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StarChefs
Features The StarChefs.com New York Restaurant List, Part 1
 
TRAVEL ARCHIVE
The StarChefs.com New York Restaurant List
September 2009

“If you can make it in New York, you can make it anywhere.”

The adage rings true, especially for the working foodservice professional. New York is not only a city that’s a culinary melting pot or a place where the newest techniques in post-Nouvelle cuisine are flaunted, it’s also where the standards in dining are made. Chefs from around the country—and even the world—look up to the chefs in New York to know where the industry is going.

Behind the scenes, in kitchens everywhere, working chefs always have a little bit of New York bustle in them—there's something about a frantic dinner service that is similar to the brisk walk New Yorkers develop; the straight-up instant gratification the city dwellers are so famous for.

Whether you’re looking to wind down in a new spot with a burger and a cocktail—or five—after a long night of service or you’re visiting town to recharge your culinary inspiration, you’ll want to cut right to the chase and know where to go.

Below is “The List”.

   

15 East
Adour
Aldea
Anthos
Aquavit
Asiate
Aureole
A Voce
Babbo
Bar Boulud
Barbuto
BLT Market
Blue Hill
Blue Hill at Stone Barns
Blue Smoke
Bobo
Boqueria
Bouley
Casa Mono

Chanterelle
Chestnut
Convivio
Corton
Craft
Daniel
David Burke Townhouse
Degustation
Dell’Anima
Del Posto
Dévi
Dirt Candy
Double Crown
Dovetail
Dressler
Eleven Madison Park
Falai
Fatty Crab
Gilt

Gordon Ramsay at The London
Gramercy Tavern
Hearth
‘inoteca
Jean Georges
JoeDoe
Kuma Inn
L'Atelier de Joël Robuchon
Le Bernardin
Le Cirque
Marc Forgione
Mas (farmhouse)
Matsuri
Momofuku Ssam Bar
Morimoto
Num Pang
Perilla
Per Se
Porter House New York

Public
Salumeria
Savoy
Shake Shack
Shorty's .32
Tailor
The Modern
The Oak Room
The Spotted Pig
The Stanton Social
Tocqueville
Upstairs at Bouley
Vermilion
wd~50
Xie Xie

 
   

Apothèke
B Flat
Death & Co.
Dutch Kills
Employees Only
Flatiron Lounge
Freemans

Little Branch
Macondo
Mayahuel
Milk & Honey
PDT
Pegu Club
Yerba Buena

 
 

15 East
15 East 15th Street
New York, NY 10003
(212) 647-0015
www.15eastrestaurant.com
Hours: Mon-Fri 11:45am-2pm, 6pm-10:30pm; Sat 6pm-10:30pm

A destination for the sushi purist, 15 East echoes the gently understated personality of Chef Masato Shimizu, with its frills-free, elegantly unadorned interior. A 2007 Rising Star, Chef Masato apprenticed in Tokyo’s acclaimed Sukeroku for seven years, spending four years at Jewel Bako in New York before opening up 15 East with Marco Mor eira. Chef Masato has an intimate and encyclopedic knowledge of fish, from its origins to its best purveyors and finally, to the best preparation for each individual species and cut. A menu of excellent Japanese dishes is available, but the reason to visit is the extraordinary treatment of fish, as in the 20 minute salt massage Chef Masato administers to octopi before a prolonged, gentle poaching.

Recommended Dishes:

  • Poached Madako Octopus
  • Ikura (Salmon Roe) Marinated in Dashi and Soy
Poached Madako Octopus
+ Click image to enlarge

Adour
2 East 55th Street
The St. Regis Hotel
New York, NY 10022
(212) 753-4500
www.adour-stregis.com
Hours: Sun-Thurs 5:30pm-10:30pm; Fri-Sat 5:30pm-11:00pm

Alain Ducasse extends his fine dining philosophy to NY’s St. Regis hotel where the focus is on pairing wine with the food. Young and talented sommelier Thomas Combescot’s wine selections are worth the trip alone, but especially shine when paired with Chef Joel Dennis’ dishes. His cuisine is a departure from Ducasse’s style, being lighter and less influenced by Mediterranean flavors.

Recommended Dishes:

  • Braised Wild Striped Bass, Potato and Zucchini Mosaic, and Bouillabaisse Sauce
  • Citrus Marinated Hamachi, Hearts of Celery, Coriander, and Preserved Lemon
  • Contemporary Exotic Vacherin, Mango Marmalade, Coconut, and Passionfruit Emulsion
  • Dark Chocolate Sorbet, Coffee Granita, and Caramelized Brioche Croutons
Citrus Marinated Hamachi, Hearts of Celery, Coriander, and Preserved Lemon
+ Click image to enlarge

Aldea
31 West 17th Street
New York, NY 10011
(212) 675-7223
www.aldearestaurant.com
Hours: Mon-Thu: 5:30pm-11pm; Fri-Sat: 5:30pm-12am

Aldea is George Mendes’ new, sleek restaurant designed by Stephanie Goto (Corton) and a tribute to Portuguese cooking. Aldea’s menu features a mix of rustic cuisine and sophisticated haute dishes made modern with the occasional help of hydrocolloids and Michel Bras-style plating touches.

Recommended Dishes:

  • Sea Urchin Toast, Cauliflower Cream, Sea Lettuce
  • Wild Mushroom Consommé, Mushroom Ravioli, Peas, Morels, Chorizo
Wild Mushroom Consommé, Mushroom Ravioli, Peas, Morels, Chorizo
+ Click image to enlarge

Anthos
208 East 52nd Street
New York, NY 10022
(212) 582-6900
www.anthosnyc.com
Hours: Sun-Thurs 12pm-2:45pm, 5pm-10:30pm; Fri 12pm-2:45pm, 5pm-11pm; Sat 5pm-11pm

The dining room of Anthos showcases a balance of angular modernism and delicate design flourishes. From the kitchen, self-taught Chef Michael Psilakis commingles the staples of Greek cuisine with global influences in his own organic, free-form style of dish-building. Although the menu includes the requisite Greek salad, this one with seasonal farmer’s market vegetables, the real rewards of Psilakis’ homegrown style comes in offerings like the baked octopus with smoked fennel and lemon confit or the hamachi with tomato, capers and feta.

Recommended Dishes:

  • Crispy Rabbit with Cucumber Remoulade
  • Fricasse of Poularde with Black Truffle, Morels, Leek, Goat Milk, and Cypriot Salad
  • Yogurt and Fruit
Yogurt and Fruit
+ Click image to enlarge

Aquavit
65 East 55th Street
New York, NY 10012
(212) 307-7311
www.aquavit.org
Hours: Mon-Thurs 12pm-2:30pm, 5:30pm-10:30pm; Fri 12pm-2:30pm, 5:15pm-10:45pm; Sat 12pm-2:30pm, 5pm-10:45pm; Sun 5:30-10:30

Scandinavian-Ethiopian American Samuelsson has been at the helm of this softly lit, elegant midtown business spot for 14 years. Contemporary Swedish cuisine finds ingredients like gravlax and herring treated in Samuelsson’s signature where he focuses on texture and aesthetics, in traditional seafood, game, and pickling and preserving techniques. And y ou can’t end the meal in good conscience without skål-ing your companions with copious amount of the house aquavit.

Recommended Dishes:

  • Swedish Meatballs with Mashed Potatoes and Lingonberries
  • Sea Urchin Flan with Dill-Crusted Watermelon
Sea Urchin Flan with Dill-Crusted Watermelon
+ Click image to enlarge

Asiate
80 Columbus Circle
35th Floor
New York, NY 10023
(212) 805-8881
www.mandarinoriental.com/newyork
Hours: Mon-Sun 7am-10:30am; Mon-Fri 12pm-2pm; Mon-Sat 6pm-10pm; Sat 11:30am-2pm Sun 11:30am-4:30pm

Asiate’s interior is striking and modern with floor to ceiling windows and vertigo-inducing views 35-stories above Central Park. Executive Chef Brandon Kida has stepped up to fill the place of his mentor, 2005 Rising Star Nori Sugie - which are big shoes to fill. Kida’s Japanese background is apparent in all of his Asian-inflected dishes. His Buckwheat and Eggs are luxurious and reminiscent of a classic Italian carbonara, but with caviar replacing the pancetta and uni cream instead of eggs to achieve a silky mouthfeel.

ommended Dishes:

  • Buckwheat & Eggs, Soba Noodles, Ostera Caviar, Wasabi Cream
  • Ètuvèè, Bay Scallops, Langoustine, Little Neck Clams and Hearts of Palm with a Coconut Herb Broth
Ètuvèè, Bay Scallops, Langoustine, Little Neck Clams and Hearts of Palm with a Coconut Herb Broth
+ Click image to enlarge

Aureole
One Bryant Park
135 West 42nd Street
New York, New York 10036
(212) 319-1660
www.charliepalmer.com
Hours: Mon-Sat 12-2:30pm; Daily 5pm-11pm

Besides a stunning spiral chandelier, the polished new home of Charlie Palmer’s beloved Aureole houses a glassed-in wine mezzanine to showcase the restaurant’s 3,500 selections. Between Chefs Palmer and Christopher Lee, diners in the restaurant’s barroom, dining room, or private dining room can get unabashedly serious about pairing wine with the restaurant’s seasonal menu. Barroom fare is more Asian-inspired, as in the steamed branzini with jasmine rice and lemongrass ginger broth, while the private dining offers Palmer’s new American fare, like the succulent veal tenderloin and swee tbreads with wild asparagus.

Recommended Dishes:

  • Mushroom Velouté Soup
  • Dried Fruit and Nut Bread Stuffing
  • Vanilla Buttermilk Panna Cotta with Strawberry-Rhubarb Sorbet
Vanilla Buttermilk Panna Cotta with Strawberry-Rhubarb Sorbet
+ Click image to enlarge

A Voce
41 Madison Ave
New York, NY 10010-2202
(212) 545-8555
www.avocerestaurant.com
Hours: Mon-Fri 11:30am-3:30pm; Mon-Sun 5:30pm-11:30pm; Sat & Sun 11:30am-3:30pm

At its polished new Columbus Circle location, Robbins carries on the ingredient-driven modernization of traditional, rustic Italian that brought her such acclaim during her 5 years at Spiaggia. Her straightforward Italian dishes are exquisitely flavorful without being fussy, like the thinly-sliced octopus terrine with cerignola olives and the cuttlefish with Calabrian chilies and dry-aged strip steak with morels and cippollini.

Recommended Dishes:

  • Panna Cotta Sheep's Milk Yogurt, Panna Cotta, Strawberry, Poppy Seeds
Panna Cotta Sheep's Milk Yogurt, Panna Cotta, Strawberry, Poppy Seeds
+ Click image to enlarge

Babbo
110 Waverly Place
New York, NY 10011
(212) 674-2044
www.babbonyc.com
Hours: Mon-Sat 5:30pm-11:30pm; Sun 5pm-11pm

A warm, bright interior houses two levels of seating at Babbo, the deceptively modest centerpiece of Chef Mario Batali’s multi-restaurant culinary homage to Italy. At Babbo, Chef Frank Langello’s generous hand serves a seasonally-fluctuating menu of robust but sophisticated Italian plates. Dishes like Roasted Beet Tartare, Stinging Nettle Pappardelle, and Fennel Dusted Sweetbreads exemplify the menu’s versatility and Langello’s ingenuity. Finish the meal with the conceptually mature and updated classic desserts from James Beard Award-winning Pastry Chef Gina DePalma.

