Dining out in a good restaurant can be a wonderful experience. My review of these restaurants maybe helpful in your choice.
UNION SQUARE CAFE MANHATTAN Near Union Square Manhattan
Lunch: Appetizer Bluefin Tuna with Sundried Tomato, Apricot & Mint. Entree Trout Almondine with Brussels Sprouts, Almonds & Brown Butter. Dessert Earl Grey Panna Cotta with Bergamot Marmalade, Honeycomb & Coco Nib Brittle
Rating *****
THE SMITH East Village Manhattan
Dinner Appetizer Brussels Sprouts, Avocado Green Goddess Soft Herbs & Pink Peppercorns Entree Roasted Salmon, Apple Cider, Braised Cabbage, Butternut Squash, Celery Root, Fennel, Dijon & Horseradish
Rating ***
425 PARK AVENUE Midtown East Manhattan
This Jean Georges restaurant is hard to find; the main building is 425 Park Avenue. At the north end is a minimalistic 425 on a plate glass window so it is hard to know there is a restaurant there! Inside there is a beautiful bar on the first floor and the restaurant is on the second floor. The restaurant is spectacular with a soaring ceiling and wonderfully designed. At one end a huge widow allows a guest to observe the kitchen. The food is Michelin worthy (but it is new and has not been rated as of April 2026). An aperitif of French 75 was perfect and accompanied by very good bread. The Hors d’Oeuvres, preceded by an Amuse Bouche, followed by Foie Gras and Duck Terrine which was delicious. The entree of charred marinated Jurgielewicz duck breast was superbly cooked medium rare and accompanied by Muscadet Sur Lie from the Loire region. Dessert of a chocolate concoction could not have been better.
*****
FASANO Midtown East Manhattan
Fasano is at the high end of Italian Restaurants and deserves to be so. For lunch the hors d’oeuvres of Tonno (Tuna Tartare) with Stracciatella, radish and lemon was outstanding. The piece de resistance was the entre Orrechio Di Elephante (veal chop) Milanese for two pounded out to a piece about 12 X 8 inches. The best veal chop I ever had. Dessert was also the best Tiramisu.
*****
WEST BANK CAFE Hell’s Kitchen Manhattan
A favorite with the ‘Broadway People’. The appetizer of salmon tartare is unusual and delicious. Entres such as steak frites are excellent. The dessert of butterscotch parfait is one of the best.
****
CENTRAL PARK BOATHOUSE Central Park Manhattan
An idyllic location on a beautiful sunny spring day. The Boathouse is a New York icon on the Lake and lunch at a table alongside the water was excellent. The delicious aperitif was the ‘Boathouse Cocktail’ made of Vodka, Elderflower Liqueur, Simple Syrup, Lime Juice Cranberry Juice decorated with an Orchid flower. Not wanting a large meal two appetizers were ordered; which was a generous sized portion of tuna tartare with the best looking presentation and a Jumbo Lump Crabcake with Remoulade and Micro-Watercress. Accompanied by a glass of Vouvray. The dessert of Key Lime Pie was the best I have ever tasted.
*****
ST. MARTIN RESTAURANTS
Being on the French side great cuisine is to expected and the restaurants deliver.
Sunset Cafe
Conveniently located in the Grand Case Beach Club it lives up to its name with spectacular sunsets. The Escargots are recommended and there are excellent seafood options.
***
L’Auberge Gourmand
A favorite, delicious appetizer of Foie Gras Terrine followed by an entre of Dover Sole cooked to perfection and prepared tableside by a waiter who should have had a career in surgery! Dessert of Raspberry Sorbet in Puff Pastry and Vanilla Ice Cream. The meal was accompanied by a bottle of Sancerre.
****
Ocean 82
The restaurant has perfect views of the Caribbean Sea. An appetizer of amazing Sauteed Foie Gras followed by Lobster flambeed with Yellow Chartreuse was a spectacle and very good. Dessert of Grande Marnier Soufflé with Creme Anglaise was done extremely well.
****
Le Cottage
Another favorite. Again Foie Gras Terrine appetizer followed by Jumbo Shrimp pasta and one of the best desserts ever – Caramel Soufflé with Caramel Sauce.
****
Le Pressoir
One of the best rated restaurants in the Caribbean (with prices to match). Appetizer of Sauteed Foie Gras with Onion Confit accompaniment and Brioche Toast. The Foie Gras is best enjoyed with a sweet Sauternes. The steak ‘Rossini’ was one of the best steaks I have ever had! Dessert was Chocolate ‘Royale’, an extremely delicious chocolate ganache.
****
THE BAR ROOM Upper East Side of Manhattan
A busy bar and restaurant with a nice design. The East Coast Oysters were fresh and tasty and Onion Soup was very well made and topped with plenty of Gruyere. Shared Bar Room Sliders with cheddar, onion jam, pickle and truffle mayo were a cut above any elsewhere. Dessert of Key Lime Pie was excellent. The meal was accompanied by Pinot Grigio. The prices during Happy Hour (4:30 – 6:00) were remarkably good.
***
LA LANTERNA di VITTORIO Greenwich Village Manhattan
An excellent Italian restaurant on MacDougal Street. At the back of the restaurant is a large area covered entirely covered with glass making it very bright during the day. A cocktail called Berry Pear was made of vodka, pear and Chambord (it was a little sweet so some lemon juice might have improved it) was unusual but excellent. The prices were reasonable and the service very attentive. The starter of warm Vichyssoise soup was very good. There is a very large menu of pasta, pizzas, calzone and lasagna. The flight of lasagna was remarkable and served as four ramekins each with a different lasagna. The Carne flight consisted of a Bolognese – ground beef, tomato sauce, Béchamel and Parmigiano, Salsiccia e Rapini – pork sausage, sauteed broccoli, Béchamel and Parmigiano, Salsiccia di Agnello – lamb sausage, walnuts, parmigiano and mozzarella. Pancetta Cavolfiore e Piselli – pancetta, sauteed cauliflower, Béchamel, peas and parmigiano. Each one was delicious and clearly the best lasagna ever. Dessert of bread pudding was just okay but Creme Brulee was very good and accompanied by William Hill Chardonnay.
****
DANIEL Upper East Side Manhattan
Daniel Boulud’s flagship ***Michelin restaurant – one of the best restaurant in the United States with prices to match. The interior is stunning and beautifully decorated and the service is par excellence the best. An hors d’oeuvre of Lobster “Beignet” (in deep fried pastry), with a Confit of Peppers, Anise Hyssop with a Parsley-Rosemary Coulis and Sauce Coraille followed by an entree of Scharbauer Ranch Wagyu Beef Striploin, Cauliflower Tartelette, Crispy Panisse Red Onion Chutney and Jus de Boeuf aux Sesames. Dessert of a Chocolate Ganache concoction accompanied by a bottle of French 2019 Guer-Van Crozes-Hermitage red wine. One of the best meals I have ever had!
*****
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