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New York City

4,283 expert recommended restaurants

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Eleven Madison Park

American 99 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

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

Truly deserving of its stately and iconic facade, Eleven Madison Park is a worthy pinnacle of New York dining. — Michelin Guide

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

Daniel

French 98 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The dishes of Boulud...are large both in flavor and size. It's assertive cooking that combines classic French technique and tradition with American boldness and innovation. — Bloomberg

Superstar French suited to your dramatic entrances. Like a Roman palazzo, hitting Corinthian columns, glitzy chandeliers, clean white scheme. — BlackBook

After a massive redesign in 2008 under the command of famed designer Adam Tihany, the space marries neo-classical sophistication and organic playfulness. — Forbes Travel Guide

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

The namesake of acclaimed chef Daniel Boulud, this New French restaurant is often lauded as one of the best in the nation. — Travel + Leisure

Le Bernardin

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

The two testing menus are popular and include exotic entrees such as Crispy Black Bass served with mini pork buns. — Travel + Leisure

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

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

Named after an order of monks who were particularly fond of food and drink, this internationally acclaimed restaurant—a leader in NYC French cuisine, with a menu crafted by Chef Eric... — Where

A dream-come-true for seafood- and fish-lovers. This superb and elegant longstanding restaurant offers an outstanding dining experience with French haute cuisine from chef Eric Ripert. — DK Eyewitness

Per Se

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

So this is the best restaurant in New York City: Per Se, in the Time Warner Center, just up the escalator from the mall, a jewel amid the zirconia. — New York Times

"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

A notorious perfectionist, chef Thomas Keller devises small-bite tasting menus that include plenty of lavish ingredients. — Condé Nast Traveler

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

Call at least two months in advance to score a seat in the critically acclaimed restaurant from Thomas Keller of California’s French Laundry fame. — DK Eyewitness

Marea

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

"Memorable" is putting it mildly at chef Michael White's Columbus Circle "stunner", again voted NYC's No. 1 Italian thanks to "exquisite" seafood and pasta. — Zagat

Michael White's temple to Italian seafood is full of pleasures. It's also full of incredibly rich people. — Village Voice

Carefully sourced, meticulously prepared fish and seafood take center stage at this well-pedigreed restaurant. — Fodor's

An outstanding restaurant...Marea, at two months old, is already old school, but not old-fashioned. — Bloomberg

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

Gramercy Tavern

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

Guests experience the comfort of a late-19th-century American inn at this ever-popular society staple, and savor such cuisine as halibut with broccoli and beans, pork loin and belly over... — Where

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

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

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

Blend with the classy and classic patrons at the beautiful bar, or eavesdrop on conversations that rival 1940s movie scripts while sipping a delicious cocktail. — Village Voice

Blue Hill

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

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

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

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

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

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

Pok Pok NY

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

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

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

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

Ms. Platt took one bite and then ­another. “That’s probably the best thing I’ve ever eaten,” she said. — New York Magazine

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

Peter Luger Steak House

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

Known for its no-fuss approach and dining room that always seems to be booked solid, Peter Luger in now fashionable South Williamsburg is considered to be the best steakhouse in New York... — Condé Nast Traveler

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

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

For over a century, carnivores have been traversing the Williamsburg Bridge to the Brooklyn side to sample consistently excellent steaks at Peter Luger. — Gayot

A standard bearer of Brooklyn steak, this renowned steak house serves hunks of beef for two, three and four, alongside their special sauce. Plus, classic sides, from creamed spinach to... — Where

The Spotted Pig

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

Herds of yuppies and hipsters clamoring for Bloomfield's spectacular gnudi (delicate ricotta dumplings splashed with vibrant pesto), and the rest of her inventive menu of upscale pub grub. — Concierge

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

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

Over the course of the last decade, The Spotted Pig has been one of the most important and influential restaurants in the world. — The Infatuation

When chef April Bloomfield opened this West Village spot in 2004, New Yorkers discovered the great joys of the gastropub. The Pig is still packed with crowds of hipsters clamoring for... — Condé Nast Traveler

Jean Georges

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

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

Open since 1997, Jean-Georges Vongerichten's signature restaurant on Columbus Circle remains one of the world's greatest. — Concierge

He keeps on enriching his impressive repertoire, translating his new ideas in dishes marked with his unique and unforgettable seal, emblematic of his image of distinction and hardy creativity. — Gayot

