Mario Carbone and Rich Torrisi's restoration of the Seagram Pool Room runs mid-century power-lunch food in New York City. Honey-glazed duck, tableside Caesar.
Signature dishes: Prime rib, Tableside Caesar
Must order: Honey-glazed duck for two, carved at the table.
Tip: Lunch is the move; the same room without the dinner price ceiling. Dress code is enforced: no jeans, no sneakers.
Address: 99 East 52nd Street, New York, NY 10022, New York City
Eric Ripert's three-Michelin-star seafood room in Midtown New York City has held its stars since 2005. Tasting menu $268, mostly raw and barely-cooked fish.
Signature: Smoked salmon tartine, Black bass with herbed escabeche
Order: The Almost Raw, Barely Touched, Lightly Cooked tasting.
Tip: Lunch prix-fixe at $98 is the entry point; same kitchen, same plate, half the price of dinner.
Shun Lee Palace has served Cantonese and Hunan food on East 55th Street in New York City since 1971. T.T. Wang's General Tso's chicken originated in this room.
Signature: General Tso's chicken, Peking duck
Order: Beggar's chicken, ordered 24 hours ahead.
Tip: Order the General Tso's the first time as a history lesson; on return visits skip it for the Hunan beef.
Major Food Group's red-sauce Italian-American room on Thompson Street in New York City turns 1950s tableside service into theatre. Spicy rigatoni vodka is the order.
Signature: Spicy rigatoni vodka, Veal parmesan
Order: Spicy rigatoni vodka and the veal parmesan to share.
Tip: Reservations are notorious; the bar runs walk-ins from 17:30 and serves the full menu. Don't skip the Caesar.
Eric Ripert's three-Michelin-star seafood room in Midtown New York City has held its stars since 2005. Tasting menu $268, mostly raw and barely-cooked fish.
Signature: Smoked salmon tartine, Black bass with herbed escabeche
Order: The Almost Raw, Barely Touched, Lightly Cooked tasting.
Tip: Lunch prix-fixe at $98 is the entry point; same kitchen, same plate, half the price of dinner.
Chef Ronny Emborg's two-Michelin-star 12-seat Tribeca counter runs a foraged Nordic-inflected tasting menu in New York City. $345, 20 courses, single seating.
Signature: Foraged tasting menu
Order: The full tasting; the kitchen does not split orders.
Tip: One seating per night; arrive 19:00 sharp. Wine pairing skews European biodynamic and adds $245.
Chef Stefano Secchi's Flatiron pasta room runs Emilian hand-rolled pastas in New York City: tortellini in brodo, anolini, gramigna. Michelin star since 2022.
Signature: Tortellini in brodo, Tour of Emilia tasting
Order: The Tour of Emilia: five hand-rolled pastas, $98.
Tip: Reservations open 28 days out on Resy. The bar runs walk-ins from 17:30 and serves the same pasta tour.
Raoul's has poured Cotes du Rhone and seared steak au poivre on Prince Street in SoHo, New York City since 1975. The bar burger is the off-menu cult order.
Signature: Steak au poivre, Au poivre burger
Order: Steak au poivre or the off-menu bar burger.
Tip: Ten burgers a night, only at the bar, only after 19:30. Get there at 19:00 and put your name down with the bartender.
Shun Lee Palace has served Cantonese and Hunan food on East 55th Street in New York City since 1971. T.T. Wang's General Tso's chicken originated in this room.
Signature: General Tso's chicken, Peking duck
Order: Beggar's chicken, ordered 24 hours ahead.
Tip: Order the General Tso's the first time as a history lesson; on return visits skip it for the Hunan beef.
