Eleven Madison Park: Plant-Based Perfection

(Three Michelin Stars)

Chef Daniel Humm oversees this haven of contemporary finesse with fervent commitment to exquisite precision. Every detail is meticulously curated, from the staff’s tailored suits to the bespoke handblown water vases.

The plant-based menu is a daring embodiment of opulent dining, taking the experience to extraordinary levels. The oven-fresh, finely crisped vegan roll served with imitation butter is an enchanting concoction. A scoop of tonburi, a stand-in for caviar, served with horseradish cream and a radish tostada smeared with pumpkin seed butter, is breathtaking.

The savoury braised seitan, encased in spinach and adorned with morels, is enhanced by a rich, velvety sauce. Desserts, like the frozen cherry blossom and rose treat garnished with strawberries, are similarly masterful.

Per Se: Modern American Grandeur

(Three Michelin Stars)

Dining at Thomas Keller’s Per Se is an experience to cherish, recount, and remember. Despite the stunning views and ingenious design that affords each table its own vista, it’s the culinary creations that will command your attention. The allure of the establishment is undeniable.

The restaurant offers two menus, including a vegetarian option that might feature a whimsical take on borscht, complete with red beet agnolotti and crème fraîche. Both menus culminate in a spectacular dessert showcase, presenting seasonal sweets alongside timeless favourites like cappuccino semifreddo accompanied by brioche donuts.

While supplements featuring opulent ingredients are available, they’re not essential – unless you possess wealth akin to Croesus. It’s best to entrust your dining experience to the chef and savour a meal that epitomises balance, variety, and seasonality.

Le Bernardin: Ode to the Ocean

(Three Michelin Stars)

Maguy Le Coze and Eric Ripert’s establishment has been a staple for the city’s elite for nearly three decades, maintaining its allure. In the unforgiving realm of seafood restaurants, where the preparation of fish and shellfish is paramount, this kitchen consistently excels – be it the richly sweet, seared langoustine in truffle-infused broth or the perfectly browned fluke accompanied by a bouillabaisse enhanced with sea urchin.

Although seafood is Ripert’s forte, his vegetarian tasting menu also impresses with creations like the Himalayan morel, spring pea and fava bean casserole, or the warm artichoke panaché paired with vegetable risotto and a Périgord black truffle vinaigrette. Conclude with the purple sweet potato baba au whisky, draped in caramelised pecan whipped cream.

Masa: The Art of Omakase

(Three Michelin Stars)

The omakase experience under Chef Masa Takayama is unparalleled. Amidst the hustle of Columbus Circle, one finds serenity in a space defined by the smooth hinoki wood counter. Precision and grace are evident, as chefs and servers move in a ballet of culinary artistry.

Each action reflects Chef Masa’s unique style, often imitated but never duplicated. The aroma of white and black truffles, the luster of Osetra caviar beads, and the vivid garnishes add touches of opulence without over-indulgence. The creativity and skill required to craft foie gras nigiri or to serve abalone of such tenderness are rare. It’s an enchanting experience that remains etched in memory.

Atera: A Sensory Exploration in Fine Dining

(Two Michelin Stars)

Counter dining is often a tight squeeze, yet this establishment offers ample space, ensuring guests can comfortably immerse themselves in the experience. The kitchen, under the guidance of Danish chef Ronny Emborg, operates in serene quietude, contrasting with the lively soundtrack that prevents the ambiance from becoming too formal.

The menu features a variety of captivating dishes with international influences, blending subtle tastes and skillfully combining both finesse and opulence. For instance, the delicate shigoku oysters, with their slight brininess, achieve a fascinating harmony of vegetable and fruit flavours when paired with kiwi and cucumber. Similarly, a flawlessly prepared piece of halibut is enhanced by a luxurious, creamy shrimp bisque.

Sushi Noz: Beyond the Nigiri

(Two Michelin Stars)

This sacred space pulsates with a unique energy, meticulously embodying an intimate Japanese sanctuary. The tools themselves are wonders, and Chef Nozomu Abe is a precise and captivating artisan. Be mindful of his available dates and time slots when making a reservation.

Begin with cooked specialties such as the lustrous sea perch accompanied by fresh ponzu sauce and delicate, succulent ice fish. The miso soup serves as an ideal canvas for the velvety eel “noodles” topped with salted egg yolk cream and crunchy tofu bits, while the sushi resembles precious gems. In keeping with Japanese tradition, guests are bid farewell by the kimono-clad staff and Chef Abe himself, embodying a heartfelt sense of thanks.

Aska: A Nordic Oasis in Brooklyn’s Heart

(Two Michelin Stars)

Dining here is a matter of great importance, yet the ambiance is far from austere – instead, a pleasant hum pervades the space, buoyed by chefs presenting their creations in person. Chef Fredrik Berselius, along with his skilled team, captivates guests with their masterful Nordic dishes. Seasonal tastings incorporate local ingredients, turning things like prawn shells and venison bones into rich sauces that complement each course.

The creme royale, adorned with lobster claw, trout roe and elderflower essence, is a dish to be savoured, while the New York venison is presented in a beautifully simple fashion, accompanied by morel mushrooms, wild leeks, and a subtle jus.

Daniel: A Culinary Legacy

(Two Michelin Stars)

When celebration is in the air, Daniel is the place to be. Celebrating three decades of excellence, this iconic Manhattan dining room now sports a new look with artwork by American artist James Rosenquist, enhancing the coffered ceilings and the distinctive Bernardaud porcelain chandeliers.

Executive Chef Eddy Leroux masterfully presents the four-course seasonal prix-fixe or the multi-course tasting menus. The East coast crab duo, featuring tempura soft-shell crab alongside peekytoe crab meat, and the frog legs fricassée with mushrooms and puff pastry, are just a couple of the exceptional offerings. The desserts, like the Champagne mango baba with its brandy-soaked sponge cake, green peppercorn custard and vanilla chantilly, are visual and gustatory delights. The wine selection boasts a remarkable array of French vintages.

Saga: A Crown Jewel Atop the New York City Skyline

Saga stands as the jewel atop 70 Pine Street, a towering landmark that soars above 60 storeys. This unique space boasts an open-air balcony for savouring aperitifs against breathtaking vistas.

The sophisticated dining areas are adorned with peach and emerald velvet upholstery, green marble tables, and intricate stone carvings. Chef James Kent ensures that his culinary creations shine as brightly as the surroundings. With his skilled team, he offers dishes that epitomise luxury and cosmopolitan flair.

The menu features caviar, foie gras, seafood with laksa sauce and a dry-aged duck that reflects the chef’s Moroccan heritage, served with griddled flatbread, preserved lemon-infused whipped yogurt, carrot hummus and harissa.