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GuideUpdated July 15, 2026

15 Best late night Restaurants in New York

The best 15 restaurants for late night in New York — curated by TastyPals editors.

The best late night restaurants in New York are Soothr, Hole In The Wall - FiDi, London & Martin Co., and more. Start with Soothr if you want the strongest overall first pick.

By Carlos Mendez•15 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
SoothrHole In The Wall - FiDiLondon & Martin Co.
15 Best late night Restaurants in New York
Google

Top picks at a glance

#1SoothrThai • East Village • value#2Hole In The Wall - FiDiBrunch • New York • $$#3London & Martin Co.Bar • New York • moderate

Who this guide is for

This guide covers the highest-rated restaurants for late night in New York, sorted by Google rating and editorial judgment. Picks span East Village, New York and Bushwick.

Quick picks

Soothr
Thai • East Village
Soothr is a dependable thai option in East Village that a lot of diners already know and return to.
Hole In The Wall - FiDi
Brunch • New York
Hole In The Wall - FiDi is a strong brunch move in New York when you want the meal to feel worth leaving the house for.
London & Martin Co.
Bar • New York
London & Martin Co. is the kind of bar room you reach for when the evening is meant to matter a little more.
Browse all New York restaurantsBack to New York hub
Editorial details
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. SoothrView →
  2. 2. Hole In The Wall - FiDiView →
  3. 3. London & Martin Co.View →
  4. 4. Sir Henry’sView →
  5. 5. OtisView →
  6. 6. miss KOREA BBQView →
  7. 7. VeselkaView →
  8. 8. Cho Dang GolView →
  9. 9. Anytime KitchenView →
  10. 10. Thursday KitchenView →
  11. 11. Jongro BBQView →
  12. 12. Cafe MogadorView →
  13. 13. WoorijipView →
  14. 14. Her Name is HanView →
  15. 15. Macao Trading CompanyView →

How the restaurants compare

Editorial restaurant image stand-in for Soothr
Google
Soothr
East Village • Thai
9.9/10
TastyPals Score
Price
value
Best for
East Village night out
Mood
East Village
Editorial restaurant image stand-in for Hole In The Wall - FiDi
Google
Hole In The Wall - FiDi
New York • Brunch
9.9/10
TastyPals Score
Price
$$
Best for
late night
Mood
Easygoing
London & Martin Co.
New York • Bar
9.9/10
TastyPals Score
Price
moderate
Best for
Cocktails and food
Mood
Casual
Sir Henry’s
New York • Bar
9.9/10
TastyPals Score
Price
moderate
Best for
Cocktails and food
Mood
Casual

