NY - Rising to the Top

My 12 favorite New York restaurants capture the city's spirit today
Thomas Matthews
Posted: March 31, 2009

You could spend a lifetime exploring the vast terrain of New York City restaurants and never taste it all. But the hunt for the next great meal is exhilarating in itself, and just as satisfying is sharing your discoveries with other adventurous diners.

I've been engaged with New York's restaurants since 1982, first as a bartender and wine buyer, later as a reporter and critic, and always as an enthusiastic customer. I remember when Lutèce was the crème de la crème, Tom Colicchio was cooking at Mondrian, Jean-Georges Vongerichten was at Lafayette, and Montrachet had the city's most exciting wine list. All have since closed, but their influence lives on.

These chefs and restaurants, among others, helped shape what I consider to be the three most deeply rooted and exciting culinary traditions in New York: French cuisine, New American cuisine and restaurants that are passionate about wine. This story will sketch the contours of these categories and profile four of my favorite restaurants in each.

These are not the newest stars; I prefer restaurants when they have developed some character. It's a bit like drinking a fine wine: I enjoy tasting it in its youth but don't feel that it gives its best, or can be fully understood, until it has matured.

These restaurants focus on cuisines derived from Western Europe and adapted to the United States. Their dishes harmonize with wine, and their exciting wine lists are in most cases based on deep cellars managed by skilled sommeliers, making these places natural destinations for wine lovers.

Most of these restaurants are also expensive. You can generally expect to pay at least $150 per person for dinner—more if you take full advantage of their wine lists. That may seem exorbitant, especially in a time of economic uncertainty, but people come to New York to find the best, whether it's music, theater or food. I do include a less-expensive choice in each of the three categories. And of course there are wonderful places in the city where you can eat for less.

To me, the restaurants I have chosen represent the best New York has to offer. If you love fine food and wine and enjoy experiencing an ambitious restaurant at the top of its game, you will find pleasure and perhaps even something like enlightenment at their tables.

French cuisine has a long and glorious history in New York. When Lutèce was at its peak, under chef-owner André Soltner in the 1960s and '70s, it led a brigade of restaurants that traced their lineage to the French pavilion at the 1939 World's Fair. Fortunately, one survivor from that era is still flourishing, as glamorous as ever: LA GRENOUILLE.

The restaurant opened in 1962, still occupies a former stable on 52nd Street off Fifth Avenue, and remains in the founding family, with the charming and discreet Charles Masson Jr. now at the helm. The menu is startling in its conservatism, but that's its appeal. Quenelles de brochet, an airy mousseline of pike, cream and butter, has been a specialty of Lyon for generations; La Grenouille serves it with a classic shellfish cream sauce, plain white rice and a garnish of American caviar. The dish is a beautiful match for a mature white Burgundy. Grilled Dover sole, sautéed frogs' legs and veal kidneys with mustard flambéed with Cognac are other burnished standards.

A fundamental harmony with wine is one of the virtues of classic French cuisine. La Grenouille's wine list is modest, with 150 mostly French selections. It sticks to familiar names, and prices tend to be high, but there is plenty to drink. Jean-Luc Colombo's Crozes-Hermitage Les Fées Brunes 2006 ($75) is a fine match for those veal kidneys, or you can splurge on a Philippe Colin Chevalier-Montrachet 2004 ($380).

The food and wine gain immeasurably from the beauty of the setting. The dining room is plush and intimate, set off by some of the most extravagant floral arrangements in the city. A solicitous staff of veteran waiters cossets a stylish, if generally older, clientele. If you want to be transported to a lost world of refined flavors and polished ele-gance, La Grenouille is the last, best show in town.

In the 1980s and '90s, a new generation of French chefs modernized and broadened haute cuisine. Jean-Georges Vongerichten was among the leaders, at Restaurant Lafayette, with his intense yet light vegetable-based sauces and his daring use of Asian spices. He is still delivering delicious, distinctive food at his flagship, Jean Georges.

LE BERNARDIN has been the most daring in its evolution. Chef Gilbert Le Coze and his sister Maguy left behind their two Michelin stars in Paris to open the restaurant in New York in 1986, and their light, expressive touch with seafood won them an immediate following. When Gilbert died in 1994, his sous-chef, Eric Ripert, took over the kitchen. Ripert has become a star in his own right with his modern, seafood-based menu.

A four-course dinner begins with an "almost raw" selection; I chose slices of hamachi rolled around mint leaves and sea beans, served in a light sauce that had tart and savory notes. Next comes "barely touched," such as a small brick of escolar, the fish poached in olive oil and enlivened by a bold, red-wine béarnaise sauce. The main course is "lightly cooked," and while most of the offerings are fish, Ripert proves his versatility with rosy roast squab breast on truffled polenta with Armagnac jus. Dessert is a multicourse affair, finishing with exquisite mignardises.

The food is focused in concept, complex in flavor and skillfully executed. It builds in intensity while remaining graceful and always wine-friendly. Wine director Aldo Sohm manages the list of 715 selections, and he and his team are experts at matching the dishes with wines of equal personality and diversity. Or you could simply sink into a great white Burgundy for the duration; among the nearly two dozen grands crus from the Montrachet family is the glorious 1989 Sauzet Bâtard-Montrachet ($1,900).

The formal dining room and traditional service intensify the impact of the unconventional food. It's this juxtaposition of tradition and innovation that makes Le Bernardin right at home in New York.

Many restaurants in New York attempt to recreate the feeling of dining in France. Among the most appealing are the stylish Bar Boulud, the romantic Fleur de Sel, and the comfortable, time-worn Capsouto Frères. L'ABSINTHE brings Paris to the Upper East Side.

Chef-owner Jean-Michel Bergougnoux, who worked at Troisgros in France and Lutèce in New York, opened this brasserie in 1995. His menu offers an extensive raw bar, sturdy French classics such as coq au vin and sole meunière, and a well-selected charcuterie plate. Most of the main courses cost less than $30, and more than half the bottles on the 285-selection wine list are less than $100.

L'Absinthe hews faithfully but not too literally to its traditions. With an art nouveau decor, abundant flowers and warm light, it is a lively and comfortable place to eat simply and enjoy the parade of life around you.

There are many talented French chefs working in New York. In my experience, the one who has most successfully integrated personal creativity with classic haute cuisine is Daniel Boulud. I first tasted Boulud's food when he was cooking at Le Cirque in the late 1980s, helping to make it the era's hottest restaurant. Now he oversees half a dozen restaurants in New York, Las Vegas and Florida. Fittingly, his flagship restaurant, DANIEL, has taken over the Park Avenue space once home to Le Cirque.

