Executive Chef Daniel Humm’s new menu format allows guests to choose the dish’s principal ingredients, rather than dishes or preparations, to preserve the surprise of a tasting menu, which is paired with wines from the 3,500-bottle list. The restaurant’s dramatically high ceilings and magnificent Art Deco dining room offers guests lush views of historic Madison Square Park and the Flatiron building. In November 2008, the restaurant was designated Grand Chef Relais & Châteaux, and in 2009 was also awarded one Michelin star.
Jean-Francois Coche-Dury 1990 Corton-Charlemagne
Domaine de la Romanée-Conti 1978 La Tâche
Guigal 1966 La Mouline (Côte-Rôtie)
For more information about this New York City restaurant, click here.