New York City (Fodor's, 2012) - Fodor's [211]
Kuruma Zushi.
$$$$ | JAPANESE | Only a small sign in Japanese indicates the location of this extraordinary restaurant that serves only sushi and sashimi. Bypass the tables, sit at the sushi bar, and put yourself in the hands of Toshishiro Uezu, the chef-owner. Among the selections are hard-to-find fish that Uezu imports directly from Japan. The most attentive, pampering service staff in the city completes the wildly expensive experience. The showstopping chef’s omakase will cost you $250, but it’s a multicourse feast you’ll never forget. | 7 E. 47th St., 2nd fl., between 5th and Madison Aves., Midtown East | 10017-1912 | 212/317–2802 | Reservations essential | AE, MC, V | Closed Sun. | Subway: 4, 5, 6, 7 to 42nd St./Grand Central .
L’Atelier de Joël Robuchon.
$$$$ | FRENCH | The New York branch of Joël Robuchon’s superluxurious restaurant, inside the Four Seasons Hotel, features essentially the same food (with a more natural-hue decor) as the Paris original. And that, it turns out, is a very good thing. The perfectionist chef has installed a longtime protégé to uphold the standards that can make a Robuchon meal a life-changing experience. Skip the regular-size appetizers and entrées. Instead, secure a seat at the pear-wood counter and cobble together your own small-plate feast. But be warned: with heady ingredients like Scottish langoustines (tempura fried), Osetra caviar atop crabmeat and coral gelee, and foie gras (paired with caramelized eel), Robuchon’s little bites come at a steep price. | 57 E. 57th St., between Madison and Park Aves., Midtown East | 10022-2081 | 212/350–6658 | www.fourseasons.com/newyorkfs/dining.xhtmll | Reservations essential | AE, MC, V | No lunch | Subway: 4, 5, 6 to 59th St.
Le Cirque.
$$$$ | FRENCH | Impresario-owner Sirio Maccioni still presides over a dining room filled nightly with a who’s who of political, business, and society circles—regulars who’ve table-hopped from Le Cirque’s first incarnation to its latest, in a glass-enclosed aerie on the ground floor of the Bloomberg headquarters. Billowing silk, tall gauzy shades, and porcelain monkeys in a display-case pillar create a playful big-top effect. The menu strikes a balance between the creative and classic. Dover sole, filleted table-side, gives way to more avant-garde preparations like a duo of seared foie gras and sushi-grade tuna. Desserts, too, have a split personality, with the menu divided into the “classic” and “new.” The foot-tall napoleon that seems to arrive at every second table is an old favorite, but newer creations like the praline tortellini with exotic fruit also satisfy high-society sweet tooths. Though jackets are still required in the dining room, things are more relaxed in the casual wine lounge. | 151 E. 58th St., at Lexington Ave., Midtown East | 10022-1287 | 212/644–0202 | www.lecirque.com | Reservations essential | AE, D, DC, MC, V | Closed Sun. No lunch Sat. | Subway: 4, 5, 6, N, R to Lexington Ave./59th St.
Michael Jordan’s The Steakhouse NYC.
$$$ | STEAKHOUSE | Don’t be dissuaded by the fact that this place is technically part of a chain: there’s nowhere remotely like it. The handsomely appointed space in Grand Central Terminal, hung with gracious filigree chandeliers, overlooks one of the most famous interiors in America. Start with the stack of soft, toasted bread soldiers