Boulud's dishes change frequently, but all share major virtues: excellent ingredients, creative juxtapositions, complex flavors and impeccable executions. Each bite leaves you happy and curious for the next taste. Take frogs' legs, an iconic dish in France. Boulud's version is a study in paired contrasts: the meat, potatoes, watercress and garlic are all prepared two ways. The dish is complex enough to make you think, and harmonious enough to make you smile. It is also beautifully wine-friendly.

And of course there's much more: tender agnolotti with Fontina cheese and aromatic white truffles; the latest version of Boulud's signature black sea bass with red-wine sauce; gamy wild hare from Scotland with a blood-infused civet sauce; local venison bright with juniper and a daikon choucroute.

The 1,800-selection wine list earned a Wine Spectator Grand Award in 2002. It concentrates on France, with great depth at the high end. A 15-vintage vertical of Château Latour, direct from the château's cellar, includes the 1961 ($7,800) and the 1959 ($5,680). But there are also savvy selections from around the world, including a Lioco Chardonnay Sonoma County 2006 ($50) that made a fine match with those frogs' legs. Wine director Daniel Johnnes leads a team of expert sommeliers.

Restaurant Daniel delivers both edification and delight. If you can wrench your attention away from the plate to gaze around the room, you'll see a whole community of diners united in the happy culture of haute cuisine.

While New York's French restaurants deliver variations on a consistent theme, another group of chefs has embraced an extraordinary diversity of culinary influences to create a mosaic that has coalesced into what is known as New American cuisine.

The genre's modern origins date to the Four Seasons, opened in 1959 with the guidance of James Beard to showcase seasonal and regional flavors. Tom Colicchio, who provided my first taste of basil ice cream at Mondrian in 1982, has spread the gospel of fine ingredients simply prepared through his empire of Craft restaurants around the country. Thomas Keller, who left New York in the 1980s, returned in triumph in 2004 with Per Se, perhaps the highest expression of the genre so far.

The latest twist is the "locavore" ethos: menus focused largely on local and seasonal foods hand-selected at New York's wonderful farmers' markets or sourced from nearby farms. I live in Brooklyn, home to many of these taste crusaders, including Saul in Boerum Hill, the Grocery in Carroll Gardens, and Applewood and Rose Water in Park Slope.

The most influential in this vanguard has been BLUE HILL, opened by chef Dan Barber in a Greenwich Village townhouse in 2000. Barber also presides over Blue Hill Farm in Massachusetts, which supplies many of his vegetables, and the restaurant Blue Hill at Stone Barns, part of a former Rockefeller estate in the Hudson River Valley that also serves as a model farm. While Barber has become an articulate spokesman for the movement's political wing, his Manhattan restaurant remains a lovely refuge of warm hospitality and homey food.

The menu, which changes frequently, lists about half a dozen appetizers and main courses, and often their provenance. Vegetables are main players, not afterthoughts; sauces are complex and deep. "Rabbi Bob's Hudson Valley veal" showcases local carrots and shiitake mushrooms, while the meaty veal bathes in a reduction sauce redolent of baking spices.

The flavors are assertive, with many tart and sweet notes, but wine director Claire Paparazzo's 125-selection list has the versatility to handle them. It is broken into stylistic categories, from "crisp and bright" whites (such as Pellé Menetou-Salon 2007 for $48), to "big and bold" reds. Paparazzo deftly matches dishes to wine categories, but given a free hand, takes more chances. She paired Sean H. Thackrey's Pleiades XVI, an exuberant blend of Carignane, Petite Sirah, Sangiovese and Viognier, with the veal; the wine used the spicy sauce as a launching pad and blasted off into a funky flavor explosion. America, even on the plate, has never been for the faint of heart.

COOKSHOP offers a more casual and less expensive, but not less committed, version of the genre. Chef-owner Marc Meyer, who worked for Larry Forgione, one of the pioneers of New American cuisine, opened Five Points in Greenwich Village in 1999 with his wife, Vicki Freeman, and then Cookshop in 2005.

Cookshop's menu is full of bold, down-home flavors. Salty fried hominy, a juicy, mineral-scented steak from grass-fed cattle, and Vermont cheeses from organic milk all make you feel as if you're eating on a farm. And don't think of skipping dessert—the maple flan and chocolate cake are incredibly satisfying.

Richard Luftig's 125-label list wine list matches the food step for step, emphasizing artisanal producers and organic ingredients. Prices top out around $200, with about half the selections priced at less than $50.

The decor is as solid and plainspoken as the food, with simple wooden tables, an open kitchen, and a chalkboard that lists the farms whose produce is featured. Floor-to-ceiling windows open onto 10th Avenue and 20th Street in the heart of Chelsea's gallery district. The neighborhood is not fancy, but its unassuming warehouses show some of the city's most adventurous new art. Cookshop feels right at home.

Of course, America is not only about authenticity and nature; it also embraces creativity and artifice. Which is why it's puzzling that so few American chefs have embraced the futuristic culinary approach of Ferran Adrià, the genius behind El Bulli in Spain.

But New Yorkers have a few options to explore this innovative cuisine. One bright prospect is the new Corton, with Paul Liebrandt cooking in partnership with Drew Nieporent in the old Montrachet space. And Wylie Dufresne, one of the most accomplished practitioners of what might be called "Newer Than New" American cuisine, is working on the Lower East Side.

Dufresne's trajectory started with a degree in philosophy. After culinary school, followed by five years with Vongerichten, he moved to the lively, rough-edged 71 Clinton Fresh Food, then opened his unassuming yet bold-hearted WD-50 in 2003. The menu descriptions are straightforward ("pork ribs, fried plantain, hibiscus, jerk consommé"), but most hide surprises of execution, presentation and flavor.

Dufresne, like Adrià, embraces the marriage of technology and creativity in order to make eating not simply a way to satiate hunger, but also to entertain and provoke. He wants you to think about what you're eating, and sometimes he wants you to laugh out loud. I recommend going all in and ordering the $140, 12-course tasting menu. Not every plate will hit the bull's-eye, but you'll get a clear idea of the target.

It's not always easy to decipher what is what on the plate. At some point, you'll just give up and go with the flow. Most dishes play with texture and temperature, employing colorful sauces, powders, gels and foams. There aren't a lot of luxury ingredients, and many of the products are processed into unrecognizable forms. Yet overall the flavors are bright and pleasing, the combinations find a balance, and by the end of the meal you'll have been both entertained and satisfied.

This food is not an easy partner for wine. A pairing can be ordered with the tasting menu ($75 for six eclectic wines), and some of the matches are terrific. Or you can explore the list, an international lineup with plenty of gems. Here too you'll find brief, evocative descriptions: "citrus, slate, pear" to describe Rafael Palacios Valdeorras As Sortes Val do Bibei 2006 ($70); "earthy, minerals, black tea, red fruit" for Dehlinger Pinot Noir Russian River Valley Goldridge Vineyard 1997 ($245).

