New York City for Foodies

In operation since 188, Peter Luger's is a New York icon.

Traditional Southern cooking, including barbecue served family-style. Blue Smike is a no-tipping restaurant; hospitality is included. Live jazz nightly in the Jazz Standard downstairs. L & D (daily) $$$

Diners can expect a taste of the islands in the form of Caribbean comfort food. L (Mon-Fri),  D (nightly), Brunch (Sat & Sun). $$

Awarded two stars in the 2019 Michelin Guide, Chef Daniel Boulud’s haute dining experience embraces seasonal Gallic cuisine, imbued with tradition but with a contemporary accent. Prix fixe tasting menus; wine pairings available. As befits the luxe, regal space with neoclassical accents, jackets are required. D (M-Sa).

A grand, antiques-filled dining room with vaulted ceilings serves comforting, beautifully prepared French-inflected fare, such as brown-sage-butter butternut agnoletti with amaretti and seared branzino with braised artichoke. L (Tues-Fri), D (Mon-Sat).

Celebrated chef David Bouley and cooking instructors from Osaka’s Tsuji Culinary Institute have collaborated to honor the seasonality of Japan’s cuisine. L & D (M-Sa). $$$$

Down-home, Southern classics at this soul food institution—in Harlem since 1962—include stewed chicken and dumplings, baked ham, Carolina-style catfish, barbecue ribs, fried shrimp, smothered pork chops, collard greens and candied yams. L & D (daily).

This iconic spot has been serving pastrami, corned beef, knishes, housemade pickles and other classics since 1888, and has been family owned for over 100 years. Building a reputation on longevity alone is nothin' to brag about, which is why Katz's built theirs on quality with only the best cuts of beef for their corned beef,

Guests experience the comfort of a late-19th-century American inn at this ever-popular restaurant, and savor such cuisine as black bass with Brussels sprouts and bacon, and pork loin and belly over red cabbage. Seasonal and vegetable tasting menus available. This is a non-tipping restaurant; hospitality is included.

Named after an order of monks who were particularly fond of food and drink, this internationally acclaimed restaurant—a leader in NYC French cuisine, with a menu crafted by Chef Eric Ripert—serves fresh and simply prepared fish dishes. L (M-F), D (M-Sa). Jackets required, ties optional. $$$$

Seafood, displayed market-style just as it is in Greek seaside villages, rules at this sophisticated and soaring restaurant, sister to Milos in Montreal. Fish is sold by the pound and is grilled or baked in a brick oven. Mediterranean specialties include loup de mer, anchovies and sardines. L (Mon-Fri), D (nightly). $$$$

The nationally ranked burger is offered off-the-menu as soon as the kitchen opens at 5:30 pm, but only 30 of the famed sandwiches are served up nightly, and burger orders are only permitted to those at bar seating. This Parisian-style bistro also offers a variety of entrées and features its own wines. D (nightly). $$$

Pizza royalty (NYC pizzaiolo Roberto Caporuscio and third-generation Neapolitan pizzeria owner Antonio Starita) join forces to offer more than 40 crispy-chewy pies. L & D (daily). $$

Voted Best New Restaurant by the James Beard Foundation in 2015, this Michelin-star TriBeCa stalwart serves inventive Modern European cuisine, expertly crafted cocktails and an extensive wine list of 800 wines from around the world in a relaxed setting with warm lighting and cozy banquettes.  D (M-Sa)