New York City, NY

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Destination Bottles
Domaine Comte Abbatucci 2010 Cuvée Faustine (Ajaccio)
Bati 2007 Valentino Red (Vipavska Dolina)
Giacomo Conterno 1958 Monfortino Riserva (Barolo)

Cuisine Description

Chef John Fraser’s contemporary American menu showcases French influences in a serene setting on the Upper West Side of Manhattan.

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Wine List Description
The global wine list highlights major as well as minor regions of the globe, with time-honored classics and rare or boutique finds, totaling more than 400 bottles.
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Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"The seared foie gras is a crowd favorite, served warm with a variation of berries and graham cracker—it’s a play on peanut butter and jelly."

Perfect Pairing
“A chilled Schiava from Trentino-Alto Adige, Italy complements Dovetail’s beet salad with ricotta,” says Jaime Kaloustian, beverage director. “The soft raspberry fruits and tinge of earth uplift the rustic flavors of the dish.”

Wine Events
Custom flights can feature up to three different pairings for a cheese plate, or two different wines for a particular course. The “Reserve” pairing treats guests to special bottles from the cellar, ranging from $80–$300.


Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.

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100 Best Wine Restaurants



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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.