Midtown West

Restaurants in Midtown West

Chef Jorge Pareja elevates classic Mexican dishes to new heights at his popular Hell’s Kitchen restaurant. Standout Nouvelle Mexican dishes include lobster and avocado tacos, pomegranate braised skirt steak, and poached artichoke quesadillas.

After going through an ownership change in 2010, Won Jo became New Won Jo and with the new name came a kitchen overhaul, a new venting system for the Korean grills, and a revitalized menu.

The latest from the burgeoning Momofuku restaurant empire, fiercely gifted executive chef Tien Ho offers French-Vietnamese cuisine in Midtown Manhattan.

After training at such renowned French restaurants as Le Cirque, Daniel, and Chanterelle, chef Adam Perry Lang switched gears and opened this casual, cafeteria-style barbecue joint in Hell’s Kitchen.

An homage to classic New York butcher shops, Quality Meats serves prime beef from two locally renowned butchers—Milton Abeles and Strassburger Meats.

Thirty-five years ago, Eileen Weinberg opened a take-out eatery under an arcade on the western edge of the Broadway Theatre District, where she offered home-style comfort food at a gourmet level and used only the freshest ingredients.

Boulud brings his bistro classics to New York's Lincoln Center neighborhood.

"It's a temple of chicken in midtown Manhattan, the real deal and a long-time chefs' favorite. Head up the stairs and give them your name and telephone number-then have a drink next door at the karaoke joint until they call you.

In 2005, Robert De Niro convinced famous Japanese chef Nobu Matsuhisa to bring his unique style of Asian fusion to midtown New York (De Niro is now a co-owner).

Inspired by Julia Child and trained at Le Cirque, renowned chef Michael Lomonaco worked at Windows on the World before opening this traditional steakhouse in the Time Warner Center.

Located in Times Square inside the Michelangelo Hotel, this Italian restaurant was designed by Italian architect Andrea Auletta and boasts bleached French white oak tables, imported red silks, velvets, and gold leaf..

A sushi place? For fried chicken? Wince all you like, but once you try the wildly eclectic twist on this southern delicacy, you’ll see. First, the chicken is dredged in a daring invention of matzoh meal, flour, paprika, togarashi peppers, cayenne, and sea salt.

If you ask someone where they want to go out to eat, few consider a museum. The proprietors of Modern, located inside the Museum of Modern Art, aim to change that.