80 Columbus Circle, 212-805-8881
The décor is sleek, the menu spare—even chef Nori Sugie’s name is economically cropped. So you’d expect his entrées to continue with the same sublime minimalism. Except Sugie’s filet de boeuf could come straight from a cast-iron kettle over a roaring fire, his lobster en cocotte would feel equally right served at a wooden picnic table dockside, and, best of all, his potted duck is a swooningly hearty pile-on of confit and foie gras in a Peking duck broth so rich and fragrant you’re likely to remember this as the meal you really should be feasting on next Thanksgiving.
From the 2004 Best of New York issue of New York Magazine
Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.