4 5 1 4 1 2 1 . New York Times critics review New York restaurants, from four-star dining rooms to neighborhood joints. Corner Bar is grilled tuna steak’s idea of a cutting-edge restaurant. The menu is short, safe and self-explanatory, from the shrimp cocktail to the profiteroles.

Under the chef Ignacio Mattos and his chef de cuisine, Vincent D’Ambrosio, the kitchen cooks these routine classics as if they were the most important things in the world. Lord’s is a festival of meat and offal in a modern British style that hasn’t been seen much in New York lately. Until recently known as Eisenberg’s, this narrow, anachronistic lunch counter has been frying eggs, frothing egg creams and building deli sandwiches in the same site since 1928. The latest owners have upgraded key details, like the rye bread, which now puts the sandwiches at Katz’s and some other local institutions in the shade. Tadashi Yoshida, who achieved wide acclaim at his restaurant Sushi no Yoshino in Nagoya, is probably the first sushi chef of his stature to leave Japan and start fresh in New York. An omakase meal at his 10-seat counter is a virtuoso display of ideas and techniques that are firmly rooted in Japanese tradition.

Nha Sang is almost certainly the grandest and most elaborately designed Tibetan restaurant in the United States. Tibetan food shares the menu with some classic Sichuan dishes. The two cuisines are not often found together in Queens, but they are in their home regions. Very little about the appearance of Claud tells you that you are in one of the most impressive new restaurants that the East Village has seen in several years. The owners met while working at Momofuku Ko, and seem to have absorbed many of its principles, including the understanding that real sophistication lies in distilling ideas to their essentials. In a part of Brooklyn with no shortage of kebabs, Dunya Kabab House stands out not just for its skewers but also for its range of Afghan appetizers, aromatic stews and other specialties. Riad Nasr and Lee Hanson expand to Rockefeller Center, keeping the culinary spirit — brawny but precise — that makes their downtown restaurant, Frenchette, so appealing.

Le Rock cherry-picks elements from the bistros, brasseries and grand cafes of France. An import of the Philadelphia original from the chef Michael Solomonov, Laser Wolf is inspired by an Israeli shipudiya. Skewers are grilled over charcoal, but before they arrive comes a dazzling constellation of small salads, dips and pickles. For the oil tanker Aegean Sea, see Aegean Sea oil spill. The Aegean Islands can be divided into several island groups, including the Dodecanese, the Cyclades, the Sporades, the Saronic islands and the North Aegean Islands, as well as Crete and its surrounding islands.