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New York City

4,051 expert recommended restaurants

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Daniel

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

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

A similar paradox defines the food: luxurious, sometimes surprising combinations, which, when all is said and done, seem simple. — The New Yorker

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

Clearly this is a world-class dining establishment, as evidenced by a bunch of Michelin stars and Barack Obama visits. — The Infatuation

One of the most elegant dining experiences in Manhattan. — Fodor's

Eleven Madison Park

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

"Well-choreographed", "theatrical" tasting menus (think "card tricks") feature "exquisite" dishes and "memorable" wine pairings. — Zagat

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

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

Sit down for dinner at Eleven Madison Park and prepare to be dazzled by presentations of NYC classics that verge on wizardry. — Village Voice

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

Le Bernardin

Seafood 96 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

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

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

No other restaurant in the city makes the simple cooking of fish seem so ripe with opportunities for excitement. — New York Times

Per Se

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

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

The oft-changing menu’s ten la carte dishes include a sculptural salad with fresh heart of palm, peach slivers, and a radish rosette that’s pristine and delicious—and fit for a waif. — Time Out

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

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

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

Marea

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

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

This city-wide gem is a slice of the upper crust that feels very much at home on Central Park South. — Michelin Guide

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

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

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

Pok Pok NY

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

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

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

The Yam Samun Phrai salad is laden with more than a dozen ingredients, including betel leaf, lemon grass, basil, ground pork and dry shrimp in a mild coconut milk dressing. — Gayot

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

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

Gramercy Tavern

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

Subtle, slightly bucolic creations like lightly smoked lobster (decked with seasonal springtime ramps), crispy poached barnyard chicken, and delicious soups. — New York Magazine

There aren’t many better Fine Dining experiences in this city – or even the world – especially when it comes to service and atmosphere. — The Infatuation

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

Gramercy Tavern sits in a stately building set steps away from the esteemed Gramercy Park. — Michelin Guide

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

Blue Hill

American 92 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

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

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

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

One of the better restaurants in the West Village, lauded for the rustic American and New England fare, including cauliflower steak... and milk-fed pig with red cabbage and beetroot. — Rough Guide

The Spotted Pig

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

When chef April Bloomfield...opened this happening West Village boîte...New Yorkers discovered the great joys of the gastropub, a brilliant British invention that joins convivial neighborhood bar with far-above-average food. — concierge.com

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

New York born and bred, this beloved facsimile of an English gastropub is as much an iconic neighborhood fixture as the Village Vanguard or Magnolia Bakery. — Michelin Guide

Since opening the city’s first gastro pub in 2004, chef April Bloomfield has won accolades galore with her seasonal British and Italian dishes. — Travel + Leisure

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

Peter Luger Steak House

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

Best steak, potatoes, and spinach in this solar system. — Not For Tourists

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

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

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

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

Jean Georges

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

Jean-Georges is still a four-star restaurant. That is all. Thank you for your time. — New York Times

Chef Jean-Georges’s flagship temple for modern French cuisine with Asian nuances. — DK Eyewitness

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 minimalist dining room at the Forbes Travel Guide Five-Star Jean Georges restaurant is Grade-A sexy. — Forbes Travel Guide

This culinary temple in the Trump International Hotel and Towers focuses wholly on chef celebre Jean-Georges Vongerichten's spectacular creations. — Fodor's

The Dutch

American 91 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

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

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

Here is where you want to be right now, all of you who care about good food and the theater of eating it. — New York Times

The generously portioned entreés are where Carmellini reveals his enthusiasm: tender duck breast with pecan-studded dirty rice; succulent grilled quail with cashew mole and a poblano kick. — The New Yorker

Momofuku Ssam Bar

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

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

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

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

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

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

Locanda Verde

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

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

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

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

“Energetic” is the word on chef Andrew Carmellini’s “grand-slam” TriBeCa Italian offering a “delectable”, all-day menu to a “swinging” clientele basking in its “trendiness factor”;... — Zagat

This casual Italian taverna is a showcase for star chef Andrew Carmellini’s exceptional creations; try the porchetta sandwich ($17), spiced glazed duck ($29) or his fabulous pastas ($17–20) — Rough Guide

Babbo

Italian 90 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

Originally a coach house, this Mario Batali establishment is deservedly touted as one of the best Italian restaurants in the city. — Rough Guide

It was one of the first restaurants in New York to offer such an inventive and sophisticated take on Italian cuisine—with a voluminous wine list to match. — concierge.com

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

Balthazar

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

Over the years, the straightforward, often delicious, bistro fare has remained as consistent as the crowds. — concierge.com

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

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

Simultaneously pretentious and amazing. — Not For Tourists

Dinner reservations can be tricky to secure at this gorgeous, glittering Parisian bistro, so at least plump for breakfast, lunch, or a drink at the bar. — Insight Guides

The Modern

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

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

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

Good looks aren’t everything, but they’re serious business here, where tables overlook the MoMA’s sculpture garden and diners carve their meat with Porsche steak knives. — Time Out

The Modern's pairing of a formal dining room and a more relaxed bar room welcomes diners of different budgets and occasions — Condé Nast Traveler

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

Cookshop

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

Loft-like, local ingredient-focused eatery. — Not For Tourists

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

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

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

Noho's popular Five Points is known for its rustic, Greenmarket-inspired menu and its casual hominess—. — New York Magazine

Brooklyn Fare

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

A grocery store in downtown Brooklyn is probably the last place you'd expect to find acclaimed chef César Ramirez, but such is the case at Brooklyn Fare. — Tasting Table

The experience was akin to adventure travel or high fever, a full hour of tiny bites before diners finally edged onto the printed menu with a single seared scallop with morels. — New York Times

Ramirez’s Continental/Japanese technique is impeccable, but also vaguely familiar. My meal lacked the theatrical grandeur of the great omakase dinner at Masa. — New York Magazine

Ramirez is a highly trained chef with an impressive pedigree, and he serves a meal that ends up being just shy of twenty courses, nearly all of which are incredible. — The Infatuation

An upscale culinary experience awaits those who get one of the few coveted reservations at the Chef’s Table at Brooklyn Fare. — Frommer's

Momofuku Noodle Bar

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

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

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

Celebrated Korean-American chef David Chang is at the helm of this airy restaurant. The menu changes daily and might include steamed pork buns or duck confit salad. — DK Eyewitness

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

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