Recommended Dishes:

  • Grilled Octopus with Borlotti Marinati and Spicy Limoncello Vinaigrette
  • Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chiles and Bottarga di Muggine
  • Pistachio and Chocolate Semifreddo



Bar Boulud
1900 Broadway
New York, NY 10023
(212) 595-0303
www.barboulud.com
Hours: Mon-Fri: 12pm-3:30pm; Sun-Sat 5pm-11pm; Sat-Sun: 11am-3:30pm

Bar Boulud is a temple of charcuterie and classical French dishes that are flawlessly executed with the finest greenmarket produce. Boulud protégé and 2009 Rising Star Damian Sansonetti adds a sensitive Italian touch to Boulud’s consistently excellent haute- bistro menu. The honey-hued tunnel of a restaurant resembles a well-lit wine cellar with comfortable wooden booths and a vast array of house-made charcuterie and pâtés. The Giles Verot list of charcuterie (plus some made in-house) and a Burgundy-centric wine list rounds out Bar Boulud’s menu.

Recommended Dishes:

  • Soupe de Mais, Chilled Corn Chowder, Smoked Bacon, Main Mussels, Zucchini, Market Potatoes
  • House-Made Potato Gnocchi with Sea Urchin, Citrus Coriander Cream, and Fresh Peas
  • Coq au Vin: Red Wine Braised Amish Chicken, Hand-Rolled Penne, Button Mushrooms, Pearl Onions, and Lardons
Soupe de Mais, Chilled Corn Chowder, Smoked Bacon, Main Mussels, Zucchini, Market Potatoes
+ Click image to enlarge

Barbuto
775 Washington Street
New York, NY 10014
(212) 924-9700
www.barbutonyc.com
Hours: Mon-Wed 12pm-11pm; Thurs-Sat 12pm-12am; Sun 12pm-10pm

Barbuto’s menu fluctuates organically, based on a seasonality which Chef Jonathan Waxman learned during his time at Chez Panisse. Barbuto’s menu of robustly simple Italian cuisine can change from day to day based on availability, with staple offerings like pan-fried bacalao and hearty bucatini accompanied by a changing roster of the season’s best ingredients. The décor reflects the restaurant’s no-frills philosophy, with an exposed cement floor, plain café furniture, and garage-size doors that open wide onto the sidewalk when it’s warm.  

Recommended Dishes:

  • Guanciale di Maiale: Wood Oven Roasted Braised Pork Cheek and Savoy Cabbage
  • Manzo ai Ferre con Salsa: Piccante-Grilled Skirt Steak and Fresno Chili Salsa



BLT Market
1430 6th Ave
New York, NY 10019
(212) 521-6125
www.bltmarket.com
Hours: Daily 7am-11am; Tue-Sat: 5:30pm-10pm

The décor at BLT Market announces the restaurant’s seasonal ideology: antique farm tools act as sculptural points of interest while color-saturated paintings of produce dominate the neutral walls. In the kitchen, Chef Ed Cotton (formerly of Veritas, and a chef to watch closely) combines the season’s best produce, meats and cheeses with special attention to outstanding, unusual local ingredients. What results is flexible American cuisine with French finishes, like the Stuffed Amish Chicken with Meyer Lemon Provençal which can be paired with one of the restaurant’s 700 wines.

Recommended Dishes:

  • Roasted Saddle of Rabbit with Roasted Snails, Fricassee of Morels, Spring Onions, and Fava Beans
Roasted Saddle of Rabbit with Roasted Snails, Fricassee of Morels, Spring Onions, and Fava Beans
+ Click image to enlarge

Blue Hill
75 Washington Place
New York, NY 10011
(212) 539 -1776
www.bluehillfarm.com
Hours: Mon-Sat 5:30pm-11pm; Sun 5:30pm-10pm

Blue Hill is the West Village outpost of Chef Dan Barber’s straight-from-the-farm cooking style. Despite the distance between the restaurant and its purveyors, the feeling of country cooking pervades. Barber enables diners to pay attention to the ingredients on an entirely new level with dishes like summer bean salad with purslane and pistachios and grass-fed lamb with Stone Barns bok choy. The overall effect is a fine dining experience that exhibits the journey of preparation to plate—by way of the farm. 2009 Rising Star Sommelier Claire Paparazzo provides a superbly organized wine list outfitted with a number of outstanding local organic and biodynamic wines.

Recommended Dishes:

  • Farm Egg with Curry Beans
  • Summer Fruit and Tomato Salad with Tomato Sorbet
 

Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills, NY 10591

Napa, CA
(707) 299-4880
www.bluehillfarm.com/food/blue-hill-stone-barns
Hours: Sun, Weds, Thurs 5pm – 10pm; Fri & Sat 5pm – 11pm; Sun 11:30am – 2pm

If Blue Hill at Stone Barns exemplifies anything, it’s that it takes real exertion to leave food alone in just the right way. Here in the bosom of the countryside, a world away from the city’s cacophony, Chef Dan Barber follows his products from harvest or slaughter and the diner’s plate. With careful poaching and braising, and a delicate touch at dressing ingredients, Chef Barber presents the diner a meal to match the bucolic atmosphere of the converted barn on the Rockefeller Estate.

Recommended Dishes:

  • Gazpacho with Yogurt Sorbet
  • Beets, Strawberries, Red Leaf Sorrel, Purslane, and Yogurt Foam
  • Caramelized White Chocolate with Strawberries, Thai Basil Ice Cream, Sesame Crunch, Strawberry Water Foam, and Basil Leaves
Gazpacho with Yogurt Sorbet
+ Click image to enlarge

Blue Smoke
116 East 27th Street
New York, NY 10016
(212) 447-7479
www.bluesmoke.com
Hours: Sun-Mon 11:30am-10pm; Tues-Thurs 11:30am-11pm; Fri-Sat 11:30am-1am

Blue Smoke is a city boy’s barbecue joint with a country boy’s appetite. Although purists may be confused by dishes like Atlantic salmon with tomatillo and roasted almond sauce, lovers of barbecue will find much to enjoy on Blue Smoke’s meat-centric menu. Executive Chef and pit master Kenny Callaghan serves up a bevy of regional barbecue choices like Kansas City spareribs and pulled pork sampler, served with traditional sides like macaroni and cheese and hush puppies with jalapeno marmalade. Pastry Chef and 2006 Rising Star Jennifer Giblin offers comforting, rich home style desserts that remind us why we love dessert.

Recommended Dishes:

  • Blue Smoke Cole Slaw
  • Texas Salt & Pepper Beef Ribs
  • Chocolate Cake and Milk
  • Banana Cream Pie
Chocolate Cake and Milk
+ Click image to enlarge

Bobo
181 West 10th Street
New York, NY 10014-3130
(212) 488-2626
www.bobonyc.com
Hours: Daily 12pm-4pm; Mon-Wed 6pm-11pm; Thu-Sat: 6pm-12am Sun: 6pm-10pm

Bobo is set in a prim Greenwich Village townhouse that has been decorated with an attention to detail and Victorian flourishes. 2009 New York Rising Star Chef Patrick Connolly, who moved to New York from Boston’s Radius just two years ago, cooks bohemian French-inspired cuisine served on vintage plates. He has a penchant for Middle Eastern flavors and beautifully incorporates them into his technique for coating proteins, as in his Duo of Pork with Spiced Spaetzle, Cauliflower, and Persimmon. The paprika-spiced pork is coated in whole fennel and mustard seeds and crystals of Turbinado sugar for a crunchy, spicy-sweet exterior. An instructive wine list has suggestions for the broad spectrum of Bobo’s menu, from its braised veal cheek and Muscovy duck to ahi tuna and fried oysters.

Recommended Dishes:

  • Muscovy Duck with Date Puree, Hazelnut, Parsnip, and Chorizo
  • Duo of Pork, Spiced Spaetzle, Cauliflower, and Persimmon
Muscovy Duck with Date Puree, Hazelnut, Parsnip, and Chorizo
+ Click image to enlarge

Boqueria
53 W 19th St.
New York, NY 10011
(212) 255-4160
www.boquerianyc.com
Hours: Mon-Fri 12pm-12am; Sat-Sun 12pm-2am

The butterscotch tile walls of Boqueria create a relaxed setting for serious dining. Chef Seamus Allen pays homage to his adopted culinary homeland with a collection of traditional, regionally distinctive Spanish tapas and raciones. Choose from a well-structured Spanish wine list to accompany fried quail eggs with chorizo on toast, baby squid a la plancha, or an assortment of hard and semi-soft Spanish cheeses.

Recommended Dishes:

  • Sepia y Guisantes (Cuttlefish and Peas)
 

Bouley
120 West Broadway
New York, NY 10007
(212) 964-2525
www.davidbouley.com
Hours: Mon-Sun 11:30am-3pm, 5:30pm-11:30pm

Bouley’s interior transports the diner to a French countryside estate, with tapering candles, a gold-leaf vaulted ceiling, and oil paintings from French Impressionism lining the walls. The flagship of David Bouley’s expanding restaurant empire – which now includes 2005 Rising Star Shea GallanteBouley is an important New York restaurant destination. With a culinary pedigree informed by some of the great French masters, Chef David Bouley showcases a native’s authority for French technique while still incorporating Asian and especially Japanese ingredients and techniques. Following in the footsteps of his distinguished culinary forebears, Chef Bouley’s menu is seriously market-focused, geared toward highlighting seasonal ingredients in classical and arrestingly innovative preparations. 

Recommended Dishes:

  • Malibu Sea Urchin Toast with Crème Fraiche Sauce, Beluga Caviar, and Fresh Kinome
Malibu Sea Urchin Toast with Crème Fraiche Sauce, Beluga Caviar, and Fresh Kinome
+ Click image to enlarge

Casa Mono
52 Irving Pl.
New York, NY 10003
(212) 253-2773
www.casamononyc.com
Hours: Mon-Sun 12am-12pm

Casa Mono looks plucked from Spain, its dark tables enclosed by lemon walls, shelves stocked with wine, and a prominent bar sending out delectable small plates with selections of wine and beer. Chef Andy Nusser, formerly of Babbo and Po, brings his reverence for robust, elemental cuisine to this serious Catalan food destination from prolific restaurateur and chef, Mario Batali.  Dishes like bone marrow with radishes, razor clams a la plancha, and pulpo with fennel and grapefruit, paired with variously crisp, lush, and supple Spanish wines, create an authentically satisfying tapas experience.

