Best World Restaurants Guide
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CIPRIANI DOWNTOWN |
376 W Broadway, New York 10012
Btwn Spring & Broome St
Phone: 212-343-0999
Just try to keep a low profile at Downtown Cipriani. Full visibility is afforded by a loft-like space, open front doors, and a heated sidewalk area that allows outdoor people-watching to take place much longer than the seasons deem possible. Judging by the copious show of skin on any given day, it's clear that this is the "young" version of the more traditional uptown Cipriani. The differences between the Euro hangouts are also reflected in the menu. In addition to the heavier Venetian offerings of pasta and buttery meats, a section titled "Special Diet to Gain Weight Safely" offers health-conscious items. If you dare to order dessert, take caution with the crêpes à la crème—the sweet crêpes and custard in a puddle of Grand Marnier are set ablaze at your table. But chances are if you're eating here, you know from fire—dining at Downtown Cipriani usually means you've got money to burn.
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WD~50 |
50 Clinton Street; tel.: 212 477 2900
Wd~50 opened at 50 Clinton Street, between Rivington and Stanton, on Manhattan's Lower East Side on April 9th, 2003. The chef, Wylie Dufresne, was formerly the sous chef at Jean Georges and most recently the chef at 71 Clinton Fresh Food where he was hired by his father, Dewey Dufresne when the restaurant opened in October of 1999. Wd~50 is the first restaurant where Wylie is both the chef and an owner along with his partners, former employers, Jean-Georges Vongerichten and Phil Suarez.
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PER SE |
10 Columbus Circle (at 60th Street); 4th Floor; tel.: 212 823 9335
Per Se, the much-anticipated restaurant from renowned chef Thomas Keller, debuted in February 2004 in the Time Warner Center complex at Columbus Circle. With striking views of Columbus Circle and Central Park, the dining room is a rare blend of open space and easy intimacy, iscreet drama and understated luxury.
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PETER LUGER STEAKHOUSE |
178 Broadway, Base of Williamsburg Bridge, Brooklyn;
tel.: 718 387 7400
Looking for an old school setting where you can devour a mammoth porterhouse and munch on fried potatoes? This two-story, time-honored steak place is perfect for you. Remember not to ask for a menu, as menus are reserved for only tourists of the most naive kind. Luger's makes it simple by serving only one cut, the porterhouse, but they do that one cut extremely well! The gift shop offers Luger's popular sauce and souvenirs.
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JEAN GEORGES |
Central Park West between 60th and 61st Sts.;
tel.: 212 299 3900
Be warned — anniversaries and marriage proposals are best celebrated somewhere else. Nothing and no one steals center stage at Jean-Georges from the astonishing creations of its extraordinary chef, Jean- Georges Vongerichten. If you're okay with such supplication, prepare to be open-mouthed whenever you're not chewing. Surveying your table is like walking into Van Cleef & Arpels. Nothing you encounter will fail to awe, from the simplest dish of sea scallops with caper-raisin emulsion to the unexpected combo of sweetbreads en cocotte with ginger and licorice. Jean-Georges's talent is destined to outdazzle any other agenda. Two-course lunch, $28; each additional course, $12; four-course dinner, $95 Tasting Menus. Two seven-course tasting menus are available; the Jean-Georges menu of signature dishes, and a seasonal menu highlighting fresh produce, each $125.
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DB BISTRO MODERNE |
55 West 44th St.; tel.: 212 391 2400; fax: 212 391 1188
A modern French-American bistro where the traditions of French cuisine meet the flavors of the American market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients. DB is Daniel Boulud's interpretation of the new generation of Parisian bistros whose classically trained chefs offer creative cuisine in a casual, comfortable and contemporary setting. His New York rendition combines the youthful energy of his adopted city with the Gallic flair of the country he left behind. Located in midtown at the crossroads of fashion and theater, Daniel Boulud's latest restaurant promises dining that is as easy going and convivial as it is delicious.
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DANIEL |
60 East 65th Street; tel.: 212 288 0033; fax: 212 396 9014
Savor award-winning Chef Daniel Boulud's seasonal French cuisine inspired by the market in the sumptuous Venetian Renaissance style dining room or in the Bellecour Room, available for private parties. Dinner Monday through Saturday, 5:45 P.M. to 11:00 P.M. Bar and Lounge, for cocktails, after dinner drinks and lighter fare, open Monday through Saturday, 5:45 P.M. to 11:30 P.M.
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LE CIRQUE |
455 Madison avenue; tel.: 212 303 7788
One of the most interesting restaurants of New York ³s located in the heart of the elegant quarter of Manhattan, where American life buzzes the most. With its colourful decor it emits pervasive feeling of happiness and delight. Its traditional cuisine play with modern flavors, where exquisitely fresh and delicate tastes ar perfectly mixed; the dishes are of the highest caliber. While you ar there, take advantage of one of the best wine lists in the work Imagination and fantasy await you.
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CARNEGIE DELI |
7th Ave; tel.: 212 757 2245
The quintessential Jewish «kosher style» delicatessen today is the Carnegie on Fifty-fifth and Seventh Avenue in New York. It was here that the deli became known nationwide when New York magazine rated its pastrami number one in New York in 1975.
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LE BERNARDIN |
155 West 51st Street; The Equitable Building between 6th and 7th
Avenue; tel.: 212 554 1515; fax: 212 554 1100
Le Bernardin, New York's seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. The restaurant holds several records in New York: it received its four star review from the New York Times only three months after opening — that's how much Gilbert's unconventional cooking had taken New Yorkers — and is the only New York four star restaurant that has maintained its status for 10 years.
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L’ATELIER DE JOEL ROBUCHON AT FOUR SEASONS HOTEL NEW YORK |
57 E. 57th St., nr. Park Ave.; tel.: 212 350 6658
The effect of this kind of high-wire cooking is somewhat diluted by the restaurant’s setting. I’m sure there are many good (and lucrative) reasons for Robuchon to locate his newest gourmet outlet in the happy-hour area of the Four Seasons hotel. But providing his patrons with the sense of specialness that comes with dining in a great restaurant doesn’t seem to be one of them. A visit to the restroom requires a circuitous trip past the hotel newsstand, and if you’re early for your table, you must elbow through a rabble of martini-addled bankers to wait at the bar. But these hassles don’t completely diminish the pleasures of dessert creations like «Le Sucre», which is a giant pearl of spun sugar containing a deposit of fluffy, egglike white and yellow cream. Crack the shell, and watch it all melt together with a variety of esoterically flavored jellies (blackberries, violets, litchis) and creams.
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