You’ll get at least twenty courses during your three-hour visit to Brooklyn’s only restuarant with three Michelin stars. – Green Guide Editor
The menu focuses on NYC classics with a twist: Think of a black-and-white cookie made savory with apples and cheddar. – Green Guide Editor
Consider duck foie gras, turbot in a green chili vinaigrette, or Wagyu beef with mole. Save room for elegant desserts. – Green Guide Editor
Seafood-centric dishes with East Asian ingredients never disappoint. Try marinated hamachi or cobia in curry broth. – Green Guide Editor
The famed sea urchin risotto, Ohmi beef w/t ruffles, & toro caviar are even better than they sound. Sushi is sublime. – Green Guide Editor
The prix fixe menu is definitely the way to go, but if you want to order à la carte, that option is available in the salon. – Green Guide Editor
This is serious, old school dining: Order a dish like canard à la presse or guinea hen & you'll get a tableside show. – Green Guide Editor
Save room for the petit fours, which are just as inventive as the previous 22 courses you've eaten. – Green Guide Editor
No menu, all surprises. Look for plates like 48-hour short ribs, nori-wrapped scallop, or egg in bacon-dashi broth. – Green Guide Editor
Highlights are the cuttlefish with bottarga, lobster and burrata, and the John Dory. Don't skip the olive bread either. – Green Guide Editor
Try creamy sea urchin, Seoul duck, or lobster in a complex curry-like sauce. Desserts are delicate, and worth a taste. – Green Guide Editor
Expect precise preparations of raw fish, like rich bigeye tuna with avocado coulis, uni with wasabi, and ebi tartare. – Green Guide Editor
Taste beautifully crisp sheets of "panzanella," spaghetti w/ saffron, & bay-crusted cod. For dessert, get La Religieuse. – Green Guide Editor
Favorites are Middle Eastern red lentil soup and grilled cobia w/ caviar. The wine list highlights female vintners. – Green Guide Editor
Seafood and rabbit dishes stand out, as does the house-infused aquavit. Come in December for their holiday smörgåsbord. – Green Guide Editor
Go for Scandinavian-inflected dishes like oysters in cucumber juice, fried squid with shaved cauliflower, or cold smoked pike. – Green Guide Editor
Try dishes like pan-seared veal sweetbreads or New Zealand venison w/ trumpet mushrooms. The bar has a prix-fixe lunch. – Green Guide Editor
Some greatest hits are handmade mischiglio pasta, juicy bistecca, seasonally spiced chocolate torta, and almond cake. – Green Guide Editor
Get spaghetti alla chitarra or mezzaluna stuffed with mushrooms to start, then torta di lamponi for dessert. – Green Guide Editor
Longtime classics include beef cheek ravioli, pork tonnato, and the warm rosemary-olive oil cake w/ olive oil gelato. – Green Guide Editor
Diners can play DJ by choosing from a stack of vinyl. Menu highlights include Sasso chicken, crudo, and agnolotti. – Green Guide Editor
It’s all local here, from veggie sliders and house-made charcuterie to roasted Brussels sprouts and braised hake. – Green Guide Editor
Classic, opulent dining means a chariot de pain & other trolleys for cheese and digestives. The foie gras is transcendent. – Green Guide Editor
Ultra-rich scrumpets are a must. Razor clams, seared turbot, and bittersweet chocolate parfait are also worth the wait. – Green Guide Editor
Expect high-end ingredients in copious portions. Sashimi may be monkfish liver, giant clam, uni, or osetra caviar. – Green Guide Editor
You can’t go wrong, from crisped salmon or fontina+truffle arancini to celery root agnolotti or pan-seared duck breast. – Green Guide Editor
Sample 3-pepper chicken with meat so tender, skin so crispy, & peppers so fiery that diners have been known to swoon. – Green Guide Editor
Reinvented classics soar, especially baked clams, rigatoni alla vodka, veal Parmesan, and chocolate layer cake. – Green Guide Editor
The best tapas are razor clams, house-made chorizo, spicy rabbit kebabs, piquillo peppers, pulpo, or fried duck egg. – Green Guide Editor
Don’t stop at caviar. Try the risotto w/ sea urchin, turbot w/ tender, crisp squid, and dark chocolate + salted caramel. – Green Guide Editor
Start with golbaengi moochim (whelks), then thick fillets of pearly white sablefish or a tray of bo ssäm (pork belly). – Green Guide Editor
This husband and wife team holds the only Michelin star in Queens. Try risotto, cod, clams, or duck confit. - Green Guide Editor
Look for fresh pastas, intensely moist pork loin, & beguiling desserts like caramelized eggplant w/ mascarpone and chocolate. – Green Guide Editor
