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NYC.com features detailed reviews of hundreds of top New York restaurants written by our editors and visitors, as well as reviews of every type of cuisine and recommendations of great places to eat in all five boroughs. Also check out our gourmet guide, our guide to dining on a budget, and our all-new Best of New York Restaurants guide!

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Jean Georges

Upper West Side

The eponymous crown jewel in Jean-Georges Vongerichten's global culinary empire, Jean-Georges also one of the city's greatest restaurants, with accolades from the James Beard Foundation and nearly everyone else, including four stars from the New York Times and three Michelin stars. Chef Vongerichten brings a menu of finely crafted dishes to his sun-drenched, airy space using the best in contemporary French and American techniques, blending expertly with Asian influences and insights, for a seasonal menu that not only evolves with the trends but tends to set them. Such a masterful chef would never leave too much control to the patrons, and Jean-Georges offers a perfectly curated pair of six-course tasting menus alongside a three-course prix fixe. While the selections are ever-changing, they run a tasteful gamut that may include a ten mushroom soup, a crab risotto with nori and key lime, butter-poached lobster, parmesan-crusted organic chicken with black truffle, artichoke, basil and lemon butter, and crispy confit of suckling pig with baby beets and ginger vinaigrette. "It is time to revive the kind of service that is reminiscent of the 40's and 50's," states the chef and co-owner Jean-Georges Vongerichten. "We wanted to bring back table-side service for two reasons: first, because it is elegant and graceful; but more importantly, I felt it was time to bring the excitement and the wonderful aromas of food preparation back into the dining room. After all, we cooks are the ones that have been having all the fun in the kitchen -- that first aromatic smell of freshly sliced meat or the placement of the perfect garnish to finish a dish will now be experienced by the diners. It will add a sense of aliveness and conviviality to the dining room that focuses on the food." While he has become a celebrity chef with a number of less traditional restaurants in the ensuing years since Vongerichten first opened Jean Georges, he has nevertheless maintained stellar quality here by continuing to focus on the elements that make top New York dining experiences so extraordinary: quality, service and elegance. You will also find an award-winning wine list with an international selection of 650 wines ranging up to $12,500. For those preferring a more casual atmosphere, Nougatine offers a tranquil setting and additional hours in an adjacent space.

Eleven Madison Park

Flatiron District

Eleven Madison Park expresses the spirit of grand New York dining with a contemporary accent. Designed by architects Bentel & Bentel, with soaring 30-foot ceilings and windows overlooking beautiful Madison Square Park, the Art-Deco restaurant embodies an urbane sophistication that is at once relaxed and bustling. The restaurant has been owned by Chef Daniel Humm since 2011 and during that time it has evolved considerably, both in food and in experience. Their tasting menu consists of entirely plant-based courses. Guests can also visit the bar for a more abbreviated version of the tasting menu, light snacks, or simply for a cocktail or glass of wine. They typically offer three menus, all of which are 100% plant-based. Their main dining room tasting menu is nine to ten courses, traditionally lasting two and a half to three hours, featuring both plated and communal dishes. The 6-course menu features highlights from the Full Tasting menu along with tableside preparations, lasting roughly two hours. In the lounge they offer a Bar Tasting menu that consists of four to five courses, commonly lasting one and a half to two hours. Eleven Madison Park's award-winning, eclectic wine list offers 36 wines by the glass, available at your table or in the cozy wine bar set beneath a gold-leaded Art Deco ceiling. The bar also boasts a world-class selection of Calvados and an extensive array of cocktails.

