When a cocktail carte is arranged by grains (corn, rye, agave) rather than the spirits made from them, a serious focus on drinking is immediately clear-and we should expect no less from the mixology gurus behind New York City's The Dead Rabbit. Your cocktails, wines, and green cardamom sodas are going to be masterpieces, yet the cuisine is anything but an afterthought. Whether you make it to a table or just end up staying at the bar, be sure to order some of the city's most luscious beef tartare, topped with shaved horseradish, quail egg yolk, and judiciously dressed with capers, anchovies, and onion. If you prefer your meat perfectly cooked, try the Slagel Farm ribeye, carved tableside and set in a pool of rich bone marrow jus and draped atop cippollini, mushrooms, and a potato purée. Desserts are refreshing and none-too-sweet, like the wintery citrus chiboust garnished with sugared cranberries, fennel fronds, and red-veined sorrel leaves-surrounded by a nest of crisp-baked pastry threads. And even though lunch may seem corporate, the 18th-floor location commands panoramic views of the city and is ideal at all times of day. In fine weather, the wraparound terrace is unbeatable.
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