For various reasons, I find myself in New York often. As someone who loves both eating and cooking, the city has always felt like an inexhaustible pantry—layered, restless, and constantly renewing itself.
Each visit, depending on how long I stay, gives me the opportunity to try newly opened restaurants as well as return to places I know well.Recently, New York appeared twice in quick succession on my calendar, thanks to two weddings held a week apart. Both celebrations were wonderful, and I wish the newly married couples a lifetime of happiness.Over time, some restaurants close, others lose consistency, and new kitchens emerge that deserve attention. This recent visit allowed me to update my personal selection— adding new discoveries and reassessing old favorites.The restaurants below are listed alphabetically, not by preference. There is no claim of “best” or “better.” These are simply places that resonate with my own taste. If your path crosses New York, I believe each of them will reward your time.
AQUAVIT
Established in 1987, Aquavit has been part of New York’s fine-dining landscape long before Nordic cuisine became fashionable. Discreetly located near Central Park, it has always favored quiet confidence over spectacle. Today, under Executive Chef Emma Bengtsson, the cooking feels calm, precise, and deeply assured. Scandinavian technique is applied to impeccably sourced local ingredients. Fish is often gently torched to preserve moisture, rested, then finished just before service. A dish that captures the kitchen’s spirit is Arctic char with dill, cucumber, and cultured cream—light, clean, and layered. Desserts are equally thoughtful, especially the apple ice cream with bitter caramel and smoked cream, one of the most memorable endings in New York dining. Lunch offers a refined experience at a more approachable price point.
Address: 65 E 55th Street, New York, NY 10022
BLUE HILL AT STONE BARNS
Opened in 2004, Blue Hill at Stone Barns sits about 50 minutes from Manhattan on a historic farm originally founded by the Rockefeller family. Under Chef and Co-Owner Dan Barber, the restaurant redefined what farm-to-table can truly mean. Menus are dictated entirely by what the farm produces that day. Even the simplest plate—the farm egg with seasonal vegetables and herbs—can be revelatory in flavor and texture. Everything except fish comes directly from the surrounding land. The dining room seats no more than 50 guests, with generous spacing, high ceilings, and a contemplative calm. The wine list is exceptional: global, intelligent, and remarkably fair, typically priced at about twice retail, with many outstanding wines available by the glass. Reservations are difficult; emailing five to six weeks in advance and remaining flexible with timing helps. Arriving early to walk the farm is an essential part of the experience.
Address: 630 Bedford Road, Pocantico Hills, NY 10591
IL POSTINO
Since 1982, Il Postino has quietly delivered classic Italian cuisine in New York, without fusion or unnecessary interpretation. Under Executive Chef Luigi Russo, the food remains confident, honest, and unmistakably Italian.My must- order dish is the seared yellowfin tuna with fries—lightly cooked, thinly sliced, and almost steak-like in texture. It is, without exaggeration, one of the best tuna dishes I have eaten anywhere. When in season, lightly steamed asparagus with butter makes the perfect companion. Finish with tiramisu, ideally with a small glass of Amaretto.Unlike many high-end restaurants, Il Postino allows you to build your own four-course Italian menu—starter, pasta, fish, dessert—an increasingly rare pleasure.
Address: 133 E 61st Street, New York, NY 10065
JUNGSIK
Jungsik opened in New York in 2011 and quickly rose to two Michelin stars. Led by Chef-Owner Jungsik Yim, it presents Korean cuisine through a modern, Western-inflected lens that feels refined and accessible.These are not traditional Korean dishes as you would find in Seoul, but thoughtful reinterpretations. A standout is the octopus with gochujang and seasonal garnishes, where balance and depth replace overt heat. Two tasting menus are available, one more extensive than the other, and the kitchen is happy to adapt dishes to personal preferences. The wine list is strong and well matched to the cuisine.
Address: 2 Harrison Street, New York, NY 10013
LE BERNARDIN
Originally opened in Paris in 1972 and arriving in New York in 1986, Le Bernardin has become one of the city’s defining culinary institutions. Under Executive Chef Eric Ripert, it continues to set the benchmark for seafood at the highest level.The iconic thinly pounded yellowfin tuna with foie gras and chives remains a masterclass in restraint. Lunch is particularly rewarding—relaxed, elegant, and far more accessible than dinner. Despite holding three Michelin stars for decades, the service is warm and entirely free of pretension.
Address: 155 W 51st Street, New York, NY 10019
MAREA
Opened in 2009 on Central Park South, Marea quickly established itself as a reference point for Italian seafood in New York. Today, even after losing its stars , under Executive Chef Lauren DeSteno, it still maintains a distinctly Roman sensibility.The defining dish is fusilli with red wine–braised octopus and bone marrow—rich, intense, and unapologetically Italian. In autumn, white-truffle dishes appear, particularly egg- based plates that elevate the menu further. Expensive, yes, but consistently rewarding. The bar is an excellent place to begin the evening. Address: 240 Central Park South, New York, NY 10019
NOBU DOWNTOWN
Nobu arrived in New York in 1994, founded by Chef Nobu Matsuhisa, and helped define modern Japanese dining outside Japan. The Downtown location remains the most authentic
expression of the brand.Recently reopened in a historic building, the upstairs space—with its dramatic ceiling height—is the place to be. The timeless black cod with miso remains flawless decades on. The menu encourages sharing, and lingering at the bar is part of the experience; the downstairs dining room is more cramped and best avoided if possible.
Address: 195 Broadway, New York, NY 10007
PER SE
Per Se opened in 2004 as Thomas Keller’s New York counterpart to The French Laundry. Overlooking Central Park from Columbus Circle, it remains one of the city’s most formal and exacting dining rooms.A signature dish, “Oysters and Pearls”—oysters with tapioca, caviar, and beurre blanc—has become inseparable from Keller’s legacy. Two tasting menus are offered, one vegetarian. Reservations are difficult and prices are high, but Per Se continues to serve as a benchmark for American fine dining.
Address: 10 Columbus Circle, New York, NY 10019
THE MODERN
Opened in 2005 alongside MoMA’s expansion, The Modern is led by Executive Chef Thomas Allan and offers one of New York’s most polished dining experiences.A defining dish is the soft-boiled egg with caviar, deceptively simple and perfectly judged. When available, the roasted halibut is also excellent. Overlooking the Abby Aldrich Rockefeller Sculpture Garden, the dining room is serene, acoustically perfect, and impeccably run. The Kitchen Table provides a more intimate, chef-driven experience.
Address: 9 W 53rd Street, New York, NY 10019
UNION SQUARE CAFE
First opened in 1985, Union Square Cafe remains a cornerstone of New York hospitality. After reopening in 2017 in a brighter, more spacious corner location, it continues under Chef Lena Ciardullo.The roasted chicken with bread salad is still a signature—simple, generous, and consistently excellent. Reservations are notoriously difficult, but arriving mid-afternoon or dining at the bar often works. This is a restaurant built on warmth, familiarity, and return visits rather than spectacle. Address: 101 E 19th Street, New York, NY 10003