Restaurant Daniel

Upper East Side

Savor award-winning chef Daniel Boulud's seasonal French cuisine inspired by the market in the sumptuous Venetian Renaissance style dining room or in the Bellecour Room, available for private parties. To ensure the excellence of his cuisine, Daniel Boulud has established a kitchen brigade trained in the French tradition respecting the techniques, hierarchy and discipline of their trade. American-born Executive Chef Alex Lee, with Daniel since 1993, directs a team of three devoted Sous Chefs: Cyrille Allannic, Olivier Reginensi, and Patrice Martineau as well as Bruno Bertin orchestrating Feast and Fêtes catering. Together they orchestrate the efforts of 40 cooks representing a rich array of cultures and nationalities working together in 4000 square feet of state of the art kitchen designed by Daniel Boulud himself. There is no easy way to categorise Daniel Bolud's cooking, so we offer this sample by season: In winter, Chef Daniel Boulud celebrates black truffles from Perigord in dishes such as: Maine Sea Scallops Layered with Black Truffle in Golden Puff Pastry or Roasted Squab Stuffed with Foie Gras and Black Truffle, Winter Vegetables and Chestnuts. Spring is celebrated with a focus on asparagus, morels and delicate peas. Bolud highlights them on his menu with his celebrated Asparagus, Lobster and Artichoke Salad with Fresh Hearts of Palm and Meyer Lemon Dressing; Chilled Five Pea Soup with a Rosemary-Infused Cream, Bacon and Crisp Croutons; or finally, Morels with Duck and Foie Gras Stuffing. Summer comes to life on Daniel Boulud's menu with fragrant tomatoes, chanterelles and local sweet corn. He adds his own personal touch to them in Chilled Summer Tomato Gelée with Opal Basil, Peekytoe Crabmeat and Spicy Avocado; Roasted Tuna with Country Bacon, Chanterelles and Truffled Beef Jus; or Corn Crêpes Filled with Chanterelles, Farmers' Market Vegetables and Chives. During the autumn months, the fragrant, earthy white truffles of northern Italy inspire the chef as he shaves them over luxuriant Risotto with Porcini or enhances a dish of Braised Turnips Stuffed with Pigs Feet and Fall Mushrooms with White Truffle Sauce.

Sushi Seki - Chelsea

Sushi Seki is the creation of Chef Seki Shi who hails from Tokyo where he once worked at the famed Tsukiji Market; one of the biggest fish markets in the world. In New York City he worked for several years with one of the city’s most inventive sushi masters, “Gari” Masatoshi, at Sushi of Gari, where he helped pioneer a more modern and innovative style of sushi – most notably topping nigiri with ingredients that would be unorthodox in his native Japan. Examples include his ode to New York-style bagel and lox where he tops fresh salmon sushi with charred tomato and seasons it with minced white onion toast. Another example is his toro tartare mixed with pickled daikon.

Chef's Table at Brooklyn Fare

Hell's Kitchen

Nestled in the back of a busy Manhattan grocery store is the unassuming entrance to a hidden gem, Chefs Table at Brooklyn Fare, where cutting-edge culinary expertise and ingenuity come alive. An exceptional experience awaits you as Executive Chefs Max Natmessnig and Marco Prins raise the bar on a nightly basis, blending diverse international cooking traditions with classical French Haute-cuisine technique. Raised in Austria, Chef Max Natmessnig began his career as a young stagier in Lyon France at Auberge de L’Ile Barbe, before a world tour of decorated posts at restaurants around the world, including Alois in Munich, Steirereck in Vienna, Oud Sluis in the Netherlands. In 2009, Chef Max also worked at the original location of Chef’s Table Brooklyn Fare alongside Chef Marco Prins. Originally from Holland, Chef Marco Prins fell in love with cooking at a young age. The son of a flower farmer, Chef Prins was raised on the home cooked meals of his mother, inspiring him to forge a career as a chef at age 16. After attending culinary school in Rotterdam, Chef Prins worked his way around Michelin-starred restaurants in New York and Europe. After meeting Chef Max at Chef’s Table in 2009, the pair are reunited once again in collaboration. Their tasting menu changes daily and adapts to the season, weaving a seafood-forward culinary journey with intermittent meat courses and a variety of desserts. There is also an award-winning wine program which offers a tailored wine pairing to accompany the meal, alongside à la carte selections. Note to hipsters, there is a dress code and formal business attire is on the menu. Jacket required for men. Jeans, sneakers, flip-flops, shorts or short sleeve shirts are not permitted in the dining room.

Le Bernardin

Theater District

Le Bernardin, New York's internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect. Le Bernardin was named after an order of monks who liked to eat and drink and a song about the monks that Gabriel Le Coze, Maguy's and Gilbert's father, kept singing to them. Maguy and Gilbert Le Coze were born and raised in a small village called Port Navalo in Brittany, France. Le Coze's parents owned and operated a small restaurant and inn, the Hotel de Rhuys. Gilbert received his cooking lessons by helping his grandfather and father in the kitchen and on the fishing boat while Maguy Le Coze worked alongside her mother in the dining room. The dual combination of Gilbert's new cooking techniques — unheard of in the Haute Cuisine-obsessed salons of Paris' better restaurants in the early seventies—with Maguy's energy and drive in the dining room propelled Le Bernardin to one Michelin star in 1976. Considering that Le Bernardin was opened on a shoestring budget with Maguy's and Gilbert's parents helping out in the kitchen as the only employees on opening night, the Michelin accolades were an incredible accomplishment. Continuing its success story, in 1980 the restaurant moved to a larger location garnering two coveted Michelin stars. This was the highest acclaim for a seafood-only restaurant since the powerful Michelin organization reserves the right to bestow three stars to restaurants with menus that also offer meat, games, poultry and fish to its diners. Le Bernardin insisted on only serving the best fish, carving out a niche in the competitive restaurant world of Paris and establishing an international reputation. Inspired by the triumph of Le Bernardin in Paris and its many American clients, the Le Coze's sought to open a Le Bernardin in New York in 1986. By again employing the technique of "divide and conquer", Maguy commanded the functions of the dining room and décor, while seafood virtuoso Gilbert took control of the kitchen. In no time, Le Bernardin became a four star restaurant which is renown for setting standards in the cooking of seafood in America. The restaurant holds several records in New York: it received its four star review from the New York Times only three months after opening—that's how much Gilbert's unconventional cooking had taken New Yorkers—and is the only New York four star restaurant that has maintained its status of excellence for more than 10 years. Reviews have come in 1986, 1989 and 1995 with the same verdict: Four stars. After the unexpected death of her brother Gilbert in 1994, Maguy Le Coze is now working closely with her partner/chef Eric Ripert. Ripert, one of the brightest talents in the kitchens of the world, and Le Coze continue to uphold Le Bernardin's position as one of the world's premier restaurants. In 1998, Maguy Le Coze won the coveted James Beard Award for "Outstanding Restaurant" in America, Eric Ripert was named "Chef of the Year New York" by the James Beard Foundation, influential Gourmet magazine ranked Le Bernardin number one in New York and the Zagat's Guide for 1999 also placed the restaurant in its top spot for food. To the delight of its fans all over the world, 1998 also saw the publication of Le Bernardin's first cookbook called Le Bernardin—Four Star Simplicity.

Aquavit

Located in Park Avenue Tower at 65 East 55th Street between Park and Madison Avenues in Midtown New York, Aquavit offers modern takes on modern Nordic Cuisine complemented by an extensive winelist and an Aquavit infusion and cocktail program. Aquavit transforms Nordic cuisine with extraordinary care, mixing respect for tradition with a penchant for excellence and the conviction to try new techniques and ingredients. For lunch, Aquavit serves an a la carte menu of Scandinavian classics such as Swedish Meatballs, Gravlax and Toast Skagen. For dinner, they offer a four-course prix fixe or seven-course tasting menu of modern Nordic selections. The dining room has just been redesigned with modern and rustic elements that complement and complete the Nordic dining experience. In the Bar and Lounge you can savor craft cocktails and a variety of Nordic tastes tailored to your selections ideal for a date, casual meeting or an after-work gathering. The Linné Salon and Nobel Room accommodate Private Dining functions for meetings, social gatherings and elegant entertaining for up to 100 guests.

