Best MICHELIN Guide Restaurants to See and Be Seen in New York City

Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking. Dishes are delicate, yet satisfying and display extraordinary finesse.

Inspector notes: "Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce."

The menu is unapologetically French, though Chef Daniel Rose infuses his classics with a strong dose of personality. A selection of “gourmandises” showcases such exemplary classics as pike quenelles or sautéed sweetbreads, which achieve prominent flavor when paired with tomato crème.

Inspector notes: "A venerated rabbit dish is presented as three acts: gently braised legs in a clear consommé with vegetables; stuffed saddle with a rustic pan sauce; and the rest matched with delicious mustard-enrobed onions."

When times call for a celebratory feel, there will always be Daniel. Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or seven-course tasting menus.

Inspector notes: "East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and tender lamb chop with minted breadcrumbs, are just two standout dishes."

EN doesn’t pander to the spicy tuna-loving set, but effectively pays homage to highly seasonal Japanese cooking. In such simple and delicate food, flawless execution is a must so don’t hesitate to ask for a recommendation.

Inspector notes: "The informed staff is happy to offer their opinion on items ranging from lobster ishiyaki bathed in bubbling white miso butter and mochi croquette filled with Hudson Valley duck and mashed potato to crunchy vegetable tempura."

Once the power crowd’s club of choice for dining and dishing, this stallion in the former Four Seasons (now run by Major Food Group) belongs to a rarefied crowd of iconic NYC addresses. The Grill is a grandiose scene, with flashy service to match (tableside presentations are plentiful). Over in the kitchen it's all-American, with a menu of beloved classics.

Inspector notes: "Crab cakes topped with pan-fried potatoes are a highlight; while crispy duck is especially indulgent, featuring shatteringly crunchy skin and silky fat gushing with flavor."

This hot spot is surely an essential SOHO experience, set in an opulent emporium by noted interior design firm Roman and Williams. It all feels very chic and very French, accented by a menu that delivers in careful indulgence.

Inspector notes: "Chicken consommé with foie gras is a delicious study in contrasts, while cod steamed in a donabe with grain mustard, leeks, and potatoes offers both sophistication and richness."

It may have a classic-sounding name, but Le Pavillon resides in one of the city's newest skyscrapers. Chef Daniel Boulud and his talented team of Chefs Michael Balboni and Will Nacev skillfully prepare a contemporary, globally inflected carte dominated by seafood and vegetable-focused items.

Inspector notes: "Recent highlights included torchetti pasta with Maryland jumbo lump crabmeat and a flourish of heirloom sweet peppers; or the amber-skinned rotisserie chicken breast with a root vegetable pot pie."

 Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they've all been revamped with panache.

Inspector notes: "It's the boule, baked, finished on the grill and filled with dreamy clams, that's pure aromatic bliss."