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.
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.
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.
Michael Solomonov takes diners on a trip to Israel with his thoughtful and sophisticated food that still manages to feel relaxed at the same time. The service is down-to-earth and attentive, while the dishes just keep on coming out, with each new family-style course feeling like an experience of its own.
Grant Achatz’ first venture in New York City comes with this beverage focused bar. There is an equally strong food component to the restaurant with innovative small plates that include bright and unusual flavors and textures.
The elegant dining room set on a farm can feel quite magical based on the setting alone. Likewise, Dan Barber’s food fails to miss a mark as every single bite that you will experience during the 30+ course tasting is both delicious, beyond creative and equally thought provoking.
José Andrés unleashes his experimental, comfort cuisine at the Beverly Hills location of his famed restaurant empire. Across the menu, dishes are prepared in an avant-garde style, yet hold onto the deliciousness aspect that places of this nature seem to forget.
Chef Nakazawa strays just a bit from his Japanese roots, where he was mentored by Chef Jiro Ono, though he balances contemporary influences with traditional techniques flawlessly in his omakase. Each piece of nigiri offers its own distinct flavor that never allow any of the 20+ pieces to get old.