Atera was an unforgettable birthday experience. From start to finish, I loved every part of it…read more The restaurant is such an intimate space, with a U-shaped counter surrounding the open kitchen, so you get to watch the entire team work their magic. There's something almost mesmerizing about watching everyone "dance" around the kitchen as they carefully prepare and present each course. The staff was incredibly kind and welcoming, and they took the time to explain each dish in detail, including how it was meant to be eaten. And honestly, **every single bite was spectacular**. There wasn't a single course where I thought, "this was just okay." Everything was thoughtful, creative, and absolutely delicious. There is also A LOT of food, but somehow every bite just kept getting better. The drinks were fantastic as well and paired beautifully with the meal. I genuinely cannot think of a single downside to the experience. Atera completely exceeded my expectations, and it was such a special way to celebrate my birthday. I would absolutely love to come back. One of the most memorable dining experiences I've had in NYC!

Celebrated my boyfriend's birthday here in April 2026. Wasn't hard to make a reservation…read more Highlights: + Uni custard + Lobster cappuccino + The Wagyu omgggg + Rhubarb meringue dessert + Egg dessert + Petit fours...all of the desserts really. Complimentary bday cheesecake was a nice touch. Misses: A few things were too hot - the cheese snack and the sweetbreads in the cappuccino were like burn-your-tongue-hot. Shouldn't be happening at a two star. Also, the duck was kind of chewy, especially coming after the wagyu (tough act to follow!). Overall I didn't think it was really worth the pride. Would rather go to their wine bar next door. I'm sure it was incredible back in the day but that was not my experience.

So deserving of their Michelin star! I came for a solo dinner and had one of my most memorable…read moremeals here. Got to sit by the kitchen counter and loved being able to watch the chefs prepare each dish while enjoying my meal. The service was exceptional. Several different servers, and even one of the chefs, presented each course and took the time to explain every dish in detail. They were all warm and engaging, and made the experience feel more personal. The food was incredible and portions were very generous in comparison to other tasting menus I've had. I walked in starving and left so full. Also tried their "use your melon" mocktail which was so refreshing and served as a good palate cleanser in between each course. Highly recommend to anyone looking for a special dining experience!

Michelin , new American, 7 courses. This season has more Mexican influences and honestly loved…read moreevery dish except for the two desserts. Way too sweet for my liking and just no. Seafood was done in a very refreshing way, bursting with flavors. Few items were quite inventive and it was my first time having jalepeno cornbread (didn't know cornbread can taste this good) and pho fat. The most creative "bread and butter". Would have been a 5/5 stars if it weren't for the two desserts.

Came here for restaurant week. The vibes are so cozy and intimate, and it felt like I was at a…read morelittle medieval tavern. The restaurant deal was really worth, in my opinion. For appetizers, we got the chicken liver mousse and the heirloom tomatoes scallop. The liver mouse was really interesting - the maple syrup made it sweet and it was less liver-tasting than I had expected, which was a pleasant surprise. I just think it was a tad too sweet. I LOVED the tomatoes scallop appetizer. It had a coconut milk and tom yum flavor that was nice and refreshing, and the crisp on top gave it an interesting mix of textures. For entrees, we got the snow crab noodles and the truffle steak. The snow crab noodles were good but not exceptional. The truffle steak, on the other hand, was so good. The steak was so tender, the truffle sauce was delicious, and the other sauce was also super yummy. And the single vegetable had a really nice char taste to it. For dessert, we got the beignets and the chocolate mousse. I preferred the beignets. They also gave us a free scallion puff appetizer. Pretty impressed with the creativity of all the dishes and I'm excited to come back and try their other creations.

Had a fantastic restaurant week dinner at Tuome this summer. We sat outside in the covered patio,…read morehad a 10 minute wait after our reservation time due to a busy night. The meal started with a complimentary ricotta with everything but the bagel seasoning and friend dough puffs (amazing!). All the food that came after did not disappoint. My favorites were the crab pasta (a specialty here) and the beignet dessert with made ice cream and homage goats milk caramel. The staff was knowledgable and attentive, and the restaurant felt elevated and intimate. The restaurant week deal is amazing - look out for it the next time around!

This place deserves a Michelin star. The claims and razor…read moreclaims played around with Thai sauce and had a spicy kick to it. The chicken was made as an imitation "fish" it was bananas!!! Loved the eggplant, esp when you eat it with the mint and heirloom tomatoes. This Kiko x Fish Cheeks collab was amazing. Words cannot describe

Incredible vibes and good food. Really cute space and a nice spot for a date night or a girls…read morenight. The sweet potato coquettes were probably my favorite dish of the night. The white peach and rainier salad was primarily just fruit (not so much green), but the peaches were perfectly sweet and it was refreshing. Malfadine was creamy and loved the texture of the noodles. Koji roasted red dragon carrots were sweet and delicious. My hojicha highball was excellent, although I'd say it's predominantly yuzu, I couldn't taste the hojicha. I also love that they give you chopsticks (which, yes, I used to eat my malfadine).

