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New York City

4,099 expert recommended restaurants

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Daniel

French 97 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

One of the most elegant dining experiences in Manhattan. — Fodor's

Even in the worst of times, a world-class city needs restaurants offering the escape of over-the-top coddling and luxurious food... in short, a place like Daniel. — Time Out

Still the "hautest of haute" after two decades, Daniel Boulud's "magnificent" Eastsider offers a "religious experience" via "otherworldly" prix fixe–only New French cuisine. — Zagat

After a late-summer sprucing-up so extensive it was more transplant than lift, Daniel has a swaggering metallic shimmer in place of that simpering rosy glow. — New York Times

Expensive gourmet fare from chef Boulud (again) – think black sea bass in Syrah sauce and “quartet of pig provençale”. — Rough Guide

Eleven Madison Park

American 97 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Steadily climbing the World’s 50 Best Restaurants list, this haute cuisine powerhouse, which features dramatic soaring ceilings, two-story windows overlooking Madison Square Park, and a... — Departures

Sit down for dinner at Eleven Madison Park and prepare to be dazzled by presentations of NYC classics that verge on wizardry. — Village Voice

Luxury, precision, and creativity are the driving forces at this internationally renowned restaurant. — Fodor's

In the 14 years since it opened, Eleven Madison Park has slowly become one of the most elegant and esteemed restaurants in New York City. — New York Times

Given the grandeur of the spacious dining room – its huge floor-to-ceiling windows and wooden floors are an imposing backdrop – this fun and fine dining is all the more welcome. — The World's 50 Best Restaurants

Le Bernardin

Seafood 96 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Three stars from our friends at the Guide Rouge. Four stars from The New York Times for nearly 30 years. A constellation of other awards. — The World's 50 Best Restaurants

The most reviewed seafood restaurant in the United States, serving incomparable new angles on traditional Brittany fish dishes in elegant surroundings. — Rough Guide

If this very grown-up Midtown place remains the one to beat despite astronomical prices and what many consider a too-sedate corporate decor, it's because of Ripert's always-evolving menu. — Concierge

Dining doesn't get much more "blissful" than at this "sublime" Midtown French seafooder via Maguy Le Coze and chef Eric Ripert. — Zagat

The focus here is seafood, prepared with subtle mastery and international (mostly Asian) touches. — Village Voice

Per Se

French 94 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The pricey, French-influenced menus are strictly big city....A notorious perfectionist, Keller devises small-bite tasting menus that include plenty of lavish ingredients. — Concierge

Divine...but you practically have to sell a kidney to afford it. — Not For Tourists

Per Se, whose kitchen is headed up day-to-day by chef de cuisine Eli Kaimeh, has three Michelin stars of its own and has been on The World’s 50 Best Restaurants list without fail since it opened. — The World's 50 Best Restaurants

The oft-changing menu’s ten la carte dishes include a sculptural salad with fresh heart of palm, peach slivers, and a radish rosette that’s pristine and delicious—and fit for a waif. — Time Out

Discreet and intimate, with stunning attention to detail by Thomas Keller of Napa Valley's much-revered French Laundry. — BlackBook

Marea

Seafood 93 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The New York Times critic wrote, when awarding Marea its three stars, that trying the restaurant’s ricci was like “kissing an extremely attractive person for the first time." — Frommer's

While Marea is a seafood restaurant, it is not one that seeks to place a divide between that which swims and that which walks. — New York Times

At the upscale, seafood-focused Marea, they took a big gamble, opening up the unapologetically fine-dining spot (with prices to match) during the economic downturn. — Forbes Travel Guide

Michael White, who built a national reputation at Fiamma in New York and Las Vegas, only to see his fledgling empire squashed overnight in a partnership meltdown, returned stronger than he left. — Time Out

Marea is one of those restaurants, like Eleven Madison Park, you walk into knowing damn well it’s going to be incredible. — The Infatuation

Pok Pok NY

Thai 92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

An outpost of the Portland original, this insanely popular Thai restaurant isn't easy to get to but it's worth the trek—it's in the Columbia Waterfront District on the edge of Carrol Gardens. — Fodor's

Altered perceptions come free with the price of dinner at Pok Pok Ny, which was opened by the chef Andy Ricker. — New York Times

Rich and complex flavors inspired by Northern Thailand street-food wowing diners who make the long journey out. — Lonely Planet

The cooking is authentic but doesn’t forgo the personal touch: one tasting note on the menu reads “Another beer please. And more sticky rice.” Yes, please. — Travel + Leisure

We always circle back to the legendary wings and the restaurant's fiery namesake papaya salad. — Tasting Table

Gramercy Tavern

American 92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The neo-colonial decor, exquisite New American cuisine and perfect service make for a memorable meal. — Rough Guide

Charming Gramercy Tavern is self-assured without being flashy and comfortable without being dull. — Forbes Travel Guide

Subtle, slightly bucolic creations like lightly smoked lobster (decked with seasonal springtime ramps), crispy poached barnyard chicken, and delicious soups. — New York Magazine

