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New York City

4,274 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 →

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

Once overlooked in this star-studded town, this deco wonder has rocketed up the charts, coming in at number 5 in the 2013 San Pellegrino World's 50 Best Restaurants list. — Lonely Planet

The large scale of the Art Deco dining room of Eleven Madison Park... contrasts with the modestly-sized food portions. — Forbes Travel Guide

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

Where the elite meet to greet. — Not For Tourists

Daniel

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

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

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

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

Restaurants, as we all know, are more than just places to get fed. We use them to celebrate the milestones in our lives. — Frommer's

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

Momofuku Noodle Bar

Japanese 96 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. — On the Grid

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

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

With just 30 stools and a no-reservations policy, you will always have to wait to cram into this tiny phenomenon. — Lonely Planet

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

Le Bernardin

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

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

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

Behind the luxe, honey-tone surrounds, the kitchen is undeniably skilled and operating with great precision under Chef Eric Ripert. — Michelin Guide

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

Siblings Gilbert and Maguy Le Coze brought their Parisian eatery to Gotham in 1986, and the restaurant has maintained its reputation in the decades since. — Time Out

Pok Pok NY

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

Thai cooking in a waterfront spot. — Zagat

Killer Thai with spicy wings straight from the Godhead. — Not For Tourists

Pok Pok NY, in Red Hook, Brooklyn, is a family-friendly Thai restaurant with good food and lousy service. — Bloomberg

Features house specialties such as kai yaang tua (whole roasted chicken stuffed with garlic, lemongrass, pepper and fresh coriander) and Ike's Vietnamese fish sauce wings. — Where

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

Ordering steak at Luger’s is pretty simple. Porterhouse all around, for as many people as you have eating. — The Infatuation

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

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

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

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

Marea

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

Kinetic restaurateur-chef Michael White doesn't appear to have gotten the news about the fine-dining apocalypse. — New York Magazine

A meal here might best be enjoyed with someone who has a healthy expense account, but it'€™s worth it; at times Marea’s menu is transcendent. — Gayot

Michael White is a master of pasta and seafood and when he puts them together--like in the spaghetti with crab and sea urchin--food magic happens — Tasting Table

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

This Italian seafood palace features a superb menu – with a location to match, situated as it is at the crossroads of Central Park South and Columbus Circle. — DK Eyewitness

The Dutch

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

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

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

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

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

Gramercy Tavern

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

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

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

Beloved for its cozy tavernlike charm (think wooden beams and twiggy flower arrangements), creative cocktails, and the seductive aromas that waft from the open grill. — Travel + Leisure

Danny Meyer's Flatiron "favorite" promises a "wow experience" featuring chef Michael Anthony's "top-of-the-line" New American cuisine, "superlative" pro service. — Zagat

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

Per Se

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

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

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

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

The French Laundry is widely touted as the best restaurant in America, and Per Se seems to have been conceived, rather self-consciously, as its august big-city sibling. — New York Magazine

For those cynical about indulging in successive plates of sweets, Boyles puts a lot of thought into tweaking menus that won't rush at you with sugar. — Village Voice

Cookshop

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

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

The space, while expansive with its high ceilings and glass walls, feels intimate...Every ingredient was environmentally friendly; best of all, the meal tasted great. — Bloomberg

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

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

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

The Spotted Pig

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

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

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

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

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

Sripraphai Thai Restaurant

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

The main reason foodies flock to Woodside is to go to SriPraPhai, pronounced See-PRA-pie. It's widely considered the best Thai restaurant in New York. — Fodor's

Thai specialties here are considered among the city's best— and the sprawling back patio is pretty killer, too. — Time Out

"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

For years the only authentic Thai restaurant in town, and the one we will always respect for teaching us how good Thai can be. — Village Voice

This is the kind of place where you’re going to want to order big and eat even bigger, until your mouth is so on fire that you have to stop. — The Infatuation

Maialino

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

He may not have initiated the recent surge of Roman food in New York, but Maialino—Danny Meyer’s first full-fledged foray into Italian cuisine—sets a new standard within this narrow niche. — Time Out

The salami, cheese, dessert, coffee and bread stations are showcased in the center of this lovingly recreated Roman trattoria. — Where

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

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

Danny Meyer's reworking of the Gramercy Park Hotel's dining venue has rendered a chicly casual Italian spot with a rustic theme conceived by the Rockwell Group. — Michelin Guide

Minetta Tavern

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

The menu is a compact, carefully edited compendium of practiced brasserie favorites (stuffed pig’s trotter, steak tartare, lobster salad) and hefty, old-fashioned tavern fare. — New York Magazine

This is a project perfectly suited to a restaurateur with a gift for breathing fresh life into familiar genres, for grafting the present onto the past. — New York Times

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

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

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

Masa

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

The chef is infatuated with high-end, luxury ingredients such as truffles... caviar... Ohmi beef and foie gras. — Forbes Travel Guide

Despite its prosaic locale in the Time Warner Center, this is one of NY's most impressive restaurants. — Michelin Guide

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

Chef Masayoshi Takayama’s “transcendent” skills yield “superlative sushi” worthy of a “last meal” at this “tranquil” Time Warner Center Japanese. — Zagat

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

Blue Hill

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

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

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

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

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

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 92 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

It’s hard to decide which of the Momofukus—the name means “lucky peach,” and it’s become a small chain here in the city—is best. — Frommer's

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

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

Like a Botox-addled phoenix, David Chang’s Momofuku Ssäm Bar has undergone more nips and tucks than Jocelyn Wildenstein, but it has come away better for it each time. — Village Voice

Bar Boulud

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

Before the opera, stop in for the fabulous charcuterie plate. — Not For Tourists

A casual bistro by Chef Daniel Boulud serves seasonal fare—with an emphasis on signature terrines and pâtés—in a space with a striking contemporary design and outdoor terrace. Plus, wines... — Where

The menu takes in Lyonnaise bouchon specialties like coq au vin and chicken-liver salad and a roster of bistro favorites, like steak frites and croque-monsieur. — The New Yorker

Entrees like sauteed Quinault sturgeon followed by tanin, an intense dark chocolate tart filled with cocoa mousse, will keep you lilting well into the night. — Michelin Guide

The mostly humble niche eateries—whether it’s ChikaLicious Puddin’ or the dueling mac-and-cheese emporiums—have just gotten haute company. — Time Out

Locanda Verde

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

The menu is full of inspired Italian comfort food that hits the mark. — Fodor's

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

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

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

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

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