Chanterelle

A TriBeCa perennial that was serving seriously good food in an elegant setting when this area was a frontier of artistic bravado, Chanterelle still thrills. Its husband-and-wife team, David Waltuck at the stove, Karen Waltuck warmly greeting, are a one-two knockout. Add award-winning sommelier Roger Dagorn, and the professional, attentive waitstaff and the team is complete. The dining room, uncluttered by artwork or soundtrack, is a calm, welcoming space with high ceilings and soothing colour scheme. The changing French menus include some ravishing inventions. Dishes have included starter of squid and vegetable 'spaghetti' with green olives and roast tomato sauce, main course of mixed grill of duck with duck fat bearnaise, and dessert of black plum and almond tart with port-plum ice cream.

Booking Tip: Please try to make your New York booking at least 48 hours in advance.