Gramercy Tavern

Union Square

One of America's most beloved restaurants, Gramercy Tavern serves inventive American cuisine in a rustic yet elegant setting. Opened in 1994 by legendary restaurateur Danny Meyer in a historic landmark building, the Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service for over two decades. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors. The restaurant can be enjoyed through two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting and offers a daily four-course tasting menu at dinner. The Dining Room offers fixed-price and tasting menus with an à la carte option at lunch. Executive Chef and Partner Michael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants. After several years at Restaurant Daniel, Blue Hill and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership, including a three-star New York Times review (2007), and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook.

per se

Upper West Side

After per se opened in 2004 it quickly established itself as one of New York City's top restaurants. With per se, Thomas Keller brings his distinctive hands-on approach from Napa Valley's French Laundry to New York City. The restaurant reflects his intense focus on detail that extends to cuisine, presentation, mood and surroundings. Keller chose Adam Tihany, today's pre-eminent restaurant/hotel designer to draw together subtle references of The French Laundry and elements from both his and Keller's pasts. From the Blue Door entrance (modeled after the famed blue door at The French Laundry) to the fireplace, field stone and elegant but simple décor, one feels as if they're dining in an appropriately adorned metropolitan version of Keller's flagship restaurant in Napa Valley. The dining room holds just 15 tables and boasts spectacular views of Central Park. There's also a salon, bar, wine cellar, a private room for 10 and another that accommodates up to 60 guests. The 24-seat lounge, which includes four bar stools, can accommodate diners with its à la carte menu that features up to ten dishes, which aren't necessarily the same dishes on the tasting menus. Always at the forefront of innovation, Thomas Keller made headlines by announcing he would abolish tipping at per se and replace it with a European-style service charge. New Yorkers have reacted rather positively to this change, and it does remove some of the magic and mystery behind tip calcuation. Moreover, you can always an tip additional sum for exceptional service. NYC.com most recently visited Per Se after our unforgettable Easter spent at Keller's French Laundry in Yountville, California, reached on a beautifully sunny Sunday after a relaxing drive from the Bay Area. We had arrived 30 minutes early, and occupied ourselves with touring the impressive vegetable garden just across the street from the restaurant; as the day went on, the growing crescendo of small flourishes and nuanced touches in course after course culminated with massive chocolate Easter eggs brought to the table after the mignardises. Inside these hollow eggs were wrapped caramels placed by the pastry chef. At the time, it seemed no dining experience in the United States would equal or surpass it. Yet entering Keller's fourth-floor realm at the Time Warner Center could hardly be a more different experience than driving to the French Laundry. For starters, the Time Warner Center remains a ridiculous tribute to the imperial superego of a faltering corporation, filled with stores (excepting Whole Foods) that generally appear to be mostly empty. While attending performances at Jazz at Lincoln Center remains a highly satisfying experience, casual or fine dining at this shopping mall would appear to be foiled by the rather generic frilly surroundings. As one enters through sliding glass doors—after walking down a long corridor filled with vitrines of glassware of relatively questionable aesthetic value—perhaps the most polite thing one could say of the fourth-floor realm outside Per Se would be ars ut artem falleret, art to deceive art. The entry portal and its exaggerated luxury, of course, serve to remind the power brokers, gourmets and gourmands alike that Keller's architectural confection per se, i.e. with all due respect to its inherent nature, offers the required amount of artifice and edifice in a most New York way: with soaring ceilings and the lavish building materials that symbolize the go-go years of this decade. The wine cellar tempts, and the lounge features plush banquettes as well as a few appropriately-placed pieces of furniture overlooking Central Park. Stated differently, instead of the tranquil solitude of Yountville, the New Yorker awaiting one of the 15 tables here leaves chaotic Columbus Circle for a tamed and ordered sphere—evocative, subtle, and chromatic in a highly structured form quite like Mondrian's Broadway Boogie-Woogie. How interesting then, to be confronted with a perfect view of the Museum of Arts & Design from Per Se's tastefully-appointed dining room. Edward Durrell Stone's utterly transformed lollipop building that lost its spun-sugar motifs in its stripped-down aesthetic redesign perhaps allows the diner to reflect upon the sort of pleasure that awaits in the Kellerian world: the refinement and tempering of forest and sea. Out of a multitude of ingredients comes a unique dining experience in which we are told "no single ingredient is ever repeated throughout the meal". We began with gougères and the signature tuile with salmon and crème fraîche, which certainly put us in the appropriate mood to receive the first course, "Oysters and Pearls," that consisted of a resplendent Sabayon of pearl tapioca with Island Creek oysters and Sterling white sturgeon caviar—a