Red Rooster is located in the heart of Harlem. Chef and owner Marcus Samuelsson serves here comfort food celebrating the roots of American cuisine and the diverse culinary traditions of the neighborhood. In this cheerful place the bar is always packed and sleek the dining room behind  it is decorated with the work of local artists.

The Dutch, located in Soho, is an American joint that serves very good and tasty casual-restaurant food, wine and spirits. Designed by Roman + Williams, its chef is Andrew Carmellini. The restaurant has three main dining areas, all white brick and wood with high ceilings and comfortable seats.The Dutch is an American Restaurant, Bar and Oyster Room inspired by local cafes, country inns, corner taverns, neighborhood bistros, seaside shacks, roadside joints, old school dining halls…

Maialino is Danny Meyer’s neighborhood Roman-style  trattoria overlooking Gramercy Park. Designed by Rockwell Group, Maialino captures the warmth and comfort of a traditional Roman trattoria, re-imagined for present-day New York City. The long, angular space, off the lobby of the Gramercy Park Hotel has a bar area with wooden tables and a menu filled with inviting finger foods like pizza bianca dusted with smoked pancetta.

As in Rome, the kitchen activity can be seen in the dining room itself. In the center of the restaurant is Maialino’s cucina, featuring a salumi, cheese and antipasto station on one side. The dining room is flanked by wine cases that permit a connection into the trattoria and a broad window with a view onto Gramercy Park.The menu draws its inspiration from the classic dishes found throughout the trattorie of Rome.

More bar than restaurant, the John Dory is a casual, seafood-focused spot off the lobby of the Ace Hotel. Designed by Roman and Williams , John Dory has  the lively feel of turn-of-the-century oyster bars. Chef April Bloomfield designs and creates the food, showing a commitment to sustainable seafood throughout the menu. Lobster chowder, oysters or scallops crudo, oyster pan roast are the most tasty ones in the menu.

The second D’Espresso on Madison Avenue designed by the Manhattan-based Nemaworkshop. Founder Anurag Nema took the idea of a coffee shop that looks like a library and turned it on its side. The interior has been rotated 90 degrees so that one wall features herringbone-pattern wooden flooring while the opposite wall will have pendent lights protruding horizontally.The walls are not lined with books but the floors and ceiling are. Except that it is all an illusion, a life-size image of books printed on custom tiles. The result is: Good tasting coffee and baked goods and a nice looking place.

Soho House West Hollywood is a private members’ club housed on the top two floors of 9200 Sunset Boulevard, at Sunset Boulevard and Cory Avenue.
With 180 degree views over Los Angeles, the 30 ft long Club Bar is an ideal spot to relax and unwind. Reclaimed parquet floors, vintage furniture and booths set the scene.
A comfortable space across from the Club Bar, our Sitting Room features armchairs and sofas, books and an open fire.  Floor to ceiling windows provide panoramic views from the ocean to the San Gabriel Mountains.
Outside from the Club Bar, the terrace garden is lined with Californian olive trees.  The 140 seat dining and drinking area is covered with a retractable roof to accommodate dining in all weathers.  

Le Bain is the cool all-black bar/swimming pool with naked girls and guys and the roof top space on top of The Standard Hotel. The roof top with synthetic grass and old school lawn furniture with 360 degrees lower Manhattan and Hudson River views,  is a  wonderful place to spend an afternoon.

The club opens at noon each day for cocktails and light fare, but in the evening the open door policy ends.. In order to enter  you better be on the list..

The Bazaar inside SLS hotel at Beverly Hills lobby includes a patisserie, tapas, full bar, and modern organic cuisine—all arranged against Philippe Starck’s dramatic design concept with Murray Moss”"s “liquid retail”  throughout the space. The chef José Andrés created menus that focus on modern tapas.

Má Pêche is the last outpost of the culinary genius David Chang,  the executive chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Milk Bar. He has gained two Michelin stars with Momofuku Ko. Located in Midtown Má Pêche is momofuku’s only restaurant outside of the east village. The menu has a french-vietnamese focus; accordingly, ma peche’s meal for big parties is a seven-course vietnamese-celebratory feast. The restaurant has momofuku’s biggest raw bar and menus suited for midtown necessities like quick business lunches, post-work drinks, and pre-theater meals. Má pêche also includes a midtown outpost of momofuku pastry chef Christina Tosi’s bakery, momofuku milk bar.

ABC Kitchen is  Chef Jean-Georges Vongerichten and restaurateur Phil Suarez green restaurant inside ABC Carpet & Home with a farm-to-table menu. Executive Chef Dan Kluger sources his Market Table daily from local farmers.  The restaurant  focuses to local, sustainable and organic seasonal produce and serves organic, local, pasture-raised meat, fish and dairy.  Handmade porcelain dinnerware are from local artisan Jan Burt, bread baskets crafted by the indigenous Mapuche people of Patagonia, wood tables handcrafted by local artisan Jim Denney.  

Jean-Georges Vongerichten brings his passion for fresh from the market and simple cooking to the reopening of The Mark Hotel.   The bar serves classic and signature cocktails. The food is excellent. Especially black truffle with fontina cheese Pizza and fresh linguine with clams are very tasty. Accompanying wine list is also very satisfactory. Try Chablis, William Fèvre and Sauvignon Blanc, Yealands 2009, Marlborough..

Perfect place for a comfortable and elegant dinner.