Aside from the food, and despite its slightly edgy neighborhood, WD-50 is a "normal" restaurant, drawing a lively crowd that mingles burghers with bohemians. The decor is a modernist take on the Craftsman style; the young staff is friendly and informed. It may not look like much from the street, but as modest rock clubs have nurtured seminal bands, so WD-50 is turning out some of New York's most exciting food.

THE RIVER CAFÉ, on the other hand, could easily be mistaken for one of those tourist-driven destinations that depend on their amazing location to print money, making little effort to deliver great food or good value. But in fact, this cozy piano bar with a magnificent view was a pioneer in the development of New American cuisine and is still among the top rank of its practitioners.

Owner Michael "Buzzy" O'Keefe opened the restaurant in 1977, in a small barge anchored directly under the Brooklyn Bridge, when the Brooklyn waterfront was more Marlon Brando than millionaires' condos. For the restaurant's 30th anniversary dinner, its former chefs returned to cook, an all-star team of American cuisine: Larry Forgione (1979-1983), Charlie Palmer (1983-1987), David Burke (1987-1992) and Rick Laakkonen (1994-2000).

Current chef Brad Steelman has remained faithful to the ingredients-driven approach of his predecessors, but his menu is bold and enticing. Tender duck breast, glazed with fennel pollen- and white truffle-infused honey, is accompanied by bok choy and carrots with a rich yet subtle sauce. Portions are very generous, justifying the price tag of $98 for three courses.

Joseph DeLissio has been wine director since the beginning. He was an early champion of American wines and today offers Cabernet in a range of styles and vintages, from Screaming Eagle 2001 ($3,000) to Freemark Abbey 1968 ($410). The 650-selection list also ranges widely, with savvy choices from Spain, Italy and France.

The dining room is beautiful, with low light glowing off polished wood, but defers to the view across the East River to the Manhattan skyline and the Statue of Liberty beyond. It makes every meal a special occasion, even as the friendly staff treats every diner like a regular. It may sound corny, but the River Café makes me happy to be in New York, and, from a culinary point of view, proud to be an American.

All the restaurants I've discussed so far care deeply about wine. But there are those restaurants that give wine pride of place, and structure the rest of the dining experience to support an extraordinary cellar. New York currently boasts seven restaurants with Grand Awards, Wine Spectator's highest honor for wine lists. That's more than any other city and represents nearly 10 percent of all the current Grand Award holders in the world.

The most recent winners are built around private cellars assembled by owner-investors. They feature small, luxurious dining rooms, creative chefs who know how to showcase the flavors of great wine, and talented, experienced sommeliers who have become stars in their own right. The pioneer was Veritas, which opened in 1998; it now counts 192,000 bottles in its inventory, the experienced Tim Kopec, formerly of Montrachet, as wine director, and an exciting new chef, Gregory Pugin.

CRU opened in 2004 and earned its Grand Award in 2005. Its cellar of 145,000 bottles draws heavily from the collection of owner Roy Welland, and offers more than 4,000 selections in two leather-bound volumes. It's hard to find a weakness in a list that offers more than 125 white Burgundies from the Montrachet grand cru family, and nearly 50 bottlings of Guigal's single-vineyard Côte-Rôties. And beyond these classics and rarities, there are 500 bottles at $100 or less, all chosen with care.

This extraordinary collection is curated by Robert Bohr, who is assisted by sommelier Michel Couvreux (previously of Le Bernardin). They work with a knowledgeable and personable waitstaff to create a seamless dining experience. The small, comfortable dining room is a sober study in cream and brown, with a large wooden credenza giving it the feel of a library—whose shelves are filled with stemware and decanters.

It's a subdued atmosphere, but chef Shea Gallante's food supplies some fireworks. He trained with Lidia Bastianich at Felidia (a former Grand Award winner) and David Bouley. His menu at Cru moves from clean, focused presentations (crudo, foie gras terrine), to richer, homier flavors (pastas), to more experimental dishes based on traditional centerpieces such as sole and venison. The food shows creativity, even daring, yet always matches well with wine. Cru's list makes it a destination for wine lovers, but the quality of the food and service make it an outstanding experience for everyone.

New York has long loved Italian food, but its Italian restaurants rarely aimed for the upper echelon of fine dining occupied by the French restaurants, and they seldom built serious wine lists. There have been exceptions, though. Barbetta, opened in 1906 and still in the Maioglio family, claims to have introduced risotto, white truffles and Barbaresco to New York. Alto, which opened in 2005 and now holds a Grand Award, has 37,000 bottles in the cellar, overseen by Eric Zillier, formerly of Veritas, while chef Michael White turns out creative Italian food.

DEL POSTO is a full-throated opera on a grand stage. Opened in 2005, enormous and luxurious, it is the most ambitious project yet by chef Mario Batali and his business partner Joseph Bastianich, along with Bastianich's mother, Lidia. Batali and Bastianich's collection of New York restaurants includes Babbo, Esca, Lupa and Otto. Del Posto not only serves great food, it makes a convincing argument that Italian cuisine deserves respect at the highest level.

"Il Menu del Posto" (four courses for $95) presents the basic Italian meal: antipasti, pasta (two different dishes), main course and dessert. Brilliantly executed by Mark Ladner, the progression allows you to taste classic Italian flavors brightened with contemporary creativity.

My favorites are hearty dishes with earthy flavors. Most use very few principal flavors, relying on the quality of the ingredients and aiming for harmony rather than complexity. A meaty, juicy pork chop picks up a fresh green note from winter savory and lively acidity from persimmon. The dish is simple yet balanced.

This is food that loves wine, and the 25,000-bottle cellar, overseen by wine director Morgan Rich, covers Italy like a detailed road map. The great strength is Piedmont, with nearly 400 Barolos and more than 100 Barbarescos. Less expensive gems can be found from Veneto, Campania and Sicily. Del Posto, which earned a Grand Award in 2008, has taken its place among New York's best restaurants—and the top Italian restaurants in the country.

In the past decade, a wave of wine bars has refreshed the city. Generally small, casual and inexpensive and often focused on one or two wine regions, these lively places offer eclectic selections and surprisingly serious food. Having lived in Spain, I am particularly drawn to Bar Jamón and Casa Mono. Owned by Batali and Bastianich in partnership with chef Andy Nusser and Nancy Selzer, these two places combine to offer the most exciting array of Spanish wine in the city.

CASA MONO occupies a small, cheerful space with colorful cracked-tile floors, wine racks from floor to ceiling and simple wooden tables. The restaurant is lively, loud and crowded. Next door is Bar Jamón, even smaller and simpler but just as lively, where you can enjoy a glass of wine and some serrano ham or Manchego cheese.