much-savored ingredient most beloved at the French Laundry. The subtlety of this dish cannot be overstated; aside from the magnificent appearance, texture and taste, its sheer ingenuity alone was simply extraordinary. Thereafter, we collectively opted for the Terrine of Hudson Valley Moulard Duck Foie Gras ($30.00 supplement) served with a duck consommé "en gelée" with subtle and ingenious slow baked beets and red ribbon sorrel augmented with kumquat coulis. As at the French Laundry, when the servers perceived the thick toasted brioche had cooled to a point where it would not complement the terrine, it was quickly replaced with another plate of hot brioche. You might find these details trifling, or instead you might find them simply reflective of a master chef who overlooks no minor detail in order to please his patrons. Similarly, the handsome dish of six sea salts to accompany the terrine could on the one hand be seen as ostentatious, or instead perhaps simply make for a delectable accompaniment that involves choosing among some of the most intriguing and flavorful salts known to man. Food and wine critics, not to mention all manner of gourmets and gourmands, enjoy impressing their fellow diners with tales of fine dining—this restaurant here, that wine tasting there—and generally manage to repeat details ad nauseum at meals such as at Per Se. In this parlor game of one-upsmanship, occasionally one draws in the staff as well as if (in the manner of Cicero, one hopes) to delight or to instruct. Thus it was with great excitement that our inquiry about a certain varietal was responded to by the sommelier both with great enthusiasm about this particular part of California near Mendocino as well as a truly masterful declamation of the vintage, the vineyard and the general vicinity. In other words, he went beyond impressing us with his impressive depth of knowledge. Never mind that this, our first bottle, was neither particularly expensive nor unusual; he spoke of this Syrah from a vineyard unfamiliar to us with the same energy one presumes he would reserve for a Corton-Charlemagne at ten times the price. (In a tip of the toque to the new reality, we note that our expense account no longer covers the myriad possibilities of the Trockenbeeranauslese, Yquem and Bordeaux that so appropriately ruined our late youth.) Though the mark-up on the nearly 50-page wine list seems quite high even to the casual observer, it does remind us that Keller makes very little (if any) profit on the menus per se; the top quality of the ingredients, their preparation, and the superior service make the execution of these prix fixe menus extremely expensive. When you further consider that service is included—unlike at nearly every other restaurant in this country—it makes the lavish menu seem all the more valuable. Hence the shock of delight to be thusly confronted with a butter-poached Nova Scotia lobster, a rather substantial piece of tail meat accompanied by a striking serrano ham croquette, Cripps Pink apples and mâche with an apple cider emulsion. Though a trip to Maine two weeks ago again reminded us the present fate of the lobsterman in this troubled economy is indeed a miserable one, we might attempt to accentuate the positive here: an overabundance of lobsters along the Atlantic Coast has made fortune smile upon the diner who wishes to eat them. How to follow this delicate crustacean with anything more impressive? Thereafter appeared a Liberty Farm Pekin Duck breast with rhubarb and turnip confit and Sauce "Périgourdine" that nearly set us into orbit. Flown over from this farm, located in an unincoporated area of Sonoma County near Petaluma, both the climate and method of raising their poultry makes these ducks about as flavorful as one can find. And then appeared—as we switched to a hearty Zinfandel—the most marvelous carré d'agneau rôti (to merely call it a lamb chop would be an understatement) with morel mushrooms and fava beans with Béarnaise reduction and tiny potatoes that we presumed from their flavor were from the Goshen/Warwick area but surprisingly enough instead came from a California farmer's market. This Elysian Fields Farm lamb from Orange County, NC, was truly superb, every morsel utterly savory. There followed a Brunet of poached apricots, hazelnuts, marinated sunchokes and frisée, a modest portion of tender bites that eased the way for the ensuing caramelized banana sorbet with maui pineapple and lime salt. It did not escape our attention that our wine and water glasses were constantly refreshed, and that the service at all times was more attentive than I've experienced in any of the other top New York restaurants that we have reviewed here in recent years—even at the clock went well past eleven. Finding the bombe au pamplemousee not quite to our taste, we instead opted for the mille-feuille de poire, an intensely flavorful walnut bavarois with bosc pears and candied walnuts and licorice ice cream. Mille-feuille indeed—for it was followed by the luxurious signature Keller mignardises of chocolates, truffles, hard candies and caramels. Despite that the economic downturn has sealed the fate of an increasing number of figures who seem right out of Boccaccio's De Casibus Virorum Illustrium, in turn affecting an untold number of Keller's well-to-do patrons, the dining room of Per Se nevertheless remains packed. A testament, no doubt, to Keller's ability to deliver the most outstanding dining experience found in this country. When we discussed our experience with a colleague who had dined at Per Se last year, his response summed it up: "I couldn't really eat anything the next day. Anything else seemed a letdown." Per Se is one of the Restaurant & Bar Collection at Columbus Circle.

