New York Visitor Guide

The following restaurants are a partial listing of those available in The Big Apple. Ruth Reichl, the former restaurant critic of The New York Times, gives six restaurants the top, four-star rating ("Extraordinary"): Daniel, Chanterelle, Jean Georges, Le Bernardin, Le Cirque 2000, and Lespinasse.

An American institution (even considered a landmark) that has been renewed and rejuvenated to great reviews. Expensive but worth some good deals, and excellent people-watching, as ever.

A wild party scene with a communal table and wild Asian/Cuban food in the very hip Morgan's Hotel, this is not for the faint of heart or the anti-chic. However, it does seem to work for most of the people there, and some of the more successful and inventive dishes are truly remarkable. Philippe Starck did the all-white interior, complete with a 45-foot hologram of a waterfall.

Cool, hip, trendy and a magnet for models and rock stars, this is one of NYC's coolest and most popular restaurants, which also happens to resemble a Parisian brasserie. Waiters are not always full of good cheer, though.

Bouley Bakery
120 W. Broadway (Tribeca, between Duane & Reade Sts.)
212-964-2525

A bakery and restaurant run by one of the city's best chefs, this small and sort of informal place has established itself as one of the most successful destinations for serious eaters.

Café Boulud
20 E. 76th Street (between 5th and Madison Aves.)
(212) 772-2600

In the former home of his classic French restaurant, Daniel, now removed to 65th and Park (see listing below), Daniel Boulud has created a cool, less
formal, modern restaurant that is still frequented by the formal,
traditional crowd that packed his restaurant before (he calls it "casual
chic"). Rated three stars by The New York Times from its opening in the
fall of 1998, its fun and casual trappings (shirtsleeved waiters, a
crowded and sometimes noisy dining room, for example) are perfect for the inventive, experimental approach to dishes. The "travel" section of the
menu changes monthly, and the other three sections, traditional, seasonal,
and vegetarian, feature daily specials. One of NYC's treasures, already.

Yet another attempt, this time an excellent one, at a good restaurant in this location. New American food and casual bar attracts many local celebrities.

Chef Jean-Yves Schillinger arrives having already earned two Michelin stars for his excellent new French cuisine. A solid bet.

Estiatorio Milos
125 W. 55th St.
212-245-7400

Some people might feel that this is a classic Greek restaurant dressed up in designer city clothes (in this case, a white suit). The spirit is there, the waitstaff full of energy and joy, and the range of menu is delightful, though it features fish almost exclusively. The fish is sold by the pound, and though some complex dishes may disappoint, the typical experience is extraordinary. Good for crowds.

Gotham Bar & Grill
12 E. 12th St. (between 5th Ave. & University Place)
212-620-4020

One of the city's best, most glamorous spots, with gorgeously presented dishes and an excellent staff. Innovative American cuisine. Worth the trip downton (it's not a foreign country, you know, just like Greenwich Village).

Jean Georges
One Central Park West (at Columbus Circle and 60th Street)
(212) 299-3900

The latest in a long line of triumphs (Jo-Jo, Vong, etc.) by chef-owner
Jean-Georges Vongericten, designed by Adam Tihany, this restaurant has
collected stars from the start, including four from The New York Times, as
well as awards from The James Beard Foundation (Best New Restaurant) and Esquire Magazine (Chef of the Year). Mr. V. got his first set of four stars in 1986 at age 29, when he ran Lafayette in the Drake Hotel, and hasn't looked back. Here, in his dramatic but minimalist dining rooms (one formal, one, Nougatine, more casual), he emphasizes unusual aromas and flavors especially from rare wild herbs and spices released in tableside
completion. Some critics call it subtly revolutionary. Try the young
garlic soup with sautéed frog's legs, arctic char with potatoes and
horseradish cream, and lobster tartine.

Price: Expensive

Le Bernardin
155 E. 51st St. (between 6th & 7th Sts.)
212-489-1515

A firmly entrenched yet not-so-old favorite top restaurant, this is the place for seafood. Elegant atmosphere and smooth, classic service support chef Eric Ripert's efforts on both modern and traditional items. Menu specials match the season and the catch.

Le Cirque 2000
455 Madison Ave. (in the Palace Hotel)
212-794-9292

Still a favorite with celebrities, still making classic French food in the best of creative ways, still offering the best pastry to be found, the newly-moved event of a restaurant has one thing different from its old place: shocking interior design. The ultra modern and loud furnishings by designer Adam Tihany clash with the landmarked rococo Villard Houses. Reservations are still hard to come by. One of the city's best.

