(Photo: Silja Gotz)

Insieme
Marco Canora’s newest venture offers the latest in haute Italian dining, but with a fashionable Greenmarket twist.

Anthos
The décor could be more inspired, but the cooking establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine.

Soto
The new temple of refined small-plates dining. Order any dish on the menu containing the word uni.

Park Avenue Winter
Michael Stillman’s loopy, extravagant production is the ultimate proof of that aged maxim: In the big city, fine dining is a form of performance art.

BLT Market
Haute Barnyard comes to the Ritz. The hackneyed concept is rescued by the high quality of the cooking.

Hill Country
If you can’t get yourself to the great brisket capital of Lockhart, Texas, this honky-tonk in the Flatiron district is the next best thing.

Resto
The latest venue for chic gastropub dining. Lamb ribs are the hot dish in beef-eater circles, and these are the best in town.

15 East
This intimate Union Square joint represents a return to old-fashioned, no-frills sushi dining.

Allen & Delancey
Classical uptown dining comes to the Lower East Side. Considering Neil Ferguson’s talents, the cooking should only get better.

Market Table
Market madness done well. Go at lunchtime, and order the cheeseburger.

Related:

• Archive: “Cover Story”
• Articles by Adam Platt
• Table of Contents: Jan 7, 2008 issue of New York | Subscribe!