Recommended Dishes:

  • Pumpkin and Goat Cheese Croquettes
  • Razor Clams
  • Fried Artichokes
 

Chanterelle
2 Harrison St
New York, NY 10013-2810
(212) 966-6960
www.chanterellenyc.com
Hours: Dinner Tue-Sun: 5:30pm-11pm

*Closed for Renovation Until Late Fall 2009*

Recommended Dishes:

  • Crispy Coconut Cardamon Rice Pudding with Cherries and Pistachio and Cocoa Nibs
  • Maple Tasting




Crispy Coconut Cardamon Rice Pudding with Cherries and Pistachio and Cocoa Nibs
+ Click image to enlarge

Chestnut
271 Smith Street
Brooklyn, NY 11231
(718) 243-0049
www.chestnutonsmith.com
Hours: Tue-Sat 5:30pm-11pm; Sun 5:30pm-10pm; Sun 11:30am-3pm

The subdued décor of Chestnut is balanced by the richness of its reclaimed wood furnishings and prominent brick-framed bar. 2007 Rising Star Sustainability Award Winner Chef Daniel Eardley brings his childhood farm experience to the kitchen, creating a seasonally pared-down, sustainable menu of rustic American cuisine. Hearty dishes like Pork Chops with Armagnac Prunes and White Polenta follow lighter, Mediterranean-influenced starters like Grilled Calamari with Romesco, Quinoa and Radishes.

Recommended Dishes:

  • Chilled Pea Soup and Smoked Ham Hock
  • Soft Shell Crab Taco
Chilled Pea Soup and Smoked Ham Hock
+ Click image to enlarge

Convivio
45 Tudor City Place
New York, NY 10017
(212) 599-5045
www.convivionyc.com
Hours: Mon-Fri 12pm-2:30pm; Mon-Thu 5:30pm-10:30pm; Fri-Sat 5pm-11:30pm; Sun 5:30pm-9pm

Tucked into Tudor City, Convivio is the much-lauded collaboration of restaurateur Chris Cannon and pasta genius Chef Michael White. With red cloth booths, white tablecloths, and chocolate brown chairs the atmosphere is intimate and formal without being stuffy. Chef de cuisine Craig Wallen prepares rustic Southern Italian cuisine with delicate flavors. Grilled octopus is served with spicy peppers, salty capers, tangy chickpeas, and refreshing cucumbers. Sommelier Levi Dalton brings a playful spirit to the restaurant, pairing intriguing Italian wines that match and elevate the food.

Recommended Dishes:

  • Polipo alla Griglia
  • Malloreddus
Malloreddus
+ Click image to enlarge

Corton
239 West Broadway
New York, NY 10013
(212) 219-2777
www.cortonnyc.com
Hours: Mon-Thu 5:30pm-10:30pm; Fri-Sat 5:30pm-11pm

One time student of heavyweights Marco Pierre White, Pierre Gagnaire, and David Bouley, 2006 Rising Star Paul Liebrandt deftly takes the helm at this Tribeca destination, serving up sophisticated plates that showcase his unending innovations. In the footsteps of mentor Gagnaire, Liebrandt a confident grasp of molecular gastronomy with an exciting, trailblazing creativity. Dishes like beef with red curry and almond jus and fois gras with sour cherries and Stilton “ice cream” showcase Liebrandt’s passion for melding classical precision with modern sensibility and suggest that Corton may well be the long-term helm for Liebrandt, arguably one of the most talented young chefs in America. 2009 Rising Star Pastry Chef Robert Truitt confidently answers Liebrandt’s challenging menu, with conceptually sophisticated, boundary-breaking desserts like raspberry gelée with black sesame and a rich caramel passion fruit brioche.

Recommended Dishes:

  • Salt Cod Espuma
  • Brioche with Passionfruit, Coffee, and Banana
  • Cashew Fruit Tart with Lavender, Muscovado Sugar, and Cashews
Brioche with Passionfruit, Coffee, and Banana
+ Click image to enlarge

Craft
47 East 19th Street       
New York, NY 10003     
(212) 780-0880
www.craftrestaurant.com
Hours: Sun-Thurs 5:30pm-10pm; Fri-Sat 5:30pm-11pm

At the helm of Chef/Owner Tom Colicchio’s flagship Craft is 2007 Rising Star Damon Wise, who carries out Colicchio’s influential culinary mandate of single ingredients prepared simply. The menu changes daily, with offerings like pea shoots and lavender, roasted squab with dandelion greens and sour cherries, and a variety of raw offerings including oysters, Wagyu carpaccio and marinated octopus. The restaurant’s bare filament lighting and glossy wooden tables reinforce its stripped-down approach to sophisticated dining.

Recommended Dishes:

  • Cured Pork and Wisconsin Cheddar Sandwich with Fried Pork Rinds
  • Braised Snails with Quail Egg; Wagyu Sirloin with Chickpeas and Rhubarb
 

Daniel
60 East 65th Street
New York, NY 10065
(212) 288-0033
www.danielnyc.com
Hours: Mon-Sat 5:45pm-11pm

At Daniel Boulud’s flagship restaurant, the springboard for many a great young chef, chandeliers, Limoges porcelain tiles, and bronze wall sconces are the only concession to the formal French dining experience. As prepared with Chef Jean Francois Bruel, Daniel’s Modern French cuisine is conceptually untraditional. Continuing in the legacy of culinary luminary and constant mentor Daniel Boulud, Chef Bruel brings the rustic intimacy of his Lyon farm childhood to a kitchen stocked with the highest grade ingredients and a serious respect for their integrity. Dishes like supple veal tenderloin with sweetbreads-stuffed tomatoes and butter-poached abalone exhibit the elegant, playful, and subtly inquisitive style that makes Daniel one of the most influential kitchens in the country, if not the world. A thoughtful wine list and rich, playful dessert offerings from Pastry Chef Dominic Ansel round out this unabashedly serious dining experience.

Recommended Dishes:

  • Mediterranean Tomato-Lemon Tart
  • Caramelized Bay Scallops with Clementine and Cauliflower
  • Hazelnut Rice Crispie with Milk Chocolate Mousse, Caramel Tuille, and Jam Caramel Ice Cream
Hazelnut Rice Crispie with Milk Chocolate Mousse, Caramel Tuille, and Jam Caramel Ice Cream
+ Click image to enlarge

David Burke Townhouse
131 East 61st Street
New York, NY 10021
(212) 813-2121
www.davidburketownhouse.com
Hours: Mon-Fri 11:45am-2:30pm, 5pm-10:30pm; Sat 12pm-2:30pm, 5pm-10:30pm; Sunday 11am-2:30pm, 4:30pm-9pm

The recently redone interior of David Burke’s eponymous New York hub is has the warmth of a townhouse with the polished veneer of New York fine dining. The menu at David Burke is playful, innovative and modern owing to Executive Chef Sylvain Delpique. The seasonal menus showcase the visually stimulating architectural style of Burke’s Modern American cuisine. The menu reflects the innate flexibility of American cuisine, incorporating international flavors into classical preparations, as in the pan-seared turbot with truffle ricotta gnocchi and wild mushroom cappuccino and the diver scallops, seared and served with sea urchin tempura.

Recommended Dishes:

  • Sashimi of Hamachi with Mosaic of Compressed Watermelon, Avocado, Pickled Honshemeji Mushrooms and Red Curry Coconut Dressing
  • Potato-Wrapped Oxtail Napoleon with Tuna Cream
Sashimi of Hamachi with Mosaic of Compressed Watermelon, Avocado, Pickled Honshemeji Mushrooms and Red Curry Coconut Dressing
+ Click image to enlarge

Degustation
239 E 5th Street                
New York, NY 10003     
(212) 979-1012
Hours: Mon-Sat 6pm-11pm

In its cozily sleek space on East 5th Street, Degustation serves sophisticated small plates and wine at a bar encircling the expertly controlled chaos of Wesley Genovart’s open kitchen. Genovart offers an abbreviated menu of refined, small plates that reflect both French and Spanish influence of his cooking.  The small plates achieve new heights of layering and texture, with offerings like grilled lamb belly with poached quail egg and beet gastrique and a tortilla of quail egg with shallot confit.

Recommended Dishes:

  • Spanish Tortilla with Quail Egg and Shallot Confit
  • Croquetas with Bacon, Apples, Onions and Pimentón Aϊoli
Spanish Tortilla with Quail Egg and Shallot Confit
+ Click image to enlarge

Dell’Anima
38 8th Avenue
New York, NY 10014
(212) 366-6633
www.dellanima.com
Hours: Mon-Fri 12pm-5pm; Daily 5:30pm-2am; Sat-Sun: 11am-3pm

Nestled in the West Village is this seemingly modest Italian restaurant, its open kitchen facing a cozily narrow dining room where guests can watch Chef Gabe Thompson prepare house made pastas and authentic ragú s. A wine list of 150 small-producing Italian vineyards complements Chef Thompson’s seasonal menu, which can be both reverently authentic and boldly innovative. Thompson’s toothsome fresh pastas anchor the menu in tradition, while offerings like linguini with sea urchin and chilies or charred octopus paired with chorizo and chicory confidently assert the chef’s global culinary scope. At a stunningly young age, 24 year old co-owner , sommelier, and accomplished restaurateur Joey Campanale is someone to watch.

Recommended Dishes:

  • Risotto Alla Pilota with Housemade Sausage, Salumi and Pecorino Romano
 

Del Posto
85 10th Avenue
New York, NY 10011
(212) 497-8090
www.delposto.com
Hours: (Main Dining Room) Wed-Fri 12pm-2pm; Mon-Tue 5pm-11pm; Wed-Fri 5pm-11pm; Sat 4:30pm-11pm; Sun 4:30pm-10pm; (Enoteca) Mon-Tue 5pm-11:30pm; Wed-Fri 12pm-11:30pm;  Sat 4pm-11:30pm; Sun 4pm-10:30pm

Amidst the pageantry and preciousness of its gilt interior, Del Posto offers rustic Italian fare with fresh contemporary influences. The restaurant showcases the evolution of Italian cuisine in America, with Chef Mark Ladner mixing elements of fine dining like embellished service and spectacle with a menu anchored in Mario Batali’s seasoned Italian pedigree. Innovations on Italian classics include spaghetti paired with fresh crab and jalapeño, while generous portions of lobster risotto and tender ribeye with sautéed basil and eggplant reflect the restaurant’s firm foothold in “Cucina Classica.” 2009 Rising Star Pastry Chef Brooks Headley finishes the meal with complimentary market-driven dessert offerings like sweet pea sformato and chocolate ricotta tortino with toasted pistachios and olive oil.

Recommended Dishes:

  • Lidia's Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato
  • Sfera di Caprino with Celery-Fig Agrodolce and Celery Sorbetto
Sfera di Caprino with Celery-Fig Agrodolce and Celery Sorbetto
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Dévi
8 18th St.
New York, NY 10003
(212) 691-1300
www.devinyc.com
Hours: Mon-Fri 12pm-2:30pm, 5:30pm-11pm; Sat 5:30pm-11pm; Sun 5pm-10pm

Hemant Mathur and Suvir Saran are co-executive chefs at Dévi, the only Michelin-starred Indian restaurant in North America. The restaurant space is pleasantly saturated with colors of saffron and coral, with flowing curtains, hanging jewel-toned lanterns and etched Indian designs. Chefs Mathur and Saran use traditional and oftentimes highly exotic flavor combinations in their high-end Indian preparations, turning out dishes like fried masala quail with Indian slaw and a delicate coconut shrimp biryani with a grape raita.

Recommended Dishes:

  • Tandoori Prawns with Eggplant Chutney
  • Dévi Bombay Falooda
  • Manchurian-Style Cauliflower
  • Crispy Okra Salad
  • Choco-Coco Samosa
 

Dirt Candy
430 East 9th Street
New York, NY 10009-4922
(212) 228-7732
www.dirtcandynyc.com
Hours: Tues-Sat 5:30pm-11pm

With her cozy, 18-seat restaurant Dirt Candy, 2009 Rising Star Sustainability Award winner Chef Amanda Cohen has created a chef-driven vegetarian restaurant that rejects the meat-substitutions and dietary philosophies of conventional vegetarian dining. Cohen gives heft to vegetable-centric dishes with rich, texturally layered preparations and liberal use of the deep fryer. The resulting menu is high-concept and distinctive: earthy, creamy portobello mushroom mousse takes on the characteristics of a silky pate while crispy tofu is paired with broccolini and orange beurre blanc.

Recommended Dishes:

  • Portabello Mousse with Pear-Fennel Compote
  • Carrot Risotto with Japanese Carrot Dumplings and Carrot Curls
Carrot Risotto with Japanese Carrot Dumplings and Carrot Curls
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Double Crown
316 Bowery
New York, NY 10012
(212) 254-0350
www.doublecrown-nyc.com
Hours: Mon-Thu 6pm-11pm; Fri 6pm-12am; Sat 11am-12am; Sun 11am-11pm

2005 Rising Star Chef Brad Farmerie, of AvroKO Restaurant Group, helms the kitchen at the newest addition to his restaurant family, Double Crown. Both the space and the menu emphasize the cultural interplay of Britain and its Indian and Southeast Asian colonial conquests. If the menu is decidedly more casual than Public’s, the dishes are complex in their own right, exhibiting Chef Farmerie’s confidence in balancing textures and flavors as an aspect of his Anglo-Asian fusion. Farmerie also breaks ground with New Yorks’ first dedicated gin bar, Madame Geneva. Their signature cocktail list is comprised of various marmalades that can be mixed into gins.

Recommended Dishes:

  • Duck Steam Bun
  • Braised Pork Belly
  • Grilled Yellowfin Tuna with Salsify Noodles, Worcestershire Dressing and Fried Taro
 

Dovetail
103 West 77th Street
New York, NY 10024
(212) 362-3800
www.dovetailnyc.com
Hours: Mon-Thurs 5:30pm-11pm; Fri-Sun 11:30am-11pm

Besides being an ideal date spot, with romantically dark lighting and an intimate, upscale casual townhouse design, Dovetail is a destination for serious eating. 2008 Rising Star Chef John Fraser, formerly of the French Laundry and Taillevent in Paris, prepares a seasonally-rotating menu notable for its modern, minimalist approach to American cuisine. Diners can follow a course of duck hearts with polenta and cabbage with wild king salmon with garlic scapes and green gazpacho. 2008 Rising Star Pastry Chef Vera Tong serves modern twists on classic pastry, marrying sweet and savory and incorporating non-traditional influences throughout her dessert menu.

Recommended Dishes:

  • Crab Ravioli with Chorizo, Snow Peas, Lemon Butter Sauce, and Edamame
  • Chopped Liver with Foie Gras, Duck Mousse, Quail Egg, and Black Pepper Gastrique
  • Brioche Bread Pudding with Bananas, Bacon Brittle, Rum-Vanilla Ice Cream
  • Frozen Avocado Parfait with Strawberries, Chocolate, and Black Sesame
Crab Ravioli with Chorizo, Snow Peas, Lemon Butter Sauce, and Edamame
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Dressler
149 Broadway
Brooklyn, NY 11211
(718) 384-6343
www.dresslernyc.com
Hours: Mon-Thu: 6pm-11pm; Fri-Sat: 6pm-12am; Sun: 5:30pm-10:30pm; Sat: 11am-3pm, 3pm-6pm; Sun: 11am-3:30pm, 3:30pm-5:30pm

One of only two Brooklyn restaurants to boast a Michelin star, Dressler is one of the major outer borough upscale dining destinations. Dressler is the third concept of 2009 Rising Star Restaurateur Colin Devlin, following Williamsburg hotspots DuMont and DuMont Burger. With dark wood booths, candlelit tables, gold chandeliers, and brick walls Dressler has an intimate, romantic vibe. Chef Polo Dobkin cooks highly seasonal food in a warm, upscale casual environment. The Warm Artichoke Heart with White Beans, Arugula, Parmigiano, and Garlic Dressing is refined and comforting with impressive depth of flavor.

Recommended Dishes:

  • Warm Artichoke Heart with Great Northern White Beans, Arugula and Reggiano Parmesan
  • Pan Roasted Diver Scallops with Wild Mushrooms, Fingerling Potatoes, Salsify, Frisee, and Truffled Sherry Vinaigrette

Warm Artichoke Heart with Great Northern White Beans, Arugula and Reggiano Parmesan
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Eleven Madison Park
11 Madison Avenue
New York, NY 10010
(212) 889-0905
www.elevenmadisonpark.com
Hours: Mon-Fri 12pm-2pm, 5:30pm-10pm; Sat 5:30pm-10pm

Eleven Madison Park is the second chef-driven restaurant in Danny Meyer’s repertoire, following the success of Gabriel Kreuther at The Modern. 2005 San Francisco Rising Star Daniel Humm’s French cuisine has already earned him four stars from The New York Times and a loyal, entranced following among the city’s gourmets. Together with Sommelier John Ragan who came with Humm from San Francisco’s Campton Place, Humm creates a dining experience that is pivots on precision and presentation. Whether he is meticulously placing zucchini “scales” for a sous vide fish preparation or attending to blanketing mammoth prawns in a buttery avocado roulade, Chef Humm is clearly thriving in his New York kitchen.

Recommended Dishes:

  • California Strawberry Gazpacho with Hawaiian Prawns and Guanciale
  • Chilean Turbot "Sous Vide" with Saffron Fumet, Ratatouille, and Tarragon
Chilean Turbot 'Sous Vide' with Saffron Fumet, Ratatouille, and Tarragon
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Falai
68 Clinton St.
New York, NY 10002
(212) 253-1960
www.falainyc.com
Hours: Sun-Thurs 6pm-10:30pm; Fri 6pm-11pm

Former pastry chef and 2006 Rising Star Iacopo Falai turns his attention to the savory side of Italian cuisine in this cozy, casually understated restaurant reminiscent of an old white-tiled kitchen. Chef Falai practices restrained indulgence in his innovative but conceptually uncluttered menu of hearty but refined Italian dishes.  The chef prepares dishes like veal tongue with horseradish broth and soufflé of quinoa and thyme pappardelle with ricotta and fig puree with as much structural beauty and precision as his pastry preparations.

Recommended Dishes:

  • Cocoa Pappardelle with Venison Ragù
  • Ricotta and Spinach Gnudi
  • Black Cabbage Bread
 

Fatty Crab
643 Hudson St.
New York, NY 10014
(212) 352-3592
www.fattycrab.com
Hours: Mon-Wed 12am-12pm; Thurs-Friday 12pm-2am; Sat 11am-2am; Sun 11am-12am

In an age of rampant culinary adaptation, 2006 Rising Star Chef Zak Pelaccio unabashedly celebrates the flavors and traditions of Malaysia, specifically its inexpensive, powerfully flavorful street food. A modest space houses his restaurant, which can seem like a happily bustling hole in the wall at peak hours. Chef Pelaccio prepares Malaysian food un-adapted to American palates, with offerings like skate with spicy sambal, succulent chili crab, and tender short ribs with kaffir lime to variously challenge, amaze, and inspire.

Recommended Dishes:

  • Pork Belly and Watermelon Salad
  • Chili Crab
  • Grilled Scallops with Bonito Flakes and Pineapple
Chili Crab
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Gilt
455 Madison Avenue
New York, NY 10022
(212) 891-8100
www.giltnewyork.com
Hours: Tues-Thurs 5:30pm-10:30pm; Fri-Sat 5:30pm-10:30pm

Because Gilt is the home of two previous Rising Stars (Christopher Lee (2007) and Paul Liebrandt  (2006) ) Chef Justin Bogle has big culinary shoes to fill. Chef Bogle creates high-concept dishes that reflect a Michel-Bras-inspired naturalism. The space is luxurious and historic, where Chef Bogle’s aptly lauded technique with the foie gras with kumquat mostarda or the Middle Eastern-inspired lamb loin with vadouvan and preserved lemon. 

Recommended Dishes:

  • Garden Gazpacho-Yuzu Gelee, King Crab, Yogurt, Squash Blossom, Toasted Marcona Almonds, and Chili powder
  • Hudson Valley Foie Gras, Braised Fennel, Pinenut Bread, and Sweet and Sour Black Olive with Mustard-Kumquat Puree
Hudson Valley Foie Gras, Braised Fennel, Pinenut Bread, and Sweet and Sour Black Olive with Mustard-Kumquat Puree
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Gordon Ramsay at The London
151 West 54th Street
New York, NY 10019
(212) 468-8888
www.gordonramsay.com/gratthelondon
Hours: Thurs-Fri 12pm-2:30pm, 5:30pm-10pm; Sat-Wed 5:30pm-10pm

You’ll think you’re visiting the 1920s when you walk into Gordon Ramsay at The London, with its etched green glass walls and deco furnishings. But 2008 Rising Star Chef Josh Emett establishes the restaurant as a firmly modern presence with an evolving contemporary European menu. Taking the helm of the restaurant at a fractious time, Emett came out strong, with an a la carte menu that features texturally layered dishes notable for their precise and delicate plating as much as their depth of flavor. Chef Emett creates complex food that seems to reinterpret ingredients from the inside out. Pastry Chef Ron Paprocki finishes with innovative desserts like Earl Grey soufflé with milk ice cream and white chocolate ganache with coconut foam and mango-basil sorbet.

Recommended Dishes:

  • Saddle of Rabbit Poached in Almond Milk with White Asparagus with La Ratte Potato and Passion Fruit Vinaigrette
  • Vanilla Parfait with Passion Fruit Curd Young Coconut Milk and Sorbet, Coriander
  • Earl Grey Soufflé with Milk Ice Cream
Vanilla Parfait with Passion Fruit Curd Young Coconut Milk and Sorbet, Coriander
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Gramercy Tavern
42 East 20th Street
New York, NY 10003
(212) 477-0777
www.grammercytavern.com
Hours: Mon-Thurs 12pm-2pm, 5:30pm-10pm; Fri 12pm-2pm, 5:30pm-11pm; Sat 5:30pm-11pm; Sun 5:30pm-10pm

The long tradition of Gramercy Tavern as a New York institution has neither slowed nor diverted the continual refinement of its farm-to-table, Modern American cuisine. Executive Chef and 2007 Rising Star Michael Anthony formerly of Blue Hill at Stone Barns and Blue Hill, puts out a roster of highly seasonal, conceptually efficient dishes. Summer flounder comes simply dressed with briny mussels and peppery mizuna and a dish of sweetbreads is lightened with seasonal greens, capers and lemon. A nine-course seasonal tasting can be paired with the restaurant’s thorough wine list. While the restaurant attends to an enormous number of covers per night, Chef Anthony is nonetheless deeply involved in community support and an advocate of culinary education.

