Located in a spacious and bright space with floor-to-ceiling windows on the first floor of the Trump Tower, Jean-Georges is the eponymous bistro of the founder and renowned French chef Jean George Vongerichten. A meal at Jean-Georges is one of the most requested experiences in the United States. Le Bernardin, which has received more James Beard Awards than any other restaurant in New York City, is a French fine-dining restaurant that specializes in seafood. Owned and run by chef Masa Takayama, Masa is a sushi bar and Japanese restaurant in a beautiful, serene space on the fourth floor of Columbus Circle's Time Warner building.
Masa isn't just the most expensive restaurant in New York, it's also the most expensive restaurant in the world. Chef Masa is a legendary chef in both Japan and New York, and Masa is his restaurant of pride and joy. Momofuku Ko is a Japanese kaiseki restaurant in a modern and, alternatively, trendy dining space in the East Village. Another Columbus Circle gem, Per Se, is a traditional French restaurant owned by world-famous chef Thomas Keller, whose restaurant The French Laundry in Napa Valley is considered one of the best in the world.
Per Se is a version of The French Laundry, which offers the same daily tasting menu of nine courses and an enormous wine list of 2000 bottles. For carnivores and vegetarians alike, Per Se has a daily nine-course vegetable menu and a nine-course tasting menu where you'll never see the same ingredient twice. Jean-Georges, located in the Trump International Hotel and Tower, has reactivated table service and brought the thrill of cooking to the dining room. The cuisine here is an eclectic mix of French, American and Asian cuisine, with dishes such as yellow-fin tuna ribbons, charred duck breast with zaatar beans and cannellini, and crunchy maitake mushrooms with black sesame tahini making their way to the table.
With floor-to-ceiling windows, this two-Michelin-star restaurant offers beautiful views of Central Park and Columbus Circle as a complementary add-on. Market-inspired cuisine with a creative use of traditional French techniques defines chef Daniel Boulud's cuisine in DANIEL. Now, with executive chef Eddy LeRoux, chef Joshua Capone and executive pastry chef Shaun Velez continuing Boulud's vision, the menu here highlights the best ingredients available and varies seasonally. No matter when you visit, expect ultra-fresh seafood, vegetables and meats: think swordfish from North Carolina, loin from Ohio, and lobster from Maine paired with wines from the French regions of Rhone and Burgundy.
Synonymous with haute cuisine, Jean-Georges Vongerichten's flagship is the archetype of its category. It has received the most coveted awards in the restaurant world in its 24 years and has inspired more than a few places to follow suit. Previously, tasting levels included fantastic interpretations of caviar, foie gras, Wagyu beef and Maine lobster. Le Bernardin is the city's original temple of French haute cuisine.
Brothers Gilbert and Maguy Le Coze brought their Parisian restaurant to Gotham in 1986, and the restaurant has maintained its reputation in the decades since then. It is still a formal place, with white tablecloths and a decent service, but recent changes have modernized the space and made its jacket policy more flexible, from mandatory to recommended. David Chang's 10-course tasting, which evolves frequently, included dishes such as raw flounder with a layer of mild and spicy buttermilk, poppy seeds and homemade chili sauce, and a slice of frozen foie-gras, shaved on lychee puree and crumbly crumbly pine nuts. Everything is brilliantly executed and, fortunately, it's a little easier to get a table than in previous years.
And these fine-dining restaurants, these bastions of gold cards, trust funds and spending accounts do just that. Chef Stefano Secchi, a student of the famous Italian restaurant Osteria Francescana, has given New York one of his most impressive pasta places in recent years, and serves hearty (but rarely heavy) à la carte specialties from the Emilia-Romagna region, a lover of butter and cheese. Drew Nieporent returns to the sacred rooms of his past restaurant in the space that celebrated his educational debut, Montrachet. The Musket Room is a charming bistro in the Nolita neighborhood with a Michelin star and the Infatuation vote as the best restaurant with patio in New York.
The sequel to the Crown Shy, also excellent (and much more affordable), begins with inimitable views of the skyline from the 63rd floor of its centrally located Art Deco building and continues throughout a three-hour experience that includes several dishes from a Moroccan inspired menu and even spaces on the restaurant's terraces and seating areas. The restaurant's cuisine is exceptional, with an added touch of fun and creative surprises that keep guests coming back every time. Chef Philippe Massoud continues to run one of the best restaurants in the Middle East in the city in Ilili, in Flatiron. The restaurant is under the direction of master chef Masayoshi Takayama, who has three Michelin stars in his name.
The restaurant offers a mix of French-American cuisine that makes guests feel delicious even before they sit down. Michael Solomonov's Williamsburg version of Philadelphia's fixed-menu kebab restaurant easily ranks as one of the nicest (though not exorbitant) rooftop restaurants in the city. You can enjoy the best food of your life if you're willing to spend the money at one of the most expensive restaurants in New York that I've listed below. New York is home to some of the most expensive restaurants in the country, but not all of them are very good restaurants.
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