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
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 e
In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways.
Charlie Palmer moved his townhouse charmer to a larger-scale glass-encased atrium but didn’t sacrifice any of the precision he applies to the
A Prohibition-era speakeasy that has stood the test of time and will never go out of style, this townhouse boasts two restaurants (a downstai
The combination of restaurateur Danny Meyer and chef Daniel Humm is electric.
Over the years, Sirio Maccioni, who opened Le Cirque in 1974, has always allowed his young chefs—among them Daniel Boulud, David Bouley, and
Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original.
At his spot at the Palazzo, Charlie Trotter lets his hair down. This sense of fun is reflected in the space itself.