Hidden Gems in New York (2025)
A family-run Oaxacan kitchen that pairs soulful moles with deep community work, from mutual‑aid meals to immigrant advocacy. Celebrated by Eater NY and profiled by the Associated Press, it’s a South Bronx original still cooking with purpose.
If you've been in Clinton Hill recently, we’ll bet you an order of pounded yam that you’ve walked by Radio Kwara on Greene Ave. and never noticed the completely unmarked restaurant. But the Nigerian food coming out of their tiny kitchen—nourishing goat meat pepper soup, charred octopus suya—is worth a stop. From the folks behind Dept. of Culture, a Nigerian restaurant that offers a four-course tasting meal around a single table, Radio Kwara is a more casual alternative, with an a la carte menu that caps out at $34. If Dept. of Culture is a special occasion restaurant, Radio Kwara is a weeknight spot that makes even a Wednesday feel like a special occasion. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Inside, there are a handful of tables and a curved counter overlooking the kitchen, where friends gossip over brioche-like bread, slick with butter and topped with goat or mushrooms, and wine from Radicle, which is directly next door. Radio Kwara doesn't sell alcohol, but they allow you to bring your own bottles with a small corkage fee. Invite a friend here for a long overdue catch-up, and pick up one bottle more than you think you’ll need. Then settle in for a mellow evening punctuated by obe ata, Nigeria's versatile red pepper-based sauce, which you’ll find in several dishes—sandwiched between moi moi and flakes of mackerel, and poured over sticky, stretchy pounded yam. In each dish, it tastes just a little different. Food Rundown Bread Ati Obe The dish that made us fall for Radio Kwara. A towering hunk of bread, toasted in butter so that each side is soaked but crisp, layered with obe ata and your choice of either crispy sautéed mushrooms or marinated goat. You can’t go wrong, but start with the mushroom. photo credit: Kate Previte Charred Suya Octopus Something about the contrast between the tender chew and the sharp spiciness of this well-charred tentacle makes us wonder why more places don't make octopus suya. photo credit: Kate Previte Goat Meat Pepper Soup If you had a cold, we estimate three sips of this clear, spicy broth would cure you instantly. But that makes it sound like the broth is the best part. It's not. It’s tied for first place with the thin, bouncy noodles, and the hunk of soft goat. This is a beautiful soup. Order it. And if you don’t usually share soup, let this soup be the exception. photo credit: Kate Previte Pounded Yam Some days, eating a chicken wing clean or getting every bit of meat out of crab legs feels like a fun challenge. Other days are for pounded yam. Actually, scratch that—all days are for pounded yam. Radio Kwara's is smooth and sticky, served drowning in a pool of obe ata, and we’d like to feed it to everyone we love, especially if they’ve recently had their wisdom teeth removed. photo credit: Kate Previte Black Jollof Rice If you're here with a larger group, you could definitely get this rice, which is served in a warm clay pot, to round out your order. We find it lackluster compared to other mains though, and sometimes slightly undercooked. Why order rice when you could be eating baby-soft yam? Moi Moi For the Radio Kwara version of this steamed bean cake, a circular patty is served atop a bed of smoky mackerel. The patty is dense, the mackerel perfectly flakey. Guinea Fowl A dainty little bird—great for two friends who want to pick at something for several hours while catching up on every single minute of every single day since they last saw each other. photo credit: Kate Previte
Grandmothers from across the globe take turns cooking treasured family menus in a snug space by the St. George Theatre. Recently spotlighted by Forbes and pop‑culture coverage, the experience feels like Sunday dinner—reservations essential, cash only.
Jackson Heights’ beloved hub for jhol momos, thalis, and fresh sel roti—welcoming to first‑timers and regulars alike. Frequently recommended by Eater NY and reviewed by The Infatuation, it’s a flavorful primer on Himalayan comfort food.
A living room for Williamsburg’s Puerto Rican community since the 1970s: dominoes, cheap beers, home‑style food, and classic tunes. Covered by NPR and local arts press, it remains a welcoming cultural sanctuary run by the legendary Toñita.
Red Hook’s intimate folk hub: concerts, classes, and community jams that spill into city festivals. The New Yorker has championed its Brooklyn Folk Festival; Jalopy’s calendar proves the scene is very much alive right now.
Park Slope’s tiny listening room and bar where global sounds—cumbia, maqam, Balkan brass, jazz—play nightly. Lauded by JazzTimes and celebrated by musicians citywide, it’s one of those rooms where scenes are born.
A century‑old, family‑run Middle Eastern grocer that helped define Atlantic Avenue’s culinary corridor. Named an America’s Classics winner by the James Beard Foundation, it’s where locals stock up on spices, labneh, and fresh‑baked borekas.
America’s craft sake standard‑bearer brews in Industry City and pours in a relaxed taproom with classes and tours. Recently reported by The Japan Times as the first U.S. sake exported to Japan, it’s a local‑meets‑global milestone.
Worker‑owned, community‑driven, and famously welcoming, this Lower East Side bookstore hosts near‑nightly readings, skillshares, and support groups. Featured by Atlas Obscura and beloved by local writers, it’s a living room for grassroots New York.
