This New York institution has become an iconic part of the Union Square landscape. The stately building is a former bank, with century-old architectural details and marble aplenty. The recently updated interior enhances its classic looks with bright colors, brass accents, and perhaps more importantly, a few more inches of elbow room between tables. The menu has also been revamped by the talented Chef Chris Meenan, who has added signatures like the lobster Milanese. But the cooking remains true to its name, showcasing food that leans heavily on seafaring classics with an ample raw bar and sushi counter. Fish is always perfectly handled and often rises well above its accompaniments on the plate. Desserts are skillfully prepared and downright delicious.
- MICHELIN guide inspectors