Radio City Music Hall! The magic, the tradition, the art deco grandeur! Whether it's The Nutcracker or My Morning Jacket, you're going to have to eat afterwards.
For all its asian inflections and supremely elegant simplicity, the food at Le Bernardin is potent to the point of richness -- a testament to chef Eric Ripert's vision and balance. Service is impeccable and the sommelier, Aldo Sohm, the best in the country.
No one talks about it anymore, but Molyvos reigned for a long time as the city's best Greek restaurant. And maybe it still is. Certainly the place took Greek cooking and modernized it before anyone else has. The food is elevated by homey and the room always comfortable and the service tight. The price is right too; a great choice in midtown.
There may be better seafood restaurants in New York (though not many, surely) but it's for sure that none have a better view, especially in winter, when you can look out and see people skating on the famous ice rink in Rockefeller Center. Newly-installed chef Yuhi Fujinaga has a deft hand with seafood, and brings some much-needed creativity to what had become somewhat staid.
The name means "tastes good" in Hebrew, and this tiny upper floor luncheonette in the diamond district lives up to it. These are the usual Bukharan specialties: kebabs, home fries, Israeli salad, aka chopped up tomatoes and cucumbers. The menu isn't big but everything on it is good, and more importantly, cheap. You won't find better food for the buck in midtown, especially if you are a sucker for lamb, as I am.
The original pan-Asian comfort food restaurant, all good times and giant portions, hasn't changed a bit and it's still far and away the best of the genre. Forget P.F. Chang's! This is the real (fake) deal.
This midtown tourist restaurant has exactly one thing to recommend it, but it's worth putting up with the place's cheesiness to get to it. This is the New York branch of the original Alfredo's in Rome where Fettucini Alfredo was invented. And this is probably the best fettucini alfredo you'll ever have. It's just noodles, cheese, and butter (no cream) but the way it's presented and served just make it really special.
Billionaire Ted Turner's commitment to bringing back the bison to the great plains pays off big-time for beef lovers at this midtown steakhouse.
Austro-Hungarian food can't be executed more perfectly, or to better effect, than it is at this superb, understated restaurant, a favorite of off-duty chefs.
The burgers and hot dogs at this trendy meatpacking joint are all pretty good, but look out for the Fat Cat, a specialty burger served nowhere else in time. With two small crisp patties of LaFrieda beef, two slices of cheese, caramalized onions, and butter on a crisp english muffin, it's really something special.
When French megachef Alain Ducasse first came to New York, he meant to overawe us with the haute-est of haute cuisine, and his restaurant at the Essex House was met with crickets and yawns. So he came back a bistro of purest pedigree and it's been a big hit. It's not exactly cheap either, but it does very traditional French comfort food about as well as it can be done, and in an environment unmistakably French.