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New York City

4,316 expert recommended restaurants

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Eleven Madison Park

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

Most chefs choose to scrap menus, change business partners, and generally turn their professional lives upside down in times of crisis or economic distress. — New York Magazine

Art Deco-designed Eleven Madison Park in the Flatiron District offers a unique method of ordering food. — Travel + Leisure

The Art Deco dining room with soaring ceilings and views of historic Madison Square Park make this the most elegant of Danny Meyer’s restaurant empire. — DK Eyewitness

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

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

Daniel

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

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

This chichi French palace features floral arrangements and wide-eyed foodies who gawk over plates of peekytoe crab and celery-root salad. — Lonely Planet

Chef extraordinaire and entrepreneur Daniel Boulud oversees more than a dozen restaurants worldwide, of which his eponymous fine dining establishment Daniel is the apex. — Gayot

Daniel remains the type of restaurant where one can never be overdressed. However, its ambience has a calm elegance and less aggressive exclusivity than one might expect. — Michelin Guide

Chef Daniel Boulud’s flagship restaurant features a Venetian Renaissance-inspired dining room, one of the most luscious settings in town. — DK Eyewitness

Momofuku Noodle Bar

Japanese 95 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

This is Japanese ramen by way of a Carolina whole-hog barbecue, with more than a soupçon of French technique. — New York Magazine

Celebrated chef David Chang’s first restaurant, where his most simple creations are still the best. — Rough Guide

Because who can get into M. Ko? — Not For Tourists

Yes, yes, yes, and yes to Ippudo, Totto, Ivan, Rai Rai Ken and whatever other ramen you want to challenge with – they’re all awesome too. — The Infatuation

Le Bernardin

Seafood 95 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Serves fresh and simply prepared fish dishes. — Where

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

It’s hard to keep food in your mouth when your jaw keeps dropping in awe. And awestruck you’ll be at chef Eric Ripert’s skilled transformation of everything that swims into his pristine dishes. — Forbes Travel Guide

The dishes are still divided into Ripert’s sacred categories (Almost Raw, Barely Touched, Lightly Cooked), and the best of them are still worth the price of admission. — New York Magazine

Four-star fish forever (at least, the past 20 years) avec Eric Ripert. — Bon Appétit

Pok Pok NY

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

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

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

Portland chef Andy Ricker has set NYC abuzz with his showcase of authentic flavours from northern Thailand. — Rough Guide

James Beard Award-winning chef Andy Ricker imported his Thai sensation Pok Pok from Portland, Oregon to New York and reinterprets Thai street food with a devotion to authenticity. — Condé Nast Traveler

Pok Pok is famous for its wings, and for good reason. These crispy, sweet and salty, fish sauce-based wings are absolutely incredible. — The Infatuation

Peter Luger Steak House

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

A standard bearer of Brooklyn steak, this renowned steak house serves hunks of beef for two, three and four, alongside their special sauce — Where

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

If you love steak, then book a table here and hop a cab to Williamsburg. — Frommer's

Although a slew of Luger copycats have prospered in the last several years, none have captured the elusive charm of this stucco walled, beer-hall style eatery. — Time Out

Defining macho since 1887. Simply put, this is where you eat steak in NYC. — BlackBook

Marea

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

With fish sourced from the Mediterranean as well as worldwide waters, Marea ensures that the dining experience is enhanced by the best available ingredients. — Travel + Leisure

Michael White goes for the trifecta after major scores with Convivio and Alto. Name means tide, high-end Italian seafood is the angle, with market-fresh fish from around the world. — BlackBook

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

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

His colossal menu presents, with help from the guys at FedEx, freshly caught pagello and branzino from Italy, as well as lobster from Nova Scotia and sea scallops from Rhode Island. — The New Yorker

The Dutch

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

Celebs-a-plenty, The Dutch is a tried and true downtown Manhattan hot spot. — The Infatuation

Whether perched at the front bar or dining snugly in the back room, you can always expect smart, farm-to-table soul grub at this see-and-be-seen stalwart. — Lonely Planet

The big-ticket, gut-busting dish to have at the Dutch is the beautifully charred eighteen-ounce New York strip steak. — New York Magazine

Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro. — Travel + Leisure

Forget herring. The Dutch doesn’t serve food from the Netherlands. Instead, it references the fare that would have been popular in Olde NYC. — Frommer's

Gramercy Tavern

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

Expensive, but good, New American. — Not For Tourists

Is there a restaurant in this city more beloved than Gramercy Tavern? For nearly 13 years it has held a place in the hearts of New Yorkers and visitors to Manhattan that’s arguably unrivaled. — New York Times

Chef Michael Anthony…has taken the helm of this dual-personality establishment…and continues to put out seasonal dishes with an emphasis on fresh, local vegetables and ingredients. — Concierge

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

At the entrance, a display filled with fruit, vegetables and flowers sets the tone: cuisine based on sincerity. — Gayot

Masa

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

Takayama prepares each perfect bite-size gift, then places it in front of you on a round slate; you almost eat out of his hands, and the sushi seems to melt in your mouth. — Time Out

Masa Takayama, the illustrious sushi god from L.A., came to New York with a uniquely Japanese, if slightly insane proposition: that a meal of the highest quality is worth almost any price. — New York Magazine

Chef Masayoshi Takayama, of the famed LA Ginza Sushi-ko, has moved to New York to break the record of most expensive meal ever. — DK Eyewitness

Dinners for two range between $600 and $1,000), where sushi and sashimi are prepared with great attention. — Where

For a look at how the other half lives-the wealthy half, that is-check out this off-price offshoot of Masa. — Village Voice

Per Se

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

It'll still take you five hours to stuff yourself silly on foie gras and truffles as a cavalcade of servers fawns over you. — Forbes Travel Guide

The New York interpretation of what many consider America's finest restaurant, Napa Valley's French Laundry, Per Se is chef Thomas Keller's Broadway stage. — Fodor's

A tasting menu for two at superchef Thomas Keller's plushly impersonal 16-table dining room overlooking Columbus Circle will last three hours and set you back a cool 500 clams. — Travel + Leisure

"Unpretentious perfection" starts with the "superb" nine-course tasting menu at chef Thomas Keller's "flawless" French–New American in the Time Warner Center. — Zagat

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

Cookshop

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

Cookshop manages a casual elegance while focusing on seasonal, farm-fresh cuisine that continues to wow. — Fodor's

Comfort food for the organic set from the pros behind NoHo power luncher Five Points. — BlackBook

"Always bustling", this ever "trendy" Chelsea American right off the High Line fields a "fab" "farm-to-table" menu that's "sensibly priced for the quality". — Zagat

The dull decor, comfortable room, and bustling open kitchen attract artists and their admirers from the gallery zone to the north, who also come for the plain and comfortable food. — Village Voice

Local farmers and artisans provide the sustainable ingredients and grass-fed and humanely raised animals for Executive Chef Marc Meyer’s earthy cuisine — Where

The Spotted Pig

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

Bloomfield’s interpretation transcends the steak-and-kidney-pie norm with crispy pork belly in broth with vegetables & fried squash blossom, or radish salad with basil and parmesan. — New York Magazine

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

Londoners will feel at home in Brit chef April Bloomfield’s Italian take on gastropub fare. — DK Eyewitness

To me, the Spotted Pig is a small, overtaxed restaurant valiantly keeping up with the crush. It takes no reservations, and the wait is generally two hours at dinner. — Bloomberg

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

Sripraphai Thai Restaurant

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

A few years ago, this local favorite set off a critical firestorm for delivering killer, authentic-as-it-gets Thai food, then smartly expanded into roomier digs. — Michelin Guide

"Still the champ", this Queens "gem" is again ranked NYC's top Thai thanks to a "staggeringly vast" choice of "legit" dishes that "burn with flavor" and incendiary spice. — Zagat

If you think NYC is a dud at Southeast Asian food, prepare to eat your words (and everything in sight) at this packed, cheap, obscenely delicious Thai legend. — Lonely Planet

Truly authentic Thai food that puts anything in Manhattan to shame – sweet, sour, (very) spicy and cheap. — Rough Guide

This no-frills Queens spot serves the deep and complex-flavored food you find in Bangkok. — Gayot

