Michelin Stars, Skyline views and Romantic dinners for 2 is all your need to see in the best restaurants of the Big Apple. It’s not just about food, when you are looking for dinner. new york restaurants are the place where you taste some of most amazing dishes and wine. Due to that, we know how important is having a best-looking interior at the restaurant to have those dining experiences and New York Design Agenda needs to share those experiences with you.
We selected the best design restaurants in New York City for you to visit while you visit ICFF.
Within Gotham’s growing roster of sophisticated Greek eateries, 11-year-old Molyvos remains one of the best. Chef Jim Botsacos’s rustic entrées include classic moussaka, hearty rabbit stew and exquisitely soft lamb yuvetsi baked in a clay pot.
Tableside flourishes like halloumi cheese doused in ouzo and set aflame is a classic display of Grecian flair. Those wistful for more homestyle eats should turn their attention to the comfort-food dessert: loukoumades, or fritters in a pool of cinnamon-thyme honey.
Located in the heart of midtown Manhattan, The Wayfarer is an American Grille serving fresh takes on classic dishes in an airy and sophisticated setting. A bi-level restaurant boasting floor to ceiling windows overlooking the hustle and bustle of New York City. The Wayfarer provides a perfect backdrop for any event. Featuring a second-floor lounge and three private dining rooms that can be used individually or combined. The Wayfarer is perfect for corporate breakfast, lunch and dinner meetings, birthday and engagement parties, bridal showers and rehearsal dinners.
SEE ALSO: What To Expect From ICFF 2017
Just about every superlative applies to Charles Masson’s luxuriant Midtown standard-bearer – the last (and best) of NYC’s great classic French restaurants – from the sublime haute cuisine and seamless service to the gorgeous floral displays and overall sense of ancient régime splendor; now in its 50th year, this time-tested indulger of expensive tastes can be experienced at a bargain $36 lunch in the upstairs room.
Gramercy Tavern handoff a few months ago, from founding chef Tom Colicchio to Michael Anthony (Blue Hill at Stone Barns), carries the rarity of a papal succession. Gramercy, after all, is the restaurant that transformed Meyer from a one-shop restaurateur to a full-blown impresario, made Colicchio a star and launched a citywide proliferation of casual yet upscale American eateries.
The farmhouse-style setting (a look that’s getting dated), with its decorative brambles, pinecones and intoxicating smell from the wood-burning oven, are all there. But Colicchio and his hearty, meat-heavy fare are not. In a significant shift, it’s delicate constructions of vegetables and fish that dominate now.
Unlike so many of its vaunted peers, Jean Georges has not become a shadow of itself: The top-rated food is still breathtaking. A velvety foie gras terrine with spiced fig jam is coated in a thin brûlée shell; a more ascetic dish of green asparagus with rich morels showcases the vegetables’ essence. Pastry chef Johnny Iuzzini’s dessert quartets include “late harvest”—a plum sorbet, verbena-poached pear and a palate cleanser of melon soup with “vanilla noodles.”
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