Bar Boulud, Chef Daniel Boulud's casual bistro located across from Manhattan's Lincoln Center, serves signature house made charcuterie and a complete menu of seasonal French bistro cooking. The restaurant's cellar features the wines of Burgundy and the Rhone Valley. The three private rooms have a contemporary look with wine inspired details.

The name Becco is derived from the Italian verb beccare, which means to peck, nibble or savor something in a discriminating way. Lidia Bastianich & her son, Joseph, opened Becco in the theater district in 1993. 

Benoit is preserving the tradition and inviting feel of Benoit in Paris, which first opened its doors in 1912 and became part of the Groupe Alain Ducasse in April 2005. Located in the space formerly occupied by La Côte Basque, Benoit echoes the original Benoit in Paris and offers a warm and authentic experience. Alain Ducasse and Executive Chef & Partner Pierre Schaedelin, have composed a menu that respects tradition and technique.

At Chef Laurent Tourondel's BLT Fish, located in an elegant townhouse in Manhattan's Flatiron district, savor all things seafood. The airy upstairs dining room ornamented with walnut tables and suede walls, offers a host of line-caught fish from around the world like Chilean Wild Turbot and Florida Red Snapper.

Discover BLT Prime in Manhattan's enchanting Gramercy Park neighborhood, and unwind and dine in a comfy yet modern suede banquette in the first floor private dining room. With a 30-foot dry aging room and a menu boasting 20 different cuts of meat, BLT Prime is the ultimate carnivore's locale. The mezzanine level of BLT Prime is also available for parties of up to 62 people for semi-private parties, please contact the restaurant directly for information on booking the mezzanine.

As the name Bistro Laurent Tourondel suggests, Chef Tourondel presents his adaptation of the American Steakhouse, elevating it with his signature style and all-around finesse. The result - the Modern American Steakhouse. BLT Steak integrates traditional elements of a cozy French Bistro with those of a stylish, urbane boite.

Brown Orange is the Café and Épicerie dining experience crafted by chef, Alejandro Alcocer. Brown Café and Orange Épicerie each focus on simplicity of flavors, organic and biodynamic foods, local, seasonal farms and consistency in quality and excellent service.

Tom Colicchio's Craft was awarded three stars by The New York Times and won the prestigious James Beard Award for Best New Restaurant. Craft is recognized for its commitment to the use of the finest seasonal ingredients, sourced from family farms, dayboat fisherman and specialized ranchers. We prepare these pristine ingredients simply in order to showcase the essence of each ingredient and we serve them family-style so you and your guests can enjoy them together.

Tom Colicchio's Craftbar Restaurant, sister to Craft, utilizes the finest seasonal ingredients to create an extensive menu served in a casual and lively setting. The menu includes many greenmarket-driven appetizers, salads, pastas, and entrées as well as signature dishes such as Pecorino Fondue with Hazelnuts and Acacia Honey, Stuffed Sage Leaves, Veal Ricotta Meatballs and Brownie a la Mode.

Silvano was the first to bring true trattoria food to New York.  Silvano's extensive menu was one of the first to introduce distinctly Tuscan flavors to American palates, emphasizing produce that is in season. Originally consisting of a mere four tables in the front room, the restaurant now occupies two rooms side by side, a wide popular sidewalk cafe facing Sixth Avenue, and a popular annex just next door.

Daniel offers a dining experience that excites the senses: an elegant and vibrant ambiance, gracious service and a delectable menu in the heart of Manhattan's Upper East Side. Chef Daniel Boulud's award winning contemporary French cuisine is inspired by the rhythm of the seasons. The Bellecour Room is the perfect place for private dining, corporate, weddings and rehearsal dinners. Daniel is a Relais & Chateaux member and is one of only six Manhattan restaurants with the New York Times coveted four-star rating.

Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country.

Taking its "cue" from legendary Texas barbecue establishment Kreuz Market and its distinctive, dry-rub style, Hill Country's brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak. Hill Country is a majestic, bi-level, 11,000 sf space with towering, industrial-height ceilings. Loud, boisterous, fun, and rustic, with long sharing tables and mismatched wood chairs, Hill Country is a relaxed alternative to stuffy corporate event spaces and fussy formal dining rooms.