Recommended Dishes:

  • Marinated Calamari with Cured Meyer Lemons, Julienne Carrots, Toasted Pine Nuts and Flying Fish Caviar
  • Hot Smoked Brook Trout with Sunchoke Purée and Pickled Onion Vinaigrette
Marinated Calamari with Cured Meyer Lemons, Julienne Carrots, Toasted Pine Nuts and Flying Fish Caviar
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Hearth
403 E 12th St.
New York, NY 10009
(646) 602-1300
www.restauranthearth.com
Hours: Sun-Thurs 6pm-10pm; Fri-Sat 6pm-11pm

Chef de Cuisine Jordan Frosolone takes the reigns at Marco Canora and Paul Grieco’s Florentine market-focused restaurant, Hearth. Fitting its title, the interior of Hearth has an air of an uncluttered warmth and hospitable poise. From the kitchen, Chef Frosolone stays true to a delicate style with Southern French and Italian-influenced cuisine, creating dishes like braised veal breast with sweetbreads, zucchini and mint and an appetizer of pork terrine with pickled vegetables, pistachios and house-made mustard.

Recommended Dishes:

  • Fava and Pecorino Salad with Smoked Lamb Tenderloin
 

‘inoteca
98 Rivington Street
New York, NY 10002
(212) 614-0473
www.inotecanyc.com
Hours: Mon-Fri 12pm-3am; Sat-Sun 10am-3am

‘Inoteca is a spot for small plates, perfectly suited to late night dining. Although the dining room is comparatively small, wide windows completely open up two sides of the restaurant and raw wood tables keep the setting pleasantly low-key. ‘inoteca is a consistent winner among New York’s top wine bars, largely for its knowledgeable and enthusiastic staff, including head Chef Eric Kleinman, who pairs the restaurant’s over 600 wine offerings with judiciously simplified small plates. His mortadella comes with provolone and creamy mustard seed mayonnaise, and local Heritage beef bollito is paired with sharp watercress and spicy horseradish.

Recommended Dishes:

  • House Smoked Trout with Charred Ramps and Fried Egg
  • Terrina alla Campagnola: Rabbit Terrine with Artichokes and Carrots
House Smoked Trout with Charred Ramps and Fried Egg
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Jean Georges
1 Central Park West
New York, NY
(212) 299-3900
www.jean-georges.com
Hours: Mon-Fri 12pm-2:30pm; Mon-Thur 5:30pm-11pm; Fri-Sat 5:15pm-11pm

The grandeur at Jean-Georges Vongerichten’s flagship restaurant is apparent upon the diner’s arrival, befitting for an institution that has launched many important culinary careers. The elegance of the restaurant interior creates a canvass for the cuisine of prolific Chef Jean-Georges Vongerichten, whose Modern French is harmoniously interwoven with Asian flavors. Chef Vongerichten’s judicious use of spice and Asian ingredients creates an unparalleled depth of flavor throughout the menu. Dessert is a must from Pastry Chef Johnny Iuzzini, who prepares playful but precise four-part pastries that demonstrate his confident use of innovative flavors and techniques.

Recommended Dishes:

  • Chilled Sweet Corn Soup with Slated Crisp Corn and Corn Madeleines;
  • Warm Sweet Potato Soufflé with Stewed Cranberries and Date Anglaise
  • Chocolate Whiskey Sponge, Pepper Powder, and Purple Corn Puff
 

JoeDoe
45 East 1st Street
New York, NY
(212) 780-0262
www.chefjoedoe.com
Hours: Sun-Thur 5pm-11pm; Fri-Sat 5pm-12pm; Sat-Sun 11am-4pm

In any of the 27 seats available in the casual, turn-of-the-century interior of JoeDoe, diners can partake of Chef Joe Dobias’ self-titled “Aggressive American” cuisine. Chef Dobias’ seasonally changing menu is founded on market availability and geared towards the honest, highly seasonable dishes. Offerings like stuffed guinea hen with corn and black bean soup and trout with spicy yogurt, Kirby cucumbers and lentil cake exhibit the chef’s confident seasonal adaptability. Wife-partner Jill Dobias tends the front of house and highly original bar program that count around 10 must-have prepared beer cocktails that never fail to refresh throat and palate.

Recommended Dishes:

  • Veev Cured Scallop
  • The Conflicted Jew
  • Spiced Organic Salmon
Spiced Organic Salmon
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Kuma Inn
113 Ludlow Street, 2nd Floor
New York, NY
(212) 353-8866
www.kumainn.com
Hours: Sun, Tues-Thur 6pm-11pm; Fri-Sat 6pm-12am

Chef King Phojanakong’s classical training under culinary luminaries Daniel Boulud and Jean-Georges Vongerichten provides the backbone of technique upon which Chef King builds his Thai and Phillipino-inspired cuisine. All dishes are served tapas-style, with offerings like Steamed Mussels in Kaffir Lime Coconut Curry and a deep fried pork belly in smaller portions, available to share. The restaurant décor is minimal, with prints, bare wood and neutral tones reflecting a softened Asian aesthetic and giving the space a casual, comfortable feel.

Recommended Dishes:

  • Sautéed Chinese Sausage with Thai Chili-Lime Sauce
 

L'Atelier de Joël Robuchon
57 East 57th Street
The Four Seasons Hotel
New York, NY
(212) 758-5700
http://www.fourseasons.com/newyorkfs/dining.html
Hours: Mon-Sun 6pm-11pm

In a departure from the country intimacy of the French L’Atelier, L’Atelier de Joël Robuchon manages to be sleek but still sensual; seduction begins with the polished, modern aesthetic and continues with the food. High ceilings and wide spacing simultaneously give an air of grandeur to the experience and provide views of the restaurant’s open kitchen, intermingling the experience of diner and chef. From the burgundy-cushions or bare wooden bar, diners can attend the work of the chef who executes the Robuchon’s vision of refined culinary minimalism. The restaurant still bears the imprint of former head chef (and current chef at the Taipe i L’Atelier), Yosuke Suga’s (a 2007 Rising Star) as much as it reflects its namesake. Permeating the entire production is the seductive combination of French sensuality with Japanese discipline.

Recommended Dishes:

  • Rougie Foie Gras and Caramelized Eel Millefeuille
  • Frozen Blood Orange and Amaretto Capsule with Bitter Almond Cream
Rougie Foie Gras and Caramelized Eel Millefeuille
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Le Bernardin
155 West 51st Street
New York, NY
(212) 554-1515
http://www.le-bernardin.com
Hours: Mon-Thur 12pm-2:30pm, 5:30pm-10:30pm; Fri 12pm-2:30pm, 5:30pm-11pm; Sat 5:30pm-11pm

In the seafood temple of Le Bernardin, replete with wood paneling and faint ivory linens, glitz takes a back seat to polished sophistication. The menu is similarly uncluttered, as celebrated Chef Eric Ripert substitutes purity of flavor for culinary flourishes. The seafood-dominated menu is categorized by the degree of intervention between chef, fish, and diner, with options like “Almost Raw” and “Barely Touched.” Diners can easily reap the fruits of Chef Ripert’s delicate, judicious touch. “Lightly Cooked” Red snapper, for example, comes with a zucchini-mint and coriander compote and an “ultra rare” scallop is accompanied by faintly oniony lily bulb and minty shiso leaf. Pastry Chef and 2006 Rising Star Michael Laiskonis produces extremely refined and elegant desserts, which despite being deceptively simple – like the chocolate, olive oil, and sea salt on a crostini – are deeply satisfying.

Recommended Dishes:

  • Wild Alaskan and Smoked Salmon, Apple, Celery and Baby Watercress; Jalapeño Emulsion;
  • Braised Baby Octopus,Black Trumpet-Truffle Purée, Herb de Provence Infused Red Wine-Ink Sauce
  • Chocolate Passion Fruit Fondue;
  • Rose-Raspberry Tart with Almond, Lychee and Pistachio
Rose-Raspberry Tart with Almond, Lychee and Pistachio
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Le Cirque
151 East 58th Street
New York, NY
(212) 644-0202
www.lecirque.com
Hours: Mon-Fri 11:45am-2:30pm, 5:30pm-11pm Sat 5:30pm-11pm
Cuisine: Modern French 

The opulent purple and red interior of Le Cirque announces the restaurant’s unabashed commitment to the formal, pampered dining experience. Having spawned such culinary greats as Daniel Boulud, Rick Moonen, and Alain Sailhac – ancestors of the New York dining scene – the kitchen at legendary Le Cirque is now home to 2007 Rising Star Chef Craig Hopson. Le Cirque is among a precious few holdovers from a lost age in New York dining, owing largely to renowned restaurateur Siri o Maccioni, and is now among the standard-setting institutions of New York. Wherever a diner finds his or her place in its 16,000 square feet of space, Le Cirque is likely to return the favor in culinary turns of emphatic indulgence. Executive Chef Craig Hopson has been at the helm of the establishment for a year, and with dishes like escargot with gruyère gnocchi and foie gras au torchon with strawberries and balsamic, he demonstrates his handle on the legacy of gourmet finesse for which Le Cirque is known and loved.

Recommended Dishes:

  • Wild Burgundy snails, Gruyere gnocchi, Fiddlehead fern, bottarga
  • Black Sea Bass steamed with Lemon Verbena
  • Pineapple poached in Sauternes
Black Sea Bass steamed with Lemon Verbena
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Marc Forgione
134 Reade Street
New York, NY
(212) 941-9401
www.marcforgione.com
Hours: Mon-Sat 5pm-11pm; Sun 5pm-10pm

At Marc Forgione’s eponymous restaurant, formerly known as Forge, the son of Chef Larry Forgione cultivates a bold interpretation of New American cuisine. With experience under the likes of Laurent Tourondel and Kazuto Matsusaka, Chef Forgione creates dishes that are grounded in technique but imaginative and approachable, like kampachi tartare with avocado and American caviar or scallops with heirloom vegetables and aged balsamic. Walls of reclaimed cedar and suspended lanterns aglow with candlelight give the space a vintage country feel and echo the chef’s dedication to relaxed sophistication.  

