Appetizer: Steak Tartare
360 Van Brunt St., Red Hook, Brooklyn
Arnaud Erhart’s little bistro opened next to a cremation consultant in Red Hook, so it’s only fitting his steak tartare is the best in town.
Lobster “Noilly Prat”
10 Columbus Circle
Thomas Keller touches his lobster with sweet vermouth and a little disk of candied fennel.
Intermezzo: Crispy Sweetbreads
52 Irving Place
They have a brittle, compulsively tasty crunch like Chicken McNuggets, only much, much better.
Les Tripes en Cocotte à l’Armagnac
60 W. 55th St.
An ancient classic, prepared by a master and served, with proper fanfare, under a great silver warmer.
Baba au Rhum Monte Carlo Style
55 W. 58th St.
If you want to end your ridiculously rich, over- the-top meal with a bang, this is the way to do it.
Amuse-Bouche: Blistered Peppers
359 W. Bleecker St.
It’s astonishing how something so simple can cause such a ruckus.
Appetizer: Our Own Liverwurst
9 W. 53rd St.
No, it’s nothing like what you remember or fear. A gorgeous, smoothe pâté to cool the spice’s flames.
Pasta Course: Pasta Fiori
10 Columbus Circle
A simple flat noodle tossed with tomato concassé, thyme, and rosemary—but it’s like tasting tomatoes for the first time.
Snapper in Sancocho Broth
155 W. 51st St.
Sancocho is a classic Puerto Rican dish of long-stewed veal, beef, pork, and peppers. Its briny, rich broth ignites a baked snapper. The fish course is no longer the tame one.
Entrée: Boeuf Grillé
If you love steak, who better to leave it to than Thomas Keller, who finds a cut even more flavorful than Black Angus? It doesn’t even need the lovely Bordelaise it comes with. The bone marrow is divine.
Dessert: Coconut Vacherin
60 E. 65th St.
This glistening white circle of half-crunch, half-velvet is dabbed with passion-fruit purée and diced fresh pineapple. It’s citrusy, palate-cleansing, and lush at the same time.