=

New York City

4,061 expert recommended restaurants

Filters

Daniel

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

French haute-cuisine restaurants are vanishing from New York, but Daniel remains—and flourishes—because chef Boulud is almost always in the kitchen, ensuring that the dishes balance... — Condé Nast Traveler

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

How sad that the word special has been denatured to sound more specious than praiseworthy. Because Daniel Boulud really is special. — New York Magazine

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

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

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

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

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

Food king Danny Meyer brought in young alchemist chef Daniel Humm and kick started this tired power luncher overnight. — BlackBook

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

Le Bernardin

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

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

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

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

Eric Ripert is more likely to be globetrotting than preparing the orange vinaigrette that tops your warm lobster carpaccio, but seasoned staff knows its way around the fruits of the sea. — BlackBook

At the helm is celebrity chef Eric Ripert, whose deceptively simple-looking seafood often borders on the transcendental. — Lonely Planet

Per Se

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

Rightly recognized as one of the world's finest restaurants, Per Se is nothing short of spectacular. — Michelin Guide

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.com

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

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 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

Marea

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

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

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

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

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

Pok Pok NY

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

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

It’s dining as sport, beginning with what can be a two-hour wait, followed by a frenzied huddle over the menu, which lists two dozen dishes, each more tantalizing and involved than the last. — The New Yorker

There are plenty of chefs toying with far-flung flavors in New York, but few have flawlessly captured the true taste of distant cultures. — Time Out

Inspired by northern Thai specialties, Pok Pok uses excellent ingredients to concoct succulent charcoal-grilled eats boasting fresh, spicy, and tart flavors. — Michelin 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. In... — Condé Nast Traveler

Gramercy Tavern

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

Seasonal, local ingredients drive Gramercy Tavern, a country-chic institution aglow with copper sconces, bright murals and dramatic floral arrangements. — Lonely Planet

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

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

Tops many a New Yorker's list of favorite dining spots. Meyer's restaurants... are renowned for their food and hospitality, and Gramercy Tavern sets the standard. — Fodor's

Acclaimed chef Tom Colicchio prepares outstanding food in a comfortable, always hopping, rustic ambience of a country inn house. — DK Eyewitness

Blue Hill

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

The original Blue Hill sits in the English basement of a townhouse in Greenwich Village, a historically tolerant neighborhood whose tolerance does not extend to manure sheds. — New York Times

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

In his lowlit, garden-level dining room, Dan meshed simple, farm-fresh food with the demands of fine dining at the peak of the era of molecular gastronomy. — Village Voice

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

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

The Spotted Pig

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

This Michelin-starred gastro-pub is a favorite of Villagers, serving an upscale blend of hearty Italian and British dishes. — Lonely Planet

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

The Spotted Pig may well be Manhattan's most unforgiving, uncomfortable trough, the gastropub as gastromelee. — New York Times

We finally got in. All great except for pig ears. — Not For Tourists

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

Peter Luger Steak House

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

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

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

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

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

Other steak houses have more elegant ambience, bigger wine lists, and less brusque service, but the meat here makes the trip undeniably worth it. — Fodor's

Jean Georges

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

Unlike so many of its vaunted peers, Jean Georges has not become a shadow of itself: The top-rated food is still breathtaking. — Time Out

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

French fare at its finest, crafted by star chef Jean-Georges Vongerichten. — Rough Guide

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

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

The Dutch

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

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

Andrew Carmellini's homage to American cuisine is really an encapsulation of recent food and dining trends... And it all works well at this SoHo restaurant. — Fodor's

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

With the Dutch, chef Andrew Carmellini has created just the kind of spot that New Yorkers love: buzzy, but relaxed; comfortable, but sophisticated. Whether it's weekend brunch at the bar... — Condé Nast Traveler

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

Momofuku Ssam Bar

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

If you’ve had just about all of the fawning over David Chang that you can take, think about how those of us dishing out the praise feel. — New York Times

David Chang’s Momofuku Ssam has creative Asian fusion dishes — Lonely Planet

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

New York foodies have been salivating over chef David Chang's Asian-influenced fare since he opened his first restaurant. — Fodor's

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

Locanda Verde

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

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

In style, conception, and tone it’s as different from its predecessor Ago as a raucous, deceptively sophisticated pop band is from the provincial touring company of a tattered old Broadway show. — New York Magazine

Chef-owner Andrew Carmellini brings robust Italian cooking. — Travel + Leisure

Hit the menu’s strong spots and you’ll have a terrific meal at a reasonable price. — New York Times

Babbo

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

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

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

"Year after year", the Batali-Bastianich team's Village "standard-bearer" for "elevated Italian" cooking "lives up to its rep" with a "daring and fulfilling" menu. — Zagat

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

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

Balthazar

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

The spacious restaurant serves straightforward, often delicious, bistro fare seven days a week that has remained as consistent as the crowds. — Condé Nast Traveler

The jewel in restaurateur Keith McNally’s crown remains a popular draw, thanks to the Parisian brasserie setting, good- quality food, superb wine selection, and lively bar scene. — DK Eyewitness

Balthazar has reached that stage in the life of a restaurant when diners' eyes soften as they call to mind memories of meals past. — New York Times

Owned by Keith McNally, this French bistro was named one of the World’s 50 Best Restaurants in 2004 by Restaurant Magazine and rightly so, with a menu featuring fresh oysters. — Travel + Leisure

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

The Modern

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

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

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

The Modern's pairing of a formal dining room and a more relaxed bar room welcomes diners of different budgets and occasions. Chef Abram Bissell is the mastermind behind the menu, with... — Condé Nast Traveler

This elegant, sun-lit Midtown spot is really two restaurants in one — the sophisticated Dining Room and a less-formal Bar Room. — Forbes Travel Guide

All über-clean lines, buzzing art hounds and pricey prix fixes. Room is stunning, and the food is so spectacular, inventive, and strong on seafood. — BlackBook

Cookshop

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

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

TO appreciate how far eating has evolved from a matter of survival to a statement of values, take a trip to Cookshop and a look at its chalkboards. — New York Times

Part of the Marc Meyer stable, with ever- busy street-side tables and a menu of seasonal, contemporary American fare – dishes change frequently. — Rough Guide

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

This inviting Chelsea eatery, owned by Marc Meyer, Chris Paraskevaides, and Vicki Freeman, serves a menu of American- and Mediterranean-influenced comfort food. — Travel + Leisure

Brooklyn Fare

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

This Chef's Table is something of a wonderland, though here your journey begins behind the Wizard's curtain, at tile dining counter and face-to-face with Chef Cesar Ramirez. — Michelin Guide

Cesar Ramirez's three-star Michelin eatery has the foodies frothing with a seafood-heavy tasting menu that features exotic items such as fried blowfish and fugu. — Lonely Planet

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

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

Downtown Brooklyn's “high-quality” gourmet grocery store/cafe is “the place to go” in the zone for top-flight produce, seafood, meat and game. — Zagat

Momofuku Noodle Bar

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

Incredible noodles from one of the most influential contemporary chefs. The pork buns are worth waiting in line and the noodles will fill you with happiness. It gets busy so expect a line. — On the Grid

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

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

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

Back to Search Results

Filters

 

or use your email address:

Register Login

Already have an account?

Log in →
Forgot password?

Don't have an account yet?

Register →