Fish Cheeks

Located in the heart of New York City’s buzzy NoHo neighborhood, Fish Cheeks has drawn a line out its door on Bond Street ever since it opened in 2016. The name captures the restaurant’s playful spirit, but it also nods to the fish cheek, a delicacy in Thailand and a reminder that the cooking here is anything but casual.

Founded by brothers and chefs Ohm and Chat Suansilphong, along with co-owners Jenn Saesue and Pranwalai Kittirattanawiwat, Fish Cheeks grew out of a shared desire to bring traditional Thai cooking to Manhattan. The menu delivered on that vision with dishes such as spicy green curry with vegetables and Beef Kaprow made with 30-day dry-aged ribeye.

Over the years, loyal diners have gravitated toward a handful of signature dishes. Today, no table at Fish Cheeks, whether in NoHo or at the Williamsburg location, feels complete without a steaming bowl of coconut crab curry made with housemade curry paste or the Pla Tod Kamin, a whole fried fluke topped with crispy garlic, turmeric, and lemongrass and served on a fish-shaped plate.

Seafood served family style sits at the center of the menu, adding to the restaurant’s convivial atmosphere. Whimsical design touches, from fish scale–inspired tiles along the bar to bright splashes of color throughout the room, create an energetic setting that makes Fish Cheeks a favorite place to gather.