Showing 4120 restaurants
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
New York's Holy Grail for food critics—and diners. — National Geographic
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
New York’s most storied steakhouse (in operation since 1887) serves up an amazingly tender porterhouse cut. Reservations essential; cash or debit card only. — Lonely Planet
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
An upscale culinary experience awaits those who get one of the few coveted reservations at the Chef’s Table at Brooklyn Fare. — Frommer's
Open since 1997, Jean-Georges Vongerichten's signature restaurant on Columbus Circle remains one of the world's greatest. — Concierge
Getting into David Chang’s most popular incarnation, Momofuku Ko , takes dedication: bookings are done online and a week in advance. — Lonely Planet
Tastes change, and Daniel Boulud, in his deliberate, careful way, is changing with them. The great chef has always been a connoisseur of down-home cooking. — New York Magazine
If Sushi Yasuda is a shrine to raw fish, Naomichi Yasuda is the high priest. — Gayot
Gramercy Tavern sits in a stately building set steps away from the esteemed Gramercy Park. — Michelin Guide
For years, Sripraphai has been the defiantly delicious rebuttal to complaints that you can't get good Thai food in New York. — New York Magazine
David Chang has gone from East Village rebel to awards-circuit veteran, piling up accolades from Bon Appétit, GQ, the James Beard Society, Food & Wine. — Time Out
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