Le Perigord
405 East 52nd Street (between FDR Drive and 1st Avenue)
(212) 755-6244

The classic French dining experience has just been made better, with a
renovation to this 30 year-old restaurant. One of New York's traditional
bests is now a little warmer and in better shape. Sumptuous servings and
service with class are hallmarks; so are Sunday hours. Specialties of
Perigord tend to include foie gras, such as the warm duck foie gras and
apples appetizer with Port wine sauce, but traditional French dishes,
including soufflés, make up the bulk of the menu. And prices are quite
reasonable.

Price: Expensive

Lespinasse
2 East 55th Street (in the St. Regis Hotel, off 5th Ave.)
(212) 339-6719

In perhaps the most opulent of restaurants in this city of fancy places you
will find what is perhaps the most opulent of cuisines, a menu full of
items with foie gras, truffles, and caviar, with elegant service to match.
Also prices. Chef Christian Delouvrier embraces the classic French
tradition echewed by his famous predecessor, Gray Kunz. Rated four stars by The New York Times, it really rates diamonds--or bring your own crown. Royalty would feel at home here. Truffle risotto with lobster and fava beans, foie gras baked inside an apple, suckling pig done as a confit, and roasted pheasant are among some recommended dishes. The menu offers some prix-fixe specialities, including an eight-course vegetarian menu for $85.

Price: Very Expensive

Lutèce
249 E. 50th St. (between 2nd & 3rd Aves.)
212-752-2225

For years the very definition of haute French cuisine under chef/owner André soltner, Lutece continues to be worth the pilgrimage under new chef Eberhard Mueller, despite his introduction of (gasp!) small changes. The cuisine is a bit more modern and the interior has been slightly refreshed. The presentation and service match the faultless classic food.

March
405 E. 58th St. (between 1st Ave. & Sutton Place)
212-754-6272

One of the more unusual of the city's top restaurants, Chef Wayne Nish features wine and creative New American cuisine in showcase tasting menus. A unique and romatic spot, way, way, over on the East side.

Montrachet
239 W. Broadway (between Walker & White Sts., Tribeca)
212-219-2777

The first and possibly the best of famed restauranteur Drew Nieporent's realm, this remains one of the most popular restaurants in the city. Tops in both wine and cuisine, the interior is actually reminiscent of a French bistro. Inexpensive lunch menus are a good bet, too. Despite its casualness, it rates 3 starts from The New York Times.

Oceana
55 E. 54th St. (between Madison & Park)
212-759-5941

One of New York's most popular seafood restaurants, this elegant place features a private wine cellar dining room if the fancy regular price isn't enough for you. A low-priced lunch menu is also available

Palio
151 W. 51st St. (between 6th & 7th Aves., courtyard entrance)
212-245-4850

Surely one of the more stunning entrance rooms in the city (actually the bar), this one features a magnificent mural by Sandro Chia; upstairs is elegant and spacious. The Northern Italian food, though on the expensive side, has attracted many, many repeat customers.

Payard Patisserie and Bistro
1032 Lexington Ave. (@ 73rd St.)
212-717-5252

This newly-constructed belle-epoque pastry shop with a very noisy restaurant in back is a surprise in its upper eastside location. A joint venture of Daniel Boulud, the chef and owner of Restaurant Daniel, and his former pastry chef, Francois Payard, the place has a warm, welcoming atmosphere, with bistro fare expertly prepared and served with aplomb. Bouillabaisse, confit of duck, garlic mashed potatoes, steak frites, sweetbreads, and even Croque Monsieurs can all be found on the traditional menu. But of course you go for dessert, especially the "grand tasting" for $15.

Peacock Alley
301 Park Ave. (In the Waldorf-Astoria Hotel)
212-872-4895

For someone who eats at the top restaurants all the time to say that the three best meals she has had in 1998 were all here is pretty amazing, but Ruth Reichl of the New York Times goes on to say she doesn't expect to find more exciting meals or better service -- and this was written in January, 1998! She gives is 3 stars. Laurent Gras, the 32 year-old chef, is truly a star, who has worked for a dozen years with the great Alain Ducasse in Monte Carlo and Paris as his chef de cuisine, as well as at other top traditional French restaurants. The place is so luxurious that the menu has included a white truffle section, followed by a black truffle section, and of course, has dishes featuring foie gras and caviar. This said, the majority of the dishes are based on the traditional style, supremely executed and always surprising in the more exotic details. The service, indeed the whole experience, is absolutely tops.

Picholine
35 W. 64th St. (between Broadway & Central Park West)
212-724-8585

Chef/owner Terrance Brennan features top-ranked Mediterranean cuisine as well as well-loved cheese cart. One of the city's more popular places, it still has a low-cost lunch menu. Private wine room available for parties.