Nusser, formerly at Babbo, delivers powerful flavors in small portions, the most expensive at $19, that feature creative riffs on traditional themes. Bacalao croquetas are crisp outside and fluffy inside, the salty cod balanced by a bright orange aioli. Fideos, soft Catalan noodles, are savory with chorizo and clams. This is rich, rustic food; order tripe, cock's comb or sweetbreads and you'll mop the plate every time.

The 500-selection wine list explores every nook and cranny in Spain, offering both traditional and new wave-style wines. In Rioja, for example, you can compare the defiantly anachronistic R. López de Heredia Viña Tondonia Gran Reserva 1964 ($410) with the powerful, modern Bodegas Muga Torre Muga 2004 ($195). To explore more widely, sample among a dozen wines offered by the cuarto, a small decanter that holds about 8 ounces ($12 to $33).

I am often asked to name my favorite restaurant, but that's an impossible question to answer. As with wine, it all depends on context. My favorite for what occasion? In which neighborhood? For what price? In this story, I have selected a dozen restaurants that capture New York's culinary spirit today. They are all "favorites." But one seamlessly combines elements of all three categories: ELEVEN MADISON PARK.

The restaurant's location is deeply intertwined with the city and its history. It occupies the ground floor of the landmark Metropolitan Life tower on lower Madison Avenue, which looks across the small, lovely Madison Square Park (home of the original Madison Square Garden) to the historic Flatiron Building.

The restaurant, which opened in 1998, maintains this connection. The high-ceilinged space retains the Art Deco majesty of its 1930s construction and benefits from huge windows that face onto the park. The decor features well-spaced tables, enormous floral arrangements and a collection of beautiful decanters. Paintings and photographs of old New York add to the historical ambience.

The food, always good, has reached an extraordinary level since chef Daniel Humm arrived in 2006. Born in Switzerland, Humm trained in Michelin palaces that honed impeccable technical skills. He previously worked at Campton Place in San Francisco, where he learned American tastes and ingredients. Only 31, he has the physical energy to match his creative vision—he ran his first marathon last year in New York, finishing in less than three hours.

The meal begins with an assortment of jewel-like canapés. Colorful and precise, they might include cucumber and smoked salmon, or a fois gras tart glazed with fruit jelly, or a warm cornet of veal sweetbread. They show the focus, inventiveness and plain hard work that animate the entire menu.

Hawaiian prawns are served with grilled sea scallops and cauliflower "couscous," then finished with a light, intense crustacean jus, poured at the table. The earthy cauliflower (tiny pearls on top of a creamy flan) and the savory sauce set off the sweetness of the shellfish, the flavors deep yet delicate. More gutsy is a roast loin of Colorado lamb, with crosnes, carrots and crisp fried lamb sweetbreads. The cumin-scented sauce, again poured tableside, is extraordinary.

These dishes are balanced perfectly for wine. Wine director John Ragan came with Humm from Campton Place, and he has expanded the wine list from fewer than 400 selections (in 2001) to its current 1,525 selections. It covers the world, but Burgundy is its strong point, with alluring rarities such as a selection of whites from the Côte de Nuits (Marc Roy Marsannay Blanc Champs Perdrix is $70), and depth such as 16 grands crus from Vosne-Romanee (Méo-Camuzet Richebourg 1989 is $1,750).

Wine service is impeccable, and the servers in general are friendly yet extremely professional, rarely missing a beat or making an ungraceful move. That's to be expected, as Eleven Madison Park is part of the Danny Meyer group (which also includes such standouts as Union Square Cafe and Gramercy Tavern), known for an emphasis on hospitality.

Eleven Madison Park is performing at an extraordinary level, yet remains slightly under the radar, compared with Midtown stars such as Le Bernardin or media darlings such as Blue Hill. Perhaps this combination is responsible for its clientele, which is sophisticated yet relaxed, enjoying their meals and each other's company. Joining them in that airy room, especially at lunch, when natural light pours through the windows, I always feel as though I have found the very heart of this great city.

For someone who loves food and wine, discovering a great restaurant is like arriving at a destination you didn't even know you were searching for; suddenly you feel at home. These restaurants make me feel at home. I trust they will welcome you as well.

 

 

NEW YORK

Here is an alphabetical guide to more than 200 restaurants that offer outstanding wine lists in the five boroughs of New York, including all those that earned a Wine Spectator restaurant award in 2008. Thomas Matthews' 12 favorite restaurants are highlighted.

A VOCE
41 Madison Ave., New York
Telephone (212) 545-8555
Web site www.avocerestaurant.com
Best of Award of Excellence

ABOVE
Times Square Hilton, 234 W. 42nd St., New York
Telephone (212) 642-2626
Award of Excellence

ACCADEMIA DI VINO
1081 Third Ave., New York
Telephone (212) 888-6333
Web site www.accademiadivino.com
Award of Excellence

ADOUR ALAIN DUCASSE
The St. Regis New York, 2 E. 55th St., New York
Telephone (212) 710-2277
Web site www.adour-stregis.com
Best of Award of Excellence

ALFAMA, FINE PORTUGUESE CUISINE
551 Hudson St., New York
Telephone (212) 645-2500
Web site www.alfamarestaurant.com
Award of Excellence

ALFREDO OF ROME
4 W. 49th St., New York
Telephone (212) 397-0100
Web site www.alfredos.com
Award of Excellence

ALOUETTE
2588 Broadway, New York
Telephone (212) 222-6808
Web site www.alouettenyc.com
Award of Excellence

ALTO
11 E. 53rd St., New York
Telephone (212) 308-1099
Web site www.altorestaurant.com
Grand Award

AMARONE
Tony Spiridigliozzi, 686 Ninth Ave., New York
Telephone (212) 245-6060
Web site www.amaronenyc.com
Award of Excellence

AMMA
246 E. 51st. St., New York
Telephone (212) 644-8330
Web site www.ammanyc.com
Award of Excellence

ANNISA
13 Barrow St., New York
Telephone (212) 741-6699
Web site www.annisarestaurant.com
Award of Excellence

ANTICA BOTTEGA DEL VINO
7 E. 59th St., New York
Telephone (212) 223-3028
Web site www.bottegadelvinonyc.com
Best of Award of Excellence

AQUAGRILL
210 Spring St., New York
Telephone (212) 274-0505
Web site www.aquagrill.com
Award of Excellence

AQUAVIT
65 E. 55th St., New York
Telephone (212) 307-7311
Web site www.aquavit.org
Award of Excellence

ARETSKY'S PATROON
160 E. 46th St., New York
Telephone (212) 883-7373
Web site www.patroonrestaurant.com
Award of Excellence

ARTISANAL
2 Park Ave., New York
Telephone (212) 725-8585
Web site www.artisanalbistro.com
Award of Excellence

ASIATE
Mandarin Oriental Hotel New York, 80 Columbus Circle, New York
Telephone (212) 805-8881
Web site www.mandarinoriental.com/newyork
Best of Award of Excellence

