A coveted Michelin star signifies a mark of distinction for chefs and restaurant owners across the world. Michelin awards one to three stars based on the reviews of anonymous food critics. A three-star restaurant signifies the most exceptional cuisine, which is expertly executed using only the best ingredients. Here, we take a closer look at New York City’s
Chef's Table at Brooklyn Fare
Bar, Bistro, Restaurant, Japanese
Chef’s Table at Brooklyn Fare
Chef’s Table at Brooklyn Fare is Brooklyn’s only three Michelin-starred restaurant. Inspired by Japanese and French cuisine, this 18-seat space provides a unique and intimate dining experience that consists of a 15-plus course tasting menu which ‘changes daily to reflect the products in season’. Diners are seated around a stainless-steel bar and served a menu heavily focused on seafood, and Chef César Ramirez crafts each course with precision and quality ingredients. His truffle ravioli, brandade, and lobster are among some of his guests’ favorites. Chef’s Table also has an award-winning wine program, thanks to its 3,000-bottle cellar and extensive wine list, which includes roughly 400 labels. Reservations are required at least six weeks in advance.
Chef’s Table at Brooklyn Fare, 200 Schermerhorn Street, Brooklyn, NY, USA + 1 718 243 0050
Light Bistro – Truffle-Ricotta Ravioli | © Edsel Little/Flickr
Eleven Madison Park
Restaurant, American, none
Eleven Madison Park
Eleven Madison Park serves an upscale American tasting menu crafted by Chef Daniel Humm. Upon entering the restaurant, diners are asked to relay their list of allergies; their meals are then prepped and customized to fit their dining needs. A single meal consists of eight to ten courses that focuses on ingredients such as lobster, foie gras, and duck. The restaurant itself is housed within a high-ceilinged Art Deco space, and reservations for parties of six or less are required at least 28 days in advance.
Eleven Madison Park, 11 Madison Avenue, New York, NY, USA + 1 212 889 0905
Aged roast duck, lavender, honey, quinoa | © T.Tseng/Flickr
Restaurant, French, none
Culinary genius Jean-Georges Vongerichten presents ‘exquisitely crafted dishes blending French, American, and Asian influences’. His innovative use of fresh ingredients, which are obtained from the local farmer’s market, is the ‘driving force behind the seasonal, ever-changing menu’. Jean-Georges is located within Trump International Hotel & Tower. Its floor-to-ceiling windows give way to breathtaking views of Central Park and Columbus Circle, and the sleek but sophisticated decor contributes to an elegant and unforgettable dining experience.
Jean-Georges, 1 Central Park West, New York, NY, USA + 1 212 299 3900
jean georges lobster tartine, lemongrass fenugreek sauce, pea shoots | © Krista/Flickr | © Krista/Flickr
Restaurant, Seafood, French, none
Le Bernardin has been a three-star restaurant for over 10 consecutive years and is No. 18 on the S. Pellegrino World’s 50 Best Restaurants list. This elite French restaurant offers a selection of ethereal seafood prepared by Chef Eric Ripert, an exquisite wine list, expert service, and posh decor. Dishes are divided into three categories: almost raw, barely touched, and lightly cooked. The first category contains a refined selection of caviar and oysters as well as hamachi, tuna, salmon, and snapper. The second category includes slices of octopus smoked, char-grilled, and scattered with black beans, as well as crab-filled calamari. The last category offers pan-roasted lobster, sautéed dover sole, and other delicious selections of fish. The menu is set in a prix fixe-only format; reservations are encouraged, but not required.
Le Bernardin, 155 West 51st Street, New York, NY, USA + 1 212 554 1515
Le Bernardin | © Daniel Krieger | © Daniel Krieger
Chef Masayoshi Takayama brings the masterful skill, quality, and refined beauty of Japanese cuisine to New York City. Masa’s simple décor ‘is intentionally sparse to act as a blank canvas on which the food with be allotted space to shine.’ Diners are seated in a sleek, windowless space with an aesthetic marked by a sanded wood sushi counter and a spray of seasonal plants that are arranged daily. The courses are prepared with the freshest seasonal ingredients and include risotto folded with uni and truffles, Kobe-beef sukiyaki, and sea trout in a delicious shabu-shabu broth. Reservations are taken on the first week of each month for the following month only, and a $200 per person penalty is applied for cancellations within 48 hours of the dining date.
Masa, 10 Columbus Circle, New York, NY, USA + 1 212 823 9800
Restaurant, French, American, none
This New American and French restaurant gives diners the choice of one of two prix-fixe menus: a nine-course tasting of seasonal vegetables or a nine-course chef’s tasting menu, which changes daily. Each course is perfectly prepared by Chef Thomas Keller, who displays expert craftsmanship and an obsessive attention to detail. The ‘oysters and pearls’ dish is a crowd favorite and features a genius blend of pearl tapioca, Island Creek oysters, butter, and sterling white sturgeon caviar. The foie gras terrine is a popular supplement that comes with five different salts and a warm, toasted brioche. Per Se is located next door to Masa and features a 64-seat dining room, a 10-seat private dining room, a lounge, a bar, and a wine cellar. It also provides stunning views of Central Park and impeccable service. Reservations are required at least a month in advance.
Per Se, 10 Columbus Circle, New York, NY, USA + 1 212 823 9335
Lunch at Per Se (7/20/13) | © kowarski/Flickr | © kowarski/Flickr