New York

Restaurants in New York

Not surprisingly, the roast duck is the signature dish at Peking Duck House in Chinatown, and little wonder. The preparation of Peking duck is notoriously laborious and complex, and this is one spot that does it well. The skin is rubbed with maltose and roasted in a hot oven.

Celebrity chef David Burke’s original restaurant on the Upper East Side has undergone renovation and now reflects the playfulness of the menu.

The Aspen Social Club is housed inside New York’s modern Stay Hotel. Designed by The Brier Group and Lewis + Dizon Design, the restaurant evokes the atmosphere of a Colorado ski lodge with décor dominated by antlers and wooden beams.

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).

Ko

Located in the East Village, Chef David Chang's latest, two-Michelin-star eatery is not easy to get into. Avant garde in its approach to fine dining, Ko only accepts reservations via its website and up to a week in advance.

The Chef: Grill master/Iron Chef Bobby Flay cornered the market on southwestern cuisine in New York City in 1991 with Mesa Grill, then expanded to Las Vegas and the Bahamas.

From the location to the decor to the food, Jean-Georges in the Upper West Side is all about sophistication.

This slick cafeteria is the brainchild of celebrity chef and Top Chef judge, Tom Colicchio. The sandwich-centric menu includes fresh renditions of familiar American fare with gourmet twists.

Located in the Upper West Side and, more importantly, on the top floor of the Museum of Arts and Design, Robert (named for famed party planner Robert Isabell) is predictably posh and trendy.

BLT Steak is celebrity chef Laurent Tourondel’s eponymous Midtown East venue (the name stands for Bistro Laurent Touronde). With its ebonized tables, zinc bar, and neutral suede banquettes, it’s Tourondel’s reinvention of the steakhouse as a chic dining destination.

Art Deco-designed Eleven Madison Park in the Flatiron District offers a unique method of ordering food. Customers choose four principal ingredients from a list of 16 and then share their thoughts and preferences regarding the meal.

Ensconced in a converted garage in the Meatpacking District that once housed Rolls Royces, Barbuto serves brick oven Italian fare in a refreshingly simple atmosphere of red and white brick and clean, decorative lines.

Inside Manhattan’s Meatpacking district sits the massive, 16,000-square-foot Buddakan, an Asian fusion restaurant, in what used to be a Nabisco cookie factory.