Go for ravioli w/ wild greens, vegetable consommé, or monkfish in mustard sauce. Come Sunday for a bargain 3-course meal. – Green Guide Editor
The omakase focuses on sushi and sashimi of high quality, like tender octopus, creamy toro, & seared isaki (grunt fish). – Green Guide Editor
The classics never falter, from striped bass ceviche & smoked salmon galette to excellent burgers & chocolate cake. – Green Guide Editor
Perfectly seasonal standouts have included butternut squash soup, duck breast over parsnip purée, and tarte tatin. – Green Guide Editor
Dim sum is delicious: chive dumplings, sticky rice w/ chicken, duck-stuffed pumpkin puffs. Also try sea bass or gai lan. – Green Guide Editor
The omakase-only menu is a parade of fluke, Hokkaido ocean trout, toro, and salmon roe, all flawless in composition. – Green Guide Editor
Sashimi and sushi are superb, with wasabi grated tableside. For dessert, get jasmine ice cream with chocolate cookies. – Green Guide Editor
Order turmeric-tinted tandoori poussin with yogurt, Jaipuri bhindi (deep-fried okra), and sticky date-fig gateaux. – Green Guide Editor
Highlights include wakame soup w/ homemade tofu & black truffle rice. Downstairs, Kokage has zen, but not vegan, lunch. – Green Guide Editor
Sushi is excellent, but kaiseki is best. Try tempura-fried lotus root, dashi w/ mini bok choy, & strawberries w/ whelk. – Green Guide Editor
Spice levels here can verge on incendiary. Order one of the fish pots, mapo tofu, or camphor tea-smoked duck. – Green Guide Editor
A prix-fixe menu is the only option, and may include treats like white asparagus-tinged tapioca bursting with caviar. – Green Guide Editor
Ask about the Italian region highlighted monthly. House-made pastas stand out, as does rustic porchetta & polenta. – Green Guide Editor
Grilled meats are always high quality, like the excellent bone-in New York strip steak. Order a side of pommes Anna. – Green Guide Editor
Homemade bread with goat‘s milk butter is a prelude to foie gras terrine, a slow-poached egg with spätzle, & roasted lamb. – Green Guide Editor
A cold-smoked scallop pairs with pear, cucumber, sea beans + black garlic, while New Zealand red doe gets juniper + fennel. – Green Guide Editor
Pick sweetbreads, roasted broccoli "steaks,” suckling pig confit, & kouign amann (traditional Breton butter cake). – Green Guide Editor
Begin with shrimp cocktail or a wedge salad, then Porterhouse with French fries & creamed spinach, then cheesecake. – Green Guide Editor
Asian and Mediterranean flavors mix in Ora King salmon or anchovies. Check out the bar’s cocktails & alcohol-free drinks. – Green Guide Editor
All the kaiseki options offer high quality, fluke sashimi and grilled yuzu-marinated pike to tempura and hot pots. – Green Guide Editor
Start with seasonal toasts with cranberry tapenade or Maryland crab, then maybe venison à la plancha. Try the juice bar. – Green Guide Editor
Try artfully composed pork belly or fluke with winter squash. Austrian desserts are intense, especially Sacher cake. – Green Guide Editor
Settle in for seared, crispy mackerel with smoky pancetta or moist & deliciously crisp pork belly. End with banoffee pie. – Green Guide Editor
Faithful renditions of traditional sushi are a highlight. Also try tender Wagyu beef tataki or chawan mushi with crab. – Green Guide Editor
Oysters may be baked in their shells, Goldeneye snapper paired with black truffles. Ask to try fish imported from Japan. – Green Guide Editor
Curries are phenomenal. Get kolambi pola, fiery red vindaloo, venison chops, nargisi kofta, & broccoli-cheese naan. – Green Guide Editor
Pick the trout, a seasonal entrée, and don’t skip a house cocktail and a wine pairing. Lunch is a steal. – Green Guide Editor
Expect perfectly grilled skewers. Also try cold duck, chicken meatballs wrapped in duck skin, or chicken "oysters." – Green Guide Editor
Your menu may be pork terrine, bowtie squid ink pasta, duck breast, then lemon cake layered with buttercream. – Green Guide Editor
Get vevichathu (giant shrimp in coconut curry) & baghare baingan (eggplant). Breads + seasonal desserts are excellent. – Green Guide Editor
Go for terrine of foie gras, herb-crusted venison loin with cheese and potato schupfnudeln, and pear strudel. – Green Guide Editor
Both prix-fixe menus highlight innovation in technique + ingredients. Diners are encouraged to visit the kitchen. – Green Guide Editor
The arroz de pato is rightly popular, possibly even addictive. Also try suckling pig, clams, & spicy chocolate tart. – Green Guide Editor
