The Best New Restaurants in New York City of 2025 (So Far) | Condé Nast Traveler

"I found the new Adda to be the old Adda—bigger and fancier—retaining beloved hits like bheja masala while adding playful, participative theatrics: an amuse‑bouche tray of chaats, a rolling pickle cart (get the date pickle), and the book‑ahead tableside butter chicken, which Chintan Pandya himself prepared for us with a choice of smoking chips and flavored butter. There’s also a fun mezcal‑based butter‑chicken cocktail and a substantive vegetarian menu (notably a gucchi morel pulao and a soy‑mince roll with smoked chili chutney) that held its own against meaty favorites." - Charlie Hobbs