French cooking is still the backbone of fine dining almost everywhere — expect sauce work, butter, precise service and set lunch menus that cost a fraction of dinner.
In New York the French list is led by Le Bernardin in Midtown West (Three MICHELIN Stars, Approx. $260-$400 USD per person per person). If you want the same cooking for less, Joomak Banjum at Approx. $155-$200 USD per person is the value pick.
- 1.
Le Bernardin
Three MICHELIN StarsFrench Seafood · Midtown West · Approx. $260-$400 USD per person
Eric Ripert
For decades, Le Bernardin has been the pinnacle of seafood dining in New York, with Chef Ripert's philosophy of 'fish, almost raw, barely touched, and lightly cooked.' The tasting menus showcase pristine ingredients prepared with refined French technique, presented in an elegant, serene dining room. The service is impeccably precise yet unobtrusive, creating a timeless experience.
Order: Barely Cooked Atlantic Cod; Seared Langoustine
- 2.
Joomak Banjum
One MICHELIN StarKorean-French · Koreatown · Approx. $155-$200 USD per person
Jiho Kim, Kelly Nam
Joomak Banjum presents a unique blend of Korean and French influences, known for its creative and playful tasting menus. Chefs Jiho Kim and Kelly Nam expertly fuse global flavors, resulting in dishes that are both comforting and surprising. The restaurant offers a vibrant, modern atmosphere and a distinct culinary perspective, making it a rising star in the city's diverse scene.
Order: Jjajang Myeon Pasta; Seared Duck with Gochujang Glaze
Booking a French table in New York
- · For three-Michelin-starred restaurants, book 2-3 months in advance precisely when reservations open, typically at a specific time on the first day of the month for subsequent months. Use Tock or Resy alerts.
- · Many top establishments, particularly those with tasting menus, require a deposit or full pre-payment upon booking. Be aware of strict cancellation policies, often non-refundable within 72 hours.
- · Consider weekday lunch menus at starred restaurants; they often offer a more accessible price point for a similar culinary experience. Reservations for lunch are generally easier to secure.
- · No-show policies are rigorously enforced; ensure you cancel within the specified timeframe to avoid substantial charges. Confirm your reservation 24-48 hours prior if requested by the restaurant.
And the local dishes in New York
New York-style Pizza
Characterized by its large, thin, foldable slices with a crispy crust. It's often sold by the slice and topped with tomato sauce and mozzarella. Locals enjoy it as a quick, satisfying meal. Find excellent slices at Joe's Pizza in Greenwich Village or Lombardi's in Nolita.
Bagels with Lox and Cream Cheese
A quintessential New York breakfast. A dense, chewy bagel, often hand-rolled and boiled before baking, slathered with cream cheese and topped with thin slices of smoked salmon (lox), capers, and red onion. Absolute must-try at Russ & Daughters or Ess-a-Bagel.
Pastrami on Rye
A towering sandwich featuring hot, thinly sliced, spiced and smoked beef brisket, served on rye bread with mustard and a pickle. This deli classic is a hearty and flavorful New York institution. Katz's Delicatessen is the legendary spot for this iconic sandwich.
New York Cheesecake
Denser and richer than other cheesecakes, typically made with cream cheese, heavy cream, and eggs, resulting in a smooth, velvety texture on a graham cracker crust. It's often served plain or with a simple fruit topping. Eileen's Special Cheesecake is a beloved spot.
Other cuisines in New York
Seven days in New York
Pair these French tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the New York travel guide