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Restaurants in our top ten lists are not ranked in any particular order. Got a favorite spot that you think is missing? Let us know in the comments.

al di là
Chef and co-owner Anna Klinger’s Northern Italian dishes at nine-year-old al di là remain unsurpassed in Park Slope—the wait for a table is  well worth it.

Convivio
The emphasis at this Michael White vehicle is squarely on Southern Italy, with antipasti such as country bread slathered with chicken-liver mousse and hauntingly good pastas.
See also: Audio slide show restaurant tour, Eat Out Awards 2009: Critics’ choice—most seductive use of carbs

Del Posto
With four-star ambitions and prices to match, Mario Batali’s cavernous restaurant has become nothing less than the city’s top destination for upscale Italian cuisine.

Falai
Though the restaurant is ostensibly Italian, the sprightly flavors at Falai—a sleek, modern eatery—transcend classification.

Felidia
The intimate dining room, punctuated with dark-wood accents and handsome leather chairs, is as alluring as it was when Lidia Bastianich first opened Felidia in 1981.

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We’re simply humbled by, and terribly proud of, the outpouring of support we’ve seen from New York chefs in response to the devastation in Haiti.

In an attempt to help them—and you—we have compiled this definitive list of 60 63 68 restaurants in support of the country’s earthquake relief. Click through for a downloadable guide, with info on where and when to eat to maximize your charity dining dollars.

If any restaurants or bars would like to join the effort, e-mail eatouthaiti@timeoutny.com. Read more »

Illustration: Rob Kelly

Leisurely lunches aren’t particularly voguish in a parched economy, but Del Posto’s new three-course prix fixe (Wed–Fri 11:30am–2:30pm) could be worthy of nixing your noontime brown bag. Just $29 buys an antipasto, either a pasta or meat course, and a dessert from the seasonal menu, which currently includes options like roasted autumn vegetables with Robiola and truffled hazelnuts and grilled lobster with gnocchetti.

The new lunch deal also coincides with the removal of the more casual, “enoteca” portion of the restaurant, which will be converted to the sumptuous style of the rest of the space by the second week of December. Says the ponytailed maestro himself to the Feed, “We’re going to get our second Michelin star and a four-star New York Times review this year, and this is how we’re going to do it.”—M. Elizabeth Sheldon

Photo: Cinzia Reale-Castello

The white-truffle dinner on Friday, November 13, at Del Posto may not qualify as cheap eats, but it is for a good cause. The $495 gala and live auction, which runs from 7 to 11pm, features a menu created by Mario Batali, Lidia Bastianich, and Piedmontese chefs Ugo Alciati (Guido) and Giuseppe Barbero (Osteria Del Boccondivino). The meal will be paired with 20 different Italian wines. As for the auction, items include foodcentric vacations to Italy for four, with bidding starting at $10,000. All proceeds from the ticket price will support Italy’s University of Gastronomic Sciences, founded by Slow Food. For tickets and more information, visit ticketweb.com.—Julia Fleming

Photos: Jeffrey Gurwin

Last night’s Sweet extravaganza was…extravagant. As at last year’s all-dessert taste-around event, the booze flowed freely—Perrier-Jouët champagne, Kahlúa, Negra Modelo beer, Absolut vodka—and the city’s pastry chefs, bakers, cookbook authors and other sugary luminaries were out giving generous tastes of their wares. Even the event space, the cement-floored, brick-walled venue on 28th Street in clubland, was the same. But we did pick up on some differences. Read more »

This just in: Starting today and ending on April 1st, the steal to be had at the Enoteca at Del Posto—usually a reasonable $52 for five courses—is reduced to an eminently affordable $35 for four on Wednesdays, Thursdays and Fridays. If you can’t get a table at the John Dory after their Times review, remember their Italian neighbor.

Don't my skin look delicious?

It was warm in the belly of the Hiro Ballroom, the site of today’s meat-sweat-inducing hog roast, Cochon 555—that’s five chefs, five winemakers and five pedigreed, 70-pound heritage hogs. Read more »