In a city that is never silent, in an opulent dining room so close to Columbus Circle that you could practically hit a cab with a champagne cork, a hush has befallen Jean Georges. — Michelin Guide

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

The Dutch

American 92 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

Like the diverse crowd, the food—from virtuoso Andrew Carmellini—is eclectic: His rollicking menu reflects our increasingly free-form eating habits. — Time Out

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

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

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

Babbo

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

Whether you order spicy lamb sausage with mint love letters, calf's brain francobolli (small, stuffed ravioli) or pig's foot milanese, you'll find Batali at the top of his innovative, eclectic game. — Lonely Planet

Lunch showcases Mario Batali's gutsy, blithe take on Italian cooking, but in a comparatively sedate setting. — Tasting Table

This was the most enjoyable of almost 30 meals I enjoyed in a two-week ``Super Size Me'' swing through some of New York City's finest restaurants and burger bars. — Bloomberg

Super Mario: Go for the pasta tasting menu. — Not For Tourists

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

Minetta Tavern

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

Our meal at Minetta was definitely satisfying, but there were some notable let-downs. — The Infatuation

First opened in 1937 but now under the charge of Keith McNally, Minetta Tavern's distinctly old New York vibe is a feather in the cap of the scene-setting restaurateur's oeuvre. — Michelin Guide

Chef/partners Lee Hanson and Riad Nasr’s landmark eatery boasts old-fashioned classics, including frogs’ legs and Pat La Frieda “Black Label” burger. D (nightly). — Where

Dishes are, for the most part, exquisitely executed, including a bracing salade de pissenlit, dandelion greens, egg, and anchovy dressing. — The New Yorker

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

Balthazar

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

There's "never a dull moment" at Keith McNally's "high-profile" SoHo brasserie, where the "belle epoque" decor, "heady Parisian atmosphere" and "memorable" French fare. — Zagat

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

Schiller's may be Keith McNally's newest nightlife nexus, but Balthazar is his masterpiece, an evocation of a Paris brasserie that outglows anything within Brie-tossing distance of the Seine. — New York Magazine

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... — Where

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

Momofuku Ssam Bar

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

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

Chef David Chang has a permanent place on the Manhattan foodie map with his Momofuku Ssam Bar, as well as Momofuku Noodle Bar and Momofuku Ko. The changing Korean-inflected menu offers up... — Condé Nast Traveler

Restless Chef David Chang always manages to wow the taste buds of even the most jaded foodies. — Michelin Guide

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

"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

Momofuku Noodle Bar

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

Chef-owner David Chang has created a shrine to ramen with this stylish 70-seat restaurant. — Fodor's

Platonic ideal of what you spent all those semesters living off of. Taut ramen noodles with thick, fatty pork, in addictive broth. — BlackBook

This sleek, wooden East Village noodle bar has the right kind of hype—not the high-gloss, flashy, media type, but the street level, word-of-mouth kind. — Travel + Leisure

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

An intimate setting for ramen, fried chicken, soup, kimchi, steamed pork buns and other Asian delights, with a late-night kitchen open until 1 am. For $500, a party of 4-8 can enjoy two... — Where

Locanda Verde

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

Hip Italian dining. — Zagat

"I love Locanda Verde inside the Greenwich Hotel—especially if you can get into the inner sanctum garden, which is restricted to hotel guests. It’s a secret haven." — Condé Nast Traveler

Andrew Carmellini, its immensely talented Italian-American chef, creates lusty, family-style food intended for sharing—this is a trattoria best enjoyed with a hungry group. — Concierge

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

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

Masa

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

If money is no object, you must go to Masa. — Gayot

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

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

No luxury is spared at this fine dining treasure by Chef Masa Takayama (it is among the city’s most expensive restaurants for that very reason; dinners for two range between $600 and... — Where

The tasting menu costs $400 before you take a sip of sake, but for fans, that's simply the price of perfection: Masa has been known to jet over to Japan to choose his impeccable fish. — Concierge

The Modern

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

"Pure class all the way", this Danny Meyer "triumph" is a "truly special" MoMA showcase for "inspired" French–New American cooking served by a "choreographed" team. — Zagat

The Michelin-starred menu offers decadent, French-American creations like ‘pralines’ of foie gras terrine with mango puree and balsamic vinegar. — Lonely Planet

The servings are tapas-sized, but very elegantly presented. Some favorites: sweetbread ravioli, arctic char tartar, braised pork cheeks with sauerkraut. — Village Voice

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

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