Recommended Dishes:

  • Kampachi Tartare with Avocado and American Caviar



Mas (farmhouse)
39 Downing Street
New York, NY
(212) 255-1790
www.masfarmhouse.com
Hours: Mon-Sun 6pm-11:30pm

Mas, the term for a stone farmhouse in Provençe, is one of those rare restaurants that combines the best of both worlds; it has the feel of a snug downtown spot with fantastic fine dining and attentive service. All the gravity of Mas comes from its kitchen, where 2006 New York Rising Star Chef Galen Zamarra exerts his Bouley-honed ambitions to create a pivotally seasonal, locally sustainable, Creole-tinged New American menu.  The menu, much like a mas, is built almost exclusively with locally available ingredients and so expresses its surroundings as much as the vision of Chef Zamarra. Dishes like local guinea hen stuffed with summer truffles and escargot and roasted halibut with pesto and wild nettle spätzle emphasize the connection between the chef and his product.  

Recommended Dishes:

  • Pork Belly Sandwich with Red Eye Gravy and Onion Marmalade
  • Fig Tart with Black Olive Ice Cream



Matsuri
369 West 16th Street
New York, NY 10011
(212) 243-6400
http://www.themaritimehotel.com/matsuri.html
Hours: Sun-Wed 6pm-12am; Thur-Sat 6pm-1am

At Matsuri in The Maritime Hotel, the design is simple and beautiful, with the quiet and unassuming theater of the chef and his dishes taking center stage. Chef Tadashi Ono creates a menu that is focused and authentic, showcasing traditional, quality seafood. With fresh ingredients flown in daily from Japan, Chef Ono is able to create a seasonal Japanese menu with dishes like thin-sliced octopus with yuzu vinaigrette and fresh water eel wrapped in phyllo.

Recommended Dishes:

  • Braised Yellowtail Collar
Braised Yellowtail Collar
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Momofuku Ssam Bar
207 2nd Ave
New York, NY 10003
(212) 254-3500
www.momofuku.com
Hours: Daily 11am-3:30pm; Sun-Wed 5pm-12am; Thu-Sat 5pm-2am

In the restaurant legacy of David Chang, Momofuku Ssam Bar falls into the fun, casual dining category, with fewer seats than diners and a tendency to turn over quickly. The restaurant unabashedly caters to the flexibility of its self-identified “American” cuisine, which actually incorporates heavy Korean and other Asian elements with tinges of the American south. Chef Tien Ho changes his menu daily, giving imagination free reign to constantly redevelop his highly flavorful but well-balanced fusion cuisine.

Recommended Dishes:

  • Steamed Pork Buns



Morimoto
88 10th Avenue
New York NY
(212) 989-8883
http://www.morimotonyc.com/
Hours: Mon-Wed 12pm-2:30pm, 5:30pm-11pm; Thur-Fri 12pm-2:30pm, 5:30pm-12am;
Sat 5:30pm-12am; Sun 5:30pm-11pm

This namesake restaurant from Chef Masaharu Morimoto is on par with the Japanese Master’s stellar reputation. Morimoto has spawned four New York Rising Stars, including Yoshinori Ishii (2008), Makoto Okuwa (2006), and Mark Andelbradt (2006), proving the chef a great mentor and the restaurant one of New York’s most influential kitchens. Together he and 2009 Rising Star Chef Jamison Blankenship execute forward-thinking, high concept Japanese cuisine in a sleek modern American setting with glass walls. Congee is a familiar term in Asian cooking, but not the way Morimoto does it. His grilled wagyu with rice porridge “congee,” pickled ramps, and pickled ginger, is both luxurious and simple; a fun play on meat and porridge. Seats along the wooden sushi bar offer a full view of the sushi chefs at work, painstakingly creating the most visually stunning rolls with arguably the freshest fish in Manhattan.

Recommended Dishes:

  • Seafood ‘Toban Yaki (Morimoto Bouillabaisse)
  • Diver Scallops Three Ways
  • Coconut Panna Cotta, Passion Fruit Kuzukiri, Basil Sorbet
  • White Chocolate Semifreddo with Matcha Castella, Port Wine Braised Cherries and Sancho Pepper Ice Cream
Diver Scallops Three Ways
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Num Pang
21 East 12 Street
New York, NY 10003
(212) 255-2271
www.numpangnyc.com
Hours: Mon-Thu11:30am-11pm; Fr: 11:30am-12am; Sat 1pm-12am

Chefs and former college friends Ratha Chau and Ben Daitz left other restaurants to embark on a joint culinary venture, founding this concept-oriented niche restaurant to bring the flavors of Cambodian num pang to New York diners. All the num pang (Cambodian for “ sandwich”) are served on freshly toasted semolina baguettes and finished with the house chili mayo and pickles. T o-go containers made from biodegradable corn are available for takeout from the rotating roster of sophisticated and inexpensive sandwiches.

Recommended Dishes:

  • Coconut Tiger Shrimp
  • Pulled Duroc Pork
Coconut Tiger Shrimp
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Perilla
9 Jones Street
New York, NY
(212) 929-6868
www.perillanyc.com
Hours: Mon-Thur 5:30pm-11pm; Fri 5:30pm-11:30pm; Sat 11-2:30pm, 5:30pm-11:30pm; Sun 11am-2:30pm, 5pm – 10pm

The cuisine of Perilla exhibits the cosmopolitan culinary perspective of 2009 Rising Star Community Award Winner Chef Harold Dieterle, whose extensive traveling and training in the kitchens of Spain, Thailand, and even that of his own Italian grandmother, imbued him with an open-minded love of world cuisine. At Perilla, a neatly appointed white restaurant longer than it is wide, diners reap the benefits of Dieterle’s well-traveled palate with a menu that incorporates the chef’s strengths, ambitions, and tested favorites. The menu reflects the distinctive “urban neighborhood” feel of the restaurant, where local steaks and artisan cheeses appear to great effect alongside Korean and Thai ingredients. 

Recommended Dishes:

  • Peekytoe Crab and Sea Urchin Parfait with Avocado Mousse, Caviar, and Crispy Rice Pearls
  • Coriander-Crusted Triggerfish, Cauliflower, and Sweet and Sour Basil-Eggplant Sauce
Coriander-Crusted Triggerfish, Cauliflower, and Sweet and Sour Basil-Eggplant Sauce
+ Click image to enlarge

Per Se
10 Columbus Circle
New York, NY
(212) 823-9335
www.perseny.com
Hours: Mon-Fri 5:30pm-10pm; Fri-Sun 11:30am-1:30pm, 5:30pm-10pm

Per Se is the New York venue for renowned chef Thomas Keller’s unflinching dedication to serious, meticulously prepared cuisine. Although it’s the antithesis of the intimate French Laundry in Yountville, Per Se is clearly a Keller venue. Deceptively modest sounding names like Peas and Carrots, Peach Melba and Greek Salad appear on the menus, but what dish titles fail to announce, the plates, prepared by the painstakingly precise Chef de Cuisine and 2005 Rising Star Jonathan Benno], proclaim as clear as day: this isn’t your mother’s peach melba. Like much of the daily-changing menu at Per Se, Benno’s melba, which is actually foie gras au torchon with white peaches and pickled red onion, is in fact a highly sophisticated, technique-transformed re-imagination of classic preparations and flavor combinations. The experience is complete with Pastry Chef Elwyn Boyles’ carefully crafted and beautifully plated desserts that play with classic American flavors, like sarsaparilla and popcorn. Sommelier Roxane Shafaee-Moghadam expertly pairs both expected and unexpected wines, and shares her thoughts on the pairings in an understated and well-spoken manner befitting the restaurant.  

Recommended Dishes:

  • Smoked “Tofu” Canape
  • Honey-Apricot: Brown Butter-Poached Apricot, Reduced Goat’s Milk, and Honey Ice Cream
  • Blueberries and Popcorn
Smoked 'Tofu' Canape
+ Click image to enlarge

Porter House New York
10 Columbus Circle 4th Floor
New York, NY
(212) 823-9500
www.porterhousenewyork.com
Hours: Sun-Wed 11:30am-3pm, 5pm-10pm; Thur-Sat 11:30am-3pm, 5pm-11:30pm

Porter House New York is Chef Michael Lomonaco’s homage to a New York dining institution, the steakhouse. True to the steakhouse formula at its best, Porter House offers a well-rounded selection of steaks, including USDA dry-aged prime beef, and a dependably strong seafood menu. Either at the elegant, backlit central bar or tucked into the warm elegance of the wood and leather-outfitted dining room, diners at Porter House can easily harken back to simpler days in New York dining.

Recommended Dishes:

  • Chili-Rubbed Pork Tenderloin with Peach Fritters;
  • Michael's '21' Burger; Whitefish Fillets with Morels and Asparagus
 

Public
210 Elizabeth Street
New York, NY
(212) 343-7011
www.public-nyc.com
Hours: Mon-Thur 6pm-11pm; Fri 6pm-12am (Bar open until 2am); Sat 11am-3:30pm, 6pm-12am (Bar open until 2am); Sun 11am-3:30pm, 6pm-10:30pm (Bar open until 1 am)

Public’s “Australasian” cuisine has comfortably proven its surpassing palatability to savvy city diners. Executive Chef and 2005 Rising Star Brad Farmerie incorporates a global perspective into his cooking, creating a menu that reflects his expansive travels, tastes, and culinary ambitions. In one dish he pairs Berkshire pork loin with guindilla chili and spaetzle salad, and in another duck breast comes with duck confit empanadas, earthy huitlacoche puree, and cactus pear relish. An creative wine list, with labels from lesser known producers in Lebanon and Hungary to larger lists of New Zealand and Australian producers, as well as a generous selection of beers and internationally-influenced cocktails, round out the Public experience.

Recommended Dishes:

  • Miso-Baked Bone Marrow with Blood Orange-Olive Marmalade and Five Spice Brioche
  • Chicken Liver Crème Caramel with Roast Grape and Crispy Bacon
Chicken Liver Crème Caramel with Roast Grape and Crispy Bacon
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Salumeria
283 Amsterdam Avenue
New York, NY 10023
(212) 877-4800
www.salumeriarosi.com
Hours: Daily 11am – 11pm

Cesare Casella is Executive Chef of this Rosi family recreation of an authentic Italian salumeria. House made cured meats on hand at the bustling meat counter , while the back of the house features Chef Casella and his refined-rustic trattoria-style dishes. 

Recommended Dishes:

  • House Made Burrata
  • House Made Guanciale
 

Savoy
70 Prince Street            
New York, NY   
(212) 219-8570
http://www.savoynyc.com/
Mon-Thur 12pm-3pm, 3pm-6pm, 6pm-10:30pm; Fri-Sat 12pm-3pm, 3pm-6pm, 6pm-11pm; Sun 6pm-10pm

Savoy sits in an 1830s era Federal house, with wood burning fireplaces on each of its two floors, simple wooden dining tables, exposed beams and gentle lighting. At the bar downstairs as in the main dining room upstairs, the cuisine on offer is assertively seasonal, locally-sourced New American. Chef Peter Hoffman, a luminary in the cause for sustainable food, has been sourcing directly from producers for nearly two decades, resulting in a menu that highlights and magnifies the qualities of the best local product.

