X
Dismiss

The 15 Best Restaurants in New York

JGR Tableside Prep

New York boasts some of the finest dining establishments in the world. Since the publication of the first Michelin Guide for New York City in 2006, five restaurants have claimed the guide’s highest culinary rating of three stars.

Here, we’ve carefully compiled a selection of 13 restaurants offering a sumptuous variety of worldly cuisine from Modern American to Japanese. Each restaurant featured is a destination not only for exemplary eats, but also for stunning décor and unforgettable experiences. Furthermore, we’ve included two elite venues for those seeking a lavish private dining spot or a location to host a larger party or event.

DANIEL

Cuisine: Contemporary French cuisine

Style / ambiance: Continually being praised by critics, Daniel has become a standard-bearer for quality and excellence in food, atmosphere and service.

Chef Daniel Boulud leads more than 30 meticulously-trained cooks to prepare beautifully-served seasonal cuisine. In 2010 Daniel was awarded the threestar Michelin award shared by only five other Manhattan restaurants. Daniel offers a variety of experiences from the tasting menu in the grand dining room, delectable cocktails in the intimate bar as well as made-to-measure events in the private dining room.

Pierre Siue, General Manager

+1 212 288 0033

60 East 65th Street, Upper East Side, 10065

www.danielnyc.com

ELEVEN MADISON PARK

Cuisine: Contemporary french

Eleven Madison Park, embodying urbane sophistication, serves modern French cuisine borne of Swiss chef Daniel Humm’s obsession with simplicity and seasonal flavors, a passion that has recently earned Eleven Madison Park a Michelin star.

The restaurant’s dramatically high ceilings and magnificent Art Deco dining room offer lush views of historic Madison Square Park. In addition to the main dining room, guests can also enjoy beverages from an inspired cocktail menu in the restaurant’s bar area.

William Guidara, General Manager

+1 212 889 0905

11 Madison Avenue

www.elevenmadisonpark.com

LE BERNARDIN

Cuisine: Seafood, French

Le BernardinEver since the Michelin Guide started sending undercover reporters to New York, Le Bernardin has scored the top, triple-star rating. Chef Eric Ripert is a master of innovative seafood cuisine, creating fresh dishes subtle in the flavors of Europe and East Asia.

Both lunch and dinner are immaculately presented, and the seven-course tasting menu is outstanding. Head sommelier Aldo Sohm, named Best Sommelier in Austria four times since 2002 and Best Sommelier in the World in 2008, makes expert pairings from Le Bernardin’s wine cellar. Art aficionados will love the décor, as the quality of the art pieces lining the walls gives the experience of dining in an art gallery rather than in a restaurant.

David Mancini, General Manager

+1 212 554 1515

155 West 51st Street

www.le-bernardin.com

PER SE

per se

Cuisine: French, New American

Awarded three Michelin stars annually since 2006, this is one of the city’s finest dining venues.

The cuisine, presentation, mood and surroundings all reflect chef Thomas Keller’s perfectionist vision. With striking views of Columbus Circle and its own fireplace and garden, the restaurant is a rare blend of open space and intimacy, offering discreet and understated luxury. Book a table in the 64-seat dining room or one of the two private dining rooms.

Anthony Rudolf, General Manager

+1 212 823 9335

10 Columbus Circle, Time Warner Center, 4th Floor

www.perseny.com

JEAN GEORGES

jean georges

Cuisine: French with an Asian flair

This quiet, romantic restaurant is loaded with awards: three Michelin stars, four New York Times stars, five diamonds from AAA and a coveted spot on the list of Les Grandes Tables du Monde.

To rival these accolades are the spectacular views of Columbus Circle through huge windows. Private dining as well as buyouts of the main dining room are available for a more exclusive experience of this world-renowned restaurant.

Philippe Vongerichten, General Manager

+1 212 299 3900

1 Central Park West

www.jean-georges.com

MOMOFUKU KO

Cuisine: Asian-inspired

Momofuku Ko opened in 2008. At Momofuku Ko (which means “son of”), guests are served a set multi-course tasting menu along a kitchen counter.

Chef Sean Gray uses seasonal ingredients, and changes the menu frequently based on market availability. Ko has two Michelin stars, which it has retained for seven years. In 2014, Ko moved from its original location on 1st avenue to 8 Extra Place.

David Chang

+1 212 203 8095

8 Extra Place, New York, NY 10003, USA

www.ko.momofuku.com

ROUGE TOMATE

Cuisine: Modern American

Rouge Tomate is a perfect spot for after-business cocktails, romantic dinners or a late-night rendezvous. Rich, natural wood frames a sleek and seductive upstairs bar, which offers delicious signature drinks made with freshly squeezed fruit juices.

Executive chef Jeremy Bearman’s seasonal Modern American cuisine makes extensive use of locally sourced ingredients and features tempting entrées such as grass-fed New York strip steak, black winter truffle risotto and Nantucket Bay scallops. The restaurant recently received its first star from the Michelin Guide, placing it in the ranks of the world’s most elite eateries.

Peter Esmond, Director of Operations

+1 646 237 8977

chelsea@rougetomate.com

10 East 60th Street

www.rougetomatechelsea.com

MASA

Cuisine: Japanese

Don’t expect to order from a menu at Masa: Chef Masa Takayama creates dishes and serves guests as he pleases, using a wide array of exquisite and exotic ingredients, often flown in from Japan.

The three-Michelinstar chef does consider your personal tastes, however, waiting for your response to a first taste of his sushi (the most expensive in the world according to Forbes) before tailoring the rest of your omakase meal. There’s only one seating a meal at 26-seat Masa, and your culinary experience could last up to three hours.