Natsumi

Theater District

Natsumi breaks new ground with their innovative modern Japanese cuisine. Barbara Matsamura and Chef Haru Konagaya team up here to create a strikingly new destination—two separate experiences in two adjacent sites: an elegant restaurant and a trendy Tokyo-chic bar/lounge. The word Natsumi, defined as "the reflection of the beauty of summer," is certainly evoked in this tranquil and colorful setting. In fact, the whole room is infused with a warm golden glow and earth tones. To set the mood, you'll certainly want to start with one of the distinctive and refreshing drinks or great selection of wines. Fortunately, the wine list is international, with white, red, sparkling wines, and champagne by the glass and bottle. Because Natsumi specializes in modern Japanese cuisine with a touch of Italian ingredients, you'll find a striking array of creative dishes such as sashimi arugula salad, new style yellowtail carpaccio, and a truly innovative lobster green tea ravioli. The creative menu relies on unique preparations with dynamic flavors. The restaurant is divided into distinct dining areas, a cozy space with intimate booths, a sushi bar where diners can watch the chefs compose, and in the front, the windows open to the street. Natsumi is a continuation of owner Matsumura's successful career as a restaurateur, which has seen her open fifteen thriving restaurants in the tri-state area, including Ms. Matsumura and Chef Haru's expansive chain of Japanese restaurants and sushi bars, aptly titled Haru. While he may lend his name to other ventures, Natsumi consumes the large portion of Haru's personal attention, where he adds unparalleled flair and zeal to the creation of the city's most delectable dishes.

Gastro Bar

Hell's Kitchen

Gastro Bar and Restaurant is an international eatery located in the Garment District of NYC, minutes from the Jacob Javits Convention center, Madison Square Garden, and the world famous Macy’s of Herald Square. The menu features Indian cuisine, American favorites and our famous Spanish tapas. Breakfast is served as a European style buffet. Breakfast, lunch and dinner are served daily. Loft seating is available for a more private dining experience. Reservations are not necessary, but call ahead to ask about our special of the day. Daily drink specials available during our, “Attitude Adjustment” Happy Hour consist of hand crafted cocktails, a variety of red/white wines and an assortment of tasty beers. Whether it’s, “TRYPED out Tuesdays, Wine-A -Bit Wednesdays, or Simply Sundays, our bar is determined to meet your thirst. Event spaces and packages available for special occasions, private parties, and corporate meetings.

