Executive chef Hillary Sterling has put Manhattan West on NYC’s culinary map with her sublime Italian comfort food. Its dining room is convenient for offices in nearby Hudson Yards such as those of SAP and Meta. Along with a strong pasta selection, Sterling offers dishes like greens-stuffed whole trout and chicken with fresno chiles from the custom, open-fire hearth. For dessert, try the affogato and lemon torta with olive oil from legendary pastry chef Claudia Fleming.

Chef Eric Ripert’s fine dining institution has been specializing in refined seafood since 1986. Banks, tech companies, and publishing houses have come and gone from the neighborhood, but Le Bernardin continues to pack it in at lunch. In the more casual lounge, guests can order lobster roll or salmon rillette à la carte or opt for a $90 three-course prix fixe. Many of Ripert’s classics, such as his signature paper-thin yellowfin tuna with foie gras, are on the $120 menu in the main dining room.

Since it opened four years ago, this upscale brasserie from chef-owners Riad Nasr and Lee Hanson, who ran the kitchens at Balthazar and Minetta Tavern, has been a downtown destination for steak frites and côte de boeuf at night. The daytime menu for diners from offices around Tribeca focuses on excellent renditions of French favorites such as truffle-topped brouillade—soft scrambled eggs—as well as steak tartare frites and soupe de poisson.

Major Food Group, the team behind the ubiquitous Carbone and Torrisi Bar & Restaurant, reconceived the iconic Four Seasons power lunch spot in 2017 as a lavish ode to mid-century American cuisine. The Grill continues to make East 52nd Street the place to go for a big-deal lunch, where the menu runs to well-executed classics like club sandwiches, oversize shrimp cocktails, and a selection of dry aged beef.

At the bi-level space in Midtown East, across the street from Jefferies Financial Group and a stone’s throw from BlackRock offices, chef Alex Stupak specializes in a singular version of Mexican food. His take on a midtown meat course is pastrami tacos on housemade corn tortillas, and the drink of choice is saffron margarita rather than a martini. For the table: a tray of inspired, colorful salsas, guacamole, and crab nachos.

Since 2016, chef Jean-Georges Vongerichten’s chic, plant-based eatery in ABC Carpet & Home has been slammed with guests ranging from the post-work yoga crowd to executives in need of a green meal. In the Flatiron restaurant’s white-washed space, executive chef Neal Harden offers avocado lettuce cups with roasted yam, and iterations of Indian dosa with condiments like turmeric sambal. Functional, fresh fruit beverages incorporate wellness-supporting herbs and immunity-boosting chaga mushrooms.

The minimalist West Village hand roll parlor Nami Nori helmed by former Masa chefs Jihan Lee and Taka Sakaeda has been a hit since it opened three years back. Lunches tend to be packed, with meetings convening at the counter and in the rear semi-private dining room over temaki (small open-faced hand rolls) with a range of fillings from tuna and crispy shallots to butter-poached spicy lobster.

At this elegantly minimalist Greek restaurant that still believes in white table cloths, the olive oil is neon yellow, and the imported yogurt tastes like fresh milk. The restaurant is known for simply prepared seafood flown in daily from Greece that invariably comes with a hefty price tag. That makes the $45 prix fixe lunch, which offers the option of the grilled whole fish of the day served with the lemon oil sauce ladolemono, a great deal.

With its long-standing proximity to entertainment agencies and real estate powerhouses like the Related Cos, Michael’s on West 55th St. is New York's most enduring power lunch player. Michael McCarty, who launched his namesake restaurant in 1989, was an early advocate for seasonal California cuisine. The house favorite Cobb salad is a neatly-arranged plate of grilled chicken and bacon chunks, cherry tomatoes, blue cheese, and hard-boiled egg, bound together in a tangy balsamic dressing.