New York's Top Restaurants
A Swiss-born chef. A menu listing one ingredient per course. An airy high-ceilinged room. If this sounds like a recipe for brainy, boring perfectionism, the reality is, happily, far from it. Chef Daniel Humm and GM Will Guidara have fashioned an experience built on the notion of a dialogue—between server and guest; between chef and seasonal produce; between the restaurant and its surroundings. The dishes change frequently; the consistency does not. The warmth and playfulness are sure signs of a confident chef. Certainly this is the only kitchen within the top 10 of the World’s 50 Best Restaurants that would start and finish a meal with a riff on that lowly New York coffee-shop staple: the black-and-white cookie.