Lena Aviles, General Manager

+1 212 823 9800

10 Columbus Circle, Time Warner Center, 4th Floor

www.masanyc.com

‘21’ CLUB

Cuisine: American

‘21’ Club serves up a unique blend of classic and contemporary American cuisine, with chef John Greeley’s menus highlighting locally sourced produce and ingredients.

The legendary Bar Room is world-renowned for its “toy” collection of colorful sports memorabilia and corporate logo items, gifted to the restaurant over the years. ‘21’ Club also houses ten beautifully appointed, private banquet rooms, for parties of ten to 200 and up to 400 for a reception. The legendary Prohibition-era Wine Cellar, lined with celebrity bottles and hidden behind a heavy stone trapdoor, is at the heart of private dining at the ‘21’ Club and offers a truly special, secluded experience. ‘21’ Club has played host to many notables, from U.S. Presidents to Frank Sinatra to George Clooney, and it’s been featured in more New York films than any other restaurant.

Bryan McGuire, General Manager

+1 212 582 7200

21 West 52nd Street

www.21club.com

620 LOFT & GARDEN

620 loft & garden

Sporting what is undoubtedly the finest rooftop garden in Manhattan, 620 Loft & Garden offers unique views of iconic Saint Patrick’s Cathedral and the soaring tower at 30 Rockefeller Plaza.

The garden itself is a refined oasis within one of New York’s busiest districts: Box hedges are manicured around a reflective pool and fountain beautifully illuminated for the perfect summer event. During the Christmas season, the garden overlooks the famous Rockefeller Christmas tree and ice skating rink. The Loft, in contrast, exemplifies modern elegance. Overlooking the Prometheus Statue, Channel Gardens and Radio City Music Hall’s marquee, it can accommodate 120 people for a seated meal. This sleek space is a blank canvas to be used however you wish, whether for a very private and exclusive dinner with dancing or a cocktail reception for 150 people.

Kate Chinn, Marketing Manager

+1 212 593 9499

620 5th Avenue

www.620loftandgarden.com

MAREA

Cuisine: Italian

Dedicated to serving seasonal seafood cuisine, Marea – meaning ‘tide’ in Italian – is a restaurant not to be missed. The all-encompassing menu includes fusilli with red wine braised octopus and bone marrow and grilled Mediterranean cuttlefish.

As well as offering an abundance of seafood and Chef Michael White’s famous housemade pasta, Marea also offers a mesmerizing array of wines and cocktails. The wine list is largely – although not exclusively – drawn from Europe and is overseen by sommelier extraordinaire Francesco Grosso.

Head Chef: Michael White

+1 212 582 5100

info@marea-nyc.com

Address: 240 Central Park South, New York, NY 10019 USA

www.marea-nyc.com

ATRIO WINE BAR & RESTAURANT

Cuisine: Mediterranean

The restaurant is a mix of Mediterranean and Spanish styles that creates a relaxed and informal atmosphere with lounge and café-style seating. The inviting scene is showcased with the open kitchen design, allowing diners to be a part of the creation of their meal and witness the preparation by Chef Zamora and the staff. The Italian influence shines through with the canopy ceilings and beaded curtains, creating a classic Italian restaurant.

The restaurant boasts an extensive list of Old and New World wines from an enomatic wine system, a Vintage program, after-dinner drinks and assorted spirits, and cocktails balanced between American classics and originals created from local and house-made ingredients.

 +1  (646) 769 4250

atrio.restaurant@conradhotels.com

Conrad New York, 102 North End Ave, New York, NY 10282

www.conradnewyork.com

 THE MUSKET ROOM

Cuisine: Mediterranean

The restaurant serves food from New Zealand and received a star in its first year of eligibility. Owner and executive chef Matt Lambert, a native from the southern hemisphere island was previously chef de cuisine at fellow one-star restaurant PUBLIC.

Dishes at The Musket Room are thoughtful and composed. A meal begins with inventive starters such as Foie gras torchon with date, granny smith, and hazelnut or Quail with blackberries, bread sauce and roasted onions. Main courses are creative and beautifully plated; from the mouthwatering Cod with Brussels, pomegranate, yuzu and grains to the deeply satisfying New Zealand Red Deer with Flavors of Gin, enriched with aromas of fennel, juniper, lychee and licorice.

CHEF’S TABLE AT BROOKLYN FARE

Cuisine: Modern French

Based in an upscale grocery store, this is Brooklyn’s only three-Michelin-starred restaurant.

Chef's Table at Brooklyn FareChef Cesar Ramirez – who trained under Tribeca’s David Bouley – introduces each of the 20-plus courses personally and is on hand for the duration of guests’ experience.

The diners (18 in all) peer straight into the kitchen from their seats along a U-shaped stainless steel counter. From king crab with yuzu marmalade to fried monkfish liver with sansho, the menu is a parade of Japanese-influenced oceanic delights, updated on a near daily basis.

Head Chef: Cesar Ramirez

+1-718-243-0050

Brooklyn Fare, 200 Schermerhorn Street, Brooklyn, NY 11201, USA

www.brooklynfare.com

NEW YORK PUBLIC LIBRARY

For an evening perfectly tailored to suit your tastes, host an event in one of the world’s greatest libraries, housed in one of New York’s most iconic classical buildings in the very heart of Midtown.

The New York Public Library offers seven private event spaces, most radiating spectacular Old World grandeur. The Celeste Bartos Forum, a vast hall with a 30-foot-high glass-saucer-dome ceiling, is perhaps the most striking. The Trustees Room, in contrast, is a romantic charmer, featuring walnut-paneled walls, a marble fireplace and 17th century Flemish tapestries. The library also offers tours of the building and artifacts normally hidden away from the public.

Lis Pearson, Manager

+1 212 930 0730

5th Avenue, between 40th and 42nd Streets

www.nypl.org