THE NEW YORKER
Rated Among City Weekly’s Top 100 by Ted Scheffler
Since 1978, The New Yorker has been one of the town's most enduring fine-dining destinations. Chef Will Pliler has run the kitchen for much of that time, and his cuisine still seems to continually improve. The New Yorker's express lunches are a hit with the hurried business crowd, especially the delicious lamb sliders. Another excellent choice is Pliler's roasted chicken fra diavolo. For a more leisurely meal, book an intimate table for the evening and dig into the exquisite bouillabaisse, roasted rack of lamb or the irresistible papparedelle with Maine lobster and tomato-basil cream sauce. A top-notch wine selection and classic cocktails like the Bellini, Cable Car, and Manhattan just add to the fun at The New Yorker.