New York City’s culinary scene is one of the most vibrant and diverse in the world. With an eclectic mix of cuisines from all corners of the globe, the city offers a dining experience capable of satisfying any palate and budget. From Michelin-starred restaurants to street food carts, New York is truly a food lover’s paradise. Each neighborhood has its own culinary identity, shaped by the local communities, making the exploration of the city a constant gastronomic adventure, where every corner offers a new culinary surprise.

Here are the gastronomic spots I visited on my trip to “The Big Apple”:

Daniel: elegancia y sabor

Our first destination was Daniel, the epitome of elegance and haute cuisine. As a two-Michelin-star restaurant, Daniel offers a sophisticated dining experience that combines French culinary tradition with modern innovation. The ambiance exudes a sense of opulence, adorned with exquisite details and impeccable service. The kitchen is led by Chef Daniel Boulud, renowned for his mastery of French cuisine. The menu highlights seasonal ingredients and artisanal techniques, presenting dishes that are visually stunning and rich in flavor. We opted for the 5-course tasting menu, which allows you to choose from 4 options for each course at $234 per person. We also added the wine pairing for $195, which was fantastic, allowing us to sample everything from a rare Napa Grenache to a highly rated Sicilian white wine.

We started with an amuse-bouche presentation of four small bites. It included a tartlet with fava beans and arugula, a scallop rubbed with sesame leaf and crème fraîche, a blini with smoked eel, foie gras mousse,

Amuse Bouche

and cacao, and a chickpea croquette with anchovy aioli. Each was incredibly flavorful with complex tastes. We were also served bread, which I wouldn’t normally mention, but these breads were exceptional, and the butter, imported from Brittany, France, had the perfect amount of sea salt. Hands down, the best butter I’ve ever tasted.

The first course was Norwegian langoustine with California melon, lemon-Omani tapioca “tuile,” and calamansi-honeysuckle vinaigrette. The poached langoustine was spectacular, balanced by the crispy tapioca. The melon complemented the vinaigrette’s acidity beautifully. I thoroughly enjoyed this dish.

Next, we had the lobster fricassee with Idaho sweet corn, “zucca” pasta, nasturtium, and “corailée” sauce. This wasn’t truly a fricassee, in fact, it had nothing to do with the traditional dish. Instead, it was lobster-filled pasta surrounded by chunks of lobster. A solid dish, but not standout.

The third course was Nova Scotia halibut with purple barley, burrata, pea purée, and curry emulsion. The pea purée, with a hint of lemon, was very delicate. The fish was perfectly cooked. I couldn’t taste the burrata in the sauce, and the curry emulsion was very mild, but everything came together wonderfully.

We then tried the Pennsylvania guinea fowl stuffed with foie gras, served with roasted apricot, braised kohlrabi, and wild dandelion marmalade with Sauternes Au Jus. The complexity was incredible. There were so many competing flavors, but everything worked in harmony. This was the star of the five courses.

The fifth course was dessert. I was recommended the cherry geranium ice cream, sour cherry mochi granita, and condensed milk. It was okay, but the floral note, likely from the geranium ice cream, was overpowering.

It’s no surprise that the service staff at Daniel is excellent, making you feel comfortable without pretension, which could have easily been the case. Overall, it was a luxurious experience.

Cosme: A Journey of Mexican Flavors

Our next culinary experience was at Cosme, ranked 99th among the world’s 100 best restaurants. Owned by Enrique Olvera, the same owner of Pujol in Mexico City, currently number 33 on the same list, you can feel the similarities, though the experiences are radically different. Chef Gustavo Garnica delighted us from the very first dish.

We began with the Hiramasa, similar to sashimi, served with piquín chile, chicatana ant chintestle (a paste made from ants), avocado, and watercress. Spicy and delicious, the flavors were perfectly blended.