Simply.....wow!…read more Celebrated an anniversary at Huso and had an absolutely great experience. Creative dishes with wonderful flavors and textures, all nicely presented. There wasn't a miss in the 12+ courses. Our favorites included a Sweet Corn Egg Yolk Raviolo, Brioche with King Salmon Spread, Spot Prawn and the wonderful Duck. Service from the team of servers was impeccable. Nice touch in giving guests a tour of the kitchen and it was a treat to meet the chef. Not only talented but a very nice guy. Elegant, bright atmosphere. The Michelin star they received is well deserved and arguably Huso compares favorably to two star restaurants that we have been to. Truly a great choice for a special dinner!

"There's a lot of exciting things going on in the tomato space right now" said a friend in the…read morerestaurant industry, and parts of this meal definitely highlighted that. In particular, a course that not only featured different kinds of tomato in peak ripeness but also a "tomato tea" that was equal parts savory and refreshing. It was a good harbinger for each delicious course that came out. There were lots of delicious bites, but highlights include a seared scallop, saffron raviolo, a granita, and roast duck. They're also a wholesale caviar supplier, so of course there was caviar on the menu that was quite delicious, as well as a dessert served in a caviar tin that looked just like caviar but was actually chocolate beads (this was a dessert course). At one point in the meal a server came over to inform us we were invited to visit the kitchen downstairs by the chef. There, we were given a brief tour and a treat I'd equate to an elevated mango flavored gogurt. We were feeling pretty special when we witnessed all other tables subsequently also getting invited to a kitchen tour. I will say I still think this is a cute gesture and they were relatively discreet about it. There was one course (the toasted brioche with creme fraiche) that felt like both fan service/low hanging fruit (cause who doesn't like toasted, buttered bread with cream?) but also an attempt to ensure patrons leave full and sated. I found this somewhat inelegant, along with a couple of other courses. But overall this felt like an elevated experience with flavors and warm service to match.

I went during the week for dinner. I thought about getting restaurant week but I went for the…read moretasting menu. The drinks were really good and the food was delicious. It's definitely worth trying the tasting menu and the beef wellington was worth the extra. The presentation is wonderful and service was lovely. I did get charged for a drink I didnt get but I was able to get it reversed. It was a nice experience.

I recently visited Soogil which is a Korean fusion restaurant that's gained a lot of attention on…read moresocial media and even earned a Michelin star back in 2020. My friends chose this spot to celebrate their birthdays, mainly because they wanted to try the beef wellington dish. The restaurant offers two dining options which are a chefs tasting menu and a prix fixed meal. It's definitely on the expensive side, and honestly, that alone makes it unlikely that I would come back. The portion sizes were also quite small. I'm glad I ate a decent sized lunch beforehand. Otherwise, I probably would've left still hungry. That said, there were some great dishes that I would recommend such as the Jenga tower, the yellowtail amberjack with caviar, the duck and the branzino. Those stood out to me. Service was excellent, which made a big impression on me. Overall, while the food had good points and the service was great the high price and small portions make it more of a one and done type of place for me.

Overall: A+ // 6 stars…read more Fantastic meal at a once Michelin star restaurant that features a plurality of Asian prized cuts. I absolutely loved that the menu show cases an enumerable number of innovative dishes across many dimensions that makes for an impressively memorable meal. I greatly appreciated how accommodating the kitchen and staff were for a multitude of dietary restrictions, while also being friendly and informative about the passion for Asian fusion food. Highly recommend the tasting menu. [ PART I ] Beef Carpaccio - Unapologetically spiced dish that has sichuan peppercorn really hitting the mouth at all fronts. The flavor profile is nice, particularly where the sweetness of the date provides some relief, but I would tone that spice down or pair it with something more aggressively cooling. Salmon Tartare - Beautiful bite that has a lot of additive elements, from the wasabi cream that carries a strong but pleasant level of kick, to the slightly crisp cracker to add a little bit of texture. The colors of this bite are bright, contrastive, and quite captivating. Magic Potato - Unassuming bite with layers of kitchen technique that is all realized in a single bite. The truffle pearls is a smart gastronomic technique that mimics caviar but adds a delightful deep truffle intensity that just excites the palette. The potato is so soft and tender like a cloud, but even fluffier than gnocchi, it was purely delightful. [ PART II ] Brassicas - Love this dish which is vegetable forward and Asian at heart, but reimagined with Michelin caliber technique to elevate Napa like no other. The miso tofu adds a delightful creaminess in the place of a puree, which shows the creativity and expertise to use ingredients in such an innovative way, The candied pine nuts work very well to add texture and sweetness to an otherwise soft dish. Everything Brioche - Their signature dish is a signature for a reason. Despite never having had a grilled cheese in my life, this instantly gave the imagined comfort of a grilled cheese paired with the brunch vibes of smoked salmon on toast; the miso custard is impressively jammy, recreating textures only common with dairy, fully dairy free for the lactose intolerance like me. Salmon and eggs work so well together with that jammy x saline forward pairing, and the trout roe is a smart addition to add a burst of salinity with every bite. Spot Prawn - Impressively cooked spot prawn that is just perfectly tender and beautifully sliced and arranged to denote its natural beauty in the sea. I think there is an opportunity for additional flavor with the rice noodles by simmering it in a broth or stock. Rohan Duck - Very nice plating of a fried rice to make it look like a full fledged tasting course; love the tenderness of the duck that pairs well sweetened gastrique. The pickle is a flavor bomb of flavor bombs, which I think would fare better toned down. [ PART III ] Creme Brulee - The most fascinating Asian influenced creme brulee topped with uni! When the uni is so sweet, it works perfectly, along with the shiso tempura. What a brilliant sweet x savory dish. Chocolate Mousse - For the lactose intolerant friends, I love how this dessert has a nice berry compote to really add some depth and freshness to the dessert. Mignardises - Classic last bite that works well with the comfort flavors of miso caramel to elevate that candy bar vibe with some sophistocation. Old Fashioned - I enjoyed the elevated sweetness take with the intriguing blend of Asian spices including the cardamom forward nature of the drink. Food: +1 Presentation: +2 Price: E Atmosphere: E Service: +2 Menu: +2 Insta/Yelp/Beli: @amei_eats Insta/TikTok: @ameizing.race

