|
LE
BERNARDIN
155 W. 51st St. 212-489-1515 (bet. 6th & 7th
Aves.)
Cuisine: French/Seafood
It is tempting to abandon your self to the sensual pleasure
of chef Repert’s cooking. At Le Bernardin with your first
bite you know that you are in for an exiting dining experience,
Superb seafood dishes that makes a visit quite an extraordinary
journey. |
| |
DANIEL
60 E 65th St. 212-288-0033 (Bet.
Madison & Park Aves.)
Cuisine: French
At this extraordinary No. 1 rated French restaurant you
have to make reservations weeks in advance. Daniel Boulud
was the much acclaimed chef at Le Cirque for six years.
A culinary leader, Chef-owner Daniel Boulud’s offers a
menu that features perfect French cuisine. A divine masterpiece
of hearty regional cooking. Read
More... |
| |
BOULEY
Cuisine: New French
120 W. Broadway 212-964-2525 (Duane St.)
There’s no denying that the world renowned David Bouley
Is one of the greatest Chef of his generation. His extraordinary
degustation menus and outstanding use of seasonal ingredients
like steamed skate with fresh chamomile keeps his loyal
and gratefully clientele at bay. |
| |
JEAN
GEORGES
Trump International Hotel
1 Central Park W. 212-299-3900. (Bet. 60th & 61st
Sts.)
Cuisine: French
Top rated Central Park West restaurant where one of the
best chefs of his generation is preparing world class
food. Craftsman creating amazing combination of flavors,
you think you died and went to France. Mr. Vongerichten
has examined all the details that make dinning luxurious.
From the look of the dining rooms to flawless service
to acquiesced and highly innovative food. Beautiful terrace
and personal treatment turns a visits at Jean Georges
into unparallel dining experience. |
| |
GRAMERCY
TAVERN
Cuisine: New American
42 E. 20th St. 212-477-0777
The food at Gramercy Tavern have always been extraordinary.
Gorgeous first class Eastsider serving extravagant American
under the leadership of chef Tom Colicchio, His extraordinary
use of luxurious ingredients can be vividly seen in his
dishes. Coliccio’s culinary charm and maturity displays
seductive flavor combinations. Attentive service and elegant
setting makes this place one of New York top notch.
|
| |
NOBU
105 Hudson St. 212-219-8095
Cuisine: Nouvelle Japanese
"Nobu" brings totally innovative "new style
Japanese cooking" to New York City. A partnership
of actor Robert DeNiro, celebrated chef Nobuyuki Matsuhisa,
and Tribeca Grill restaurateur Drew Nieporent - Nobu is
a visual and culinary delight. Tall birch tree columns
rise into the ceiling, which is painted copper with patches
of open brickwork showing through-- evoking a feeling
of the Japanese country side. Nobu's new style Japanese
cuisine weds a South American sensibility with Japanese
traditions.
Superb raw and cooked ingredients set new standards of
culinary excellence. |
| |
SUSHI
YASUDA
At this top food Japanese the attention set squarely
on the food.
Omakase meals provide an illuminating look at the reasoning
sushi chefs bring to their impromptu presentations of
raw fish. Such a meal might begin with two varieties of
yellowtail, placed neatly side-by-side (reflecting the
proximity of flavor), proceed to three large pieces of
fatty tuna (placed from left to right, in order of increasing
concentration of flavor) and eventually finish with a
small piece sea urchin and a single raw scallop (placed
almost a foot apart, in a distance suggestive of significant
contrast). |
| |
ALAIN
DUCASSE
" Alain Ducasse is a truly modern Chef – he
fulfils the roles of chef, company director, team leader,
school principal, head of PR and chief spokesman, head
of personnel, talent spotter, teacher and coach. "
Jean-François Revel, " L'Atelier de Alain
Ducasse "
He involves himself in every aspect of the business, from
choosing interior designers, to recruiting staff, to launching
his new restaurants in Monaco, Paris, New York, Moustiers-Sainte-Marie
and even La Celle en Provence. Read More... |
| |
PETER
LUGER STEAK HOUSE
178 Broadway, Brooklyn, NY 718-387-7400
Cuisine: Steakhouse
A local landmark since 1887. Diners don't even get menus
unless they ask; waiters are tersely matter-of-fact. The
dining rooms, with their exposed beams and worn wooden
furniture, are far brighter than they ought to be. But
don't complain too loudly: Luger's fiercely loyal regulars
will defend the place as passionately as they would their
own mothers. Everyone
orders the hand-picked, dry-aged porterhouse steaks and
the butter-sluiced slabs arrive on lava-hot platters.
