One of the most unique food experiences I had in NYC. I tried certain ingredients for the first…read moretime under different textures and presentations. The service was great, I spent some time talking to the chef and learning about his story. In terms of ambience, I loved eating at the counter and seeing the food being prepared :)

One of the best tasting menu's in nyc. Second time going here. Every dish is flavorful and…read morebalanced. They are not afraid to use spice. The first bite is an amazing way to start dinner. I recommend sitting at the chefs counter to see all the action upfront. Highly recommended to anyone new to fine dining. The menu is seasonal so each visit may have different courses. Service was great.

Frevo was our first Michelin multi-course experience and we had an absolutely wonderful evening…read morehere. Having an intimate front row seat to the orchestra of chefs behind the counter was something we'll always remember. Sweet Nori - incredibly fresh, a great start Artichoke - This donut's crisp exterior leading to a soft, artichoke cream filled center definitely boosted this to my second favorite course. Loved it! Carrot - We were excited by the range of textures (foam, soup, AND ice cream) and the many preparations of carrot in this unique dish. Focaccia - The focaccia was perfection... perfectly salted, aged, and fluffy with a wonderful crust. I could take or leave the stracciatella accompaniment, but so delicious. Bluefin Tuna - INSANELY GOOD. This dish was the most beautiful and by far our favorite. The citrus, avocado, pineapple, and lightness of the tuna was just spot on. The perfect bites. Sea Bass - I'm a saucy lady so I'm all about a good sauce for fish. The fish almost melted in your mouth and the sauces depicted the art in the foyer of the restaurant. Iberico Pork - I thought this was a tad too spicy for me, but we enjoyed the sauce a lot and were surprised the portion was so large. 36-Month Comte Cheese - We thought the ice cream and honeycomb were incredible, but we would've preferred smaller shavings of cheese to better blend the two flavors. Strawberry - The strawberry was a great balance of tart and sweet. The arugula ice cream was the perfect pairing, I'd have been the happiest lady to take home a gallon of it. Add-On - We decided to add the white chocolate dessert flower to the meal and it tasted absolutely incredible. No regrets there at all! The staff were all very attentive, friendly, and explained exactly how every item was to be enjoyed throughout the evening. We had great service all throughout. I only have two critiques: 1) I really wish they offered classic cocktails as I'd have loved an old fashioned or french75 with my meal. 2) I'd agree with another reviewer that several of the dishes did lean a bit too acidic/sour. I feel like this could be easily corrected. Overall, I'd absolutely recommend this restaurant. The portions are more than filling, delicious, unique, and well-executed... worth every penny!

If you love art, you have to try Frevo! I always try to visit a Michelin-starred restaurant when I…read moretravel, especially in New York, and Frevo was such a fun experience. I loved the aesthetic of entering an art museum. You're greeted right away, and the staff is incredibly friendly and welcoming. I upgraded the menu and added the Norwegian crab and uni with the donut. Overall, I'd give the food a 4/5. Some dishes were AMAZING--especially the carrot soup. WOW! I don't even really like carrots like that, but I would happily have extras of this. Seriously, don't miss it! Some of the fish dishes were a little too salty for me, and the dessert was just okay. I actually enjoyed the ending sweets more, along with the dish I upgraded. Overall, such a fun and unique experience. My only wish is that they offered a sake flight or more of a cocktail menu, since I'm not a big wine drinker. Definitely worth experiencing for the art, atmosphere, and creativity!

Le Gigot is always a part of my Village visit. It's cozy and intimate with a friendly vibe. It just…read morefeels like you are invited into the neighborhood ! If you are looking for a French restaurant in Greenwich, look no further. You will not be disappointed with the menu. It's a great couple Place.

It's a small, quaint, romantic restaurant that makes it feel like you are dining a back alley in…read moreParis. Love the vibe Not great for large parties given how small restaurant is. Best for parties of 2-4. While they did have bar seating, no one was sitting there while we were eating. Food Must order - fish. We had the Seabass, which was perfectly cooked and well seasoned. Perfect in every bite. - coq au vin-again perfectly cooked and the chicken was not dry. Accompanying vegetables were delicious. - French onion scoop. Well done. -bread pudding with side of fig and crème fraîche ice cream. The ice creams were light and creamy. -excellent wine selection we loved these the Gigondas - we also got a special that was a French Stu with multiple meats, which was good but fairly salted. The meats were cooked perfectly, however. Service was fantastic and we were not rushed. They were very attentive and changed plates and utensils in between each course. Cannot stress how much we enjoyed our dinner and cannot wait to go back

