website<\/a>; Directions<\/a><\/p>\n

For late night BBQ & banchan: KoreatownNew Wonjo23 WEST 32nd STREET, KOREATOWN<\/p>\n

Whether it\u2019s the siren call of hot pot, savoury-sweet Korean BBQ or cold soju, Koreatown is your late-night spot in Midtown, and many a chef favours New Wonjo. Once open 24 hours, the kitchen now closes at the modest hour of 4am.<\/p>\n

With its inlaid tabletop charcoal grills and phone book-length menu, the dining room is often bustling with servers performing the lethal ballet of glowing coal delivery. Victor Rivera, executive chef of Bazaar Meat at the Ritz Carlton, particularly loves it. \u201cAfter a long night in the kitchen, New Wonjo is soulful and exactly what our bodies need, whether it\u2019s a bubbling bowl of seollongtang, a generous plate of japchae, or a simple spread of banchan and rice with sizzling beef,\u201d he tells me.<\/p>\n

\"WaiterA server cuts Gal Bi (BBQ short rib) on the grill \"JapchaeJapchae, or glass noodles, at New Wonjo <\/p>\n

Zack Zeidman, chef of uptown French spot Chez Fifi feels much the same. \u201cI\u2019ve spent many a birthday or a cook\u2019s last day there with inevitably too much food, makgeolli and soju,\u201d he says, noting that he\u2019s often there between 1am and 4am, relishing his go-to order: cold nang myun noodles in an icy broth, seafood pancakes, and gejang (soy-marinated raw crabs with roe).\u00a0Website<\/a>; Directions<\/a><\/p>\n

\"gejangChef Zack Zeidman recommends gejang, or raw crabs with roe, at New Wonjo Txikito240 9th Avenue, CHELSEA<\/p>\n

Just outside the bounds of Koreatown is Txikito, where you may find Andrew Carmellini of Caf\u00e9 Carmellini, Bar Primi and Locanda Verde fame. \u201cAfter work, I love to stop at the bar for a sherry cocktail and a few snacks,\u201d he says. Txikito closes earlier than most spots on this list, but Carmellini insists that \u201cit\u2019s criminally underrated, and often looked over for more sceney joints.\u201d Website<\/a>; Directions<\/a><\/p>\n

For dumplings and dim sum: Chinatown<\/p>\n

Plenty of the city\u2019s dim sum parlours still serve late-night Michelin-worthy food across New York\u2019s Chinatowns<\/a>, often in venues with punishing lighting and praiseworthy Peking duck.\u00a0<\/p>\n

Great NY Noodletown28 Bowery, CHINATOWN<\/p>\n

\u201cI\u2019m sure everyone\u2019s going to say Blue Ribbon, but late-night for me is forever Great NY Noodletown,\u201d says Sunny Lee, who helms the Dimes Square Korean restaurant, Sunn\u2019s. The cash-only Cantonese spot has been serving local eaters, tourists and the occasional policeman for nearly half a century, with its mustard signage and glass-topped tables. \u201cI go for the beef chow fun, sauteed pea shoots and BBQ pork,\u201d she recommends. \u201cSometimes they have sauteed razor clams (always get them if they do). Plus there\u2019s a crispy noodle dish that\u2019s such a banger!\u201d Website<\/a>; Directions<\/a><\/p>\n

\"PanPan fried egg noodles with chicken\u2009.\u2009.\u2009.\u2009 \"Salt\u2009.\u2009.\u2009and the salt baked pork chop at Great NY Noodletown Dim Sum Palace27 Division Street, Chinatown<\/p>\n

Nearby on Division Street, Dim Sum Palace serves noodles, dumplings and a half Peking duck for $33 until 3am. \u201cLate at night, I love it, and it\u2019s so close to my restaurant!\u201d says Fidel Caballero, the Michelin-starred chef behind Corima and bakery Vato. (Caballero also plans to open a late-night spot in the area called Bar Chucho<\/a>, which will serve just two types of taco.) \u201cAt Dim Sum Palace, ask for the truffle soup dumplings and the crystal shrimp dumplings. You will not be disappointed!\u201d adds Christopher Colon, the executive chef at Carver Road Hospitality (the group behind spots like Emmy Squared Pizza and Starchild Rooftop).<\/p>\n

For comfort queso and chili dogs: dives and dance floors<\/p>\n

Among the sticky-countered bars that get overrun by young corporate happy hour crowds is Mother\u2019s Ruin<\/a>, a kitschy dive-adjacent spot on Spring Street that relaxes once the office hordes have gone home. \u201cIt\u2019s my favourite because the kitchen is open until 3:30am, and I feel like no one knows it for its food,\u201d says Emilio Cerra, an industry veteran in the process of opening a new spot, tentatively titled Nizuc. <\/p>\n

Camari Mick, chef and owner of L\u2019Atelier \u00c9b\u00e8ne, concurs. \u201cIt\u2019s my go to for late-night eats (other than cheese straight from my fridge),\u201d she says. \u201cI get the green chile queso \u2014 it\u2019s worth the gassy stomach after.\u201d<\/p>\n

\"GreenChef Camari Mick loves the green chili queso (left) at Mother\u2019s Ruin, whose kitchen is open until 3:30am \"Man\u2019sFrozen Slushy at Mother\u2019s Ruin (aka \u201cThe Slushy\u201d or \u201cSlushy du Jour\u201d, which is served from a slushy machine named \u201cKathleen Turner\u201d). The flavor changes weekly <\/p>\n

For a dance floor with food, Hellbender\u2019s Yara Herrera likes a spot near her restaurant in Ridgewood. \u201cRecently, I\u2019ve been enjoying Mr Nancy\u2019s<\/a> for burgers, chili dogs and fries,\u201d she says, calling it a great place to dance and drink until 4am on Fridays and Saturdays \u2014 though the kitchen closes at midnight.<\/p>\n

And for karaoke, head to the TV-littered Up Stairs Bar<\/a> on Canal Street, which is full of groups pounding cocktails and belting out tunes by Nelly or Fall Out Boy (there are no private rooms\u2009.\u2009.\u2009.\u2009the approach here is more community-style). \u201cI love the ribs and the pan-fried noodles with Chinese sausage,\u201d says Sarah Goldstone, sous chef at Chez Ma Tante in Greenpoint, Brooklyn. \u201cIt\u2019s a win-win: you go under the guise of singing and blowing off steam after work, but then they also have this amazing food.\u201d\u00a0<\/p>\n

Eliza Dumais is a Brooklyn-based culture writer with a focus on food and wine. She just published her first novel, Grape Juice<\/a><\/p>\n

You can read more of our New York guide here<\/a>, including where to take your date<\/a>, a film lover\u2019s guide to the cinemas<\/a>, Danny Meyer\u2019s Union Square<\/a>, a local\u2019s food tour of Flushing Queens<\/a>, and the best venues for a weekend of live music upstate<\/a><\/p>\n

Let us know your favourite after-hours dining spots in the comments below. And\u00a0follow us on Instagram at\u00a0@FTGlobetrotter<\/a><\/p>\n

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FT Globetrotter, our insider guides to some of the world\u2019s greatest cities, offers expert advice on eating and drinking, exercise, art and culture \u2014 and much more<\/p>\n

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