A Review of Semma, 2025’s #1 Restaurant in New York According to the NY Times
When the New York Times crowned Semma the #1 restaurant in New York City for 2025 (and considering it already holds a Michelin star) we knew we had to go see what all the hype was about. This West Village spot from chef Vijay Kumar has earned a reputation for bringing unapologetically bold South Indian flavors into a fine dining context, with dishes inspired by his upbringing in Tamil Nadu.
Expectations were high. Here’s how they held up to our experience.
The Experience
Before talking about the restaurant experience itself, we should call out that the experience of getting reservations is not for the light of heart. With spots opening up two weeks in advance, it’s a mad dash for reservations. You need to be on the site ready to book within seconds, or your opportunity for that day is gone.
Tucked away on Greenwich Avenue, Semma feels both intimate and electric the moment you step in. The dim lighting, patterned tiles, and warm woods give it a rustic-yet-polished vibe. The small dining room was instantly packed on the Friday night of our reservation, with an energy that made it feel like everyone there was in on a not-so-well-kept secret. Service was attentive without hovering, and the pacing of the meal was steady, which is a plus when ordering several share plates.
We will also call out that the vibe is pretty casual. Very few patrons were dressed up and the tone was for more jovial than polished. This suited us just fine, but may be different than what you expect when you hear about a restaurant with a Michelin star.
The Menu
We tried a mix of the restaurant’s most talked-about dishes, many of which have become cult favorites. Every single dish was expliclty recommended by our server when we asked for the best dishes. Here’s everything we ordered:
Small Plates
Eral Thokku ($25) — tiger prawn, green chili, fenugreek, curry leaves
Medium Plates
Annasi Pazham Scallop ($23) — day-boat scallops, pineapple pachadi, jaggery
Gunpowder Dosa ($21) — rice & lentil crepe, potato masala, sambar
Mattu Iraichi Sukka ($27) — beef short rib, black cardamom, tellicherry peppers
Large Plates
Meen Pollichathu ($49) — banana leaf wrapped branzino, ginger, shallots
Valiya Chemmeen Moilee ($55) — lobster tail, mustard, turmeric, coconut milk
Ghee Roast Lamb Chops ($52) — superior farm lamb, vegetable pulao, salna
Dindigul Biryani ($42) — goat, seeraga samba rice, garam masala, raita
Cocktails
Soppana Sundari ($21) — cacao-infused mezcal, cultured coconut, pear nectar, masala, Kashmiri chili
Pushpa Punch ($22) — Indian rum, dried chili spirit, coriander, yogurt, lemon, jeera
The Taste
So, how was the food? Absolutely tasty. The food was flavorful and varied, and we appreciated the hyper focus on South Indian dishes. Don’t expect to get butter chicken or tikka masala. Instead, expect to try regional cuisine that you won’t find at many Indian restaurants. If we have to make one recommendation, we absolutely suggest getting the lobster. For nearly everyone at our table, this was a universal standout.
If you enjoy a beverage with dinner, we also highly recommend their cocktails and mocktails. The flavors were balanced and delicious, pairing superbly with the food.
About the Spice
Here’s where our experience diverged from the buzz. Nearly every review we’d read before our visit described Semma as blazingly spicy, a place that made no compromises for the Western palate. Here’s the blurb from the Michelin Guide:
“Chef Vijay Kumar runs the show at Semma, where regional south Indian cuisine is on full display. This is authentic Indian cooking that doesn't pander to American expectations, and if some of the dishes are unfamiliar, lean on the staff who know their stuff and are eager to share.
One bite in and you'll quickly learn that this cooking is all heart. Dishes are spicy, but the heat is used as elegantly as it is liberally. Start with the mulaikattiya thaniyam, the chef's childhood snack that bursts with flavor. The gunpowder dosa, a classic rice and lentil crepe filled with potato masala, is on every table for a reason. Attu kari sukka is falling-apart tender lamb in a dark brown curry redolent of warm spices.”
But when we went, the food was surprisingly mild… and we say this as people with pretty low spice tolerance!
It led us to a working theory: after being crowned New York Times’ #1 restaurant, we hypothesize that Semma dialed back the spice to appeal to a broader audience. While this likely makes the experience more accessible, it does seem to have shifted the original spirit of the menu. The flavors are still deep, layered, and complex, but those seeking a true spice challenge might leave surprised.
Final Verdict
We enjoyed our meal at Semma and can see why it has a Michelin star and a devoted following. The execution is precise, the flavors are rich, and the space has a cozy-but-buzzy charm.
Would we personally rank it as the #1 restaurant in NYC? No. Would we recommend you go? Yes.
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