ATLANTIC GRILL
1341 Third Ave., New York
Telephone (212) 988-9200
Web site www.brguestrestaurants.com
Best of Award of Excellence

AUREOLE
34 E. 61st St., New York
Telephone (212) 319-1660
Web site www.aureolerestaurant.com
Best of Award of Excellence

BABBO
110 Waverly Place, New York
Telephone (212) 777-0303
Web site www.babbonyc.com
Best of Award of Excellence

BAR AMERICAIN
152 W. 52nd St., New York
Telephone (212) 265-9700
Web site www.baramericain.com
Award of Excellence

BAR BLANC
142 W. 10th St., New York
Telephone (212) 255-2330
Web site www.barblanc.com
Award of Excellence

BARAONDA
1439 Second Ave., New York
Telephone (212) 288-8555
Web site www.baraondany.com
Award of Excellence

BARBETTA
321 W. 46th St., New York
Telephone (212) 246-9171
Web site www.barbettarestaurant.com
Best of Award of Excellence

BARBOUNIA
250 Park Ave. S., New York
Telephone (212) 995-0242
Web site www.barbounia.com
Award of Excellence

BELLA BLU
967 Lexington Ave., New York
Telephone (212) 988-4624
Web site
Award of Excellence

BELLAVITAE
24 Minetta Lane, New York
Telephone (212) 473-5121
Web site www.bellavitae.com
Award of Excellence

BISTRO TEN 18
1018 Amsterdam Ave., New York
Telephone (212) 662-7600
Web site www.bistroten18.com
Award of Excellence

BLT FISH
21 W. 17th St., New York
Telephone (212) 691-8888
Web site www.bltrestaurants.com
Best of Award of Excellence

BLT MARKET
Ritz-Carlton Central Park, 1430 Avenues of America, New York
Telephone (212) 521-6125
Web site www.bltmarket.com
Best of Award of Excellence

BLT PRIME
111 E. 22nd St., New York
Telephone (212) 995-8500
Web site www.bltrestaurants.com
Best of Award of Excellence

BLT STEAK
106 E. 57th St., New York
Telephone (212) 752-7470
Web site www.bltsteak.com
Best of Award of Excellence

BLUE FIN
1567 Broadway, New York
Telephone (212) 918-1400
Web site www.brguestrestaurants.com
Best of Award of Excellence

BLUE HILL
75 Washington Place, New York
Telephone (212) 539-1776
Web site www.bluehillfarm.com

BLUE WATER GRILL
31 Union Square W., New York
Telephone (212) 675-9500
Web site www.brguestrestaurants.com
Award of Excellence

BOBBY VAN'S GRILL
135 W. 50th St., New York
Telephone (212) 957-5050
Web site www.bobbyvans.com
Award of Excellence

BOBBY VAN'S STEAKHOUSE
25 Broad St., New York
Telephone (212) 344-8463
Web site www.bobbyvans.com
Award of Excellence

BOBBY VAN'S STEAKHOUSE
131 E. 54th St., New York
Telephone (212) 207-8050
Web site www.bobbyvans.com
Award of Excellence

BOBBY VAN'S STEAKHOUSE
230 Park Ave., New York
Telephone (212) 867-5490
Web site www.bobbyvans.com
Best of Award of Excellence

BOCCA DI BACCO
828 9th Ave., New York
Telephone (212) 265-8828
Web site www.boccadibacconyc.com
Award of Excellence

BRASSERIE 8 1/2
9 W. 57th St., New York
Telephone (212) 829-0812
Web site www.rapatina.com
Award of Excellence

BRASSERIE LES HALLES
411 Park Ave. S., New York
Telephone (212) 679-4111
Web site www.leshalles.net
Award of Excellence

BRIDGE CAFÉ
279 Water St., New York
Telephone (212) 227-3344
Web site www.bridgecafenyc.com
Award of Excellence

BUDDAKAN
75 Ninth Ave., New York
Telephone (212) 989-6699
Web site www.buddakannyc.com
Award of Excellence

BUTTER
415 Lafayette St., New York
Telephone (212) 253-2828
Web site www.butterrestaurant.com
Award of Excellence

CAFÉ BOULUD
20 E. 76th St., New York
Telephone (212) 772-2600
Web site www.danielnyc.com
Best of Award of Excellence

CAFÉ CENTRO
MetLife Building, 200 Park Ave., New York
Telephone (212) 818-1222
Web site www.rapatina.com
Award of Excellence

CAFÉ D'ALSACE
1695 Second Ave., New York
Telephone (212) 722-5133
Web site www.cafedalsace.com
Award of Excellence

THE CAPITAL GRILLE
155 E. 42nd St., New York
Telephone (212) 953-2000
Web site www.thecapitalgrille.com
Best of Award of Excellence

CAPSOUTO FRÈRES
451 Washington St., New York
Telephone (212) 966-4900
Web site www.capsoutofreres.com
Award of Excellence

CASA MONO
52 Irving Place, New York
Telephone (212) 253-2773
Web site www.casamononyc.com
Best of Award of Excellence

CASCINA RISTORANTE
647 Ninth Ave., New York
Telephone (212) 245-4422
Web site www.cascina.com
Best of Award of Excellence

'CESCA ENOTECA & TRATTORIA
164 W. 75th St., New York
Telephone (212) 787-6300
Web site www.cescanyc.com
Award of Excellence

CHANTERELLE
2 Harrison St., New York
Telephone (212) 966-6960
Web site www.chanterellenyc.com
Best of Award of Excellence

CHURRASCARIA PLATAFORMA
316 W. 49th St., New York
Telephone (212) 245-0505
Web site www.churrascariaplataforma.com
Best of Award of Excellence

CHURRASCARIA RIODIZIO TRIBECA
221 W. Broadway, New York
Telephone (212) 925-6969
Web site www.churrascariatribeca.com
Best of Award of Excellence

CITY CRAB & SEAFOOD COMPANY
235 Park Ave. S., New York
Telephone (212) 529-3800
Web site www.citycrabnyc.com
Award of Excellence

CITY HALL
131 Duane St., New York
Telephone (212) 227-7777
Web site www.cityhallnewyork.com
Best of Award of Excellence

COMPASS
208 W. 70th St., New York
Telephone (212) 875-8600
Web site www.compassrestaurant.com
Best of Award of Excellence

COOKSHOP
156 10th Ave., New York
Telephone (212) 924-4440
Web site www.cookshopny.com

COUNTER
105 First Ave., New York
Telephone (212) 982-5870
Web site www.counternyc.com
Award of Excellence

CRAFT RESTAURANT
43 E. 19th St., New York
Telephone (212) 780-0880
Web site www.craftrestaurant.com
Best of Award of Excellence

CRAFTSTEAK
85 10th Ave., New York
Telephone (212) 400-6699
Web site www.craftsteaknyc.com
Best of Award of Excellence