German fried potatoes and creamed spinach are fine sides;
starters include a salad of thick-cut tomatoes and onions,
and crispy double-thick bacon. Desserts--chocolate mousse
pie, New York cheesecake. |
| |
DANUBE
30 Hudson Street, New York, NY 10013
Phone: (212) 791-3771
30 Hudson St. (bet. Duane & Reade Sts.) New York,
NY, 10013 (212) 791-3771
Danube features world renowned Chef David Bouley's Austrian
influenced cuisine. Rated 3 stars in The New York Times
and top for decor. Danube's dramatic Klimt-inspired dining
room transports diners as they savor the creative seasonal
fare. The Wiener schnitzel is compulsory. Expect a Surreal
Evening, great for celebration
There’s no denying that the world renowned David Bouley
Is one of the greatest Chef of his generation. His outstanding
use of seasonal ingredients like steamed skate with fresh
chamomile keeps his loyal and gratefully clientele at
bay. Also recommended: the Danube Cocktail. |
| |
CAFE
BOULUD (website)
Chef
Daniel Boulud
Surrey Hotel, 20 E 76th St. 212-772-2600
Cuisine: French- Eclectic.
Daniel Boulud was the much acclaimed chef at Le Cirque
for six years. Chef-owner Daniel Boulud’s offers
a menu that features exquisite French eclectic cuisine.
A divine masterpiece of a culinary leader. Reservations
taken and recommended up to one month in advance. Café
Boulud's dynamic menu, created by Daniel Boulud and Executive
Chef Andrew Carmellini, is divided among four headings
that reflect Daniel's four culinary muses: These are dishes
culled from the menu of the original turn of the century
Café Boulud tended by Daniel's great grandparents,
from the family meals his mother and grandmother prepared,
and from the first recipes Daniel prepared as an apprentice
in Lyon. He prepares dishes such as a pot-au-feu or bouillabaisse
with American ingredients, |
| |
AUREOLE
34 E. 61st St. 212-319-1660
Cuisine: Progressive American
Headed by Chef Charlie Palmer this highly rated East side
New American sensation is a top notch dinning spot, Mr.
Palmer’s food dazzles the creative mind with highly
innovative dishes and tall dessert, dishes come and go
in an elegant ballet of service. Exquisite dinning experience
in an elegant and relaxed atmosphere. Overlooking lush
and beautiful garden. |
| |
ll
MULINO
86 W. Third St. 212-673-3783
Cuisine: Italian
No. 1 rated restaurant serving an amazing Northern Italian
cuisine. Here everyone get treated like a royalty. Caring
staff that will never let you down, this is as close as
you can get to Italy. Great wine list. Reservation is
a must. |
| |
CHANTERELLE
(website)
Chef
David and Karen Waltuck
2 Harrison St. 212-966-6960
Cuisine: New French
At chanterelle Mr. Waltuck is cooking with extraordinary
confidence. Under the simplicity of his food lays layers
of texture and flavor combinations. The menu offers superb
choices. This TriBeca highly rated restaurant serving
top notch New French cuisine. Dramatic and gorgeous floral
setting dominates the dinning room. Service is as smooth
as silk. The restaurant subtle style leaves you with a
great taste in your mouth and entirely relaxed. |