Palm Too

Midtown

Located right across the street from the flagship restaurant, in 1973 Palm Too was just the third restaurant to open after the original. Initially, it opened to take the overflow from the first Palm, but Palm Too has gained its own loyal following of Palm customers and today its only competition is the original restaurant right across the street. From coast to coast, people know that The Palm is synonymous with prime steaks and outrageously outsized lobsters. What many don't realize is that The Palm is thoroughly family-bred. It has been run by the sons and now by the grandsons of both founding partners. In fact, The Palm Restaurant is the oldest family-owned white tablecloth restaurant to expand across the United States and still maintain family ownership. Pio Bozzi and John Ganzi`s original New York City steakhouse on Second Avenue has grown into a thriving empire of over 25 restaurants spanning the continent from Boston to Los Angeles. The northern Italian entrepreneurs who began The Palm tradition in 1926 intended it to be a restaurant specializing in cuisine from their native Parma, Italy. According to Palm folklore, the name "Palm" originated when the proprietors obtained a business license. They wanted to call it "Parma," but because of their Italian accents, it translated into "Palm." Steaks and seafood were not part of the original concept of The Palm but began out of an effort to cater to its clientele of artists and writers. Every time a customer asked for a steak, John Ganzi ran up Second Avenue to a nearby butcher shop, bought a steak, and cooked to order. Today, The Palm runs its own meat wholesale company to ensure the quality of its steaks. The Palm's reputation for seafood started with third generation owners Wally Ganzi and Bruce Bozzi who introduced the gargantuan four-to-eight pound lobsters in the 1970s and disproved the theory that large lobsters are tough. Almost overnight The Palm went from selling 150 pounds of lobster per week to 25,000 pounds per week. Even with these signature additions, tradition at The Palm honors its roots. Some of John Ganzi's original Italian dishes are still on the menu!

Blue Ribbon Sushi

SoHo

Located on the same block as its sister restaurant, Blue Ribbon (Manhattan), Blue Ribbon Sushi (Manhattan) represents the collaboration of the Bromberg Brothers' Blue Ribbon approach with their partner Toshi Ueki's skill and love of Japanese cuisine. The restaurant has enjoyed huge popularity and is year after year regarded as one of New York City's top sushi bars. The menu is innovative, and displays a choice of sushi from both the Pacific and Atlantic oceans (not to mention those flown direct from the Sea of Japan on a daily basis) all extraordinarily fresh, creative and abundant. Toshi's specials and an award winning sake list make every meal a truly extraordinary Japanese culinary experience. The wholly appropriate decor makes Blue Ribbon one of the most subdued and beautiful environments for eating in New York. Where some establishments would play wood against other aesthetic mediums, Blue Ribbon plays colors against each other, with a dark canopy of wood softening the atmosphere of a completely arboreal dining room, from the seats and tables to the wall itself, except in a few areas where off-white walls are muted into submission with expertly-chosen lighting. An overall grand-slam in terms of ambiance, Blue Ribbon Sushi has become known as much for its romantic air as it is for a menu of classic sushi and inventive contemporary interpretations.

Virgil's Barbecue

Theater District

One of the top rated and most popular barbecue joints in Manhattan, barbecue is a way of life at this Midtown location. Their dedication to offering "real barbecue" led the proprietors to search the South for the secrets of the trade, sampling wide swathes of the best of America's barbecue belt. The resulting menu is one of the world's most stunning arrays of regional cuisine, ranging from all points south and east to create a singular and spectacular treatise on barbecue. Virgil's offers a number of different styles: Memphis Pork Ribs and Chicken, Carolina Pulled Pork, Owensboro Lamb, and Maryland Smoked Ham to name a few, and their dishes are smoked over a variety of hickory, oak, and fruitwoods smokers, creating distinctly different flavors and colors that speak to the true subtleties of the barbecue format. Despite the reasonable Times Square prices, and the relatively reliable a la carte service, Broadway theater goers would be best advised to go here a bit early on account of the restaurant's popularity and heavy traffic at pre-theater times between 5pm and 7pm.

Al Coro

Chelsea

Executive Chef Melissa Rodriguez and her team’s menu of regional Italian dishes is constantly changing with the seasons. Guests have a choice between a 3, 5 or 7 course tasting menu, or a 5 course Pasta Tasting Menu. All of the menus are available in the dining room and the bar. The wine list at Al Coro has a deep focus on Italian wine with a great representation of the classic regions, as well as exciting new producers.  The cellar also features a large selection of Champagne and familiar favorites from France.  In addition to the wine list, our Wine Director, Catherine Fanelli, has curated unique wine pairings to accompany the various tasting menu options in the dining room.