Locanda Verde

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

Porchetta is cooked “just the way I like it,” says the menu, which means that he likes a pile of under-rendered fat flanking the texture-less meat. — Bloomberg

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

Top-shelf Italian in ever-hip TriBeCa. — Not For Tourists

The food is so flat-out seductive—and reasonably priced—you understand quickly why so many diners are clamoring. — Time Out

One of our favorite times to hit Locanda Verde is lunch, specifically because they make some pretty damn good sandwiches. — The Infatuation

Maialino

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

Named for its signature dish—suckling pig—the perpetually packed restaurant in the Gramercy Park Hotel is what it might look like if Manhattan and Rome collided. — Fodor's

Everything "comes together perfectly" at Danny Meyer's "busy" Gramercy Italian, a near-"flawless" take on a Roman trattoria with a "delicious" menu. — Zagat

Anderer is from Manhattan, not Lazio, but he has a ventriloquist’s knack for soaking up the spare, earthy vocabulary of casual Roman restaurant cooking and reproducing it. — New York Magazine

Meyer, ever generous, gladly validates the little pig in all of us. — The New Yorker

It is warm and familiar, comfortable, a trattoria in an imaginary Rome where everyone comes from Missouri and wants you above all else to have a nice time. — New York Times

Minetta Tavern

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

Keith McNally's "retro" remodel of a classic 1937 Village tavern is still "sceney" thanks to French cooking that's as "delicious" as the "Madonna-Gwyneth-Sting" celeb-sightings. — Zagat

For three decades Keith McNally’s New York restaurants have defined effortless cool, generating the sort of overnight buzz—and long-running exclusivity—institutions are made of. — Time Out

Open since 1937, the dining room is steeped in history, and you can practically breathe in the ghosts of Ernest Hemingway, Ezra Pound, and Dylan Thomas while you eat. — Village Voice

Despite the nightly star power, the menu—classic steak house meets neighborhood bistro—was designed with the recession in mind: not cheap, but reasonably priced. — Concierge

Keith McNally, Riad Nasr, and Lee Hanson lord over rehab of historic resto into cool brasserie. Classic black and white tile look, retro in the best possible way. — BlackBook

Balthazar

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

We’ll keep this short and sweet. Mad action. That’s what goes on at Balthazar. It’s an absolute zoo. — The Infatuation

Opened by famed British restaurateur Keith McNally in 1997, the dashing bistro has become a mainstay with its authentic bistro fare (Homemade Pappardelle, Duck Shepherd's Pie, Grilled Dorade). — Where

Simultaneously pretentious and amazing. — Not For Tourists

Most out-of-towners agree that it's worth making reservations to experience restaurateur Keith McNally's flagship, a painstakingly accurate reproduction of a Parisian brasserie with an insider New York feel. — Fodor's

Pull its share of tourists now, but Balthazar is still king. Scenetastic breakfast starts many a Soho player's day, while lunch is the buzziest scene in Soho. — BlackBook

Blue Hill

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

There is something pleasantly cultish about the place: the old speakeasy entrance, the bartender who is said to be prejudiced against beer, the exceedingly chipper waitress. — The New Yorker

Hear the foodies' battle cry as they take the Hill. Seasonal produce from the Hudson Valley, which we've heard is somewhere nearby. — BlackBook

All the same farm-to-fork principles that you find upstate are in place at BHNY, and the service is amazing. — The Infatuation

This tasteful, sophisticated den of a restaurant... maintains an impeccable reputation for excellence and consistency under the leadership of chef Dan Barber. — Fodor's

More than a mere crusader for sustainability, Dan Barber is also one of the most talented cooks in town. — Time Out

Momofuku Ssam Bar

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

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

"Truly creative", David Chang's "cool" East Villager rolls out a "mad-value", Asian-accented American menu that's highlighted by a "to-die-for" bo ssäm pork shoulder feast. — Zagat

Pork. Pork. Other stuff. Pork. Yum. — Not For Tourists

The tipping point in the David Chang empire, where he went from proselytizer of pork to full-fledged phenomenon, Momofuku Ssam Bar is a delight for foodies and the adventurous alike. — Gayot

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

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