Per-Se-InteriorPer Se

10 Columbus Circle, New York, NY 10019
Phone : (212) 823-9335

website: http://www.perseny.com/

Thomas Keller is America’s only chef with two operating three-starred Michelin restaurants, and Per Se is the acclaimed East Coast answer to California’s The French Laundry, a foodie Mecca often called the country’s best restaurant. This cosmopolitan redoubt in the Time Warner Center is perhaps the most sought-after reservation in town. Opt for the $295 tasting menu, bite into the “PB & J” (Terrine of Duck Foie Gras, Grape Glaze, Huckleberries, Peanut Brittle, Milk Tuile) and know why.

MasaMasa

10 Columbus Circle, New York, NY 10019
Phone : (212) 823-9800

website: http://masanyc.com

The towering tabs (starting at $500) at Masayoshi Takayama’s 26-seat sushi shrine on the fourth floor of the Time Warner Center get as much press as the sushi. But luxury connoisseurs are happy to pay a king’s ransom for his meticulous sashimi, preferably prepared within diners’ views at the bar. Risotto folded with uni and truffles and saltwater eel are two favorites.

aureoleAureole

Located in the eco-friendly Bank of America Tower, Aureole continues the commitment to the environment with a long-standing tradition of using farm-to-table ingredients

 

DanielDaniel

60 East 65th Street, New York, NY 10065
Phone : 212.288.0033

website: http://www.danielnyc.com/

Experience unabashed, beautiful opulence on and off the plate. Chef Daniel Boulud and his fleet of precise waiters make Daniel the place to go for classic, but current, French food. One of many must-try dishes is the Four Braised Short Ribs in Red Wine with Cauliflower Gratin, Seared Rib Eye with Paprika Pommes Duchesse and Chanterelles.

Le_Bernardin_New_York_New_YorkLe Bernardin

155 West 51st St., New York, NY 10019
Phone : (212) 554-1515

website: http://www.le-bernardin.com/

With impressive accolades and some of the freshest seafood dishes in the world (yes, the world) Le Bernadin is New York City’shautest spot for a seafood soiree. Originating in France in 1972, Le Bernadin opened its doors to New York in 1986 under Chef Gilbert le Coze. Le Coze died in 1994, and since then Chef EripRipert has been at the helm.