Get to the Chase:…read more Pros: 1) Super attentive staff and cozy space; every time i left the table they replaced my napkin with a new one 2) Loo was divine. The interior design probably cost more than my entire apartment in ny 3) From start to finish the tasting course was well paced and an adventure for the palette. With 13 courses it's hard to say which was the standout since they ALL were. However the scallop with some chutney and the eggs benedict in one bite were very memorable. 5) The desserts alone were all knockouts that KO's me into delicious heaven. The concord grape and shiso veil atop a green apple sorbet with apple gelly to the unforgettable maple ice cream with brown butter custard chocolate log adorned by crispy biscuit leaves, to then the madelines dancing in churro like super fine sugar and cinammon. I tell you mamacita after 15+ years in ny this was the best desserts ever. 6) A shoutout is the caviar in at least 3-4 dishes that was not over the top and complemented each dish accordingly 7) The kitchen tour with a seasonal drink made counterside in front of you and polaroid photo to remember your experience is a lovely touch as well and makes it more personal 8) wine selection was ample and the 11 table seating makes it all the more intimate without being stuffy 9) They change menus every season which keeps things really special and exciting 10) The special birthday dessert was an imitation of caviar but chocolate balls atop a chocolate ganache layer with concord grape jam and peanut butter and sponge...so felt like eating a rich reeses butter cup and pb&j sandwich. Yum!! Cons: 1) For a michelin star there was lint in one if my desserts, but to their credit they immediately apologized and replaced it. 2) The 12 courses are iddy biddy but do add up. I feel maybe a smidge more on the squab and venison portions would have been ok. 3) Two tasting courses, 2 glasses of wine, 1 cocktail, no add ons, tax, 20% gratuity and it came to be about $1,000. So yeah not cheap and almost at the same cost as a two or three stat restaurants. Overall fantastic experience and would be definitely interested in coming back especially for the summer menu.

Huso was honestly pretty disappointing. Tucked away in Tribeca, the restaurant has a polished,…read moreupscale interior. The tasting menu starts at $185 per person and features a series of 12 courses. What was on the menu: - Tuna, Kelp, Caviar - Lobster, Cultured Cream, Walnut - Honeynut Squash, Pressed Caviar, Gouda - Egg, Guanciale, Caviar - Brioche, Foie Gras, Black Truffle - Trout, Escabeche, Dill - Scallop, Cauliflower, Vadouvan - Squab, Blackberry, Kampot Pepper - Venison, Celery Root, Albufera - Apple, Grape, Aloe Vera - Pecan, Brown Butter, Maple - Madeleine, Cinnamon - Chocolate, Amagansett Salt - Blackcurrant - Oishii Omakase Berry The Tuna, Kelp, Caviar was a bit too fishy for my taste (yes, I know it has caviar!), and there wasn't enough of the chip to balance everything out. The Lobster, Cultured Cream, Walnut and Honeynut Squash, Pressed Caviar, Gouda were both delicious. I also really enjoyed the Egg, Guanciale, Caviar. The staff explained that the egg came from a hen's first laying, along with details about their sourcing process, which I found interesting. The Brioche, Foie Gras, Black Truffle was just okay. The brioche was shaped like a little mushroom, which was cute, but I'm personally not a fan of foie gras. The accompanying tea drink was also too dense in flavor for me. I loved the Trout, Escabeche, Dill, especially because it was so pretty. I even learned a new word: escabeche! The Scallop, Cauliflower, Vadouvan was another hit. The Squab, Blackberry, Kampot Pepper was good, although both the squab and blackberry had very concentrated flavors. The Venison, Celery Root, Albufera was similarly intense, but the flavors didn't quite work for me. The Apple, Grape, Aloe Vera was refreshing, with just the right amount of tartness. I tried the Pecan, Brown Butter, Maple dessert with delicate leaf-shaped cutouts. The petit fours (Amagansett Salt, Blackcurrant, Madeleine, Cinnamon, and Oishii Omakase Berry) were all so good. I especially loved the berries! I also received a special anniversary treat in the cutest little tin, which they let us take home. It was a chocolate mousse inspired by the appearance of caviar, and such a thoughtful touch. I loved the aesthetics of the restaurant, and even the bathroom smelled amazing. They also gave us a tour of the kitchen, which was really cool! Unfortunately, Buddha Lo wasn't there during my visit. My biggest issue was that many dishes felt overly decorated with gold flakes and edible flowers. While some courses were excellent, others missed the mark for me. I also felt rushed by the servers, who seemed eager to clear things after every course. It became irritating and took away from the experience. There were definitely some standout dishes, and I appreciated the beautiful presentation, kitchen tour, and anniversary dessert. However, for the price, I expected a much better overall experience. Between the inconsistent flavors and the rushed service, Huso didn't quite live up to my expectations. I really wanted to love this one, but unfortunately, it was a miss for me.

