Long Island City

Queensboro Bridge

Landmark1.3 km

bridge in New York City

Metropolitan Museum of Art

Museum3.4 km

art museum in New York City, United States

Empire State Building

Landmark3.9 km

skyscraper located in Midtown Manhattan, New York City, USA

Museum of Modern Art

Museum3.3 km

art museum in Manhattan in New York City, New York, United States

Fifth Avenue

Landmark3.1 km

north-south avenue in Manhattan, New York

Grand Central Terminal

Landmark3.2 km

railway terminal in New York City

Central Park

Park3.9 km

public park at the center of Manhattan in New York City, New York, United States

St. Patrick's Cathedral

Worship3.1 km

cathedral of the Catholic Archdiocese of New York

Solomon R. Guggenheim Museum

Museum3.6 km

art museum in New York, New York

Rockefeller Center

Landmark3.4 km

mixed-use building complex in New York City, New York, USA

Times Square

Landmark3.9 km

neighborhood and square in Manhattan, New York City, United States

The Frick Collection

Museum3.0 km

art museum in New York City

Meju

Restaurant★ Michelin$$$$1.8 km

Hiding behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last decade. Dazzling versions of doenjang, gochujang, ganjang and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef and Niman Ranch pork. He brings the room together and impresses with carefully calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade

Sushi Noz

Restaurant★★ Michelin$$$$2.7 km

There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots. Commence with dishes like grilled Norwegian king crab in a sauce mixed with Pacific cod roe, or Japanese rock oyster with rice vinegar and bonito. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. This craft comes at a price: ex

Aquavit

Restaurant★★ Michelin$$$$2.8 km

Aquavit remains one of the city’s most polished expressions of contemporary Scandinavian cooking, set within a sleek dining room anchored by a striking open kitchen under Chef Emma Bengtsson. The tasting menus lean heavily into Nordic sensibilities, balancing pristine seafood, preserved elements, cultured dairy and bright seasonal produce with elegant restraint. Dishes may include beautifully cooked Norwegian langoustine with Meyer lemon sabayon and crisp shellfish tuile, or halibut paired with salt-baked celeriac and smoked whey beurre blanc. Desserts continue the restaurant’s refined style,

🕐 Mo-Fr 11:45-14:30, 17:30-22:00;Sa 17:30-22:00;Su off

Café Boulud

Restaurant★ Michelin$$$$2.7 km

Café Boulud occupies a prime corner on the Upper East Side, where a polished Art Deco–inspired dining room sets the tone for an elegant experience. Under Executive Chef Romain Paumier, the kitchen draws on classical French foundations while incorporating seasonal and global influences. Dishes are thoughtfully composed and grounded in technique, from the classic black sea bass wrapped in potato with a rich red wine sauce to delicately balanced vegetable preparations. Desserts, such as a beautifully executed tarte Tatin, provide a fitting conclusion. With attentive service and a strong French-le

Daniel

Restaurant★ MichelinLa Liste 98$$$$2.7 km

Chef Daniel Boulud's eponymous restaurant is a classic New York restaurant. For over thirty years, this fine dining room has been the spot for brokering deals and celebrating special occasions. With art from James Rosenquist complementing the coffered ceilings capped with signature Bernardaud porcelain chandeliers, it remains an iconic Upper East Side spot.Executive Chef Eddy Leroux's multicourse tasting menus showcase high-quality ingredients and classic French cuisine. Recent highlights have included Castroville artichoke ravioli with barigoule consomme, followed by gently cooked Pacific ike

Sushi Sho

Restaurant★★★ Michelin$$$$3.5 km

In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. His omakase is utterly unique. The progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables and more; applying an extensive use of fermentation techniques first developed in Japan. Reverent, while also honoring flexibility and evolution, the chef and team are constantly honing their craft.The setting is its own marvel and features a Hinoki counter flanked by towering ice boxes fronted with carved wood doors, while all around, the kitchen and service teams work in

Le Bernardin

Restaurant★★★ MichelinWorld's 50 Best #13La Liste 99.5$$$$3.6 km

Well-heeled patrons continue to hold court in this iconic Midtown restaurant led by the ever-gracious Chef Eric Ripert. Truly, this is the moment to dress up, as diamond necklaces and finely pressed suits fill the kinetic dining room night after night. Seafood has long been the calling card of a kitchen that offers a sizeable à la carte menu and doesn’t force guests into lengthy tasting experiences. Salmon with horseradish emulsion alongside the signature yellowfin tuna pounded thin and laid over toasted baguette smeared with foie gras speaks to a quietly sophisticated, confident style ground

🕐 Mo-Th 12:00-14:30, 17:15-22:30; Fr 12:00-14:30, 17:15-23:00; Sa 17:15-23:00

Oxomoco

Restaurant★ Michelin$$$3.0 km

Don’t let the casual ambience fool you: Oxomoco is a serious dining room capable of great things. The room is lively and packed but always conducive to conversation.Tacos are the main draw, especially when piled with the likes of chanterelle mushrooms or the catch of the day. However, this kitchen team doesn’t stick to merely one dish or area of Mexico. Instead, they reach widely across a myriad of regions, always balancing abundance with fresh and vibrant flavors. The menu thereby tempts and tantalizes with such large and small items as the tropical hamachi agua chile and tlayuda crafted from