Best Restaurants in New York
— Chef-Recommended

at Le Bernardin

"Ripert's barely-cooked salmon technique is a lesson in restraint. The fish is warm through but not flaking — barely past raw. The watercress emulsion adds acidity without overwhelm…"

at Sushi Nakazawa

"Nakazawa trained under Jiro Ono for 11 years. That lineage shows in every piece — the rice temperature, the pressure of the fingers, the exact moment each fish is served. The toro …"

at Joe's Shanghai

"The wrapper integrity is perfect - thin enough to see the broth inside, strong enough not to break. The gelatin-to-liquid ratio shows they understand the aspic technique. This is p…"

at Lucali

"Mark Iacono stretches the dough by hand into a near-perfect disk. The San Marzano tomatoes are barely cooked. The mozzarella pools and chars at the edges. Each pizza is different b…"

at Atomix

"Junghyun Park's tasting menu is the most intellectually rigorous Korean meal in New York. Each course is presented on a hand-lettered card explaining the dish's origin. The techniq…"

at Lilia

"Missy Robbins' mafaldini is the dish that made Lilia famous. The ruffled pasta edges catch the pink peppercorn prosecco cream in the best possible way. It is rich without being hea…"

at Le Bernardin

"The langoustine carpaccio is Ripert at his most restrained. The raw shellfish is nearly transparent, arranged over black truffle with fine sea salt and a whisper of lemon. Eleven M…"

at Katz's Delicatessen

"The pastrami at Katz's is a marvel of curing and smoking. The bark is peppery and intense, the interior fat-streaked and yielding. Hand-carved to order, each slice irregular and ho…"