The List

Recently had lunch with another food blogger and - no surprise - we got to talking about favorite restaurants. I couldn't help but be jealous when he went on about superlative meals in Spain's palaces of haute cuisine.

We did, however, share one out-of-town favorite: Philadelphia's Vetri - In my humble, albeit food-obsessed opinion, the best restaurant I've ever been to.

From Chef Marc Vetri's Guinea Hen Breast Stuffed with Foie Gras and Proscuitto served with Mushrooms to his palate cleansing course of Rosemary Sorbet with Dark Chocolate and Warm Olive Oil, his food is all at once playful and yet seeped in tradition.

The dining room only seats 38 and is a warm, burnished yellow. The staff is inviting and knowledgeable. And the atmosphere is completely relaxed and soothing. In fact, for a top-flight, award-winning, four-star (or four-bell as it were) restaurant, Vetri is remarkably casual. Patrons are just as often seen wearing jeans as suits.

And, recounting my recent dinner visit - from complimentary glass of Prosecco to Mango Gnocchi - it got me to thinking about the many expensive and lauded restaurants here in NYC which I have yet to visit.

First on the list is Babbo. I haven't met a soul that has crossed through its threshold that had a bad thing to say about the jewel in Mario Batali's crown. And, besides the fact that I'm partial to Italian, I've actually tried a number of Batali's recipes and been impressed that they've been able to translate (with a little tweaking) into the home kitchen.

Second, I'd have to say is Town. My friend Joy had a dinner there that I think she's still swooning over.

Coming in third is Gramercy Tavern. One note here: I did have an appetizer and drink at the bar a while back. The bartender was a dream and the food was sublime. All of the above not surprising with a restaurant from Danny Meyers.

Late addition: Why is it that I always forget about Veritas? Could it be that with the exception of reviews, you just don't see the restaurant in the press very much? Well, from what I understand, that simply means that Chef Scott Bryan is able to turn his complete attention to the kitchen. And, if the menu wasn't enough to place it firmly on the list, then the wine list most certainly would. It garners a not-too-shabby number four - although that wine list is making me think it just might have to considered a tie contender for the number three spot.

Of course there are other hot spots on my list, ranging from Nobu to the newly opened Spice Market, but thought it was important to put "The List" out there. You never know who might want to spoil me with a luxurious dinner...