There aren’t many better Fine Dining experiences in this city – or even the world – especially when it comes to service and atmosphere. — The Infatuation

Gramercy Tavern has become ordinary, dated and even -- most unexpectedly -- careless. — Bloomberg

Blue Hill

American 92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This romantic spot in the heart of Greenwich Village is where sustainability poster boy Dan Barber shows off the very best hyper-seasonal ingredients from his farm an hour north of the... — Travel + Leisure

A place for Slow Food junkies with deep pockets, Blue Hill was an early crusader in the local-is-better movement. — Lonely Planet

This may be the best low-profile restaurant in town. Dan Barber is a master of the gentle arts of poaching and braising. — New York Magazine

This New American kitchen is obsessed with the quality of its ingredients, especially with the addition of its own Stone Barns produce from upstate New York. — DK Eyewitness

Culinary crusader Chef Dan Barber and his devoted team prepare a bill of fare that relies almost solely on the small farm network located within a few hundred miles of the city. — Michelin Guide

The Spotted Pig

French 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The Pig still serves one of New York City’s best burgers, a rare patty heaped with intense Roquefort cheese and served with a tower of rosemary- and garlic-kissed shoestring fries. — Time Out

Like the gastropubs of London, which have taken classic fare and settings and made them cool, she serves items like crispy pigs’ ear salad and squid with roasted fennel to great acclaim. — Frommer's

When chef April Bloomfield...opened this happening West Village boîte...New Yorkers discovered the great joys of the gastropub, a brilliant British invention that joins convivial neighborhood bar with far-above-average food. — Concierge

New York’s best gastropub, courtesy of British chef April Bloomfield. — Rough Guide

This tiny, casual restaurant was a hit even before it opened its doors, elevating pub food to gourmet status. — Insight Guides

Peter Luger Steak House

Steakhouses 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

When that steak for two (or three or four) arrives, slow yourself and take a long, hot look to appreciate its every perfection. — Michelin Guide

The first porterhouse for two was magnificent, a strapping hunk of tangy, juicy meat boasting the exquisite tenderness of prime beef. — Bloomberg

Every year, this venerable Brooklyn steakhouse (it's been open since 1887) enters the conversation about who has the best steak in New York City. — Village Voice

Voted NYC's No. 1 steakhouse for the 30th year in a row, this circa-1887 Williamsburg "landmark" offers a "classic, straightforward" menu. — Zagat

A New York institution serving “the discerning steak connoisseur” since 1887. Try their out-of-this-world meat. — DK Eyewitness

The Dutch

American 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Carmellini does his best work with the gamier meats like squab, which he serves with seared foie gras, or pecan duck with dirty rice. — Gayot

Locally sourced produce and seasonal salads accompanying steaks, shellfish, hefty sandwiches, flavourful chilli, fried chicken and freshly baked pies. — Rough Guide

Fried chicken (lunch and late-night menus only) with fresh biscuits... steaks aged in-house and a daily rotation of both sweet and savory pies do right by their largely clichéd categories. — Tasting Table

Chef Andrew Carmellini's "delish" riffs on American dishes draw "trendsetters" to this "fashionable" SoHo "winner". — Zagat

An instant hit when it opened, The Dutch continues to be upbeat, boisterous, and hotter than ever. — Michelin Guide

Momofuku Ssam Bar

Asian 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

They’ve got a variety of bun offerings now, like smoked salmon with horseradish and eggs for brunch, buffalo buns, duck buns, brisket buns, and fried chicken buns. Order all of them. — The Infatuation

Like Mario Batali and the great British chef Fergus Henderson, David Chang is a card-carrying member of the “Refined Meathead” school of cooking. — New York Magazine

One need look no further than this perpetually buzzy restaurant, still a crown jewel of the East Village dining scene. — Time Out

Late nights... are when this place serves the upmarket food that better suits its sleekly modern interior. — The New Yorker

With a mile-long list of accolades and awards—and even longer waits for stools at his East Village dining bars—the Korean-American cook David Chang is New York’s favorite chef du jour. — Travel + Leisure

Locanda Verde

Italian 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

It may be inside the Greenwich Hotel, but Locanda Verde is more a hip neighborhood hangout than hotel restaurant. — Michelin Guide

“Energetic” is the word on chef Andrew Carmellini’s “grand-slam” TriBeCa Italian offering a “delectable”, all-day menu to a “swinging” clientele basking in its “trendiness factor”;... — Zagat

The restaurant’s name, which means “green inn,” indicates a market-inspired philosophy, reflected in the seasonally changing menu, which is, at its best... even more comforting than it sounds. — The New Yorker

Squeeze into a seat at the formidable bar and wend your way through a meal of soft sheep’s milk ricotta, truffle-studded steak tartara, and pappardelle Bolognese while you drink Italian wine. — Village Voice

Big pastas, extensive and reasonably priced wine list, and cake trays loaded by an expert dessert chef. Specials get more adventuresome. — BlackBook