CRU
24 Fifth Ave., New York
Telephone (212) 529-1700
Web site www.cru-nyc.com
Grand Award

DA FILIPPO RESTAURANT
1315 Second Ave., New York
Telephone (212) 472-6688
Web site www.dafilipporestaurant.com
Award of Excellence

DANIEL
60 E. 65th St., New York
Telephone (212) 288-0033
Web site www.danielnyc.com
Grand Award

DAVIDBURKE & DONATELLA
133 E. 61st St., New York
Telephone (212) 813-2121
Web site www.dbdrestaurant.com
Award of Excellence

DB BISTRO MODERNE
55 W. 44th St., New York
Telephone (212) 391-2400
Web site www.danielnyc.com
Award of Excellence

DEGREZIA RISTORANTE
231 E. 50th St., New York
Telephone (212) 750-5353
Web site www.degreziaristorante.com
Award of Excellence

DEL FRISCO'S DOUBLE EAGLE STEAK HOUSE
1221 Avenue of the Americas, New York
Telephone (212) 575-5129
Web site www.delfriscos.com
Best of Award of Excellence

DEL POSTO
85 10th Ave., New York
Telephone (212) 497-8090
Web site www.delposto.com
Grand Award

DELMONICO'S RESTAURANT
56 Beaver St., New York
Telephone (212) 509-1144
Web site www.delmonicosny.com
Award of Excellence

DEVIN TAVERN
363 Greenwich St., New York
Telephone (212) 334-7337
Web site www.devintavern.com
Award of Excellence

D.O.C. WINE BAR
83 N. Seventh St., Brooklyn
Telephone (718) 963-1925
Web site www.docwineshop.com
Award of Excellence

DOVETAIL
103 W. 77th St., New York
Telephone (212) 362-3800
Web site www.dovetailnyc.com
Award of Excellence

DUE RESTAURANT
1396 Third Ave., New York
Telephone (212) 772-3331
Award of Excellence

Dylan Prime
63 Laight St., New York
Telephone (212) 334-4783
Web site www.dylanprime.com
Award of Excellence

ELEVEN MADISON PARK
11 Madison Ave., New York
Telephone (212) 889-0905
Web site www.elevenmadisonpark.com
Best of Award of Excellence

ESTIATORIO MILOS
125 W. 55th St., New York
Telephone (212) 245-7400
Web site www.milos.ca
Best of Award of Excellence

ETATS-UNIS
242 E. 81st St., New York
Telephone (212) 517-8826
Web site www.etatsunisrestaurant.com
Award of Excellence

F.ILLI PONTE RISTORANTE
39 Desbrosses St., New York
Telephone (212) 226-4621
Web site www.filliponte.com
Award of Excellence

FELIDIA RISTORANTE
243 E. 58th St., New York
Telephone (212) 758-1479
Web site www.lidiasitaly.com
Best of Award of Excellence

FLEUR DE SEL
5 E. 20th St., New York
Telephone (212) 460-9100
Web site www.fleurdeselnyc.com
Best of Award of Excellence

FRANK RESTAURANT
88 Second Ave., New York
Telephone (212) 420-0202
Web site www.frankrestaurant.com
Best of Award of Excellence

FRANKIE & JOHNNIE'S STEAKHOUSE
32 W. 37th St., New York
Telephone (212) 947-8940
Web site www.frankieandjohnnies.com
Award of Excellence

FRANKIE & JOHNNIE'S STEAKHOUSE
269 W. 45th St., New York
Telephone (212) 997-9494
Web site www.frankieandjohnnies.com
Award of Excellence

FRENCH ROAST
78 W. 11th St., New York
Telephone (212) 533-2233
Web site www.frenchroastnyc.com
Award of Excellence

FRENCH ROAST
2340 Broadway, New York
Telephone (212) 799-1533
Web site www.tourdefrancenyc.com
Award of Excellence

FRESH
105 Reade St., New York
Telephone (212) 406-1900
Award of Excellence

GABRIEL'S
11 W. 60th St., New York
Telephone (212) 956-4600
Web site www.gabrielsbarandrest.com
Award of Excellence

GALLO NERO WINE BAR & GRILL
402 W. 44th St., New York
Telephone (212) 265-6660
Web site www.gallonerony.com
Award of Excellence

GRAMERCY TAVERN
42 E. 20th St., New York
Telephone (212) GR7-0777
Web site www.gramercytavern.com
Best of Award of Excellence

GROTTA AZZURRA
177 Mulberry St., New York
Telephone (212) 925-8775
Web site www.grottaazzurrany.com
Award of Excellence

HARRY'S CAFÉ & STEAK
One Hanover Square, New York
Telephone (212) 785-9200
Web site www.harrysnyc.com
Best of Award of Excellence

HeNRY'S END RESTAURANT
44 Henry St., Brooklyn
Telephone (718) 834-1776
Web site www.henrysend.com
Award of Excellence

IL CORSO
19 W. 55th St., New York
Telephone (212) 957-1500
Web site www.ilcorsorestaurant.com
Award of Excellence

IL NIDO
251 E. 53rd St., New York
Telephone (212) 753-8450
Web site
Award of Excellence

IN VINO
215 E. Fourth St., New York
Telephone (212) 539-1011
Web site www.invino-ny.com
Award of Excellence

'INOTECA
98 Rivington St., New York
Telephone (212) 614-0473
Web site www.inotecanyc.com
Best of Award of Excellence

IRVING MILL
116 E. 16th St., New York
Telephone (212) 254-1600
Web site www.irvingmill.com
Award of Excellence

ISABELLA'S
359 Columbus Ave., New York
Telephone (212) 724-2100
Web site www.brguestrestaurants.com
Award of Excellence

JEAN GEORGES
Trump International Hotel & Tower, One Central Park West, New York
Telephone (212) 299-3900
Web site www.jean-georges.com
Best of Award of Excellence

JOSEPHINA
1900 Broadway, New York
Telephone (212) 799-1000
Web site www.josephinanyc.com
Award of Excellence

KEENS STEAKHOUSE
72 W. 36th St., New York
Telephone (212) 947-3636
Web site www.keens.com
Award of Excellence

KLEE BRASSERIE
200 Ninth Ave., New York
Telephone (212) 633-8033
Web site www.kleebrasserie.com
Award of Excellence

L'ABSINTHE
227 E. 67th St., New York
Telephone (212) 794-4950
Web site www.labsinthe.com
Award of Excellence

L'ECOLE, THE RESTAURANT OF THE FRENCH CULINARY INSTITUTE
462 Broadway, New York
Telephone (212) 219-3300
Web site www.frenchculinary.com/lecole
Award of Excellence

L'EXPRESS
249 Park Ave. S., New York
Telephone (212) 254-5858
Web site www.lexpressnyc.com
Award of Excellence

