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GuideUpdated July 15, 2026

15 Best takeout Restaurants in New York

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

The best takeout restaurants in New York are Mitr Thai Restaurant, Dagg Thai Restaurant, Hey Thai, and more. Start with Mitr Thai Restaurant if you want the strongest overall first pick.

By Priya Sharma•15 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Mitr Thai RestaurantDagg Thai RestaurantHey Thai
15 Best takeout Restaurants in New York
Google

Top picks at a glance

#1Mitr Thai RestaurantThai • New York • value#2Dagg Thai RestaurantThai • New York • value#3Hey ThaiThai • New York • value

Who this guide is for

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

Quick picks

Mitr Thai Restaurant
Thai • New York
Mitr Thai Restaurant keeps showing up in the right conversations when people want a reliable thai plan.
Dagg Thai Restaurant
Thai • New York
Here's the thing about a Midtown Thai spot a few steps from Grand Central: it could phone it in and still fill tables off commuter foot traffic.
Hey Thai
Thai • New York
Hey Thai operates on a principle that a lot of New York restaurants have quietly abandoned: Thai food at its best is aggressive, not polite.
Browse all New York restaurantsBack to New York hub
Editorial details
Author: Priya Sharma
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Mitr Thai RestaurantView →
  2. 2. Dagg Thai RestaurantView →
  3. 3. Hey ThaiView →
  4. 4. Nuovo York PizzaView →
  5. 5. Thai VillaView →
  6. 6. L’industrie Pizzeria - West VillageView →
  7. 7. Roma Pizza & restaurantView →
  8. 8. CHADA NYCView →
  9. 9. NY Pizza SupremaView →
  10. 10. Kesté Pizza e VinoView →
  11. 11. CapizziView →
  12. 12. Don AntonioView →
  13. 13. Best PizzaView →
  14. 14. Joe's Pizza BroadwayView →
  15. 15. Lombardi'sView →

How the restaurants compare

Editorial restaurant image stand-in for Mitr Thai Restaurant
Google
Mitr Thai Restaurant
New York • Thai
9.9/10
TastyPals Score
Price
value
Best for
Thai food
Mood
Casual
Editorial restaurant image stand-in for Dagg Thai Restaurant
Google
Dagg Thai Restaurant
New York • Thai
9.9/10
TastyPals Score
Price
value
Best for
Thai food
Mood
Casual
Editorial restaurant image stand-in for Hey Thai
Google
Hey Thai
New York • Thai
9.9/10
TastyPals Score
Price
value
Best for
Thai food
Mood
Casual
Editorial restaurant image stand-in for Nuovo York Pizza
Google
Nuovo York Pizza
East Village • Pizza
9.9/10
TastyPals Score
Price
value
Best for
casual night
Mood
East Village

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

Dagg Thai Restaurant — Here's the thing about a Midtown Thai spot a few steps from Grand Central: it could phone it in and still fill tables off commuter foot traffic. Dagg, open since 2018, mostly doesn't. The name supposedly means eating the warm, friendly way you'd feed close friends, which is a nice story to tell over a two-story room with an actual bar and creative cocktails — not the standard pad-thai-and-fluorescents arrangement. Go for the Dagg Haeng noodle, those QQ rice noodles with peanuts, beans and crispy pork that one reviewer called the best noodle they've ever had. The Pad See Eiw and Pad Thai are the crowd favorites, and the fried whole branzino with turmeric and garlic is the move for a table. Cocktails and full bar make it more of a night out than a takeout grab. The catch: it runs pricey for the genre — entrees around $18, roughly $60 a head. Hit the weekday lunch specials from $17, or the weekend bottomless brunch, and the math gets friendlier. View restaurant →
Hey Thai — Hey Thai operates on a principle that a lot of New York restaurants have quietly abandoned: Thai food at its best is aggressive, not polite. At a price point where most spots default to peanut sauce and inoffensive curries, Hey Thai's menu is built around funk, char, and floral heat — the stuff that makes the cuisine genuinely addictive. The crowd reportedly reflects that philosophy: students, late-night wanderers, neighborhood regulars who understand that bold Thai cooking doesn't require a $28 entrée to announce itself. The room, by all accounts, isn't competing for your attention. The menu is doing that work. The verified dishes sketch out a kitchen with clear priorities. The Golden Bag is the opener regulars apparently circle back to — crispy parcels with a savory, fragrant filling that diners consistently describe as the right way to start. The Lemongrass Pork Chop is where the kitchen's technique reportedly shows most clearly: lemongrass used as a structural element rather than a garnish, its citrusy grassiness working against the richness of the pork. The Larb Tuna is the most interesting call on the menu — larb as a form lives on toasted rice powder and herbal acidity, and tuna as the protein is a smart, credible pivot that doesn't betray the dish's logic. Charr Jumbo Shrimp is exactly what it sounds like: fire and caramelization are the point, not an afterthought. The Sexy Duck rounds things out with whatever attitude its name implies. The move, based on how regulars seem to approach it, is to order wide and share — this isn't a single-plate situation. Thursday through Saturday after 8pm is when the room reportedly hits its stride. No reservation? Walk in and take the bar — you'll eat faster and stay closer to the kitchen. View restaurant →

