Eleven Madison Park is a gourmet dining establishment in the middle of New York City. The restaurant is at the base of a famous Art Deco structure on the corner of East 24th Street and Madison Avenue, overlooking Madison Square Park, one of Manhattan's most beautiful parks. It has been here since 1998 and was completely renovated and redesigned in the summer of 2017.

Chef Daniel Humm has operated the restaurant since 2011, and it has progressed significantly in terms of both food and experience during that period. Their tasting menu is made up completely of plant-based dishes. Guests can also stop by the bar for a shorter version of the tasting menu, light appetizers, or a beverage or glass of wine.

Each dinner purchased at Eleven Madison Park enables them to offer meals to New Yorkers who are hungry. The Eleven Madison Truck, which is run by restaurant employees in collaboration with Rethink Food, serves these dishes.

• Website: elevenmadisonpark.com
• Location: 11 Madison AvenueNew York, NY 10010
• Phone number: +1 212 889 0905

Le Bernardin, founded in 1972 in Paris by brothers Maguy and Gilbert Le Coze, only offered fish: fresh, simple, and prepared with respect. The Le Coze's intended to establish Le Bernardin in New York in 1986, after gaining its first Michelin star in 1976 and two more in 1980.

Le Bernardin has received the top, triple-star rating since the Michelin Guide began sending undercover reporters to New York. Chef Eric Ripert is a master of inventive seafood cuisine, crafting delectable dishes with delicate European and East Asian flavors.

The seven-course tasting menu is fantastic, and both lunch and dinner are well presented. Aldo Sohm, the head sommelier at Le Bernardin, has been named Best Sommelier in Austria four times since 2002 and Best Sommelier in the World in 2008. The quality of the art works adorning the walls gives the impression of dining in an art gallery rather than a restaurant, which will appeal to art lovers.

• Website: le-bernardin.com
• Location: 155 W 51St, New York, NY 10019
• Phone number: +1 212 554 1515

DANIEL has been a staple of New York City's vibrant dining scene since its establishment in 1993, winning countless plaudits for its exquisite European cuisine, world-class cellar, and courteous hospitality.

DANIEL is steeped in French culinary heritage, as it is housed in the former Mayfair Hotel on Park Avenue, which was the original home of Le Cirque. Executive Chef Eddy LeRoux, Chef de Cuisine Joshua Capone, and Executive Pastry Shaun Velez deliver a modern, seasonal menu inspired by the finest meats, wild game, fish, fruits, vegetables, and foraged delicacies from across the world, all while relying on time-honored traditions. Wines from the Rhône and Burgundy, as well as a rich Champagne program, are among the restaurant's award-winning cellar's notable attractions. The restaurant's impression is transportive, with a seamless service managed by General Manager Karim Guedouar and coordinated by more than 150 behind-the-scenes staff members.

• Website: danielnyc.com
• Location: 60 E 65th Street New York, NY 10065
• Phone number: +1 212 288 0033

Per Se, Thomas Keller's famed New York rendition of The French Laundry, is located in the Deutsche Bank Center near Columbus Circle and opened in 2004. Per Se is a calm and intimate environment with amazing views of Central Park and Columbus Circle, designed by Adam D. Tihany.

Chef Keller's second three-Michelin-starred establishment, the restaurant serves a daily nine-course tasting menu and a nine-course veggie tasting menu prepared using classic French technique and the highest-quality ingredients available. The menu is complemented with an award-winning wine list with over 2,000 bottles. The list includes vintage wines as well as wines from small producers that are only produced in small amounts. Per Se is a member of the Relais & Chateaux, Relais Gourmands, and Traditions & Qualité organizations, all of which are founded in France and are known for their commitment to upholding the highest worldwide standards for hospitality and culinary quality.

• Website: www.thomaskeller.com/perseny
• Location: Deutsche Bank CenterTen Columbus Circle (at 60th Street), 4th FloorManhattan, New York
• Phone number: +1 212 823 9335

Jean-Georges Management has grown into a recognized and award-winning restaurant organization based on a strong culinary basis. Chef Jean-Georges Vongerichten has built a recognized constellation of international restaurants by emphasizing the significance of giving the very best in cuisine and personalised hospitality since his inception. They aim for excellence at their over 40 restaurants in 12 countries and rely on the support of the culinary and hospitality team members to contribute to their global operations. At Jean-Georges Management, they take pleasure in nurturing talents, hiring competent people, and providing opportunities for them to grow with their ever-changing business and industry.

