The last restaurant on the list is Semma. Opened in October 2021, this South Indian restaurant in the West Village soon became the most popular in the entire city. Most recently, Semma was given the #1 spot on the New York Times’ list of “The 100 Best Restaurants in New York City in 2025”, taking the spot from its predecessor TATIANA. Moreover, Semma is also the only spot on this list that boasts a Michelin star. Semma was also, somehow, the only restaurant on this list that I actually managed to snag a reservation on Resy with (15 days out at 9 a.m. on the dot, of course). 

We began our meal with the gunpowder dosa and the mattu iraichi sukka (beef short rib).

I think that if I were to sniff my finger really hard right now, I would still be able to get a whiff of gunpowder dosa. On the first bite, the flavor reminded me of an Indian Cheez-it. Peeling off piece by piece, more deliciousness is unveiled. A steamy potato masala is hidden in the center of the dosa, leading to a spicy, comforting, dreamy bite when dunked into the sambar.

The short rib was delightfully braised to a point of tenderness, but the individual slices still held together. It had a rich taste of cardamom and pepper, which paired perfectly with the dosa to make little wraps. The portion was small, but it sufficed – mostly because we ordered an abundance of other dishes.

For the main course, we ordered the valiya chemmeen moilee (lobster tail in a yellow sauce) and the ghee roast lamb chops, as well as two orders of parotta and ponni rice. 

The lobster tail may have been the best dish of the night. While the presentation was ornate, the taste was even better. The large, tender lobster tail was doused in a creamy, smooth yellow curry sauce. The incredibly buttery flavor was enriched by the turmeric and coconut milk. Sopping up the delicate sauce with the flaky parotta almost made me tear up. 

The ghee roast lamb chops had barely any gamey flavor, but I wish that the meat itself had more flavor. The sauce that was served on the side added some much needed heat to the dish, but its subtly buttery flavor sufficed. The chops were also served with a side of vegetable pulao, which somehow managed to taste like Coca-Cola in rice form.

I’ve never experienced a meal like I did at Semma. Each bite made my taste buds explode with bold, hearty, and ambitious flavors. I tasted flavors that I’ve never tasted before, and I eat a lot of food, so that’s a potent statement. I never understood what people meant when they said that a meal ‘altered their brain chemistry’ until I ate at Semma. (To be frank, I still think that’s an idiotic phrase because food can’t really alter your brain chemistry unless it’s poisoned or drugged, but I understood the sentiment.)

Now for the answer that you have all been waiting for: I do concur that all three restaurants are fantastic. I would implore you to try all of them because they are all extraordinary in their own way. If you are looking for a restaurant that embodies the culture of the city, visit TATIANA. If you want to eat the best cheeseburger of your life, visit 4 Charles. And if you are looking to experience bold, unapologetic flavors, go to Semma.