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Nuovo York Pizza — Atalay Mali came to pizza the way most people don't — through chemical engineering. Before opening Nuovo York on East 9th Street in the East Village, he reportedly spent years working out dough fermentation at a near-obsessive level, landing on a 72-hour process that's become the shop's calling card. The logic behind it is real: longer fermentation develops complexity and makes the dough easier to digest, and by most accounts the result is a crust that's noticeably lighter than what you'd pull from your average New York slice counter. When a guy with a chemistry degree builds strong opinions about sauce viscosity into his business plan, that's usually a sign the dough is the actual product. The menu is built around slices, and the two that consistently come up are the Spinach Mushroom and the Pepperoni Pesto. The Spinach Mushroom is understood to be the cleaner expression of what Mali is doing — earthy toppings against a sauce that diners describe as bright and well-balanced, the kind of combination that lets the crust make its case. The Pepperoni Pesto is the odder pairing and reportedly the more divisive one, though it has its advocates who find the herbal richness works better against cured meat than you'd expect. Beyond slices, the menu stretches into Sicilian squares named after New York landmarks and year-round heart-shaped pies — concepts that could read as gimmicky but make more sense once you understand the fermented crust is the throughline holding all of it together. For a price-level-one spot in the East Village, the ambition on display is hard to dismiss. No reservations, no ceremony — you walk in, grab slices, and the argument more or less makes itself. View restaurant →
Kesté Pizza e Vino — Here's the thesis on Kesté: Roberto Caporuscio trained directly under the Associazione Verace Pizza Napoletana in Naples, and the downtown Manhattan room he brought that education back to is about as unpretentious as a serious pizza operation gets. The price point is genuinely democratic, the space is small, and the clientele reportedly runs from curious tourists to West Village regulars who've quietly made it a standing appointment. What Kesté is known for is treating Neapolitan tradition as a method with consequences — not a marketing angle you slap on a menu. The approach before you even get to pizza is worth noting. The Fritto Misto Napoletano is consistently cited as a strong opening move — a fried starter rooted in Neapolitan street-food tradition, the kind of dish designed to arrive hot and demand your attention immediately. The Montanara is where Kesté distinguishes itself early: fried dough finished in the oven, a technique that reportedly produces a layered crust unlike anything a straight bake delivers, and one that diners keep coming back to describe as the right introduction to the kitchen's thinking. The Truffle Burrata Pizza is the headline act — the Home Made Truffle Burrata appears on its own as a standalone, but on a leopard-spotted Neapolitan crust it's what most reviewers lead with when explaining why this place has the reputation it does. The Ragù Napoletano rounds out the menu with a pasta option that gets less attention than the pizzas and, by most accounts, deserves more. Practical reality: the room fills fast on weekends and the wait is not optional, it's just the math. Book ahead. Kesté represents some of the higher-ceiling pizza available in New York at a price that doesn't require negotiating the bill. View restaurant →
Capizzi — Capizzi has a reputation built on exactly the kind of restraint that New York's noisier pizza spots tend to forget is a skill. This is a price-level-one operation with a tight menu and no apparent interest in impressing you with its square footage or concept — which, in a city full of both, reads as a genuine point of view. The kitchen centers on Italian-American fundamentals: antipasti and pizza, done with enough seriousness that diners consistently come back to the same handful of dishes rather than working through a sprawling six-page rotation. The room is reportedly no-frills, and the whole setup seems designed around feeding people well rather than staging an experience around them. Before any pizza lands, the fried antipasti are where Capizzi apparently builds its case. The Burrata Fritta is widely noted for its contrast between a structured exterior and a soft, yielding interior — the kind of result that requires real attention to temperature and timing. The Arancini Spinaci have a reputation for density that suggests the filling isn't being stretched thin, and the Fried Artichokes round out the opening with bitterness and crunch, keeping the lineup from going monotonous. On the pizza side, the Prosciutto & Arugula is known for executing a classic combination correctly — the arugula reportedly hits the oven at a point where it lands between raw and fully wilted, and the prosciutto crisps at the edges. The Margherita is built simply enough that the Hot Honey listed on the menu reads as the right optional addition rather than a distraction. Practical intel: the consensus is to anchor with two antipasti before your pizza rather than stacking every fried option at once. Earlier in the evening gets you a seat with less maneuvering. If you're ordering the Hot Honey, ask for it on the side. View restaurant →
