Chef Chris Jaeckle made a splash with his Japanese-Venetian restaurant thanks to smart "fusion" dishes like a smoked uni bucatini and his latest mash-up, a lunch-only Parmesan-dashi ramen. Zagat
The newest addition to Andrew Carmellini's growing empire (The Dutch, Bar Primi) features a vegetable-heavy menu with Italian accents — think beetroot risotto and black kale ravioli. Zagat
Sample the inventive Nordic cuisine of this Downtown hot spot. Seasonal specialties have included crispy salmon skin with cucumbers, oysters with celery broth and johnny cakes with braised pork. Zagat
John Fraser's Dovetail follow-up continues to push the boundaries of vegetable-forward cooking with dishes like rotisserie beets and his signature carrots Wellington. Zagat
Dim sum guru Wilson Tang teamed up with Per Se alum Jonathan Wu. They turn from classics to modern interpretations of Chinese-American cooking (masa scallion pancake, Chinese spaetzle). Zagat
Danny Meyer has installed a new chef, in addition to barbecue favorites like brisket and ribs, you'll also find the contemporary Southern cooking of Louisiana-born chef Jean-Paul Bourgeois. Zagat
In this Jean-Georges gem, Cedric does the family legacy proud with dishes that fuse French, rice cracker-crusted tuna and butter-poached lobster in a lemongrass and kaffir lime broth. Zagat
chef Nobu Matsuhisa who led the charge nearly 20 years back. His two TriBeCa spots are still as good as ever. Nobu specialties such as the black cod miso and spicy rock shrimp. Zagat
Chef JJ Johnson's menu crisscrosses the globe, mixing together African, Southern American and Asian cuisines to form standout dishes like sake-braised lamb ribs and citrus jerk wild bass. Zagat
Jeremiah Tower help revive Tavern on the Green and just launched a new dinner menu with items like monkfish "osso buco," grilled double pork chop and carbonara pasta gratin. Zagat
Meat lovers will love the first-rate chops at Marc Forgione's TriBeCa steakhouse. Expect a twist — a bone-in rib-eye dusted in pastrami spices or chile lobster served with Texas toast. Zagat
This Philly favorite landed in Battery Park City last spring, bringing with it upscale takes on classic Mexican (tacos, enchiladas, ceviches) and a few regional specials. Zagat
Recette chef Jesse Schenker gets snacks include "Buffalo" sweetbreads and brisket tater tots. He brings the creative refinement to housemade charcuterie and larger plates of pasta and seafood. Zagat
The spectacular service at Sirio Macioni's classic can't be beat with offerings that range from confit foie gras and red snapper crudo to prawns cassolette and its famed crème brûlée. Zagat
