The Best MICHELIN Guide Restaurants for Cocktails in New York City

This stunning venture from Chef James Kent is set in the landmark art deco tower, 70 Pine Street. It’s an undeniable feast for the senses, as the cooking is just as enticing. Chef Kent’s menu is provocative yet meticulous, with a stirring lineup of crudo (think charred carrot "sticks" over sliced razor clams and lemon-thyme foam).

Inspector notes: "The kitchen moves like clockwork, in sync and calm in its delivery of such otherworldly delights as Gruyère fritters dusted with lime and chili, or white bean hummus with puffy pooris."

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: "Desserts are works of art, as in the Champagne mango baba, with a mango brandy-moistened sponge cake, green peppercorn custard and peaks of vanilla chantilly."

Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights.

Inspector notes: "A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning."

This fabled NY icon is high on most people's roll call. You’ll probably leave happy whether you’re here on a date, to impress the in-laws or seal a deal. The “Tavern” side is a prized spot for lunch, especially if you can sit at the bar. 

Inspector notes: "Focused on impeccable products, the seasonal and creative American cuisine is a perfect match for the woody surrounds."

The Modern is designed to capture the iconic feel of the MoMA in which it is housed.The kitchen is state of the art, so for a truly special experience book the chef's table inside. Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied.

Inspector notes: "The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar."

Saga is the crown of 70 Pine Street, a landmark tower that rises over 60 stories. Chef James Kent never allows his cuisine to be overshadowed by the setting, however. Along with his talented team, he presents diners with compositions that embrace luxury and urbane inspiration.

Inspector notes: "Caviar and foie gras are on tap, as is seafood with laksa sauce or a dry-aged duck influenced by the chef's Moroccan background that comes complete with griddled flatbread, whipped yogurt flavored with preserved lemon, carrot hummus and harissa."