Recommended Dishes:

  • Cranberry Bean and Pumpkin Stew with Peach Chutney
 

Shake Shack
366 Columbus Avenue
New York, NY 10024
(646) 747-8770

11 Madison Avenue (at 23rd St)
New York, NY 10010
(212) 889-6600
www.shakeshacknyc.com
Hours: Daily 11am-11pm

The fresh-ground burgers made daily at Shake Shack draw in crowds at lunch, dinner, and most hours in between. The casual atmosphere of the determinedly sustainable restaurants, which in three locations comprise Danny Meyer’s first burger chain, entices diners to sample from the menu’s array of indulgent but sophisticated fast-food items. Pair the Brooklyn-Brewery co-created Shackmeister Ale with a Chicago-style hot dog and polish the meal off with one of the changing roster of rich, house-made custards.

Recommended Dishes:

  • Shack Burger
  • The Concrete Jungle
 

Shorty's .32
199 Prince Street
New York, NY
(212) 375-8275
http://shortys32.com/
Hours: Mon 6pm-10pm; Tues-Wed 12pm-2:30pm, 6pm-11pm; Thur-Fri 12pm-2:30pm, 6pm-12am; Sat 11:30am-3pm, 6pm-12am; Sun 11:30am-3pm, 6pm-10pm

After twelve years under Jean-Georges Vongerichten, 2008 Rising Star Chef Josh Eden created a restaurant menu geared toward pleasing serious diners and developing a neighborhood following. The result, Shorty’s .32, is a welcoming, casual spot where the diner feels instantly at home with both the space and the chef. The cuisine of Shorty’s .32 showcases Chef Eden’s straightforward and pleasure-oriented approach to food, with the much-loved McShorty egg sandwich not least among Chef Eden’s constant successes. Diners looking for more sophisticated fare won’t be disappointed: Pork Milanese is cut with a buttery, bright passionfruit beurre noisette, while succulent roasted chicken shows up alongside chilled green beans and deep fried garlic chips.

Recommended Dishes:

  • Pork Milanese with Pea Shoot and Radish Salad and Passionfruit Beurre Noisette
  • Sweet Pea Ravioli with Parmesan Broth, Baby Carrots and Fava Beans
Pork Milanese with Pea Shoot and Radish Salad and Passionfruit Beurre Noisette
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Tailor
525 Broome Street
New York, NY
(212) 477-2900
www.tailornyc.com
Hours: Mon (b
ar only) 5pm- 12am; Tues-Thur 6pm-11:30pm (bar until 2am); Fri-Sat 6pm-11pm (bar until 3am); Sun 6pm-10pm (bar until 12am)

Absinthe Gummy Bears and a flight of solid miniaturized cocktails (including a solidified Cuba Libre) distinguish the bar at Tailor, a romantically dark spot in the West Village where fancy harnesses technology and the result is quaffable whimsy. Like the cocktails and their solidified counterparts, the food at Tailor is similarly unrestrained, defying categorization as Chef Sam Mason, formerly of wd~50, blends ingredients and rejects conventional boundaries between sweet and savory. Where there is a Mushroom Margarita to drink, after all, there will be cocoa gnocchi with lime puree and Manchego cheesecake with chorizo caramel.

Recommended Dishes:

  • Caramelized Apple with Miso Ice Cream
  • Banana-Cocoa Ravioli with Coffee Soil and Mustard Ice Cream
 

The Modern
9 West 53rd Street
New York, NY
(212) 333-1220
www.themodernnyc.com
Hours: Mon-Thur 12pm-2pm, 5:30pm-10:30pm; Fri 12pm-2pm, 5:30pm-11pm; Sat 5:30pm-11pm

The Modern is Danny Meyer’s first chef-driven restaurant, and only a chef as well-trained as Gabriel Kreuther, who spent ten years as the first executive chef at Jean Georges, could take the helm so capably. Separated from the café by a frosted glass partition, the dining room at The Modern inside the Museum of Modern Art is sleek, echoing the aesthetic of elegant minimalism of the museum. 2009 James Beard Award winning Chef Gabriel Kreuther creates a menu of contemporary French-American cuisine with an emphasis on refined rusticity. Because the kitchen at The Modern pivots on precision, it’s an excellent place to stage. A broad wine list from highly talented s ommelier Belinda Chang is on hand to complement any meal.

Recommended Dishes:

  • Apple Strudel and Caramel Parfait with Mango Ravioli
  • Cherry Consomme with Alaskan King Crab, Vodka ram and Trout Caviar
  • Seared Sullivan County Foie Gras with Cumin, Seasonal Berries, and Raspberry Vinegar
Seared Sullivan County Foie Gras with Cumin, Seasonal Berries, and Raspberry Vinegar
+ Click image to enlarge

The Oak Room
10 Central Park South
The Plaza Hotel
New York, NY 10019     
(212758-7777
www.oakroomny.com
Hours: Mon- Fri: 12pm -3pm; Sat-Sun 5:30pm-10:30pm; Sat-Sun 11am- 3:30pm

2007 Rising Star Chef Eric Hara helms the kitchen at the legendary Oak Room at the Plaza Hotel. Historically a men’s-only club, the legendary Oak Room houses a formal restaurant and bar with a menu of modern American seasonal cuisine that also incorporates French, Asian, and Mediterranean influences. Oak-paneled walls and soft parlor seats lend the interior the nostalgic grandness of old Manhattan.

Recommended Dishes:

  • “PB&J” Foie Gras Torchon
  • Seared Diver Scallop with Cauliflower Puree and Tempura of Sea Urchin
'PB&J' Foie Gras Torchon
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The Spotted Pig
314 West 11th Street                
New York, NY               
(212) 620-0390
http://www.thespottedpig.com
Mon-Fri 12pm-3pm, 5:30pm-2am; Sat-Sun 11am-3pm, 5:30pm-2am

The interior of self-described “gastropub” The Spotted Pig is eclectically thrown together, with mismatched stools, kitsch-covered walls and colorful lamp shades underscoring the restaurant’s laid-back ethos. A true chef’s chef, April Bloomfield presents an unlikely pairing, fusing British and Italian cuisines using local, seasonal ingredients. She's made a name for herself by serving straight-forward dishes with an aggressive creativity that often incorporate off-cuts and organs, like pig ear and liver. A modest wine list and cask-conditioned beer round out the menu.

Recommended Dishes:

  • Sheep's Ricotta Gnudi with Pesto
  • Pork Tonnata with Capers, Anchovy and Mayonnaise
 

The Stanton Social
99 Stanton Street          
New York, NY   
(212) 995-0099  
www.thestantonsocial.com
Hours: Mon-Wed 5pm-2am; Thur-Fri 5pm-3am; Sat 11:30am-4pm, 5pm-3am;
Sun 11:30am-4pm, 5pm-2am

The Stanton Social is a street food haven, with a fun eclectic menu that demonstrates Chef and owner Chris Santos’ wide-ranging culinary perspective. The concept is shareable food in a distinctly American, distinctly New York fashion: dishes that draw from a range of the city's culinary ethnicities, and attention-grabbing, playful presentations. The menu allows diners to sample a variety of cuisines in small plates, with a lounge-like dining room and upstairs wine room to accommodate every approach to the restaurant’s international tapas creations.

Recommended Dishes:

  • French Onion Soup Dumplings
  • Maine Crabcake Corn Dogs
Maine Crabcake Corn Dogs
+ Click image to enlarge

Tocqueville
1 East 15th Street                     
New York, NY   
(212) 647-1515
http://www.tocquevillerestaurant.com
Hours: Mon-Sat 11:45am-2pm, 5:30pm-10:30pm 
Cuisine: Modern American with French and Japanese influences
   

The dining room at Tocqueville is stately without being pretentious, providing an unobtrusively elegant setting for the restaurant’s New American cuisine. Executive Chef Marco Moreira and wife Jo-Ann Makovitzky designed the restaurant to better feature “the art of dining” to which Tocqueville is devoted. Chef Moreira has created a menu that exhibits his dedication to the finest quality ingredients, as well as his restaurant’s proximity to the Union Square Greenmarket, with offerings like charred octopus with feta and watermelon soup and poached lobster with crispy pork belly, sweet potato gnocchi, and caramelized fennel.

Recommended Dishes:

  • Young Garlic and Almond Gazpacho;
  • Creamy Parmesan Grits with Black Truffles and Veal Bacon
  • Charred Octopus with Feta, Watermelon and Fresh Watermelon Soup
Charred Octopus with Feta, Watermelon and Fresh Watermelon Soup
+ Click image to enlarge

Upstairs at Bouley
130 West Broadway
New York, NY
(212) 608-5829
www.davidbouley.com
Hours: Mon-Fri 11am-3pm; Sat-Sun 10:30am - 3:30pm; Sun-Thur 5pm -11pm;
Fri- Sat 5pm - 11:30pm

At Upstairs at Bouley 2009 Rising Star Chef Isao Yamada adapts his Japanese cuisine to the American landscape, effortlessly blending local American ingredients with specialty items from his homeland. The end result is something that lies between food and art as he finds a way to balance innovation and traditionalism in each dish. His disciplined kitchen prepares delicate sushi and hot dishes like Long Island duck breast with grilled Japanese eggplant and mustard dashi and organic veal chop a la plancha with Savoy cabbage, onion soubise, and chive sauce.

Recommended Dishes:

  • Stewed and Sautéed California Abalone
  • Duck four Ways
Stewed and Sautéed California Abalone
+ Click image to enlarge

Vermilion
480 Lexington Avenue
New York, NY
(212) 871-6600
www.thevermilionrestaurant.com
Hours: Mon-Fri 11:30am -2:30pm; Sunday-Thursday 5pm-10pm; Fri-Sat 5pm-11pm

With two spacious stories including a downstairs communal dining room and lounge, Vermilion is already a New York success, following in the footsteps of its hip Chicago predecessor. Restaurateur Rohini Dey brings her Chef Maneet Chauhan to the kitchen once again, where she explores the comparatively uncharted waters of Indian-Latin fusion. Chef Chauhan plays with spices to highlight the bold flavors of her dishes, which are some of the most extremely authentic representations of Indian cuisine outside of India. After partaking of one the restaurant’s spicy-savory cocktail creations, diners can further excite their palates with dishes like the tandoori skirt steak with plantain chips or the succulent, heat-packing vindaloo duck arepas with a sweetly tart pomegranate molasses. The lounge area features a cart with addictive Indian street food like Pani Puri and Channa Chaat.

Recommended Dishes:

  • Pani Puri and Channa Chaat
  • Duck Vindaloo Arepa with Pomegranate Molasses and Curry Leaf Mango
  • Tandoori Skirt Steak with Plantain chips
Tandoori Skirt Steak with Plantain chips
+ Click image to enlarge

wd~50
50 Clinton Street                       
New York, NY
(212) 477-2900
http://www.wd-50.com/
Hours: Mon-Sat 6pm-11pm; Sun 6pm-10pm

Since its inception in April of 2003, wd~50 has remained a trailblazer in the evolution of American culinary innovation. Award winning Chef Wylie Dufresne maintains his status as one of the country’s great experimenters, layering flavors and textures in unexpected renditions on a menu that is consistently surprising. The bare, burnished wood and saturated colors of the dining room provide a bold aesthetic geometry apropos to Chef Dufresne’s structural cuisine. Diners can watch, unperturbed by superfluous design, as Chef Dufresne prepares Scrambled Egg Ravioli with Charred Avocado or Wagyu Skirt Steak with Tamarind and Peanut Butter ‘Pasta’ in the restaurant’s semi-open kitchen. Ultra avant garde Pastry Chef Alex Stupak continues to push the envelope of flavor-pairing, modern technique, and innovative style with tahini gels and fried puddings.