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

15 ranked picks

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Sir Henry’s — Sir Henry's is a three-floor bar on 8th Avenue that doesn't bother picking a lane — and the concept is specific enough that it actually works. The origin story traces back to a legendary Cork nightclub from the '70s and '80s, filtered through the ghost energy of CBGB's, Studio 54, and Max's Kansas City, with funky, artsy '80s and '90s decor that reads as genuinely researched rather than Pinterest-assembled. Ground floor runs louder and looser, the second floor breathes a little, and the third is Disco Sally's — a full disco bar with a live DJ. That vertical range is what makes Sir Henry's credible across contexts: it's reportedly just as functional for a Tuesday lunch as it is for a Saturday that bleeds into 2am, without pretending to be something different at either hour. The kitchen is where the concept justifies itself on a weeknight. The Hot Honey Chicken Sandwich is the dish diners consistently point to — crispy chicken on brioche with a sweet-heat honey sauce that, by all accounts, has a delayed back-of-throat burn that's the whole point of ordering it. The Blue Crab Rangoon Dip is bar food with actual ambition behind it. For brunch, the Birria Breakfast Tacos have developed a reputation as the kind of order people message each other about. The Warm Blueberry Crumble Bread functions as a shareable sweet counterweight to the savory side, and the Brunch Burger rounds out a menu that's priced fairly for the neighborhood and what it's putting on the plate. Practically speaking: the second floor is the right call for dinner — less chaotic than the ground-floor bar crowd, less decibel-intense than Disco Sally's. Wednesday or Thursday gives you late hours without the weekend headcount. Brunch slots, particularly bottomless, book up fast, so plan ahead. Start with the Hot Honey Chicken Sandwich and the Blue Crab Rangoon Dip together. View restaurant →
Otis — Otis isn't trying to be the hottest restaurant in Bushwick — it's trying to be the one you stop debating and just go to. Chef Scott Hawley and co-owner Michelle Lobo-Hawley built the place inside a 1914 tailor shop with a clear-eyed mandate: comfort food, craft cocktails, no performance. That's a harder brief than it sounds, and the room seems to take it seriously. An open kitchen keeps things transparent — you can see the work as it happens — which in a neighborhood where ambition and execution don't always find each other, apparently reads as a genuine differentiator. It's a women-owned bar that happens to be running serious food at prices that make the rest of Brooklyn look like it's overreaching. The menu centers on a handful of dishes that diners consistently point back to. The burrata arrives with homemade bread and is reportedly the kind of opener that quiets a table down. The braised pork pasta is described by Hawley as the restaurant's best seller — pork shoulder slow-cooked and pulled through a sauce built from miso, tomato, and pesto, three things that have no obvious business together, and yet the dish has developed a reputation as the reason people come back. P.E.I. mussels and grilled asparagus round out the savory side as reliable supporting players. On the cocktail side, the 'Revenge of the Line' — mezcal, charred pineapple, habanero — is flagged across reviews as the drink that sets the tone for the meal. For the best experience, the counter near the open kitchen is reportedly the place to be; corner tables lose the room's momentum. Weeknights are the move — weekends fill fast and run louder. The order most often recommended: start with a cocktail, go burrata, braised pork pasta, finish on the sticky toffee pudding. View restaurant →
miss KOREA BBQ — Twenty-two years into its run on West 32nd Street, Miss Korea BBQ has become the room other Koreatown spots are quietly measured against — not because it chases trends, but because it doesn't. The formula is deliberate: three floors, 24-hour service, and an interior philosophy that treats the grill at the center of your table as the only decoration that matters. The kitchen operates under the direction of a renowned Korean food consultant, and the marination program is where the reputation actually lives. The signature Hang-Ari Galbi short rib reportedly spends 48 hours in traditional clay pots before it reaches the table — a commitment that regulars cite as the reason this particular cut stands apart from what you'll find elsewhere on the block. The Hang-Ari Galbi is consistently named the anchor of any visit, with diners pointing to the depth the clay-pot marination produces — layered and not sweet-forward in the way shorter preparations tend to be. For groups working through a fuller spread, the Royal Cuisine Selection and the BBQ Specialty Platter are the formats to know: both are built around the Grilled Korean Meats and structured to give the table a rhythm, moving from cut to cut in a way that frames the Korean BBQ Experience as a considered meal rather than a transaction. The banchan and supporting dishes are reported to hold their own alongside the main event. Practically, this is one of the few rooms in the neighborhood where a large group doesn't require apology — the second floor seats up to 72, the third up to 76, and both are available for reservation. For pairs or fours, the first floor carries the walk-in pace of a 24-hour city block. The move, according to people who come back regularly: build the table around the Hang-Ari Galbi and let everything else follow from there. View restaurant →
Cho Dang Gol — Cho Dang Gol occupies a specific and deliberate position in Koreatown that is worth understanding before you book. This is a tofu house in the structural sense — the kitchen makes its own tofu in-house, and that single commitment defines the menu's logic, the broth character, and the reason the restaurant draws a regular crowd rather than a special-occasion one. In a stretch of Midtown where Korean dining has largely tilted toward galbi theatrics and table-grill spectacle, Cho Dang Gol holds a different line. The experience is not built around performance. It is built around the kind of considered, daily cooking that rewards attention. The verified dishes reflect that philosophy consistently. The CDG Soybean Buckwheat Noodle Soup is known for a broth that builds quietly rather than announcing itself, with the buckwheat noodles reportedly offering a minerality that sets them apart from commercial alternatives. The CDG Handmade Mandu carry the visible irregularity of actual hand-work — wrappers described as substantial enough to hold structure in broth. The Spicy Seafood Tofu Stew brings the house tofu into a chili-forward broth that diners consistently describe as genuinely spiced without veering harsh. The CDG Nourishing Duck Hot Pot is the dish the menu stakes its reputation on — positioned as restorative and substantial, the kind of order suited to cold weather or a long week rather than a light dinner. The Grilled Tofu Ssam Platter reframes the kitchen's central ingredient entirely, presenting tofu in a format built around accompaniment and wrap rather than broth. Practical guidance from those familiar with the room: arrive early in the evening when kitchen pacing is reportedly at its most deliberate. The CDG Nourishing Duck Hot Pot is the logical anchor for the table — order the Mandu first, let the hot pot follow while appetite is still fully intact. View restaurant →
