Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. The plant-based menu is a bold vision of luxury dining. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work. Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished.

Chef/owner Mr. Yim Jung Sik and Executive Chef Daeik Kim's Korean meal starts like many do, with an array of banchan; however, the presentation here is unlike any other; and it's just that creativity that makes dining here so distinctive. From there, the tasting menu unfolds to reveals delights such as slivers of raw striped jack with white kimchi and chilled fish bone broth; gorgeously crisped octopus with gochujang aioli; and dry-aged Arctic char in a pool of kimchi and red curry sauce.

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.

An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts.

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.