We had a reservation and was seated at the bar for two. It was one of my friends favorite long time…read moredinner spots and I decided to give it a try. The bartender was really nice to us and gave us a good time! Although I feel like since we reserved a spot we should be at a table but I guess not! The ambiance is old school charm and super dark you can barely see each other so perfect for long dinner dates. We ordered the oysters and bread with butter to start, tagliatelle with ragout, the omelette as second and swordfish as our main dish. I think everything that came out in the beginning was great and pasta and omelette were the best. Swordfish left much to be desired. The bartender recommended the blueberry tarte as they have a rotating dessert menu and didn't have the rice pudding my friend really missed so we tried the tarte and it was okay. Not much to say about it other than it was kind of sour. I appreciate the thought though! Overall enjoyed my time and had a normal dinner on a weekday here. It's just slightly expensive for what I feel like it's worth.

Zimmi's was everything Bufón should have been. Interestingly, both restaurants attract the same…read moreyoung demographic, but Zimmi's is about substance, and Bufón is about affect. The welcome at Zimmi's was warm, with smiles and a ready laugh. Haughtiness was not part of the equation. As is our wont, we sat at the bar and were immediately greeted warmly by Eliza, but this Eliza never met a Professor Higgins. However, she was helpful all evening and made our dinner even better. Marcos, an erudite and intellectual dude, was another server who added to our evening. I chose a country-style pork pâté to start; it was hearty and delicious. My lamb stew was surprisingly light, and I loved it. My spouse raved about her tomato salad and French coastal pesto pasta. Desserts and cocktails were great too. The wine list was a uniquely curated list. I enjoyed Zimmi's, a quintessential West Village dining boǐte. If you need a little romance in your life, Zimmi's is perfect.

Ruffian is a cute little wine bar with a deeply impressive wine menu. I tried their Greek wine…read moreflight, which was absolutely delicious, along with two of their tapas that did not disappoint. Berkshire Pork Shoulder (4.5/5): Very tender, and the sauce paired well with the meat Smoked Duck Breast (4.5/5): I'm not usually a fan of berry-style sauces on meat, but this worked well with the duck. The smokiness really pulled through and balanced everything out.

Very intimate space - great wine selection. Food and service was nice…read more Would love to come back and try the Fava beans if they still have it.

A super random choice for a brunch venue especially due to the location ( I live in the uws ) but…read moreI love restaurants in this neighborhood and more so because it's french . I also read they have amazing martinis and boy do they ? I absolutely love love ( me encanta as they say in spanish ) the space, ambiance , food , martinis / wine selection . I went for brunch with my bff and we shared everything in the menu ( dishes with caviar washed down by the martinis). I'm definitely coming back for dinner so I can explore the options and so I can have not just one but multiple cocktails . The place was quiet for some reason but didn't need a packed place to feel the vibe of the restaurant. The servers worked well together and were attentive to us ( maybe because It wasn't super busy ). Nonetheless , highly recommended . They also have the bar downstairs which seems like a perfect place for a date .

Soooo good. We loved everything we tried here, starting with the martini cart of course. One of the…read morebest martinis I ever had. If you love butter, this is your spot. All of the sauces are so decadent and buttery, it was my dream. There were four of us so we were able to try most of the the menu. We had the blue prawns, scallops, artichoke, escargots, sable, filet au poivre, and duck. All hits, no misses. We even ordered a second filet. This is a great spot for a date, dinner with parents or a night out with friends. Tables in the dining room are spacious and not on top of each other which is a rarity in this city. Would absolutely recommend!

