Daniel Boulud's Upper East Side French restaurant has three Michelin stars. The spring 2014 tasting menu at will run you $220 a person. Here it is in 60 seconds: En savoir plus .
George Mendes innovative take on Portuguese is both impressive and adorable. Bonus points for the enjoyable ambiance, with one of the best chef's counters in town. [Eater 38 Member] En savoir plus .
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] En savoir plus .
Bill Addison's review: "I loved the way Michael Anthony used pork in ways usually associated for beef. A piggy Bolognese tossed with tagliatelle had an appealing unctuousness and meaty bite." En savoir plus .
At Meadowsweet Polo, Dobkin treats octopus like a bathing beauty in this hyper-attractive presentation flavored with chorizo, basil oil, and thin strips of glistening red pepper. En savoir plus .
From Ryan Sutton's Two star review: "The laap could go head-to-head with any of its analogues at Zabb Elee or Somtum Der and come out on top—and it doesn't hurt that the drinks are better." En savoir plus .
Bill Addison's review: "Apri Bloomfield speaks in beef tongues. That comes through in her overt dishes, including the famous fried pig's ear with its lash of mustardy lemon-caper dressing." En savoir plus .
The prix-fixe menu includes wagyu steak tartare, poached lobster, and mushroom Wellington. And, of course, River Cafe offers unparalleled views of the Brooklyn Bridge and downtown Manhattan. En savoir plus .
Try this Tribeca gem for its Japanese hits. It offers an excellent sushi bar omakase experience. Also, lunch sets are under $20, and are composed of Japanese dishes, maki, and soba. En savoir plus .
Sample dishes from all across India, in a comfortable, and ever-so-slightly elegant setting. Tamarind Tribeca is a smart choice for a business lunch downtown, and it's also a fine pick for date night. En savoir plus .
Torrisi Lunch is a Hobson's choice between chicken parm and turkey; we say, go turkey. For dinner, arrive around 6pm, they'll give you a time to return to dine later that evening. [Eater 38 Member] En savoir plus .
From Ryan Sutton's 1 star review: "Glocker uses the natural gelatins of octopus and the warming spices of pastrami to make a silky mollusk terrine." En savoir plus .
Ryan Sutton's 3 star review:"Order the saltimbocca. A sheet of nutty prosciutto covers a layer of sage-infused pork so thin I'm certain they could market this nationwide as carnivorous fruit-roll-up." En savoir plus .