David Chang does everything right when it comes to the food at his original restaurant. Korean classics are turned into exquisite, destination worthy fare that is equally delicious as innovative. The service is good enough, while the food shines in the bare, laidback space.
Be certain to expect long lines at this outpost of the Asian chain that does dim sum well, with a varied menu of Chinese dishes that feel authentic and taste delicious. The space can feel slightly too compact, and even disorderly at times, while the service is forgettable, making the food the ultimate highlight of the experience.
Chef Jean Georges’ namesake restaurant offers a locally driven menu composed of dishes influenced by French and Japanese cuisines. Whether you choose the prix fixe or tasting menu options, you will be promised creative and sincere food.
Each hand roll is served individually at a long counter where you can choose between sets of three and six pieces. The rolls are best eaten right away, when the nori is still crisp and the rice is still warm to experience the best of textures, temperatures and flavors.
Pasta is in the foreground at this Missy Robbins owned restaurant that glorifies her passion for pasta. Behind the bare, laid back setting and the usually good service, there is just enough to make for the ultimate enjoyment of each pasta.
Chef Mario Carbone’s namesake restaurant possesses all the qualities of a quality red-sauce joint, with hints of luxury and extravagance. The pastas are the highlight of any meal, though everything from the bread to the fine tuned service are executed with precise detail.
This restaurant from Enrique Olvera cracked the list of the World’s 50 Best this year, while serving the upscale Mexican cuisine. The dining room is bare and metallic, and the waiters can be spacey, however the food feels authentic and delicious.
In this grand dining room, the service tends to be unmemorable, and sometimes even irritating at times. The food feels no different with far too many tedious and uninteresting dishes that make up the bulk of the menu.
Eric Ripert cooks a heavily seafood based menu that consists of everything from raw to lightly cooked preparations. The dining room, however, tends to be tightly packed with forgettable service; lessening the overall feel of the experience and especially, the food.
Thomas Keller’s restaurant features tasting menu that consists of around nine plated courses, and executes consistently quality food that is rare and difficult to manage among daily changing menus. Each dish leaves a yearning for more, yet the subsequent dishes are even better than the last.