Stumptown Coffee Roasters,  is an internationally recognized roastery founded in Portland, OR, with several cafés on the West Coast serving some of the best fresh coffee and espresso in the world. Their café at Ace Hotel NYC is their first on the East Coast. Obsessed with quality and fair trade, they insist on roasting their hand-selected coffee onsite. Just like the starts from “‘Once Upon a Time in America”‘ the cool baristas are making one of the best coffee in town..

Ken Friedman and April Bloomfield of The Spotted Pig and John Dory have created a gastropub called The Breslin Bar and Dining Room. The restaurant takes its inspiration from saloons, pubs, and bars – the casual eating establishments popular throughout the US and Europe during the late 19th and early 20th centuries. Hefty, detailed millwork, reclaimed wood flooring, a vintage mahogany bar, vintage back bar and tufted green leather upholstery work together to create a masculine, hearty feeling. The farm to table cuisine focuses on meat.

Opened by Mario Batali in 1998, Babbo has been one of the best Italian restaurants in the world and one of the best restaurants in New York.  Although Batali has expanded its restaurant kingdom, Babbo has always been his throne. Babbo is located steps from Washington Square Park, in the center Greenwich Village with a split-level dining room and a lively bar area.

The philosophy of Babbo is to use the best local ingredients as simply as possible and serve them with flourish and joy. The menu is a roster of Chef Mario Batali’s lusty creations, incorporating the best and freshest seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico.  The wine list is also one of the most extensive and intelligent collections in the city. If you are in the right season, try the eternal Osso Buco..

Standard Grill is the “‘Americanized Bistro”‘ at the bottom of André Balazs’s Standard Hotel, in the Meatpacking district. This elegant bistro offers good  food for everyday and every time of the day. It has sidewalk tables for the café set and and casual lounge tables and a long bar at the front. And separate from all this is there is a more formal dining room inside..The floor of the dining room is stippled with thousands of copper pennies, there are red leather booths and the tables are covered in white cotton.
The Standard serves simple, reasonably priced food in a warm yet fashionable atmosphere. .The chef  is Dan Silverman, formerly of  Lever House restaurant,  and he has successfully created an “American Bistro” menu to suit for every taste.   The best choices are oysters , chicken, steaks and burgers and small  salads.

Located in the space formerly occupied by La Côte Basque, Benoit echoes Alain Ducasse’s original Benoit in Paris. Benoit offers classic French bistro cuisine. The early-20th-century décor of Benoit in Paris was recreated within the four walls of Benoit in New York.  Everything from the tiling to the wood paneling, the red velvet banquettes to the copper ware, the engraved panes of glass to the marble pedestals, the lamps and huge mirrors to the old posters adorning the walls echoes the feeling of the original Benoit. A lovely outdoor seating will be available during the warmer months.

Alain Ducasse and executive chef Pierre Schaedelin have composed the menu that respects tradition and technique, with dishes drawn from Benoit’s repertoire of 50 to 100 year old recipes.  The cuisine is full of generous flavors, colors, and textures, highlighting the freshest of seasonal ingredients.  Benoit offers lunch and dinner, featuring a large variety of à la carte dishes from appetizers to desserts as well as a daily listing of “Semainier” specials and several dishes inspired by Pierre Schaedelin’s Alsatian roots. Try the signature dishes Sirloin Steak aux Poivres or Steak Tartar…

Adour is the new successful New York restaurant of Alain Ducasse. The success lies behind the approachability and humility of the menu and service, compared other Alain Ducasse Michelin star restaurants.  The menu created by the Executive Chef Joel Dennis and Wine Director Thomas Combescot where dishes and wine-paring balance one another. The 88 seating restaurant and bar is designed by David Rockwell inspired by wine. He used wine bottles, burgundy and chardonnay tones in this elegant room inside the legendary St. Regis hotel.

Adour has an extensive wine list and accompanying tasting menu and is very affordable compared other high end Ducasse restaurants.

DBGB Kitchen and Bar is Chef Daniel Boulud’s lowdown downtown place on Bowery,  where the French brasserie meets the American tavern. Come for the 14 varieties of house-made sausages from the Merguez to the Anglaise. There’s also seasonal Lyonnais inspired cooking alongside mouthwatering burgers and towering shellfish platters. Wash them down with great craft beers (22 on tap) and affordable table wines.

The interiors take their cue from the Bowery’s history as New York’s industrial restaurant supply neighborhood. Floor to ceiling shelving stocked with the restaurant’s own tools, tableware and dry goods overlook a partially open kitchen. In the bar, the writing is – quite literally – on the wall. Boulud’s favorite culinary quotes fill the mirrors, providing food for thought to accompany a menu of bar bites. Also great for brunches.

Pauili family who are behind Via Quadronno and Sant Ambroeus opened Casa Lever as their last restaurant.   Pauli family combines superb Italian cuisine and a modern design sensibility in the iconic landmark Lever House building.  The restaurant continues the culture of Milanese hospitality and fine dining while upholding the building’s tradition of showcasing art and design in the beautifully appointed lounge and dining room where 19 Andy Warhol’s are hanging on the walls. Casa Lever is perfect setting for business lunches and elegant dinners.

Bourbon Steak, created by Michael Mina and Executive Chef David Varley is at the ground floor of Four Seasons hotel.  The restaurant has distinctive lunch and dinner menus sourced from the East and West Coasts to offer a culinary experience for the guests.

Known for his signature slow-poaching method of cooking, Mina delivers a modern menu that focuses on the finest meats and seafood available both locally and worldwide. Designed by Rockwell Group of New York, the restaurant is very suitable both for business lunches , dinners and celebrations. Especially the Oak Fired Prime Steak Burger is the best in town.