Ask any foodie and they’ll tell you New York’s restaurant scene is the best in the nation. It’s the habitat of haute-cuisine chefs Jean-Georges Vongerichten of Jean-Georges, Philippe Chow of Philippe, Bobby Flay of Mesa Grill, Nobu Matsuhisa of Nobu and Thomas Keller of Per Se. The city is also bursting at the seams with stellar mom-and-pop shops, tavernas, delis, bistros, cafes, diners, bakeries and more.
The first rule of thumb when dining in the city? Skip a lengthy breakfast. Grab a cup of joe and a muffin because you’ve got more important places to see and go.
To experience the real deal New York dining scene, plan on eating dinner later than usual. Restaurants are relatively empty around 6 p.m. and don’t fill up until at least 7:30 p.m. Prime-time dinner reservations are from 8 to 10 p.m. (and the hardest to score) but you will find yourself eating with the locals (who are always fun to watch and listen to).
Abboccato Restaurant New York
Abboccato, the seventh restaurant of the Livianos family, owners of Molyvos and Oceana, and part of the Liviano's group opened in October 2007. Since opening, Abboccado has brought true Italian cuisine to the heart of Manhattan. The restaurant serves true and time honored Italian recipes and features a great variety of Italian products and ingredients.
Abboccato, the seventh restaurant of the Livianos family, owners of Molyvos and Oceana, and part of the Liviano's group opened in October 2007. Since opening, Abboccado has brought...
Art Deco interiors, sophisticated French Cuisine and the world’s finest artisanally-made cheeses
This place is the MECCA for all cheese mavens and wine enthusiasts...
Mesa Grill has been a popular mainstay since arriving on the New York dining scene in 1991.
Bobby Flay developed his signature style of American cookery, marrying the flavors of ...
Nobu New York, the flagship restaurant of Chef Nobu Matshuhisa, has been a pioneer for Japanese cuisine since its opening in 1994. Nobu partnered with restaurateur Drew nieporent a...
Per Se is the urban interpretation of The French Laundry. You will see the connection in symbols (the blue door, the fireplace, the garden) and in the earthy materials (wood, marbl...
Mr. Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in vario...
EAT
Japanese Cuisine