Opened in December of 2008, L'Artusi is the second restaurant from the team that brought dell'anima to the West Village. Chef/Partner Gabriel Thompson and Beverage Director/Partner Joe Campanale share their expertise in Italian Epicurean Hospitality on a larger stage. Our 110 seat restaurant features two floors of comfortable banquette seating, extended traditional bar, amaro bar and a chef's counter over-looking the open kitchen. Private dining opportunities are also available in our 2500 bottle walk-in wine cellar.

Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its promise, offering a unique dining experience with a true "Lupa" dimension. We have a salumeria that serves Italian artisan meats and cheeses, house-made products such as canned tuna and guanciale, and a kitchen that is dedicated to creating and serving dishes made with fresh, seasonal ingredients. 

Maloney & Porcelli is a bustling, two-story midtown restaurant that attracts a vibrant crowd and serves traditional American cuisine, reinvented creatively. Classic dishes, such as signature steaks, are offered alongside interesting menu options like the Crackling Pork Shank with Firecracker Apple Sauce (named the #1 dish in America by USA Today), Grilled Baby Rack of Lamb, and Slow Roasted Striped Bass Provencal.

In his eponymous restaurant, Chef Marc Forgione showcases his laid-back yet high-style approach to New American cuisine in a comfortable and energetic atmosphere. Forgione and partner Chris Blumlo opened the restaurant under the name FORGE in June 2008, and continue to offer their signature style of contemporary food and drink as well as friendly service that draws an eclectic mix of locals and visitors. The restaurant was awarded a coveted MICHELIN star in the 2010 guide.

Meaning "blessing" in Japanese, Megu presents modern Japanese cuisine, sushi and sumibi aburiyaki. Megu is a brand and an image of a high quality environment that delivers the quality of exceptional things. Megu is a harmony of all the finest and rarest ingredients found from around the world. Both Megu's menu and design concept are a blend of traditional and modern Japanese times. Authentic and avante-garde Japanese ingredients are combined to suit every palate.

Meaning "blessing" in Japanese, Megu Midtown presents modern Japanese cuisine, sushi and sumibi aburiyaki. Megu is a brand and an image of a high quality environment that delivers the quality of exceptional things. Megu is a harmony of all the finest and rarest ingredients found from around the world. Both Megu Midtown's menu and design concept are a blend of traditional and modern Japanese times. Authentic and avante-garde Japanese ingredients are combined to suit every palate.

Park Avenue Winter has returned to the Upper East Side of Manhattan, just in time to herald the season’s arrival. This original concept brings to life the seasonal premise of the restaurant with a physical design, cuisine, and beverage program that completely change with the season.

Founded in 1984, New York's Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world.

Quality Meats, the new restaurant created by Fourth Wall Restaurants and designed by AvroKO (PUBLIC, Stanton Social, Sapa), is open for business in midtown Manhattan.  Chef Craig Koketsu presents a rustic New American menu which creates modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style. **PLEASE NOTE THIS RESTAURANT IS NOT WHEELCHAIR ACCESSIBLE

SavorNY offers an intimate dining room for private parties. Our casual, yet polished approach to private dining makes SavorNY the perfect choice for your next event. Our globally influenced menus showcase bold flavors with dishes for every palate.

Smith & Wollensky is one of the most trafficked restaurants in New York and among the most celebrated steakhouses in the world. Specializing in fresh seafood and lobster and assorted steaks and chops, Smith & Wollensky is well recognized for its healthy portions, seasoned service staff and pop Americana ambience. The elegant interior has turn-of-the-century appeal and design elements including shining brass, dark wood accents and polished wood floors.

The Harrison combines bold, seasonally inspired cooking, sincere hospitality and thoughtful décor to deliver a restaurant that is remarkably in tune with its neighborhood and the city at large. Executive chef Amanda Freitag is at the helm in the kitchen, and is offering guests her version of the lusty, rustic and soulful dishes that made The Harrison a city favorite when it first opened. The Harrison continues to be a welcoming destination for Tribeca residents and visitors alike.