Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian talent’s kitchen just off Wall Street in the Setai resident
The quintessential 1930s New York City chophouse has been restored to its former glory and then some.
With food, as with everything else, simplicity, done correctly, is unbeatable.
Masa Takayama is an indisputable sushi virtuoso, and this is his concert hall where he performs etudes in toro, sea urchin, or whatever premium fish has just arrived from Japan.
Michael White is a formidable team when it comes to fine Italian dining.
The Last Man Standing of traditional, formal French restaurants in New York City, La Grenouille’s staying power is as much the result of the gorgeous, well-cared-for interior as of its immaculate
A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van der Rohe and Philip Johnson, who are also responsible for the Seagram’s building in which the res
Maverick British talent Paul Liebrandt is a bit of a wild card, and he puts this to excellent use in the kitchen of this Tribeca destination.
Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New York City, and has made it his mission to embrace the farm-to-table ethos.
In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways.