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New York City Guide
Dining
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Imitation is the sincerest form of flattery. Peter Luger, the venerable Brooklyn steakhouse that launched a thousand spin-offs, is frequently imitated but rarely bested.
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David Bouley has moved his eponymous French restaurant to a new address in TriBeCa. Patrons come here to experience and savor Bouley's exquisite French-Contemporary cuisine and reclaim the art of dining, if only for a meal.
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Daniel Boulud, born in Lyon, is very comfortable in the garb of Lord of the manor at this Venetian palace. Daniel is as majestic as modest in this aristocratic role, ruling this (still) grand and elegant space. The sprawling (now bright) dining room... Read More |
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Housed in a space that was a longtime diner, this scenester eatery is easy on the eyes and tough on the arteries. The corner location boasts walls that open up to the sidewalk while electronic-Euro tunes thump unobtrusively in the background.
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Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Chef Daniel Humm's modern, pure and market-driven French cuisine.
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Jean-Georges Vongerichten's flagship restaurant marches on with executive chef Mark LaPico at the stove as Jean-Georges himself continues to expand his global domain.
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Since the brother-and-sister team of the late Gilbert and Maguy Le Coze opened the restaurant in 1986, Le Bernardin has highlighted the New York dining scene--enlightening diners with what was then -and still is-- a revolutionary approach to seafood. Read More |
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Where else but in the Big Apple could there exist a restaurant like the legendary Le Cirque? We give thanks to restaurateur Sirio Maccioni for his half-century of relentless effort seasoned with grand style and tenacity.
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What's the price of glory? In the case of Masa, figure $450 per person, plus beverages, an automatic 20 percent house charge and NYC sales tax. Read More |
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Jean-Georges Vongerichten's affection for the Far East somehow shows up in all of his restaurants by way of carved teak furniture or exotic spices. Now, in teaming up with the Matsushita brothers, who run the well-known chain of Matsugen...
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The buzz about Momofuku Ko---David Chang's first attempt at haute fare---hasn't stopped since the day it opened. The dexterity of Chang (along with Peter Serpico and a small team of ultra-talented line chefs) is matched only by the dexterity...
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This is the original New York outpost of Nobuyuki Matsuhisa's Los Angeles eatery that has spawned hordes of imitators and inspired fierce devotion among diners.
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