Les Enfants de Bohéme

Rising rents forced Stéfan Jonot to close the notorious and beloved Les Enfants Terribles but he returns with Les Enfants de Bohéme, a friendly, casual French Bistro. Fresh, seasonal ingredients on a compact menu, that avoids exotic ingredients and overwrought preparation. Instead perfectly prepared bistro fare, along with relaxing environment make it the place to go for relaxing coffee with paper in the afternoon, and for drinks and meal at night, and, perhaps, when it gets a little later, the return of Les Enfants Terribles!

Greenhouse 36

Sample superb tapas selections in a tranquil garden oasis. Greenhouse 36 offers both indoor and courtyard dining, serving breakfast, lunch, and dinner with an organic flair. Stop by after work to enjoy a lite bite, summer cocktail concoction or sample our extensive wine list featuring organic wines from around the globe. Madison Square Sky Lounge Enjoy after work drinks at our rooftop lounge overlooking the Manhattan skyline where we have nightly Attitude Adjustment Hour, offering 1/2 price drinks and selections from our Tapas Menu. Special Events Social occasions and meetings are our specialty. Our Catering department is here to meet your needs and dedicated to assist you in each stage of planning your social event or meeting. Please call us at 646-329-3225 to arrange a tour.

Quality Bistro

Midtown

A bustling, steak-centric brasserie in the West 50's that offers contemporary takes on bistro classics. Expect French onion soup, escargots, steak frites, Dover sole meunière finished tableside and tuna tartine in a plant filled conservatory styled dining area.

Odeon

Tribeca

French comfort food in an intimate setting, a survivor of the 1980s keeps on producing Tribeca's most beloved bistro menu. Just as the atmosphere of the Odeon benefits from the intersection of early 20th century aesthetic sensibilities and modern dining accoutrements, it also excels marrying an American menu with that of a French bistro, resulting in a offering of cuisine that surpasses either solitary influence is capable of by itself. Steak tartare and French onion soup gratinée anchor the appetizer menu, while the seared Yellowfin tuna and strip steak frites are the hands-down best entrees. Well, except for the Angus hangar steak, which is among the best in the city. Oh, and the crisp spring chicken is likewise unbeatable. Upon further consideration, the entire entree menu is beyond reproach. A brasserie menu is also available, with favorites like croque monsieur, warm goat cheese salad, and an unbelievable BLT supplementing a menu already filled to bursting. Fans enjoy the reliability and quality as well as informal service that make Odeon so enjoyable. The casual atmosphere is slyly deceptive, since the seemingly relaxed service only seems that way while remaining among the most attentive and hospitable service you're likely to find in New York, let alone Tribeca. The old-school ambiance that the Odeon exudes makes it a popular daily lunch haunt for the triangle below Canal, as well as a perfect place for a romantic dinner, power lunch, or a relaxed evening with friends.

Brushstroke

Civic Center

Brushstroke presents an inspired modern adaptation of Kyoto's kaiseki cuisine; seasonally focused tasting menus that change throughout the year. A collaborative effort between David Bouley and the Tsuji Culinary Institute of Japan, Brushstroke believes each meal should be highly attuned to the season and the person enjoying the food. It should be noted that meals here are not offered a la carte but via a choice of nightly kaiseki menus that showcase a wide range of Japanese cuisine. In the main dining room, the kaiseki cuisine is designed to be an expression of “Ichi-go Ichi-e,” taking the unique ingredients of the season and preparing them in a way that is just right for the time. Flavors obviously change with the seasons; for example in the spring Brushstroke might use the bitter flavors of young plants to clean the body of toxins built up over the winter. Each meal is presented differently as well: at Brushstroke each serving of sashimi is plated according to the demands of the unique cut of the fish. Brushstroke believes that every time someone comes in it should be a unique experience, one that adapts to how the customer is feeling at the time. If a customer has already enjoyed one of Brushstroke's menus and comes back before it has changed, so they work hard to give them something new. And they also works hard to create rich, full menus for customers with food allergies and other restrictions.

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