At this MICHELIN-Starred gem in Brooklyn Heights, chef Sam Rogers leans into his Latin heritage to serve a tasting menu in a charming townhouse that seats 20. Why Ali loves it: “[It’s a] great spot for a romantic, intimate dinner. It’s tucked away on a quiet, cobblestone street in Brooklyn Heights, so you feel like you’re in on a delicious secret. It’s fine dining but unfussy and cozy. Definitely do the wine pairing!”

Win Son from chef Trigg Brown and his partner Josh Ku has been a neighborhood favorite since opening more than a decade ago. It still serves some of the best Taiwanese American food in the city. Why Ali loves it: “My partner, Will, and I started coming here because he can’t eat eggs, and they do brunch! Everything on the menu is a savory, delightful explosion. I like to go with a group, so I can really max out the order. The clams with the scallion pancake are so good..."

Come to chef TJ Steele’s rustic restaurant for a New York-meets-Oaxaca experience. The green canopy-covered backyard is a highlight, as are dishes like the three different moles. Why Ali loves it: “As a native Los Angeleno, I can be a little snobby about Mexican food. Claro was the first place I ate mole that was as velvety and smoky as the mole I grew up eating. Everything is made by hand there including the masa and the cheeses. The décor pays tribute to Oaxacan artisans..."

Famed chef Stefano Callegari invented this beloved street food in Rome that shares its name with the restaurant and brought it over stateside nearly a decade ago. Why Ali loves it: “My buddy Nick convinced the Italian chef Stefano Callegari to bring his recipes over from the hard streets of Rome to the Lower East Side. Leave it to Italians to make a snack so refined. I like to think of trappizzini as open-faced hot pockets for adults. I’m sure Italians will be thrilled at the comparison..."

Grey Dog has grown from a humble coffee shop to an NYC staple with five locations across the city known for New American classics like avocado toast and their breakfast plate. Why Ali loves it: “This was my go-to meetup spot when I first moved to the city because it was easy for everyone to get to and it was affordable but tasty. I’m happy it’s still going strong. I’ll always be partial to the Union Square location and the tiny window nook in the front."

The East Village restaurant is where it all began for celebrity chef David Chang. Momofuku is now a globally recognized culinary empire, and his noodle bars still do some of the best ramen and steam buns in the city. Why Ali loves it: “The OG David Chang spot. I always get the ginger scallion noodles and the shitake mushroom steamed buns. And if I’m really feeling myself, the pickle plate. It’s a great way to prep the body for bar-hopping in the East Village.”