When you think of fine dining restaurants, you probably imagine hours-long meals that cost hundreds of dollars. While this is certainly the case, especially in a city like New York, some intrepid restaurateurs may have other ideas in mind. According to the New York Times, Frej (pronounced “fray”) is one such establishment. It’s a small space with only 18 chairs, which means you’ll have a hard time getting a reservation, just like any other place. The difference is, once inside, you can enjoy a five-course tasting menu for only $45. Not bad!

Head chefs Fredrik Berselius and Richard Kuo have cobbled together a menu that brings the flair of Scandinavian cuisine into the mix, though the ingredients are thoroughly American. Oyster can be enjoyed with fresh Maine shrimp and parsnips are served alongside slow-cooked beef. You can even find pike at this restaurant, which, according to the source, is something of a rarity in New York kitchens. Beyond that, you’ll find shoots and leaves all over the place, plus a wide variety of white sauces that may not add much visual appeal but certainly taste delightful. All of this is enjoyed on simple wooden restaurant furniture. The restaurant may be small, but customers certainly don’t feel cramped.

Perhaps Frej’s best trait is how well-timed its opening has proved to be. Nordic cuisine is just starting to become popular among New Yorkers, so this is the perfect opportunity for people to visit and see what actual Swedish fish is like. This explains why you may have to wait as much as two months to finally land that coveted reservation. Frej is a tiny restaurant, but this fact ensures that chefs are able to finely cater their recipes to a relatively small number of people, which gives it a certain personal touch that you may not be able to find at other places.

People are looking for unique ways to express their country’s cuisine throughout the United States. There are plenty of restaurants out there that offer burgers, fries and steak, but relatively few capable of providing diners with a unique experience from another country. Frej seems to have found the perfect niche for the times, and hopefully this will translate to a fair amount of success as the years go on.

New York City certainly isn’t lacking in a wide variety of cuisine, but you’re sure to find a number of exceptional French restaurants throughout the metropolis. As one of the most pervasive culinary traditions in the world, it can be hard to separate the wheat from the chaff. However, according to the New York Times, La Silhouette, a relative newcomer to Hell’s Kitchen, may stand out just a bit above the rest.

Why? Part of it has to do with the wait staff, who dedicate themselves to ensuring that the customer is treated as politely and appropriately as possible. Believe it or not, this may be something of a novelty these days, when restaurants seem more preoccupied with developing a reputation than creating a comfortable dining experience. Owners Sally Chironis and Tito Rahman stand at the entrance, personally greeting every customer who enters. It creates a comfortable and jovial atmosphere whose appeal can’t be denied.

Walking through La Silhouette is not unlike walking through the set of a ’60s French movie – the multi-level establishment is filled with sharp angles and a healthy dose of red ambient lighting throughout the space. The restaurant furniture stands against the darkened room with bright wood and large, plush chairs that welcome customers to lounge back and relax. There’s a bar near the entrance with plenty of wine and cocktail offerings for those who have shown up a bit early and would like a small cocktail before being seated. Upstairs in the dining room, hundreds of bottles of wine line the walls, just in case you forget that you’re sitting in a French restaurant.

It all comes together to create an eatery with an appealing atmosphere that definitely welcomes guests right from the moment they enter. Chironis and Rahman seem dedicated to ensuring that their customers leave in a better mood than when they started their meals. If you’ve been thinking of opening your own restaurant, it’s important to remember that even the most delicious food in the world may not be enough if your clientele doesn’t feel appreciated and welcome. Go out of your way to take care of the customer and the rest of the business will fall into place much easier.

Typically, when you enter a sandwich shop, you know exactly what you’re getting into. Not all Reubens are created equal, but they certainly share the same flavor profile. If you’re concerned that there are no new sandwiches worth trying, it may be time to visit 606 R&D in Brooklyn. According to the New York Times, the establishment boasts a number of tasty offerings that may very well become new favorites. For instance, have you ever tried a bacon and horseradish sandwich? It may seem like an odd combination, but the the Times’ Julia Moskin seems to have enjoyed it quite a bit.

It should be noted that 606 R&D doesn’t exclusively sell sandwiches – you can have an entire rotisserie chicken, served with watercress, toast and lemon wedges, for about $30. Owners Ilene Rosen and Sara Dima are diligent about keeping the menu fresh and exciting, so you may not be able to order the same meal on two separate visits. However, this does ensure that you’re met with a few new surprises each time.

There are hints of Brooklyn Jewish fare throughout the restaurant’s offerings as well. For instance, you can enjoy unique appetizers like chopped liver stuffed into celery sticks and desserts like chocolate-covered marshmallows and pretzels. All of these meals can be enjoyed in the small but cozy space that 606 R&D occupies – there isn’t much restaurant furniture, but you may be able to find a table.

This establishment is a unique combination of deli, bakery and restaurant all in one. Bread is served from a counter up front all day, as well as donuts. Whether you’re interested in breakfast, lunch or dinner, you should be able to find something that whets your appetite at 606 R&D. Not everyone can necessarily offer such a wide variety of dishes, but it’s important to remember that establishing a menu is almost an art form. You’ll see your own influences come through as you put together combinations of ingredients. However, if you’re able to figure out various dishes that work, you may be rewarded with a steady stream of devoted customers for years to come.

