

Dowling’s at The Carlyle's menu features chef Moosah Reaume’s interpretations of timeless New York favorites and throwback dishes from another era, with an emphasis on tableside preparations.
Kyma's whitewashed interior, decorated with Greek pottery and ceramics, echoes the style of a restaurant in Santorini.
The New American cuisine at Cebu Bar & Bistro includes roast chicken, burgers and risotto balls with porcini mushroom.
Naro’s menu focuses on the subtle and delicate flavors of Korean cuisine, drawing inspiration from classic dishes from various moments throughout Korean history.
Atoboy is a restaurant in the NoMad neighborhood of Manhattan that builds on innovative Korean-inspired cuisine using New York City as both inspiration and stage.
Indian Table showcases the flavors, herbs, spices and cooking techniques of Goa, the coastal Indian state once colonized by the Portuguese, with a distinct British influence.
Roberto Paciullo's Flatiron District restaurant combines the menu of Paciullo's other Bronx outpost, Roberto's Restaurant, with that of the original Zero Otto Nove.
La Gioconda focuses on typical regional Italian cuisine using the finest ingredients
Brooklyn’s premier indoor arena hosts some of the City’s biggest sporting events and concerts.
With a dazzling dining gallery, this one-of-a-kind brasserie is built in the tradition of the Belle Epoque, inspired by elegant and ornamental Art Nouveau style.
Located at the historic intersection of Christopher and Gay Streets, Petite Boucherie brings a touch of France to the cultured and eclectic neighborhood of the West Village.
Boucherie West Village is a traditional French brasserie and steakhouse, celebrating Joie de Vivre, that prepares a menu of French classics and timeless bistro favorites, in addition to dry-aged steaks.