LA GOULUE
746 Madison Ave., New York
Telephone (212) 988-8169
Web site www.lagouluerestaurant.com
Award of Excellence

LA GRENOUILLE
3 E. 52nd St., New York
Telephone (212) 752-1495
Web site www.la-grenouille.com

LA PIZZA FRESCA RISTORANTE
31 E. 20th St., New York
Telephone (212) 598-0141
Web site www.lapizzafresca.com
Best of Award of Excellence

LA VINERIA
19 W. 55th St., New York
Telephone (212) 247-3400
Web site www.lavineriarestaurant.com
Award of Excellence

LAVAGNA
545 E. Fifth St., New York
Telephone (212) 979-1005
Web site www.lavagnanyc.com
Award of Excellence

LE BERNARDIN
155 W. 51st St., New York
Telephone (212) 554-1515
Web site www.le-bernardin.com
Best of Award of Excellence

LE CIRQUE
151 E. 58th St., One Beacon Court, New York
Telephone (212) 644-0202
Web site www.lecirque.com
Best of Award of Excellence

LE MADELEINE
403 W. 43rd St., New York
Telephone (212) 246-2993
Web site www.lemadeleine.com
Award of Excellence

LE MONDE
2885 Broadway, New York
Telephone (212) 531-3939
Award of Excellence

LE PÉRIGORD
405 E. 52nd St., New York
Telephone (212) 755-6244
Web site www.leperigord.com
Award of Excellence

LEVER HOUSE RESTAURANT
Lever House, 390 Park Ave., New York
Telephone (212) 888-2700
Web site www.leverhouse.com
Award of Excellence

LIL FRANKIE'S PIZZA
19 First Ave., New York
Telephone (212) 420-4900
Web site www.lilfrankies.com
Award of Excellence

LITTLE GIANT
85 Orchard St., New York
Telephone (212) 226-5047
Web site www.littlegiantnyc.com
Award of Excellence

LONDON LENNIE'S
63-88 Woodhaven Blvd., Rego Park
Telephone (718) 894-8084
Web site www.londonlennies.com
Award of Excellence

LUNA PIENA
243 E. 53rd St., New York
Telephone (212) 308-8882
Web site www.lunapienanyc.com
Award of Excellence

LUNETTA
920 Broadway, New York
Telephone (212) 533-3663
Web site www.lunetta-ny.com
Award of Excellence

LUSARDI'S RESTAURANT
1494 Second Ave., New York
Telephone (212) 249-2020
Web site www.lussardis.com
Award of Excellence

MAISON
1700 Broadway, New York
Telephone (212) 757-2233
Web site www.maisonnyc.com
Award of Excellence

MALONEY & PORCELLI
37 E. 50th St., New York
Telephone (212) 750-2233
Web site www.maloneyandporcelli.com
Award of Excellence

MARCO POLO RISTORANTE
345 Court St., Brooklyn
Telephone (718) 852-5015
Web site www.marcopoloristorante.com
Award of Excellence

MARSEILLE
630 Ninth Ave., New York
Telephone (212) 333-2323
Web site www.marseillenyc.com
Award of Excellence

METROCAFÉ & WINE BAR
32 E. 21st St., New York
Telephone (212) 353-0800
Web site www.metrocafenyc.com
Award of Excellence

MICHAEL JORDAN'S THE STEAK HOUSE NYC
Grand Central Terminal, 23 Vanderbilt Ave., New York
Telephone (212) 655-2300
Web site www.theglaziergroup.com
Award of Excellence

MICHAEL'S NEW YORK
24 W. 55th St., New York
Telephone (212) 767-0555
Web site www.michaelsnewyork.com
Best of Award of Excellence

THE MODERN
9 W. 53rd St., New York
Telephone (212) 333-1220
Web site www.themodernnyc.com
Best of Award of Excellence

MORIMOTO NYC
88 Tenth Ave., New York
Telephone (212) 989-8883
Web site www.morimotonyc.com
Award of Excellence

MORTON'S, THE STEAKHOUSE
551 Fifth Ave., New York
Telephone (212) 972-3315
Web site www.mortons.com
Award of Excellence

NICE MATIN
The Lucerne, 201 W. 79th St., New York
Telephone (212) 873-6423
Web site www.nicematinnyc.com
Best of Award of Excellence

NICK & STEF'S STEAKHOUSE
9 Penn Plaza, New York
Telephone (212) 563-4444
Web site www.nickandstefs.com
Award of Excellence

NORTH SQUARE
Washington Square Hotel, 103 Waverly Place, New York
Telephone (212) 254-1200
Web site www.northsquareny.com
Award of Excellence

OCEAN GRILL
384 Columbus Ave., New York
Telephone (212) 579-2300
Web site www.brguestrestaurants.com
Award of Excellence

OLD HOMESTEAD STEAKHOUSE
56 Ninth Ave., New York
Telephone (212) 242-9040
Web site www.theoldhomesteadsteakhouse.com
Award of Excellence

OLIVES NEW YORK
W New York Union Square, 201 Park Ave. S., New York
Telephone (212) 353-8345
Web site www.toddenglish.com
Award of Excellence

ONE IF BY LAND, TWO IF BY SEA
17 Barrow St., New York
Telephone (212) 228-0822
Web site www.oneifbyland.com
Best of Award of Excellence

ORSAY
1057 Lexington Ave., New York
Telephone (212) 517-6400
Web site www.orsayrestaurant.com
Award of Excellence

OSTERIA DEL CIRCO
120 W. 55th St., New York
Telephone (212) 265-3636
Web site www.osteriadelcirco.com
Award of Excellence

THE PALM
837 Second Ave., New York
Telephone (212) 687-2953
Web site www.thepalm.com
Award of Excellence

PALM TOO
840 Second Ave., New York
Telephone (212) 697-5198
Web site www.thepalm.com
Award of Excellence

THE PALM WEST
250 W. 50th St., New York
Telephone (212) 333-7256
Web site www.thepalm.com
Award of Excellence

PARK AVENUE (WINTER, SPRING, SUMMER, AUTUMN)
100 E. 63rd St., New York
Telephone (212) 644-1900
Web site www.parkavenyc.com
Award of Excellence

THE PEARL ROOM
8201 Third Ave., Brooklyn
Telephone (718) 833-6666
Web site www.thepearlroom.com
Award of Excellence

PER SE
Time Warner Center, 10 Columbus Circle, 4th Floor, New York
Telephone (212) 823-9335
Web site www.perseny.com
Best of Award of Excellence

PETROSSIAN
182 W. 58th St., New York
Telephone (212) 245-2214
Web site www.petrossian.com
Award of Excellence

PICHOLINE
35 W. 64th St., New York
Telephone (212) 724-8585
Web site www.picholinenyc.com
Best of Award of Excellence

