Featured Where to Dine in NYC |
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Guantanamera 939 8th Avenue New York, NY 10019 (212) 262-5354 >Reservations >Map |
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The Modern 9 West 53rd Street New York, NY 10019 (212) 333-1220 >Reservations > Map |
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Daniel - Lounge Seating 60 East 65th Street New York, NY 10065 (212) 288-0033 >Reservations >Map |
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Plataforma
Churrascaria 316 West 49th Street New York, NY 10019 (212) 245-0505 > Reservations > Map |
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| At last, a traditional Cuban Restaurant with the best mojitos, live music and hand rolled cigars. Zagat Survey Food 22 |  |
Located at the Museum of Modern Art (MoMA), The Modern is a fine dining restaurant serving Chef Gabriel Kreuther's Alsatian-inspired French American cuisine with warm hospitality in a spectacular setting. Overlooking the Abby Aldrich Rockefeller Sculpture Garden, the main dining room offers a refined experience, bringing Museum dining to sophisticated new heights. The menu features Chef Kreuther's modern, creative and elegant dishes. The meal is complemented with desserts by Pastry Chef Marc Aumont. | |
Experience The Lounge at DANIEL, another side of Chef Daniel Boulud’s renowned Manhattan restaurant. Equally as distinctive as the main dining room, The Lounge offers the same pampering, attentive service and delectable seasonal French cuisine this four-star destination is known for. The Lounge is an intimate wood paneled space with comfortable sofas, low slung chairs, soft lighting and an ambiance of relaxed elegance. Complete prix-fixe and tasting menus are available here, along with à la carte options. | |
Plataforma Churrascaria is a Rodizio style restaurant. Rodizio is a method of serving meat that originated in the south of Brazil in the early 1800's. The concept is to serve a wide variety of different cuts of beef - sirloin, baby beef, top round, skirt steak, short ribs, brisket, rib eye; pork - ham, pork ribs, sausage, pork loin, suckling pig; chicken - chicken legs, chicken hearts; turkey - wrapped in bacon; lamb, fish, etc. in succession, to each diner individually right at their table. A meal typically begins with a trip to the gourmet salad bar, which features a variety of vegetables and composed salads in addition to four hot dishes. | |
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Del Posto 85 10th Avenue New York, NY 10011 (212) 497-8090 >Reservations > Map |
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Agua Dulce 802 9th Avenue New York, NY 10019 (212) 262-1299 >Reservations > Map |
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Le Bernardin 155 West 51st Street New York, NY 10019 (212) 554-1515 >Reservations > Map |
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Churrascaria
Tribeca 221 West Broadway New York, NY 10013 (212) 925-6969 > Reservations > Map |
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| Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country. | |
Agua Dulce serves Pan-Latin cuisine incorporating an abundance of flavors from all Latin regions including the Caribbean, Central and South America. Agua Dulce translates from Spanish 'Fresh Water' - evoking the mood of an oasis - a place where people congregate, mingle and rejuvenate themselves. Agua Dulce is serving their own fresh, filtered, infused flavored waters by carafe and serving their own charcoal filtered waters available in flat and sparkling varieties. | |
Le Bernardin, Zagat's top pick for 2007, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants. Owner/Chef Eric Ripert continues to set unsurpassed standards with his piscatorial paradise and partner Maguy Le Coze's seamless and unparalleled service. *When making your reservation, please indicate in the Special Requests box if you will be attending THEATER so that we may accommodate you appropriately. | |
Churrascaria Tribeca is a Rodizio style restaurant. Rodizio is a method of serving meat that originated in the south of Brazil in the early 1800's. The concept is to serve a wide variety of different cuts of beef - sirloin, baby beef, top round, skirt steak, short ribs, brisket, rib eye; pork - ham, pork ribs, sausage, pork loin, suckling pig; chicken - chicken legs, chicken hearts; turkey - wrapped in bacon; lamb, fish, etc. in succession, to each diner individually right at their table. A meal typically begins with a trip to the gourmet salad bar, which features a variety of vegetables and composed salads in addition to four hot dishes. | |
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