Chef Eric Rippert. Under the direction of its innovative head chef Eric Rippert, Le Bernardin – once the city’s quintessential haute French seafood establishment – has managed to stay more than relevant with a massive dining room overhaul that makes the space feel less restricted, and a constantly changing menu that brings playful twists to classic, simple dishes, like raw kanpachi topped with beads of wasabi tobiko.

Shortly after this bastion of haute French cuisine was founded 52 years ago, La Grenouille became the IT restaurant for the fashion industry's most elite designers. And while most of New York's classic Franco haunts have fallen victim to the march of history, La Grenouille thrives! Its remained true to its roots for the most part, with exuberant floral arrangements bursting out of pots and vases at ever turn and non-nonsense, mouthwatering Parisian cooking like memere used to make.

The dining room, with its colorful spiral walls and minimalist carpeted staircase, is perhaps the closest experience you'll get to eating aboard an intergalactic spaceship. The “wow” factor of Brasserie 8 1/2's design is perhaps equaled by the raved-about menu, courtesy of David Bouley-trained head chef, Julian Alonzo. Like the space, the food is amusingly modern and delicious without being pretentious or over-the-top. Hats off to Alonzo for creations like the sesame-encrusted tuna tartare over grated wasabi and crab cake garnished with, believe it or not, cornflakes.

While the baroque interiors designed by David Rockwell are certainly part of the draw for the hordes of celebrities that flock to Nobu 57, the deluxe neo-Japanese spot isn't just about show. The flavor combinations are ingeniously creative, like cod miso soup and yellowtail seared in a creamy Jalapeno base. Proponents of Wagyu style beef consistently fork over vast sums for Nobu's version of the succulent stuff.

Situated near everything: Bergdorf's, the Plaza and the Apple Store – this relaxed Midtown replica of the Venice original dispenses tasty Italiana backed by an immense wine list; buoyant staffers maintain the happy mood.

Circo offers upscale Italian fare built upon a foundation of signature Tuscan recipes from the kitchen of Maccioni matriarch Egidiana and prepared by Executive Chef Alfio Longo. The menu is served in a lively, sophisticated setting reminiscent of the old-style European circus tents which inspired the restaurant's name.