Jean Georges

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Chef Jean-Georges’s flagship temple for modern French cuisine with Asian nuances. — DK Eyewitness

This culinary temple in the Trump International Hotel and Towers focuses wholly on chef celebre Jean-Georges Vongerichten's spectacular creations. — Fodor's

The fireworks are on the plate, where chef-owner Jean-Georges Vongerichten explores tastes and textures, with a few Asian ingredients thrown in for good measure. — Bloomberg

This unique interpretation of French cuisine is served on white-clothed tables surrounded by large windows that overlook Columbus Circle and Central Park. — Travel + Leisure

Tucked in the base of the brass-and-glass Trump International condo tower, this lofty French eatery gives the Donald a desperately needed infusion of elegance-by-association. — BlackBook

Babbo

Italian 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Mario Batali's perennially rollicking restaurant was one of the first in New York to offer such an inventive and sophisticated take on Italian cuisine—with a voluminous wine list to match — Condé Nast Traveler

Mario Batali and Joseph Bastianich transformed the Old Coach House, a New York restaurant landmark from the '60s, into a modern Italian trattoria. — Gayot

Chef Mario Batali’s flagship restaurant is housed in this beautiful Village duplex – paradise for high-quality pasta and offal lovers alike. — DK Eyewitness

If you can though, it’s worth waiting for Batali’s Hudson Valley version of Italian classics including black spaghetti with rock shrimp. — Travel + Leisure

It shouldn't take more than one bite of the ethereal homemade pasta or tender barbecue squab with roast beet farrotto for you to understand why it's so hard to get a reservation at Mario... — Fodor's

Balthazar

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Dinner reservations can be tricky to secure at this gorgeous, glittering Parisian bistro, so at least plump for breakfast, lunch, or a drink at the bar. — Insight Guides

Walt Disney’s imagineers couldn’t do a better job than restaurateur Keith McNally has of re-creating the perfect Parisian brasserie. — Frommer's

What's particularly wonderful about Balthazar is that even the less enviable items (bouillabaise excepted) are no worse than typical downtown fare. — Bloomberg

Still the king of bistros, bustling (OK, loud ) Balthazar is never short of a discriminating mob. — Lonely Planet

Keith McNally’s bistro is still one of the hottest restaurants in town. — Rough Guide

The Modern

French 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The Bar Room's menu of small plates is already the favorite with diners, but both spaces have ravishing Danish modern settings and Meyer's famously perfect service. — Concierge

The Modern is really two restaurants in one— a sophisticated café and a formal dining room. — New York Magazine

It’s a top notch restaurant, but the bar can be a bit hit-or-miss. — The Infatuation

The highly praised Modern seems elegant without trying too hard. Fresh, seasonal ingredients are artfully combined to yield unexpected but wholly delicious dishes. — Rough Guide

With gnocchi to die for, spend a lot and then STILL splurge on dessert. — Not For Tourists

Cookshop

American 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Vicki Freeman and chef-husband–co-owner Marc Meyer want Cookshop to be a platform for sustainable ingredients from independent farmers. — Time Out

Each taste can become a game of “What’s that flavor?” as equal measures of sweet and spice grapple for attention. — The New Yorker

There aren’t many restaurants in New York City that you can count on for an excellent meal regardless of circumstance, and this one is certainly among the few. — The Infatuation

Loft-like, local ingredient-focused eatery. — Not For Tourists

A brilliant brunching pit stop before (or after) tackling the verdant High Line across the street, Cookshop is a lively place that knows its niche and does it oh so well. — Lonely Planet

Brooklyn Fare

American 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

A grocery store in downtown Brooklyn is probably the last place you'd expect to find acclaimed chef César Ramirez, but such is the case at Brooklyn Fare. — Tasting Table

Ramirez’s Continental/Japanese technique is impeccable, but also vaguely familiar. My meal lacked the theatrical grandeur of the great omakase dinner at Masa. — New York Magazine

Ramirez is a highly trained chef with an impressive pedigree, and he serves a meal that ends up being just shy of twenty courses, nearly all of which are incredible. — The Infatuation

Countless talented New York chefs, downsized out of the limelight, have been forced to eke out an off-the-grid living in corporate kitchens, catering gigs and even suburbia. — Time Out

One of the toughest reservations in New York is also one of the most unlikely Michelin three-star establishments anywhere. — Travel + Leisure

Momofuku Noodle Bar

Japanese 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Anything that gives more people easier access to David Chang’s steamed buns of pork belly, hoisin, scallion and cucumber is a humanitarian advance. — New York Times

Practically unclassifiable, Momofuku might be put in the Asian noodle category. — Frommer's

The irony of Noodle Bar is that until recently, the noodles weren’t very good; now they’re near perfect. The learning curve for fowl has been quicker. — Bloomberg

There are a half-dozen Asian-noodle palaces in the East Village, but this one manages to do it with a twist. — Village Voice

This spot launched Chef David Chang's ascent into celebrity chef-dom. — Michelin Guide

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