PIGALLE
790 Eighth Ave., New York
Telephone (212) 489-2233
Web site www.pigallenyc.com
Award of Excellence

PORTER HOUSE NEW YORK
10 Columbus Circle, Fourth Floor, New York
Telephone (212) 823-9500
Web site www.porterhousenewyork.com
Best of Award of Excellence

THE POST HOUSE
28 E. 63rd St., New York
Telephone (212) 935-2888
Web site www.theposthouse.com
Award of Excellence

PRIMEHOUSE NEW YORK
381 Park Ave. S., New York
Telephone (212) 824-2600
Web site www.brguestrestaurants.com
Award of Excellence

QUALITY MEATS
57 W. 58th St., New York
Telephone (212) 644-1900
Web site www.qualitymeatsnyc.com
Award of Excellence

THE RIVER CAFÉ
1 Water St., Brooklyn
Telephone (718) 522-5200
Web site www.rivercafe.com
Best of Award of Excellence

RISTORANTE BAROLO
398 W. Broadway, New York
Telephone (212) 226-1102
Web site www.nybarolo.com
Best of Award of Excellence

ROC RESTAURANT
190-A Duane St., New York
Telephone (212) 625-3333
Web site www.rocrestaurant.com
Award of Excellence

ROCK CENTER CAFÉ
20 W. 50th St., New York
Telephone (212) 332-7620
Web site www.patinagroup.com
Award of Excellence

ROTHMANN'S STEAKHOUSE
3 E. 54th St., New York
Telephone (212) 319-5500
Web site www.rothmannssteakhouse.com
Best of Award of Excellence

RUBY FOO'S TIMES SQUARE
1625 Broadway, New York
Telephone (212) 489-5600
Web site www.brguestrestaurants.com
Award of Excellence

RUTH'S CHRIS STEAK HOUSE
148 W. 51st St., New York
Telephone (212) 245-9600
Web site www.ruthschris.com
Award of Excellence

SAN PIETRO
18 E. 54th St., New York
Telephone (212) 753-9015
Web site www.sanpietro.net
Best of Award of Excellence

THE SEA GRILL
19 W. 49th St., New York
Telephone (212) 332-7610
Web site www.patinagroup.com
Award of Excellence

SHUN LEE PALACE
155 E. 55th St., New York
Telephone (212) 371-8844
Web site www.shunleepalace.com
Award of Excellence

SMITH & WOLLENSKY
797 Third Ave., New York
Telephone (212) 753-1530
Web site www.smithandwollensky.com
Best of Award of Excellence

SOLERA
216 E. 53rd St., New York
Telephone (212) 644-1166
Web site www.solerany.com
Award of Excellence

STONE PARK CAFE
324 Fifth Ave., Brooklyn
Telephone (718) 369-0082
Web site www.stoneparkcafe.com
Award of Excellence

STONEHOME WINE BAR
87 Lafayette Ave., Brooklyn
Telephone (718) 624-9443
Web site www.stonehomewinebar.com
Award of Excellence

STRIP HOUSE
13 E. 12th St., New York
Telephone (212) 328-0000
Web site www.striphouse.net
Award of Excellence

SUBA
109 Ludlow St., New York
Telephone (212) 982-5714
Web site www.subanyc.com
Award of Excellence

SUPPER RESTAURANT
156 E. Second St., New York
Telephone (212) 477-7600
Web site www.supperrestaurant.com
Award of Excellence

TABLA
11 Madison Ave., New York
Telephone (212) 889-0667
Web site www.tablany.com
Best of Award of Excellence

THE TASTING ROOM RESTAURANT
264 Elizabeth St., New York
Telephone (212) 358-7831
Web site www.thetastingroomnyc.com
Award of Excellence

TELEPAN
72 W. 69th St., New York
Telephone (212) 580-4300
Web site www.telepan-ny.com
Best of Award of Excellence

THALASSA RESTAURANT
179 Franklin St., New York
Telephone (212) 941-7661
Web site www.thalassanyc.com
Best of Award of Excellence

THALIA
828 Eighth Ave., New York
Telephone (212) 399-4444
Web site www.restaurantthalia.com
Award of Excellence

TOCQUEVILLE RESTAURANT
1 E. 15th St., New York
Telephone (212) 647-1515
Web site www.tocquevillerestaurant.com
Award of Excellence

TRATTORIA DOPO TEATRO
125 W. 44th St., New York
Telephone (212) 869-2849
Web site www.dopoteatro.com
Best of Award of Excellence

TRESTLE ON TENTH
242 10th Ave., New York
Telephone (212) 645-5659
Web site www.trestleontenth.com
Award of Excellence

TRIBECA GRILL
375 Greenwich St., New York
Telephone (212) 941-3900
Web site www.myriadrestaurantgroup.com
Grand Award

TSE YANG RESTAURANT
34 E. 51st St., New York
Telephone (212) 688-5447
Web site www.tseyangnyc.com
Best of Award of Excellence

'21' CLUB
21 W. 52nd St., New York
Telephone (212) 582-7200
Web site www.21club.com
Grand Award

UNION SQUARE CAFE
21 E. 16th St., New York
Telephone (212) 243-4020
Web site www.unionsquarecafe.com
Best of Award of Excellence

UVA RESTAURANT
1486 Second Ave., New York
Telephone (212) 472-4552
Web site www.uvawinebarnewyork.com
Award of Excellence

VALBELLA!!
421 W. 13th St., New York
Telephone (212) 645-7777
Web site www.valbellany.com
Best of Award of Excellence

VENTO TRATTORIA
675 Hudson St., New York
Telephone (212) 699-2400
Web site www.brguestrestaurants.com
Award of Excellence

VERITAS
43 E. 20th St., New York
Telephone (212) 353-3700
Web site www.veritas-nyc.com
Grand Award

THE WATER CLUB
500 E. 30th St., New York
Telephone (212) 683-3333
Web site www.thewaterclub.com
Award of Excellence

WATER'S EDGE RESTAURANT
The East River at 44th Drive, Long Island City
Telephone (718) 482-0033
Web site www.watersedgenyc.com
Best of Award of Excellence

WD-50
50 Clinton St., New York
Telephone (212) 477-2900
Web site www.wd-50.com

WEST BANK CAFÉ
407 W. 42nd St., New York
Telephone (212) 695-6909
Web site www.westbankcafe.com
Award of Excellence

WINE & ROSES BAR & CAFÉS
286 Columbus Ave., New York
Telephone (212) 579-9463
Web site www.wrbar.com
Award of Excellence

ZOË
90 Prince St., New York
Telephone (212) 966-6722
Web site www.zoerestaurant.com
Best of Award of Excellence

ZOE TOWNHOUSE
135 E. 62nd St., New York
Telephone (212) 752-6000
Web site www.zoerestaurant.com
Award of Excellence

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