Recommended Dishes:

  • Beef Tongue and Fried Mayo
  • Breast of Squab with Crusty Golden Beets and Sweet Potato Jus
  • Coconut Mousse with Cashew, Cucumber and Coriander
  • Fried Butterscotch Pudding, Mango, Taro and Smoked Macadamia
Fried Butterscotch Pudding, Mango, Taro and Smoked Macadamia
+ Click image to enlarge

Xie Xie
645 9th Avenue
New York, NY 10036
(212) 265-2975
www.xiexieproject.com
Hours: Mon-Sun 11:30am-8:30pm

In the growing trend of Asian concept restaurants, this New York cutting-edge sandwich shop stands out. With a menu designed to deliver upscale Asian flavors in a fast casual presentation, 2009 Rising Star Restaurant Concept Winner Chef Angelo Sosa carves a standout niche with his conspicuously futuristic restaurant in the Theater District. The brief but assertive menu features sandwiches that are compositions unto themselves, with different breads and condiments creating different flavor profiles, e.g. Vietnamese Barbecue Beef with Basil Mayo Carrot Kimchee and Asian Lobster Roll with Kewpie Mayo, Tarragon and Crispy Shallots. Cans of champagne, boxes of wine and sake pops are on hand to accompany the meal, and the “1000 Year Old” Ice Cream Sandwich is not to be missed.

Recommended Dishes:

  • Fish Chaca La Vong
  • Vietnamese BBQ Beef
Fish Chaca La Vong
+ Click image to enlarge

Apothèke
9 Doyers Street
New York, NY 10013
(212) 406-0400
www.apothekebar.com
Hours: Mon-Sat: 6:30pm-2am Sun: 8pm-closing

Tucked away in a quiet Chinatown alley behind a large wooden door, you’d never expect such a temple of creative cocktails. Albert Trummer’s stable of “dispensing chemists” turn out cocktails rife with exotic infusions, elixirs, bitters, tinctures, and rims made with fruits, vegetables, teas, spices and herbs that are built into the menu in section headed by particular health benefit. Keep an eye out for 2009 Rising Star Mixologist Orson Salicetti and Mixologist Miguel Aranda.

 

 

Apothéke
+ Click image to enlarge
 

B Flat
277 Church Street
New York, NY 10013
(212) 219-2970
www.bflat.info
Hours: Mon – Weds 6pm – 2am; Thurs-Sat 6p.m.-3 a.m.

This basement jazz lounge in low-key Tribeca is the place to experience the meticulous detail and accuracy of Japanese-style mixology at its finest. New York bar veteran Shin Ikeda (of Angel’s Share) and Takaaki Hashimoto serve classic cocktails by the book but delve into cocktails using ethereal infusions of vodka with shiso leaf and wasabi root.

 

 

Jade: Mekhong, Sugar Cane, Rice, and Herbs - Mixologist Takaaki Hashimoto of B-Flat
+ Click image to enlarge
 

Death & Co.
433 East. 6th Street
New York, NY 10009
(212) 388-0882
www.deathandcompany.com
Hours: Daily 6pm – 12am

At this dim, chandelier-laden East village Prohibition-style speakeasy, a team of crack bartenders each talented in their own right perform a long cocktail list filled with reinterpretations of classics. It’s an excellent spot for an expertly made Sazerac or Old-Fashioned. Look for pro barkeeps Brian Miller, Alex Day, and Joaquin Simo shaking and stirring.

 

 

Death & Co.
+ Click image to enlarge
 

Dutch Kills
27-24 Jackson Avenue
Long Island City, NY 11101
(718) 383-2724
www.dutchkillsbar.com
Hours: 5pm to 2am, Seven days a week

Milk&Honey vet Richard Boccatto is treading new ground in Queens with this mahogany-walled retro speakeasy he built from scratch in partnership with bar mogul Sascha Petraske. Inspired by old bar manuals and turn of the century drink menus, he and ex-Clover Club barkeep Giuseppe Gonzalez expertly fashion old school cocktails while carving huge blocks of ice.

 

 

Dutch Kills
+ Click image to enlarge
 

Employees Only
510 Hudson St
New York, NY 10014-2854
(212) 242-3021
www.employeesonlynyc.com
Hours: Daily 6pm-12am; 12am-3:30am

The narrow, sleek space at Employees Only combines elements of the Deco and modern aesthetic, resulting in a kind of hipster-speakeasy atmosphere, complete with a fortune teller at the door. Diners can enjoy elk loin or house-made sausage with orecchiette for dinner, or simply snack on bone marrow poppers with one of mixologist and 2005 New York Rising Star Jason Kosmas’ evolving roster of fresh cocktails.

 

 

 
 

Flatiron Lounge
37 West 19th Street
New York, NY 10011
(212) 727-7741
www.flatironlounge.com
Hours: Sun-Wed 5pm-2am; Thurs-Sat 5pm-4am

At Flatiron Lounge the vibe is a giddy throwback to the bygone days of jazz and stiff, hair-raising potables. Mixologist Julie Reiner makes the most of the setting—and her training under mixology luminaries Audrey Saunders and Dale DeGroff—with martini “flights” and judicious use of fresh, house-made ingredients.

 

 

Modern Classic: Bruised Cucumber, Hendricks, Dola Dry Vermouth Martini Bianco, and Chartreuse
+ Click image to enlarge
 

Freemans
End of Freeman Alley
(At Rivington Street)
New York, NY 10002
(212) 420-0012
Hours: Mon-Fri: 11am-4pm; Daily: 6pm-11:30pm; Sat-Sun: 10am-4pm; Bar: Daily: 11am-11:30pm

Striking an unlikely balance between hipster and colonial, the taxidermy-heavy Freemans is cozily tucked into the end of a small street off Bowery. Matching the rustic, Old World décor and hearty menu is a selection of house-made cocktails that earned Mixologist Maxwell Britten a spot among the 2009 New York Rising Stars.

 

 

The Gingerbutter Collins – Mixologist Maxwell Britten of Freemans
+ Click image to enlarge
 

Little Branch
20 7th Avenue South
New York, NY 10011
(212) 929-4360
Hours: Daily 7am – 3pm

The mixologists of Little Branch, including 2008 Rising Star Sam Ross, make standing at the bar at this hidden but precious cocktail destination worth any and all leg cramping. Not only are the cocktails expertly mixed and the ingredients fresh every day, but the staff are generously instructive in the art and science of their craft.

 

 

The Old Fashioned
+ Click image to enlarge
 

Macondo
157 East Houston Street
New York, NY 10002
(212) 473-9900
www.macondonyc.com
Hours: Sun-Thu 5pm-12am; Fri-Sat 5pm-3am; Sat-Sun 11am-4:30pm

If you’re in the mood for some latin-style ambiance and cocktails made with South American liquors, Macondo is a sure bet. Chef Máximo Tejada prepares Latin Street food meant to share, drawing on the cuisines of Venezuela, Mexico, Spain, and Brazil. With Junior Merino’s guidance, bartender Amaury Robayo puts together unexpected cocktails with flavor combinations like corn, sage, pineapple and aguardiente.

 

 

Monserate - Mixologist Amaury Robayo of Macondo
+ Click image to enlarge
 

Mayahuel
304 East 6th Street
New York, NY 10003
(212) 253-5888
www.mayahuelny.com
Hours: Mon-Sun 6pm – 12am

Phil Ward opened this cathedral meets brothel mescal and tequila focused cocktail bar down the street from Death and Company, where he previously tended bar. The latin-inspired bar food is the perfect accompaniment to Ward’s potent, flavorful concotions.

 

 

Get Your Lapsong Souchong – Mixologist Philip Ward of Mayahuel
+ Click image to enlarge
 

Milk & Honey
134 Eldridge Street
near Broome St.
New York, NY 10002
mlkhny.com
Hours: Mon 12am-4am, 9pm-4am; Tue-Sat 9pm-4am; Sun 9pm-12am

Milk & Honey embraces contradictory elements in its hushed locale on Eldridge Street: it’s an elite spot for the otherwise non-elite, serving handcrafted, upscale cocktails in a decidedly small-scale setting. The number is unlisted and tends to change, but the trouble to partake of the expert and focused mixology going on at Milk & Honey is definitely worthwhile.

 

 

The Penicillin Cocktail
+ Click image to enlarge
 

PDT
113 St. Mark’s Place
New York, NY 10009
(212) 614-0386
www.pdtnyc.com
Hours: Sun-Thu, 6pm-2am; Fri-Sat, 6pm-3am

The appeal of PDT (i.e. Please Don’t Tell), St. Mark’s street answer to the speakeasy, isn’t the availability of Crif Dogs, the deep-fried New Jersey-style hot dogs found outside PDT’s interior hidden door—that’s just the cherry on top. The real appeal of PDT is its innovative, highly-quaffable cocktails, courtesy of 2007 Rising Star Mixologist Jim Meehan, whose standards are as unflinching as they are rewarding.

 

 

Beer and a Smoke Mixologist Jim Meehan of PDT
+ Click image to enlarge
 

Pegu Club
77 West Houston Street
New York, NY 10012
(212) 473-7348
www.peguclub.com
Hours: Sun-Wed, 5pm-2am; Thu-Sat, 5pm-4am

Audrey Saunders’ fortress of mixology Pegu Club is one of the top New York cocktail destinations. In the midst of its sauve, British colonial theme, Saunders and her team of whiz-bartenders in training create a cocktail menu that features Saunders’ creative interpretation of classic cocktails as well as some potent original creations.

 

 

La Fleur de Paradis - Mixologist Kenta Goto of Pegu Club
+ Click image to enlarge
 

Yerba Buena
23 Avenue A 
New York, NY 10009
(212) 529-2919
www.ybnyc.com
Hours: Mon-Thu,Sun 5pm-11pm; Sat 5pm-12am

Saunders-mentored mixologist Artemio Vasquez is crafting some of the finest-made cocktails in the city that strike with their depth of flavor and simplicity using ingredients like pisco, guava and prickly pe a r matched to classic spirits. Pair this with Chef Julian Medina’s bold flavors (try the arepas or the suckling pig) and you’ve got a sure bet for a Latin-inflected night of dinner/drinks.

 

 

The Desert Rose - Mixologist Artemio Vasquez of Yerba Buena
+ Click image to enlarge
 

 
 
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  • New York Rising Stars 2009
  • New York Why They Shine
  • ICC 2009
  • Letter From the Editor: Vol. 42

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