Thursday Kitchen — Thursday Kitchen isn't angling for a reservation you plan two weeks out — it's after your impulse decision on a slow weeknight, and the East Village address is exactly right for that. The concept is drinks-first, late-night-friendly, priced at a level where ordering another round doesn't require a mental negotiation. What separates it from the hundred other small-plates-and-cocktails spots that have come and gone on these blocks is a clearer point of view: the room is reportedly built around the idea that a good Tuesday should feel like a Saturday, and the price point — solidly budget-friendly — keeps the vibe from curdling into performance. This is not a place that takes itself more seriously than its guests, and based on what diners consistently report, that's a deliberate and well-executed choice. The cocktail program carries the argument. The Soju 'Negroni' is the drink people seem to talk about most — the Korean spirit in place of gin is said to pull the whole profile somewhere brighter and less austere than a classic, and the scare quotes in the name signal that the bar knows exactly what it's doing with the substitution. The Ms. Cutetini is described as playful but purposeful, not a throwaway menu item. On the sweeter, crowd-pleasing end, the Ruby The GF and the Espresso Martini are the two that tables apparently argue over last call. The Bok Bun Ja anchors the food side of the menu and is cited often enough that it's clearly doing real work — proof that the kitchen isn't just an afterthought to the bar program. Practical intel: weeknights after 8 are when the room reportedly hits its stride, past the early-dinner rush. Bar seating is where regulars seem to land by preference. Start with the Soju 'Negroni' — it sets the register for everything else. View restaurant →
Cafe Mogador — Cafe Mogador has been on St. Marks Place since 1983, which in East Village years is roughly geologic time. It didn't set out to become a brunch institution and a dinner anchor and a reliable argument for Moroccan-Mediterranean cooking in the same room — it just outlasted everything around it, and the neighborhood eventually caught up to what it was doing. The crowd reflects that longevity: regulars who stopped pretending to cook, people on third dates, NYU professors who treat the back garden like a faculty lounge. Mogador is the kind of place that holds a block together, and the East Village has fewer of those every year. The menu centers on North African technique without any of the reverence that tends to make that cooking feel museum-like. The Bastilla is the dish that draws the most conversation — flaky layered pastry over spiced pigeon or chicken, finished with powdered sugar and cinnamon, a sweet-savory combination that diners consistently describe as the thing that reframes the whole meal. The Moroccan Eggs, a brunch staple here, are known for arriving in a shallow pan over spiced tomato and pepper — simple in structure, purposeful in execution. The Moroccan Tagines are reportedly slow-cooked and aromatic, built for a table that isn't in a hurry. The Hummus Platter and Seared Halloumi Cheese round things out as straightforward, unfussy options that regulars return to specifically because they don't overcomplicate themselves. Practical reality: Mogador takes reservations, and you should use that fact, because the weekend line is reportedly real and unpleasant. A weekday dinner is the lower-friction version. The back garden, when it's open, is widely considered the best outdoor seat at this price in the neighborhood. Start with the Bastilla, anchor the table with a tagine, and leave Sunday morning open for the eggs. View restaurant →
Woorijip — Woorijip doesn't ask you to sit down and be taken care of — it asks you to grab a tray, make decisions fast, and eat like you mean it. That's the point. This Korean steam-table and prepared-foods counter on West 32nd Street operates with the logic of a great Korean home kitchen scaled for Manhattan lunch crowds: volume, thrift, and a rotating banchan spread that shifts with the day and what's available. It is not date-night theater. It is, however, exactly where you want to be when you're hungry, dollar-conscious, and unwilling to compromise on flavor. The price-to-plate ratio is the kind that makes New Yorkers evangelical. The menu centers on prepared Korean dishes that diners consistently flag as the real draw. The Crabmeat Jeon — a savory Korean pancake built around crab — is reportedly one of the more delicate items in a lineup that otherwise leans hearty. The Spicy Gochujang Chicken is known for the fermented chili paste that defines so much of Korean home cooking, and the Simmered Pork Belly and Braised Beef Shank represent the kind of low-and-slow preparations that reward a steam-table format, holding well and deepening in flavor as the day moves. The Baked Mackerel with Lemon cuts through the richness with something brighter, and it points to a kitchen that understands how a full Korean spread is supposed to balance itself across a meal. Woorijip is cash-friendly, fast-moving, and not designed for lingering — the model rewards people who know what they want and move through the line with purpose. Located in the heart of Koreatown, it draws a crowd that spans office workers, tourists, and regulars who treat it like a pantry. Go before the lunch rush clears the steam trays, and plan to eat standing up or find a counter spot. View restaurant →
Macao Trading Company — Macao Trading Company is doing something specific in Tribeca and doing it without apology: a Portuguese colonial-themed bar and kitchen that commits to the concept all the way through — dim lantern light, exposed brick, back-room atmosphere that reportedly feels more like old Macau than Lower Manhattan. This is not a bar that tolerates food as an afterthought. The room is designed for people who want cocktail hour and dinner to blur into one long, conspiratorial evening, and the kitchen is apparently built to hold up that promise. The menu is tight and intentional. The Seared Sesame Tuna leads the savory side and is consistently cited as the kind of dish that reframes expectations for what a bar kitchen can actually produce — a sesame-crusted preparation with a cool center that diners regularly point to as a reason to return. The Beef Carpaccio is known for being properly dressed, with enough acidity to work against a second or third round of drinks. When people are spending, the Pan Roasted Lobster is reportedly the move — caramelized rather than timid, the kind of treatment that justifies the splurge. On the sweet end, the Malasadas have a reputation as the thing regulars come back for specifically, warm and well-executed in a way that Portuguese-influenced pastry should be. The Macao Sundae rounds out dessert as the more indulgent option and, by multiple accounts, the one that disappears fastest. Practical note: the back of the room books up and the front gets loud on weekends, so Tuesday or Wednesday is the call if conversation matters. The reported approach is tuna and carpaccio while drinks are cold, lobster if the night is going well, and Malasadas before anyone suggests leaving. View restaurant →

Explore next

East VillageBushwickKoreatownAmericanKoreanThaiDate NightGroup Dinnercocktail

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Save these spots to your New York list

Save these spots to your New York list in the TastyPals app, then explore similar restaurants when you want a tighter shortlist for the night.

Personalized city picksCleaner shortlistsBuilt for iPhone and Android
TastyPalsTonight
Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist