NYC Restaurants

Modern elegance can be found at Le Jardinier, one of two Midtown projects planned by Michelin-starred Chef Alain Verzeroli (pictured), a longtime protégé of legendary French chef Joël Robuchon. Verzeroli employs French technique for his vegetable-driven menu which includes dishes like Heirloom Tomatoes, Stone Fruits and Burrata; Persian Cucumber, Montauk Fluke Crudo and Crispy Black Rice; Lobster Smoked Potatoes in a Coraline Bisque; and French White Asparagus with Blood Orange and Buckwheat Puff. Desserts are the work of Chef Salvatore Martone whose creations include Lemon Meringue Tart with Citrus Marmalade and Dark Chocolate Warm Salty Caramel Sabayon. French architect Joseph Dirand has created a light-filled space with floor-to-ceiling windows, green-marble accents and a lush indoor garden. A second restaurant, called Shun, offering contemporary French cuisine with Asian influences is located on an upper level. >>

- Thomas Rafael