ELEVEN MADISON PARK
11 Madison Avenue, New York, NY 10010 212.889.0905
For general inquiries, please call 212.889.0905, fax 212.889.0918
or email us: info@elevenmadisonpark.com.
Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Chef Daniel Humm's modern, pure and market-driven French cuisine. Eleven Madison Park is part of Danny Meyer's. |
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LE BERNARDIN
155 W. 51st St. 212-489-1515 (bet. 6th & 7th Aves.)
Cuisine: French/Seafood
It is tempting to abandon your self to the sensual pleasure of chef Repert’s cooking. At Le Bernardin with your first bite you know that you are in for an exiting dining experience, Superb seafood dishes that makes a visit quite an extraordinary journey. |
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DANIEL
60 E 65th St. 212-288-0033 (Bet. Madison & Park Aves.)
Cuisine: French
At this extraordinary No. 1 rated French restaurant you have to make reservations weeks in advance. Daniel Boulud was the much acclaimed chef at Le Cirque for six years. A culinary leader, Chef-owner Daniel Boulud’s offers a menu that features perfect French cuisine. A divine masterpiece of hearty regional cooking. Read More... |
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BOULEY
Cuisine: New French
120 W. Broadway 212-964-2525 (Duane St.)
There’s no denying that the world renowned David Bouley Is one of the greatest Chef of his generation. His extraordinary degustation menus and outstanding use of seasonal ingredients like steamed skate with fresh chamomile keeps his loyal and gratefully clientele at bay. |
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JEAN GEORGES
Trump International Hotel
1 Central Park W. 212-299-3900. (Bet. 60th & 61st Sts.)
Cuisine: French
Top rated Central Park West restaurant where one of the best chefs of his generation is preparing world class food. Craftsman creating amazing combination of flavors, you think you died and went to France. Mr. Vongerichten has examined all the details that make dinning luxurious. From the look of the dining rooms to flawless service to acquiesced and highly innovative food. Beautiful terrace and personal treatment turns a visits at Jean Georges into unparallel dining experience. |
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GRAMERCY TAVERN
Cuisine: New American
42 E. 20th St. 212-477-0777
The food at Gramercy Tavern have always been extraordinary. Gorgeous first class Eastsider serving extravagant American under the leadership of chef Tom Colicchio, His extraordinary use of luxurious ingredients can be vividly seen in his dishes. Coliccio’s culinary charm and maturity displays seductive flavor combinations. Attentive service and elegant setting makes this place one of New York top notch. |
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NOBU
105 Hudson St. 212-219-8095
Cuisine: Nouvelle Japanese
"Nobu" brings totally innovative "new style Japanese cooking" to New York City. A partnership of actor Robert DeNiro, celebrated chef Nobuyuki Matsuhisa, and Tribeca Grill restaurateur Drew Nieporent - Nobu is a visual and culinary delight. Tall birch tree columns rise into the ceiling, which is painted copper with patches of open brickwork showing through-- evoking a feeling of the Japanese country side. Nobu's new style Japanese cuisine weds a South American sensibility with Japanese traditions.
Superb raw and cooked ingredients set new standards of culinary excellence. |
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MASA
10 Columbus Circle,
Time Warner Center, 4/F
New York, NY 10019
Masa, despite its chosen peculiarities and pitiless expense, belongs in the thinly populated pantheon of New
York's most stellar restaurants (Cross Streets: Broadway and 59th Street). Simply put, Masa engineers discrete moments of pure elation that few if any other restaurants can match. If you appreciate sushi, Masa will take you to the frontier of how expansively good a single (and singular) bite of it can make you feel. |
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PETER LUGER STEAK HOUSE
178 Broadway, Brooklyn, NY 718-387-7400
Cuisine: Steakhouse
A local landmark since 1887. Diners don't even get menus unless they ask; waiters are tersely matter-of-fact. The dining rooms, with their exposed beams and worn wooden furniture, are far brighter than they ought to be. But don't complain too loudly: Luger's fiercely loyal regulars will defend the place as passionately as they would their own mothers. Everyone orders the hand-picked, dry-aged porterhouse steaks and the butter-sluiced slabs arrive on lava-hot platters. German fried potatoes and creamed spinach are fine sides; starters include a salad of thick-cut tomatoes and onions, and crispy double-thick bacon. Desserts--chocolate mousse pie, New York cheesecake. |
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DANUBE
30 Hudson Street, New York, NY 10013
Phone: (212) 791-3771
30 Hudson St. (bet. Duane & Reade Sts.) New York, NY, 10013 (212) 791-3771
Danube features world renowned Chef David Bouley's Austrian influenced cuisine. Rated 3 stars in The New York Times and top for decor. Danube's dramatic Klimt-inspired dining room transports diners as they savor the creative seasonal fare. The Wiener schnitzel is compulsory. Expect a Surreal Evening, great for celebration
There’s no denying that the world renowned David Bouley Is one of the greatest Chef of his generation. His outstanding use of seasonal ingredients like steamed skate with fresh chamomile keeps his loyal and gratefully clientele at bay. Also recommended: the Danube Cocktail. |
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CAFE BOULUD (website)
Chef Daniel Boulud
Surrey Hotel, 20 E 76th St. 212-772-2600
Cuisine: French- Eclectic.
Daniel Boulud was the much acclaimed chef at Le Cirque for six years. Chef-owner Daniel Boulud’s offers a menu that features exquisite French eclectic cuisine. A divine masterpiece of a culinary leader. Reservations taken and recommended up to one month in advance. Café Boulud's dynamic menu, created by Daniel Boulud and Executive Chef Andrew Carmellini, is divided among four headings that reflect Daniel's four culinary muses: These are dishes culled from the menu of the original turn of the century Café Boulud tended by Daniel's great grandparents, from the family meals his mother and grandmother prepared, and from the first recipes Daniel prepared as an apprentice in Lyon. He prepares dishes such as a pot-au-feu or bouillabaisse with American ingredients, |
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AUREOLE
34 E. 61st St. 212-319-1660
Cuisine: Progressive American
Headed by Chef Charlie Palmer this highly rated East side New American sensation is a top notch dinning spot, Mr. Palmer’s food dazzles the creative mind with highly innovative dishes and tall dessert, dishes come and go in an elegant ballet of service. Exquisite dinning experience in an elegant and relaxed atmosphere. Overlooking lush and beautiful garden. |
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CHANTERELLE (website)
Chef David and Karen Waltuck
2 Harrison St. 212-966-6960
Cuisine: New French
At chanterelle Mr. Waltuck is cooking with extraordinary confidence. Under the simplicity of his food lays layers of texture and flavor combinations. The menu offers superb choices. This TriBeca highly rated restaurant serving top notch New French cuisine. Dramatic and gorgeous floral setting dominates the dinning room. Service is as smooth as silk. The restaurant subtle style leaves you with a great taste in your mouth and entirely relaxed.
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