• Website: jean-georges.com
• Loaction: 1 Central Park West New York, NY 10023
• Phone number: +1 212 299-3900

David Chang's Ko is a site of wonderful duality, as it is effectively two restaurants under one roof. Gastronomes flock to the front counter for chef Sean Gray's 17-course tasting menus, which are difficult to book. Diners can drop in at any time and chart their own course, with a burger and a beer, or a glass of grower champagne and Gray's famed duck and foie gras pithivier, for example (meat pie). Everything has the recognizable Momofuku DNA: American food with a strong Asian (particularly Japanese) flavor and a dash of rebellious personality.

At Ko, the employees are inspired by the Japanese kaiseki tradition as well as seasonality, their mentors' and peers' inventiveness, food memories, and the diversity of cuisine accessible in New York City's melting pot.

• Website: ko.momofuku.com
• Location: 8 Extra PlaceNew York, NY 10003
• Phone number: +1 212 288 0033

Masayoshi Takayama's passion for food began at a young age, when he worked at his family's fish store in Tochigi Prefecture, Japan. His affinity with food has always been a way of life, from delivering fresh sashimi to neighbors on his bicycle to prepping and grilling hundreds of fish dishes to serve weddings in high school. Chef Masa is also the chef/owner of Bar Masa (next door to Masa) and the chef at Kappo Masa (at 976 Madison Avenue), which he co-owns with renowned art dealer Larry Gagosian.

However, the three-Michelin-star chef takes your preferences into account, waiting for your reaction to a first bite of his sushi before customizing the rest of your omakase dinner. At Masa, there is just one seating per meal, and your gastronomic adventure could last up to three hours.

• Website: masanyc.com
• Location: 10 Columbus CircleTime Warner Center, 4th FloorNew York, NY 10019
• Phone number: +1 212 823 9807

Marea - which means 'tide' in Italian – is a restaurant dedicated to serving seasonal seafood dishes. Fusilli with red wine braised octopus and bone marrow and grilled Mediterranean cuttlefish are among the dishes on the extensive menu.

Marea, a Central Park landmark and New York City classic, attracts those who don't seek luxury, but rather enjoy it—by elevating life's moments, indulging their senses, and celebrating every day with the world's best food, service, and settings.

Marea has one Michelin star, the 2010 James Beard Award for Best New Restaurant, three New York Times stars, and has been named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines, as well as NYC's Best Italian Restaurant by Zagat.

• Website: marea-nyc.com
• Location: 240 Central Park S, New York, NY 10019
• Phone number: +1 212 582 5100

Chef's Table at Brooklyn Fare is the three-Michelin-star restaurant at Brooklyn Fare. Settle in for a meal featuring Chef César Ramirez's cuisine. Courses alter to match seasonal products and are inspired by Japanese cuisine and French technique. The tasting menu consists mostly of seafood and shellfish, with one or two meat courses and a selection of sweets thrown in for good measure. They regret that customers with seafood allergies, vegetarian or vegan diets will be unable to dine with them.

The 7,000-bottle cellar at Chef's Table at Brooklyn Fare highlights classic European regions such as Champagne, Burgundy, Rhône, Germany, and Austria. Since August 2015, they have been recognized to obtain Wine Spectator's Best of Award of Excellence for four years in a row.

• Website: www.brooklynfare.com/chefs-table
• Location: 431 West 37th St, New York, NY 10018
• Phone number: +1 718 243 0050

The food of The Modern, which is housed in the Museum of Modern Art, is as meticulously prepared as any of the works on display. In a restaurant with views of the magnificent Abby Aldrich Rockefeller Sculpture Garden, head chef Abram Bissell has produced a menu of refined, contemporary meals.

The meal changes seasonally and is supplemented with sweets prepared by a professional pastry chef and an award-winning wine list. It boasts two Michelin stars, a three-star review in the New York Times, four James Beard Awards, and the Grand Award from Wine Spectator for its consistent quality.

• Website: themodernnyc.com
• Location: 9 W 53rd St,New York, NY 10019
• Phone number: +1 212-333-1220