Sit Lo
Earth shattering crunchy crumbed succulent chicken hugged by the softest steamed bun you'll ever sink your teeth into with bursts of freshness, punch and heat from pickled cucumber, chilli mayo, coriander and scallions.

d'Arrys Verandah Restaurant
You cannot go to d'Arrys Verandah Restaurant and not order their popular lobster medallion dish. Not only is it a sight to see, but it tastes as good as it looks. If not better! A fresh and juicy medallion of lobster perched on top of an aldente ravioli with a filling of blue swimmer crab and prawn, all of which is surrounded with a creamy pool of lobster bisque that must be mopped up with a side of bread.

Steven ter Horst Chocolatier
Chocoholics rejoice! This chocolate dessert is the bees knees; layers of hazelnut praline mousse, currants in calvados bavarose and a crunchy hazelnut base to keep your taste-buds happy with a variety of contrasting textures.

Asian Garden Restaurant
You wouldn't know if from the restaurant's regular menu, but there are quite a few outstanding dishes on their secret menu, including these fresh razor clams topped with garlic and chewy vermicelli!

Eleven Madison Park
Since purchasing Eleven Madison Park from renowned restaurateur Danny Meyer in 2011, Chef Daniel Humn and Will Giudara have taken this already outstanding restaurant up another level. Located in the landmark art deco Metropolitan Life North Building facing Madison Square, the three Michelin star restaurant is the epitome of Destination Dining. As well as the modern French cuisine and unequalled levels of service, Eleven Madison Park offers an immersive experience with card tricks and self constructed dishes all part of the fun. This approach has seen the restaurant rank #4 in the S.Pellegrino World's 50 Best Restaurants in 2014, the highest placing in North America, while Daniel Humn has been awarded the coveted James Beard Award for Outstanding Chef.

Wasai Japanese Kitchen
A must order sushi at any Japanese restaurant. Wasai's version of the aburi salmon roll entails a sushi roll with a seafood crab stick and avocado centre, each piece covered with a lightly torched piece of salmon, a dollop of kewpie mayo and a light dressing of teriyaki sauce. You won't want to share after one piece!

Bar 9 Central
The mushroom ragu at Bar 9 might just turn non mushroom eaters into a fan. It's that good. A generous mound of creamy truffled mushroom ragu on toast with poached eggs and finished with truffled honey. The play on flavours and textures on this popular brunch dish keep patrons coming back for more with the firm mushroom slices coated in a creamy ragu paired with a golden runny egg yolk, crunchy toast, a hint of sweetness from the truffled honey and fresh crisp sprigs of watercress.

Bread & Bone
Want something a little more different than the usual beef patty burgers? Why not opt for this gourmet filling of crunchy battered soft shell crab amongst fresh shredded iceberg lettuce and watercress and just the right amount of roasted chilli kewpie mayo between a sweet brioche bun.

Modinetti
Two perfectly cooked eggs with runny yolks still intact in a pool of intensely flavoured tomato sauce with Italian sausage and 3 pieces of crunchy bread to mop up all the goodness. A bold and vibrant dish to kick start any day.

Island Creek Oyster Bar
Where else would you find the freshest oysters in town except at the restaurant run by the oyster farm itself? Find Island Creek oysters from Duxbury along with other local farmers, and a fresh New England seafood menu that changes daily in this sleek restaurant in Kenmore. The wine list is equally impressive.