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.
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 plate.
A Prohibition-era speakeasy that has stood the test of time and will never go out of style, this townhouse boasts two restaurants (a downstairs bar room and a more formal upstairs salon), 10 priva
The combination of restaurateur Danny Meyer and chef Daniel Humm is electric. The former is a master of hospitality, the latter of culinary alchemy.