Hotel owner Ty Warner ate at Robuchon's kitchen in Paris and later, in Tokyo, and liked it so much, he brought him to New York. Located in the Four Seasons, this is the fourth Robuchon to make our guide. This one is headed up by Exec Chef Yosuke Suga serving up dishes such as pommes purée truffee, caille farcie de foie gras, agneau en carée doré à la fleur de thym. With Robuchon's favourite arrangement of seats around a U-shaped bar that look directly into the kitchen, there's no mistaking that here, the main attraction is the food - who cares who you're eating with! Though with just 20 spots at the pearwood counter and 30 individual tables, you're going to want to pick those companions carefully.

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