Restaurants near the Statue of Liberty

Printemps doesn't necessarily like to be associated with a department store, preferring to call its 55,000-square-foot Parisian footprint a "French luxury retailer" or simply a "French apartment" that so happens to be filled with Balmain and Cartier. Perhaps it's fitting that the main restaurant on the ground floor, Maison Passerelle, shirks the title of just another French restaurant, too, but this time rightfully so. That is due in part to the quiet genius that is Gregory Gourdet. Gourdet's pedigree is far-reaching—a Top Chef alum, cookbook author and a multiple-time James Beard Award winner. His range in the kitchen is just as broad, starting with fine French food under Jean-Georges Vongerichten before spending 10 years exploring pan-Asian cuisine at Portland's Departure (including a two-year layover in Denver). But in recent years, the chef tapped into his own well, sharing Haitian recipes such as griyo (twice-baked pork) and jerked cauliflower at Portland's Kann to critical acclaim. But when it came to the anchoring restaurant at Printemps—Gourdet oversees all five concepts inside the luxury retailer—it was clear that French food had to be the throughline; that tie was necessary. But he's done it the Gourdet way as Maison Passerelle explores the traces left behind from France's colonial past, visiting West Africa, Vietnam and Laos, with Haiti carrying the strongest influence.   The vibe: Printemps' lead designer, Parisian designer Laura Gonzalez, also designed Maison...

Adam Pomerantz, the cofounder of Murray’s Bagels, brought his traditional hand-rolled method to FiDi back in 2007. Ever since, Leo's—named for his uncle—has solidified itself as a go-to for residents and local corporate catering. The team makes their bagels the old-fashioned way: kettle boiled and baked in small batches. And they're baking them off throughout the day, so you're bound to catch at least one fresh variety whenever you walk in. The bagels are shiny on the outside with a perfectly sturdy crust, and when you rip one open and the steam pours out, you get hit with the fresh-baked bagel scent that few (if any) outside the tri-state area can replicate. That soft, pillowy, dense interior is just a little bit sweet, and the right amount of chewy—and the evidence of hand-rolling is right there in the way its interior refuses to evenly break apart. Anything you could possibly want on a bagel, you can find at Leo's. Choose your schmear and/or a salad (tuna, egg, chicken). Go for a chicken cutlet or cold cut sandwich. Maybe you want an omelet (get the L.E.O. with lox, eggs and onions), a baconeggandcheese, smoked fish or a B.L.T. You can't go wrong. There have been times when I couldn't decide and ended up going halfsies with myself by getting two different sandwiches (one time, I walked out with three). Leo's recently expanded its interior space to stretch to the corner of the building, leaving room for indoor window seating and more baked goods on display. Whatever you...

According to our contributor Christina Izzo, the Financial District's The Wall Street Hotel "glamorously honors the New York neighborhood around it while feeling like a transportive respite," with staterooms awash in soft blues and seafoam greens, plus fireplaces and soaking tubs. The modern French brasserie on the ground floor completes the escape. Helmed by John Fraser, the all-day restaurant is as stunning as it is delicious, with an excellent raw bar and king crab pastas that draw everyone from the buttoned-up after-work crowd to date-night diners. The vibe: Soho House's former global design lead, Vicky Charles, set the mood at La Marchande, and her touch is evident throughout. Turquoise window wells and golden palm frond sconces frame the bar, while oysters, mussels and clams are displayed behind a striking mother-of-pearl raw bar. The dining room is wrapped in rattan wallpaper depicting a lush landscape of birds and trees, creating an atmosphere that's both glamorous and inviting. The food: Modern takes on French cuisine begin at the raw bar, where oysters are dressed in tomato-verjus mignonette and clams are topped with a fiery mix of Scotch bonnet, culantro and lime. French onion soup is reimagined as delicate dumplings filled with Comté cheese, floating in an impossibly rich mushroom consommé you'll want to savor to the last drop. It is French food, after all, so butter is a generous companion, folded into silky Jonah crab tagliatelle with breadcrumbs and...

Nestled inside 70 Pine Street is a maître d' desk auspiciously stationed in the lobby of a highly sought-after Art Deco building. You might not know that hidden behind the stand is one of New York’s hottest new restaurants: Crown Shy. I was happily surprised that at 6pm on a recent Friday, the space, located steps from Wall Street, was packed with a non-douchey crowd—not one conversation about ROIs was overheard. Crown Shy gives the illusion that it’s more chill than the address would infer: Servers wear white T-shirts and light-wash jeans with black high-top Converse, while Snoop Dogg’s “Drop It Like It’s Hot” hums through the speakers.  For a moment, you might forget it’s all orchestrated by New York fine-dining elite: Crown Shy is the first collaboration between James Kent, longtime Chef de Cuisine at Michelin-starred Eleven Madison Park and Executive Chef at NoMad, alongside Jeff Katz, Managing Partner of Del Posto. First off, I love nothing more than a complimentary bread basket. Few restaurants offer it today, but Crown Shy’s pull-apart loaf with lemon zest and olive tapenade makes a strong case for a carb comeback. We also feasted on gruyère fritters ($13) with chili and lime, essentially savory churros with a coating similar to the powdered cheese on junk food popcorn; an early signal that we were allowed to have fun in a fine-dining environment. Still, it seemed odd that the fritters were more expensive than the much more elevated roasted sunchokes with cheddar...

As if we didn’t put Danny Meyer on a pedestal enough, the successful restaurateur’s latest venture is perched up on the 60th floor of a building in Fidi, overlooking all of southern Manhattan and its waterways. On a recent evening, he could be seen walking around the dining room, welcoming guests and clearly kvelling. Of course he’s bursting with pride—he thought of every detail. Want to appreciate the views? They’ve got binoculars. Have your back toward the window? A mirror over the kitchen allows you to stare at the Hudson and ignore your dining companion. Want to have a party here? Manhatta has a private dining room, but there’s also an event space (the Bay Room) on the same floor for your next wedding or bar mitzvah. The menu in the dining room is made up of a three-course prix fixe, a format that can sometimes leave guests hungry at the end. Out of curiosity, I asked if we could tack on more courses; I was met with a stunningly soigné response from our server: “You can extend the experience however you want.” Though extending the experience isn’t remotely necessary, given ideal portions and the bottomless bread basket. Tender, house-made cavatelli is dressed in a bright tomato sauce, laced with specks of spicy sausage and clams bursting with brine. A fillet of turbot that flaked at the touch of a fork is served under a veil of creamy hollandaise and balanced with a verdant pop from fresh peas (the garnishes have since changed). The expertly seasoned Wagyu bavette (a...

Craving Italy? Best Sicily Bottega's got you covered. This tiny little espresso and food store has packed a punch since 2023. Founded and helmed by Sicily-native Silvia Lombardo, the shop's walls are lined with Italian dry goods, and the food case is filled with sandwiches, pastries and beloved arancine the size of a softball. The menu also features salads, focaccia, pasta, and meatballs. Perfect for when you need a snack, a grab-and-go lunch or even some sides or a main for your at-home dinner. It's also a great place to pop into when you need a little something to bring as a housewarming or host gift. With three indoor tables (and two outside when the weather is nice), dining in is certainly an option—though the space is snug. Still, at least that limits the distractions if you'd like to park up for a couple of hours and stagger your snacks to feel like you're working your remote job from a cafe in Sicily.

Walking up to Fish Market for the first time, I worried that it wasn't open: a cracked glass door, covered by a thin sheet of plastic inside, spelled closed. My colleague assured me, "It always looks like that," before ducking inside. The Fish Market is a certified dive. College football flags and ol' glory herself drapes from the ceilings and walls. Phone numbers and drunken scribbles mark up the bathroom walls, with a leaning stack of flip-flops dashed under the sink. The TVs are always on, streaming the game of the moment. But next to bottled beers and plastic cups filled with well drinks, you'll find tables spooning coconut curried chicken over rice and tearing into palm-sized wings, hot, fried and smelling of lemongrass. Oh, and the special of the day? The fish, breaded and fried and served with even more sambal sauce. It's an open secret that the kitchen doesn't mess around here, as the Chinese and Malaysian dishes gleaned from the owner's mom keep people coming back. As do the thimble-sized shots of free Jameson, which are doled out at the whims of the bartender (which is often).