Red Paper Clip has held a Michelin star three years in a row since 2022, so I've been curious about…read moretheir tasting menu and how they blend asian influences into their food. The courses are thoughtful and beautifully done. The atmosphere is kind of casual as a former Michelin star restaurant. ＊Oyster They got their oysters from Long Island, so they were nice and briny with a clean, creamy texture. *Potato The potato with black truffle pearls was very creamy and truffle-forward. My favorite appetizer out of the three. ＊Everything Brioche Their signature dish was made with miso custard, smoked trout and ikura. While the miso flavor wasn't noticeable, it still added a mild umami note. ＊Agnolotti XLB Think of it as a 'deconstructed' soup dumpling, where the meat broth was drizzled on the side instead of inside the filling, finished with black truffle shavings. Flavor-wise it wasn't memorable. But It blended italian and chinese techniques, which made it fun to try with soup spoon and chopsticks. ＊Flatiron My favorite savory course! The steak was perfectly cooked with a pinkish center. It was delicious dipping into creamy potato espuma. ＊Olive Oil Cake A carrot olive oil cake with chinese cinnamon and orange zest, paired with chai ice cream and candied pecans. The warm spices and citrus notes were perfect. I just wished there were more ice cream and pecans! ＊White Strawberry Mocktali They brought out an off menu white strawberry mocktail made with shiso and yuzu foam, like they could read my mind and knew exactly what i liked! ＊Mignardises The miso caramel and hazelnut chocolate was a decadent treat with a subtle hint of umamit to wrap up the night.

I was lucky to be invited by a friend to Yuu, she had secured last minute seats at the bar for the…read moretasting menu. Wow! Although a one star Michelin award, i wasnt prepared for the theatre and spectacle of the evening. I lost count of the courses delicately presented with love and attention, and beautifully paired with 6 wines. The curtains literally reveal the intense focus and dedication of the chefs. Although airy and minimalist - befitting the japanese heritage - the experince remained intimate. From the clever menu reveal before, to the food explation. teh starter of four 'bit sized' tasters set the basleine for teh eveniing. highly reocmmend.

We were able to get reservations less than a week in advance, but you have to pay in advance as…read morewell. It's timed seating for about 12 to 15 people, at the bar facing the kitchen. They give you an envelope with the offerings for the evening, and the possible upgrades (caviar and truffle). Overall the food was delicious. Sometimes it was surprising. Only the beef broth was underwhelming. Almost like they forgot that they needed to make something for me, as in allergic to shellfish. The shellfish soup was amazing. The beef tartar was fantastic, as was the single piece of maki... the fois gras roll was delightful. The other real standouts were the fried pike eel... just perfectly cooked and complemented by the blossom and the broth. We watched them steaming the fish.. and so didn't have high expectations... but not were we wrong. It was magnificent! the veggie with it was delightful. The fish with the jelly was also great. Dessert was good. The 1989 red wine was not great... The bubbly rose on the other hand was fantastic. The bread was perfectly toasted and the butter although pretty was not amazing. The squab with fois gras wrapped in cabbage and then animal fat was cooked over an open flame in front of us... and extremely yummy. The coup de etat was the chefs prized duck wellington. It was very good, layered with mushrooms and fois gras, and au jus. The truffle were a nice added touch. (Upgrade). Overall great service, an interesting experience watching the staff plate and cook with precision. It's romantic, and the anniversary acknowledgement was classy. Even the brick holding the card was a strawberry jello that was delicious. Go for a special occasion... it was very nice.