Hours: Dinner: seven days
Michael Kornick's fine dining flagship.
Open since 1998, a newly renovated MK retains its urbane polish and well-heeled clientele. Chef Erick Williams's menu still offers mainstays like seared Hudson Valley foie gras and pommes frites with truffle cream—almost every table in the joint seems decked with a little brown paper sack of the latter. Entrees shine: pan-seared fluke, for example, was perfectly cooked and paired beautifully with celery root puree and horseradish-creamed spinach, and that was just one of four fish dishes; roasted and grilled meat options round out the options. We finished up with a $14 Armagnac that's MK in a nutshell: enjoyable if a hundred bucks isn't much to you.
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