Delmonico’s has had several twists and turns in its 196 years as a hospitality enterprise. Expansion and retraction. Ownership changes and licensing agreements. Fires. Financial battles. And status grabs as the nation’s first fine dining destination, its largest, and as the originator of such august entrées as eggs Benedict.  It has occupied the distinguished tip of a triangle block downtown in one form or another for most of the time since 1837. Its last gap was during the pandemic. Then, another zag last winter, when news of its impending return was announced, then retracted, then proclaimed once more, with new owners and some cosmetic alterations attached. Delmonico’s reopened, replete with a ribbon cutting and a visit from the mayor, in September.  Like centuries, I suppose, 20 minutes can seem subjective, depending on how you spend them. I recently spent what ended up being 20 minutes waiting for my Delmonico’s reservation acquiring knowledge.  First, I learned that the delay had no estimated end because “a couple of tables” were “finishing up.” Second, I learned that I could beat it to the separate bar to wait for an undetermined period, but there might not be space because it was “pretty crowded.” Third, I learned that if you while away on the pretty blue settee near the entrance, instead, you will be walled off by a dense line of vacation-wear or business casual-clad people clamoring to retrieve their items from coat check. And finally, I eventually learned that 20...

For a long time, hotel dining seemed to cater to clientele who lay their heads down at the same address, made for convenience and eking out those last few dollars over taste. It wasn't until rather recently that the brilliant idea came to mind: Why don't we just have good restaurants at our hotels? Now in New York, locals and tourists jostle for a growing class of them—the gilded Café Chelsea inside the Hotel Chelsea, Williamsburg's Le Crocodile on the ground floor of the Wythe Hotel (partnered with the stellar Bar Blondeau on the sixth floor) and Andrew Carmellini's Café Carmellini inside The Fifth Avenue Hotel, to name a few. One40 Rooftop Restaurant attempts to break the "just a hotel restaurant" threshold, soaring up 20 floors above FiDi. But even if it didn't compete with the Sagas and the Manhattas that exist down the way in the same neighborhood, One40's uneven and uneventful dishes fall into the category of "just a hotel restaurant with prettier sights." Located inside Club Quarters Hotel World Trade Center, One40 Rooftop Restaurant could easily be a late-night cocktail lounge for the see-and-be-seen crowd if they let it, as a sculptural metal-stamped ceiling hangs above the dining room fitted with dusty pink and green velvet chairs and booths and a single illuminated tree in the middle of it all. The terrace is all-weather, meaning a plastic sheath insulates you from the beautiful view of the Freedom Tower and the somber memorial down below (but a sliver of the...

Chef Daniel Boulud’s last NYC restaurant opening, Le Pavillon in May of 2021, seemed like a huge deal at the time. It was among the hospitality industry’s splashiest early post-vaccine pandemic premieres—it landed a lovely location in a flashy new midtown skyscraper and elected officials attended a ribbon cutting ceremony for the occasion like it was some kind of midwestern supermarket, rather than the latest on a long list of a celebrity restaurateur’s Manhattan—and worldwide—ventures. The spendy spot’s fanfare was kind of quaint. Then, its mere existence launched a smattering of ‘the way we whatever whenever’ internet word casseroles, and the dining public responded by snapping up La Pavillon’s $125 (now $135) three-course tasting reservations.  Boulud’s Le Gratin had a more routine introduction to its Financial District address last month. It’s one of those returns to normalcy that people keep wishstablishing: that an excellent restaurant can open without ever severing a single ribbon must mean that New York is back, baby. Again.  Le Gratin’s sidewalk-level room at The Beekman hotel was previously occupied by Augustine. It feels more like a suite that can accommodate the shy side of 100. Crescent leather booths up front in view of the blushing bar that fit four and feel luxuriously roomy for two, banquettes, and untethered tables all awash in mild amber hues are quick to fill. Slightly fogged mirrors, dainty floral fixtures in handsome dark finishes, more blooms...