Masa
The 2009 title of most expensive restaurant in New York City goes to Masa Takiyama's eponymous eatery in the Time Warner Center. Masa's prix fixe menu starts at $400, with an omakase menu including an appetizer, large sushi tasting menu and dessert. Reservations are mandatory for this exclusive restaurant.
Masa
Time Warner Center, fourth floor
10 Columbus Circle
New York, NY 10019
(212) 823-9800
masanyc.com
Per Se
The dining experience at Per Se revolves around a pair of nine-course tasting menus priced at $275. A chef's tasting menu is accompanied by a vegetable tasting menu. Selections change daily, but regular entries include the "Oysters and Pearls" (pearl tapioca with Island Creek oysters and a sterling white sturgeon caviar), braised pork belly served with a buckwheat crepe in a tellicherry pepper jus, and striped bass with a crispy skin served in a beurre rouge sauce. Reservations are expected two months in advance.
Per Se
Time Warner Center, fourth floor
10 Columbus Circle
New York, NY 10019
(212) 823-9335
perseny.com
L'Atelier de Joel Robuchon
French restaurateur Joel Robuchon opened his New York location in the luxury Four Seasons Hotel on East 57th Street. A Japanese-influenced omakase menu of small plates, with frog-leg croquettes, tuna sashimi with a sun-dried tomato mash and crispy fried langoustine lobster. The nine-course, prix fixe menu costs $190, and reservations are required.
L'Atelier de Joel Robuchon
Four Seasons Hotel New York
57 E. 57th St.
New York, NY 10022
(212) 829-3844
joel-robuchon.com
Aquavit
The chef's tasting menu at Aquavit costs $105 with a $65 wine pairing. The kitchen puts an innovative Scandinavian spin on American meats---a cured New York strip steak is served with a Våsterbotten cheese crisp and butternet squash, while the venison loin is presented in a liquorice sauce. The $48 per person Sunday Smorgasbord brunch features nearly 50 hot and cold dishes. Reservations are required.
Aquavit
65 E. 55th St.
New York, NY 10022
(212) 307-7311
aquavit.org
Momofuku Ko
Ko is one of five restaurants owned by David Chang. The innovative menu changes daily and reservations are accepted only on the day of dining through a web-based reservation system. The 12-seat restaurant snakes through a tiny space. Short ribs are braised for days and deep-fried, while strip loin of beef is dry aged and served with pickled jalapeños and black trumpet mushrooms. The $100 dinner menu joins a $160 lunch menu that is billed to take three hours to complete and is available Friday-Sunday.
Momofuku Ko
163 First Ave.
New York, NY 10003
(212) 777-7773
momofuku.com
Adour
Alain Ducasse's restaurants are known for both their fine cuisine and extravagant wine choices. Menus change seasonally and balance an a la carte menu with prix fixe tasting menus. The $110 chef's menu includes at least one seafood, a grass-fed meat, vegetables and a dessert. A separate truffle menu at $300+ pairs meat and fish with a pasta and dessert, each featuring the delicate ingredient. "The Cellar Book," featuring 1.800 labels, including those exclusive to Alain Ducasse's restaurants worldwide.
Adour
The St. Regis Hotel
2 E. 55th St.
New York, NY 10022
(212) 710-2277
adour-stregis.com
About The Author
Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. He has extensive experience in the health care, technology and sports industries. He holds a master's degree from Syracuse University's S.I. Newhouse School of Public Communication and a bachelor's in journalism from St. Bonaventure University.
