Le Bernardin

Co-founded in 1986 by Maguy and Gilbert Le Coze, this Manhattan institution has sustained three Michelin stars and a consistent four-star rating from The New York Times. Behind the white tablecloths, the kitchen turns out signature compositions like the pounded yellowfin tuna on foie gras toast, warm sea scallops, and poached halibut in velvety broths. While the setting is polished, the dining room maintains a surprisingly relaxed daytime energy, even welcoming well-behaved dogs.