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- Atelier
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50 Central Park South, 212-521-6125
The grandiose hotel blowout has been a New York culinary tradition for nearly a century, and in recent years the place for that blowout was unquestionably Lespinasse at the St. Regis. But that gilded room closed a few weeks ago, and our choice for its successor (with apologies to Messrs. Ducasse and Vongerichten) is Atelier, at the new Ritz Hotel. Ducasse and Jean-Georges are institutions unto themselves, but as soon as you walk into Atelier, you know you’re at the Ritz. The bar is manned by a gentleman (Norman) who has been at one Ritz or another for a thousand years. There’s a talented young chef in the kitchen (Gabriel Kreuther) producing inventive Francophile dishes (we recommend anything involving foie gras). And, if you’re feeling really grandiose, there are several varieties of caviar costing up to $100 per tiny bite. After all, the Ritz is still the Ritz..
Best Splurge
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PrintFrom the 2004 Best of New York issue of New York Magazine
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Our mission this year: to hunt down not just the best but the best values in the eating, shopping, drinking, and general-consuming universe of New York. It’s quite the process, this, requiring eating and shopping and drinking (all in the name of research), followed by heated but civil discussion, and heated but less-civil discussion, until a winner emerges in each category.
