There are many reasons why this is such an exciting partnership between The New York Botanical Garden and Chef Julian Alonzo, not the least of which is the idyllic setting. It is situated within sight of the landmarked Haupt Conservatory, open and airy, where huge arched windows overlook the manicured lawns. The menu is polished, makes the most of locally sourced ingredients, and exceeds expectations with delicious cooking that is as beautiful as the surroundings. Start with chewy, savory monkey bread served with honey butter in a cast-iron pan, then move on to tender and buttery crab cakes with pickled cucumbers, sea beans, and mustard seeds. The only disappointment maybe that it keeps the same hours as the NYBT, so this is a lunch-only treat.
- MICHELIN guide inspectors