The next dish was soft-shell crab with sikil p’aak and sorrel. The soft-shell crab was both visually stunning and delightful to the palate. Served with crab foam and yellow tomatoes, the sauce was incredibly flavorful, with a touch of lime and creaminess.

We then tried the yellow corn tamal with huitlacoche and Cotija cheese, garnished with corn flowers and Mexican herbs. The consistency was

delicate, creamy, and slightly spicy, accompanied by a huitlacoche salad, which looks like burnt corn but is actually a fungus that grows on corn.

Duck carnitas

The main course was duck carnitas with onions, radishes, and cilantro, perfect for sharing. The duck was perfectly crispy but melted in your mouth at the same time. It was very flavorful, though it could have used a bit more seasoning. It was served with corn tortillas and two salsas: one of tomatillo with avocado and another made from three chiles.

For dessert, we had a meringue made from corn husks filled with yellow corn mousse and vanilla whipped cream. The slightly salty mousse was a creamy perfection, contrasted with the crispy sweet meringue… a perfect combination.

In less than an hour and a half, we were done—a quick pace, not the leisurely meal like at Pujol, though the food was equally impressive. It was full and loud, at times hard to hear the servers, but overall, the place had a great vibe and served excellent upscale Mexican cuisine.

**Double Chicken Please: Creativity and Fun** 

Double Chicken Please has a quirky name that fits perfectly with its unique atmosphere. It was one of the most fun stops on my trip and the one I was most looking forward to. Ranked as the second-best bar in the world and the number one in North America, I now understand why. Getting a reservation here is quite the feat, as it’s the most coveted spot in New York. We arrived an hour before opening, and even then, three groups were already ahead of us.

Inside, we were greeted by two bars: one in the front, offering pre-mixed cocktails and light appetizers, and the other, more formal and refined, called “The Coop.” We secured the best seats in “The Coop,” right at the bar, to watch the bartenders craft the drinks—a fascinating experience in itself.

“Japanese Cold Noodles” 

The cocktails are liquid interpretations of meals, and the menu is divided into appetizers, main courses, and desserts. I started with the “Japanese Cold Noodles” from the appetizers section. It was a delight, so close to the essence of noodles that it surprised me. The touch of sesame oil gave it a unique flavor that hit you from the first sip. It’s the most interesting and complex drink I’ve tried.

Next, I tried the “Mango Sticky Rice” from the main courses. This cocktail didn’t meet my expectations. The rum flavor was overpowering, and I could barely taste the mango and rice. It left a burnt aftertaste that wasn’t to my liking. However, the “Key Lime Pie” from the desserts section was perfect—it tasted exactly like the real pie.

“Key Lime Pie” 

We couldn’t leave without trying some food, as they’re known for their chicken sandwiches. We ordered the new Mochi Donut sandwich, and it was worth it. Imagine a fried chicken breast between a mochi donut, stuffed with pickled pineapple, habanero, cilantro, and strawberry. This sandwich hit all the senses. Sometimes this kind of creativity can be a miss, but not in this case. This epic chicken sandwich is an absolute must-try. If you’re in New York, it’s worth the wait to experience this level of creativity.Upside Pizza: A Classic New York Street Food

You can’t visit the Big Apple without enjoying street food. With that in mind, we stumbled upon Upside Pizza in Times Square after seeing a Broadway show, and it turned out to be a real find.

Uptown Pizza

We tried the pepperoni pizza and the mushroom and sausage pizza. Both impressed with their thin, crispy crust and fresh ingredients. The space is small but impeccably clean, with limited standing room while you enjoy your pizza. The staff was friendly and helpful. Upside Pizza is one of those places that makes you question if there’s such a thing as “the best pizza.” In New York, that debate can get as intense as the traffic on Sixth Avenue. While I wouldn’t venture to say it’s the best option in this city of endless possibilities, it’s an excellent choice.

New York is like a party of flavors. It always surprises you with something new. I only wish I had more time to keep exploring!