Rene Pujol
321 W. 51st. St. (between 8th & 9th Aves.)
212-246-3023

A traditional, dependable, classic, lovely French restaurant in the theater district that has maintained it popularity for over a generation. They really know what they are doing, and it is a genuine, really French operation. It is also quite reasonable.

Restaurant Daniel
60 East 65th Street (just west of Park Avenue)
(212) 288-0033

New York's longest-reigning 4-star chef has returned to his French country
roots in the former Mayfair Hotel, ironically the location of his first
major success, Le Cirque (the building has been converted to condos, and
the landmarked lobby is now the entrance and bar area). The decor,
resembling an Italian renaissance palazzo competes with the complex dishes to astound in beauty and luxury, a ten million dollar gamble centered on an enormous and expensive kitchen. The large space accommodates tableside service. Specialties feature contrasting flavors and textures, including the signature paupiette of black sea bass (the fish is enclosed in a
seamless, crisp potato casing). Prix fixe menus are available at $75-$120
(the market lunch is $38), 600 wines are on the list (including a vertical
selection of Chateau Latour from 1945 to 1990), and reservations are
essential.

Price: Very expensive

River Cafe
1 Water St. (Brooklyn)
718-522-5200

Sitting at the bar or most of the tables, you can gaze at what must be absolutely one of the most exciting panoramas in the world, thanks to the judicious use of a very stable barge moored permanently at the foot of the Brooklyn side of that borough's famous bridge and surrounded by lush landscaping. The romantic, celebratory atmostphere is irresistable to most and a terrific way to introduce a foreign visitor to the city. Top-ranked, American continental cuisine (as uniquely defined by the restaurant) keeps this one of the most popular spots in the city; fine for drinks or dessert only, too.

Spark's Steakhouse
210 E. 46th St. (between 2nd & 3rd Aves.)
212-687-4855

Venerable is the word that comes to mind for this icon of NY City steakhouses. Count on long waits and wonderful lobster and wines in addition to the aged steaks. One of the city's great places.

Union Pacific
111 E. 22nd St. (between Lexington & Park)
212-995-8500

A relative newcomer to the Flatiron district, this upscale casual (no tie or jacket required) features creative American cuisine and a location near some of the country's top model agencies. Be sure to check out the chef's dining room (for up to six people). Reservations recommended.

Veritas
43 East 20th Street (between Broadway and Park Avenue South)
353-3700

A new arrival among the top-rated restaurants in NYC, this one features the most amazing wine list anywhere, both for its size (1300 wines) and prices. Opened by two major wine collectors who wanted to share their treasures, the idea of featuring wine to this extent is relatively rare. Chef Scott Bryan shows his background of working with some of the top chefs in the city when he infuses surprising flavors into simple dishes that stand up well to the superb wines, and by including unsual fish dishes. The room is smallish and a bit crowded. Note that their wine list can be perused beforehand on their website at: www.veritas-nyc.com

Price: Expensive

Wild Blue
1 World Trade Center, West Street
(212) 524-7000

This small restaurant is the new incarnation of Cellar In The Sky, set in
the middle of the bigger, fancier, skytop restaurant, Windows on the World
(see listing). Featuring large servings of simple, "roadhouse" food and 50
wines by the glass, it was one of the last projects of the great
restauranter, Joe Baum.

Price: Moderate

Windows on the World
One World Trade Center, 107th floor
212-524-7000

Celebrity chefs notwithstanding, the absolutely incredible view almost always outshines the food here, though the food is superb. Chef Michael Lomonaco varies the menu among American styles, new and traditional, by season. If you can't get in, try its neighbor, the Greatest Bar on Earth, whose music styles change nightly. Dinner only.

Zöe
90 Prince St. (Soho, between Broadway & Mercer Sts.)
212-966-6722

Smack dab in the middle of the Soho art scene, the contemporary American cuisine here has a loyal local following along with visitors from afar. The innovative menu changes seasonally and includes a low-priced lunch deal. The wine list is extensive and the staff is especially accommodating and friendly.

Ruth Reichl, the former restaurant critic of The New York Times, has cited eleven restaurants as the best new restaurants to watch:

Babbo
110 Waverly Place
(212) 777-0303

Bolivar
206 East 60th Street
(212) 838-0440

Cena
12 East 22nd Street
(212) 505-1222

Chianti
1043 Second Avenue
(212) 980-8686

Eleven Madison Park
11 Madison Avenue
(212) 889-0905

EQ
267 West Fourth Street
(212) 414-1961

La Fourchette
1608 First Avenue
(212) 249-5924

Mercer Kitchen
99 Prince Street
(212) 966-5454

Michael Jordan's Steak House
Grand Central Terminal
(212) 655-2300

Tabla
11 Madison Avenue
(212) 889-0667

The Tonic
108-110 West 18th Street
(212) 929-9755