Don Antonio — What Don Antonio is doing in Midtown deserves more attention than the neighborhood usually pays to pizza history. This is a Neapolitan house that has built its entire identity around the montanara — the centuries-old tradition of frying dough before finishing it in the oven — at a moment when most of New York still treats fried pizza as a novelty rather than a lineage. In a part of the city better known for grab-and-go slices, Don Antonio is quietly making the case that pizza has a past worth respecting, and at a price point that makes the argument genuinely hard to ignore. The menu centers on that commitment in a way that's rare even by downtown standards. The La Montanara Classica is the thesis: dough that's reportedly fried until it puffs into a light, crisp shell, then topped simply enough that the technique has nowhere to hide. The Montanara Genovese builds on the same base with a slow-braised onion ragù — sweet, deeply savory, and known for its contrast against the fried crust. The fried program extends well beyond pizza: Giorgia's Fritto Misto is the kitchen's take on a proper mixed fry, the kind diners consistently describe as requiring immediate attention. The Calzone Fritto is a sealed, gilded pocket that regulars tend to eat with their hands, and correctly so. And the Focaccia, Burro e Alici — focaccia with butter and anchovy — signals a kitchen that understands its audience: people who want salt, fat, and something that tastes like it came from somewhere real. The practical move is to anchor any order around at least one montanara and one fried starter before considering anything else on the menu. Lunch is the lower-friction window for getting a table; weeknight dinners are livelier but reportedly manageable. Whatever you do, skip delivery — fried dough is a right-now proposition, and this food is meant to be eaten in the room. View restaurant →
Best Pizza — Best Pizza in Williamsburg is not being ironic with the name, and that straightforwardness extends to everything about the place. It's a counter-service operation that applies genuine conviction to what most spots treat as an afterthought — the neighborhood slice. The whole premise here is that a well-made, affordable pie deserves as much attention as anything fancier and more expensive, and from what regulars and food writers consistently report, the room earns that position. No tablecloths, no reservations, no theater. Just pizza at a price point that will make you question your recent spending habits. The menu centers on a tight lineup of fundamentals done with real care. The Cheese Pie 20" is the flagship and carries a reputation for crust that diners describe as properly chewy with intentional char — the kind of thing that comes from someone actually watching the oven, not just setting a timer. The sauce is reportedly tomato-forward without being aggressive, the mozzarella behaving the way it's supposed to. The White Pie 20" is consistently flagged as the insider order: creamy, restrained, a different argument for what pizza can be. The Garlic Knots have their own following, known for being pull-apart soft and generously glossed. The Italian Combo Hero and Meatball Hero round out the menu as serious lunch moves — not afterthoughts, but sandwiches that hold up on their own terms. Practical notes: the 20-inch whole pie format is what most regulars recommend over slices, since the crust apparently holds its structure better at that scale. Weekends get crowded fast, so going early is the move. The sidewalk is right there if you miscalculate. View restaurant →
Joe's Pizza Broadway — Joe's Pizza on Broadway is, by all accounts, a deliberate act of restraint in a neighborhood that has largely forgotten how to be cheap. The Flatiron has plenty of spots happy to charge you double digits for a slice dressed up with imported this and artisanal that — Joe's is the counter-argument, and it has been making that argument for decades. What it's known for is the kind of New York pizza that predates the discourse: no narrative required, no tasting notes, no hydration percentages on the menu board. Just a counter, a fast transaction, and a slice that reportedly does exactly what a slice is supposed to do. The menu centers on three things worth knowing about. The Cheese Pizza is the benchmark — the one diners and food writers consistently point to when they talk about what a plain slice should be in this city. The Pepperoni Pizza follows the same logic, with pepperoni reported to be the kind that curls at the edges rather than laying flat and apologetic. And the Sicilian Pizza offers a thicker, square-cut alternative for anyone who wants something with a little more heft — it has its own following among regulars who find the standard round-pie format insufficiently serious. None of these are complicated propositions, which is precisely the point. In a district where lunch can quietly become a financial event, Joe's price level stays at the floor — it is widely regarded as one of the more honest transactions you can make in the area. It's a walk-in, counter-service situation, so expect to eat standing or moving. Broadway location, Flatiron, open late enough to matter. Go hungry, keep it simple, skip the napkins until you actually need them. View restaurant →

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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