The Pardner and I recently celebrated an anniversary at Essential by Christophe, a Michelin-starred…read morerestaurant on the Upper West Side. The beige walls and neutral tones in the space gave us flashbacks to when we used to dine at Dovetail, the restaurant in this space many, many years ago (before children). Of course, our dinner at Essential far outshone any we had at Dovetail, both because this was a "date with the whole family" as the progeny puts it, and because the kitchen at Essential is unusually precise and deliberate, distilling onto each plate the pure, fresh, unadulterated flavors of premium ingredients. You can choose a four or seven course "experience", with or without wine pairings. Children may order à la carte or from an unpublished children's menu that includes burgers and pasta for picky eaters. Three of us went with the four course experience and chose our own wine and mocktails to accompany; the 11-year-old went à la carte. Our meal began with a more-substantial-than-usual amuse bouche of mushroom cappuccino. We were advised to sink our spoons all the way down to the bottom of the cup for each bite, so we could experience all three layers at once: sweet potato purée at the base, topped with Madeira reduction and umami-rich mushroom foam. First courses: Dorade Royale (artichoke / gold ossetra caviar / bouillon tiède gourmand): A neatly presented square of layered raw dorade and tender slivers of artichoke hearts came topped with a generous mound of caviar. Bouillon tiède was poured around the square tableside, which slightly warmed the dorade and intensified its delicate flavor. Hokkaido Uni (crustacean royal / sora pickles / wasabi velour): Despite the brilliant green of the gently creamy wasabi sauce / soup, there was no heat and little, if any, of fresh wasabi's distinctive scent. This was just as well, since the bits of Hokkaido uni in the dish were sweet and delicious, and a stronger sauce may have overwhelmed. Toro Saku (mi cuit / tamarind / mandarinquats / sea condiment): A fair sized slab of toro was probably prepared sous vide and very soft, but not flakey, reminiscent of aged sashimi. It was quite difficult to cut given the sometimes fibrous texture and the large slab felt clunky, monotonous, and indelicate, quite unlike our other dishes. Lovely little loaves of warm, brown kalamata bread were brought to the table after our first course was cleared, with little volcano-shaped ramekins of good butter alongside, sprinkled with perhaps Maldon sea salt. Second courses: Celtuce (grilled / cucumber / buddha's hand) -- I didn't get to try more than a teeny bite. But what I tried of it (mostly the sauce) was slightly citrusy, very complex and pleasantly light on the palate. Scallop (lightly smoked / gold ossetra caviar / champagne hazelnut) -- Two generously sized, sweet and delicate sea scallops were served with more of that excellent caviar (an ingredient that makes frequent cameos). This was my favorite dish and probably one of the best scallop preparations in the City. Langoustine (slightly cooked / stuffed zita / swarnadwipa / green curry): I could not pin it to any specific culinary tradition, but the curry worked well and not compete with with sweet langoustine. Third courses: Kampachi (barely grilled / combawa / château-chalon): A generous portion of what was essentially kampachi sashimi was very gently dressed with the tiniest touch of lime, cilantro, scallion, and (I think) sea beans, with a light drizzle of a thin, umami-rich, savory sauce. Squab (racan / roasted / fukushu kumquat / toast à gratin / sauce diable): Pigeonneau de Racan was exceptionally tender and juicy, the liver pate in a pastry shell rich. A pretty orange quenelle of something kumquat-y balanced the fat. Iberico Pork (presa de bellota / sweet peas & chorizo / jalapeño condiment / omija berries jus): A well raised, high quality product from acorn-fed, free-range pigs. Sweet, tart omija berry jus was the perfect foil, a bit reminiscent of cranberry sauce. Desserts: La Tarte au Chocolat (warm / roasted vanilla ice cream): Classic and uncomplicated, the ice cream was scented with pleasantly rounded and understated natural vanilla. La Framboise (crispy fine feuilles / linzer / madagascar vanilla): This confection was simple, yet elegant, strongly leading with the pure flavors of fresh raspberries. Le Soufflé (orange marmalade / green cardamom ice cream): The soufflé was beautifully made, impossibly light and airy, delicately scented with bitter orange. The accompanying green cardamom ice cream stole the show. All around a lovely meal and a lovely evening. We love Chef Christophe Bellanca's mashups of culinary cultures. They're fun and they work!

Absolutely blown away by my experience at Essential by Christophe. From the moment we walked in,…read morethe level of service was nothing short of exceptional warm, precise, and completely effortless. Not a single detail was overlooked. The attention to every meticulous element, from pacing to presentation, created a dining experience that felt truly special. The meal itself was extraordinary. Each course was not only beautifully executed but deeply flavorful and thoughtfully composed. The Mushroom Cappuccino was a perfect start rich, earthy, and comforting with incredible depth. The sweet potato with madeira reduction was a standout, balancing sweetness and richness with elegance. Le Royale was indulgent and refined, while the blue prawns were cooked to perfection delicate and bursting with flavor. Le Tropical brought a bright, refreshing contrast that tied the progression of the meal together beautifully. Even the bread service deserves recognition often overlooked, but here it was exceptional. Paired with the Winter Harvest Highball and the No. 3, the beverage program matched the food in both creativity and execution. What truly elevated the evening was having the pleasure of meeting Chef Christophe and touring the kitchen. He was incredibly down to earth, and his philosophy about food thoughtful, intentional, and rooted in passion clearly shines through in every dish. Every bite was delicious, every detail intentional. This is dining at the highest level refined, memorable, and truly deserving of its Michelin star. I can't wait to return.