When you think of barbecue, it’s probably more along the lines of piles of napkins, heaping plates full of greasy food and a loud, jovial atmosphere. While this is definitely one way to go about doing it, it seems like the owners of Kristalbelli, a new Korean barbecue restaurant in New York City, have got a different way of interpreting things. According to the New York Times, all you need to verify this fact is to take a look around you.

It’s traditional for upscale establishments like this in Seoul to take your coat and wrap it in plastic, in order to to protect it from the inherently dirty nature of barbecue. At Kristalbelli, the restaurant furniture is buffed with marble and meat is prepared on crystal grills – whereas this responsibility is typically delegated to the person hosting dinner or each individual diner. It may sound over the top, but all of these components come together to create a truly unique dining experience. All of these approaches to Korean barbecue doesn’t mean head chef David Shim is trying to reinvent the wheel, however. In fact, he seems to be far more comfortable taking classic, reliable dishes and simply sprucing them up a little bit.

For instance, an appetizer known as gujeolpan is a great way to start a meal. They’re basically small crepes that are spread out on a plate with fillings like slivered mushrooms, seaweed and sweet onions. They are delightful ways to start a meal. From there, you can enjoy something far less robust, if you like. Cuts of beef are frequently served without any sort of marinade whatsoever.

If you’ve been thinking of opening your own restaurant, you may be able to learn a thing or two from Kristabelli’s offerings. Sometimes it’s better to avoid trying to innovate anything too radically. People are frequently simply looking for something reliable and familiar that they can enjoy. Although this restaurant may not be doing very much to change the culinary tradition of Korean barbecue, it’s taking those old recipes that have been tested over the years and added a little something new to them. It’s an excellent approach that seems to be doing owners quite well.

There are plenty of places to get churros in New York City, though certainly not all are created equal. Fans of the tasty Spanish variation of the donut may find exactly what they’ve been looking for at La Churreria. According to the New York Times, those churros are created quite simply – in fact, they’re not that sweet on their own. Owner Jesus Manso recommends dipping them in a cup of hot chocolate that’s meant to accompany your order. This may not be hot chocolate as you’ve come to expect it – at La Churreria, it’s dark and thick. The combination of the two makes up a traditional Spanish breakfast.

In terms of layout, there’s not much to the space. Restaurant furniture is in scarce supply, with about five tables lining the room. You can also place yourself at the nearby banquet if you like, though it may simply be easier to pick up an order and take it back to your place. Those looking for something a little more substantial may find what they need with bikinis – these are small triangular sandwiches that typically accompany afternoon tea. For something hefty that will satiate you through most of the day, try one of the establishment’s Spanish submarines – at about $10 a pop, you can have them filled with calamari loops and tasty pimento-aioli.

Finally, for intrepid diners who want the sugariest bang for their buck, there are churros available that are filled with either dulce de leche or dark chocolate. According to the source, eating it requires several napkins, and even then it can be a bit messy. However, if you’ve got a sweet tooth that needs immediate satiation, this could be right up your alley.

If you’ve been thinking of opening your own restaurant, it may be worth looking at what La Churreria has done. This is an establishment that takes a small space and packs a whole lot of flavor inside. There are plenty of places to grab churros, but perhaps only a small number are capable of providing customers with something they would willingly seek out again. If you can bring people to your door with a signature food, you may be able to enjoy success for quite some time.

When you think of a Jewish deli in New York, you probably imagine huge sandwiches overflowing with pastrami and Russian dressing. Of course, there are plenty of different spaces in which to enjoy such food, but perhaps one of the best is David’s Brisket House. Located in the Bedford-Stuyvesant neighborhood of Brooklyn, you can expect the kind of heaping sandwiches that you’ve come to associate with these establishments, served by Yemeni Muslims who know how to pile it on.

Pastrami is the name of the game at David’s. According to the New York Times, you can have it in classic form, situated on top of rye bread with a bit of mustard or mayonnaise, but even if you go in for breakfast and order eggs, you’ll be greeted with a few slices of the stuff along with your toast and coffee. It’s definitely a great way of getting yourself started in the morning. You may even be back before the end of the day to enjoy a huge sandwich (a large is $12, but you’ll definitely have a tough time finishing the whole thing in one sitting). You can also have brisket, of course, and even pair it with the pastrami if you like, but it’s by no means required. In fact, it might be worthwhile to go solo with one or the other, simply so that you have a chance of finishing your lunch.

The restaurant itself is somewhat unassuming. Gothamist reports that the walls are covered in mirrors and that the ceiling tiles are browned and stained. It’s outdated, to be sure, but in a way that only adds to the space’s appeal. David’s has withstood the test of time, and even the least attractive interior hasn’t been enough to deter customers from entering and looking for a delicious sandwich to munch on. There’s a few tables that make up the restaurant furniture, though take-out is certainly an option.

If you’ve been thinking of opening your own restaurant, you may be pleased to know that you don’t necessarily have to go for broke with the interior design in order to enjoy a steady stream of customers. However, you may want to let yourself build up a reputation for the food before letting things get quite as dishevelled as David’s Brisket House seems to be.