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2. Per Se (restaurant) - Wikipedia

   en.wikipedia.org/wiki/Per_Se_(restaurant)

   Per Se is a New American and French restaurant at The Shops at Columbus Circle, on the fourth floor of the Deutsche Bank Center at 10 Columbus Circle in Manhattan, New York City. It is owned by chef Thomas Keller, [1] and the Chef de Cuisine is Chad Palagi. Per Se has maintained three Michelin stars since the introduction of the New York City ...

3. Chanterelle (New York City restaurant) - Wikipedia

   en.wikipedia.org/wiki/Chanterelle_(New_York_City...

   Chanterelle was a fine dining restaurant that opened in New York's SoHo in 1979 before moving to Tribeca in 1989. The restaurant closed in 2009. David Waltuck was the chef and one of the owners. [1] Another owner was his wife Karen. [2]

4. Daniel (restaurant) - Wikipedia

   en.wikipedia.org/wiki/Daniel_(restaurant)

   Daniel is a New French restaurant located at 60 East 65th Street (between Madison Avenue and Park Avenue), on the Upper East Side in Manhattan, in New York City. [1] [3] [4] It is owned and run by French celebrity chef Daniel Boulud, New York's longest-reigning four-star chef. [4] [5] [6] The restaurant moved to its current location in early ...

5. How Much Does It Cost To Hire a Private Chef? - AOL

   www.aol.com/much-does-cost-hire-private...

   Locations like Los Angeles and New York City will command a much higher cost for private chef staff. According to a private chef agency, the most they charge for an eight-person meal is $2,000 ...

6. Semma (restaurant) - Wikipedia

   en.wikipedia.org/wiki/Semma_(restaurant)

   Semma is an Indian restaurant in New York City specializing in South Indian cuisine.The restaurant, operated by Roni Mazumdar and Chintan Pandya and their hospitality group Unapologetic Foods, replaced their first collaborative restaurant, Rahi.

7. Restaurant Aquavit - Wikipedia

   en.wikipedia.org/wiki/Restaurant_Aquavit

   Aquavit enjoyed a three-star rating from The New York Times from 1995 until 2010, and 2015 onward. [6] [7] and was ranked by New York Magazine in 2006 as the 9th-best restaurant in New York. In 2002 the cook book “Aquavit and the new Scandinavian Cuisine” was written by Marcus Samuelsson based on the food of the restaurant. [citation needed]