Name: ROBERT
Address: 2 Columbus Cir, New York, NY 10019, United States, New York
Telephone: (212) 299-7730
Price range: RUB4092
Rating: 4.9

Robert&#39;s American-Canadian cuisine is very good, they deserve praise, the price is very reasonable for New York, from the food, environment to service are great, this restaurant is on the top floor of the Museum of Arts and Design, with a very beautiful view of Broadway.

Robert的美加风味很不错，他们值得赞赏，在纽约来说价格是很合理的，从食物、环境到服务都很棒，这家餐厅在艺术和设计博物馆的最顶楼，能看见百老汇非常美丽的景。

提前预定了座位，按约定时间到达，服务员热心周到，菜品不错，味道口感卖相都可以，餐前面包非常好吃，就餐环境安静优雅。

We booked a seat in advance and arrived at the agreed time. The waiter was warm and attentive. The dishes were good, with good taste, texture and appearance. The bread before the meal was very delicious. The dining environment was quiet and elegant.

Robert (at the Museum of Arts and Design)藝術和設計博物館9樓的羅伯特餐廳餐桌延著玻璃窗排開是俯視哥倫布圈和中央公園的絕佳地點設計風格與燈具都極具特色明暗也令人舒暢墨魚義大利麵彈牙醬汁濃淡拿捏到位沒有稀瀝瀝的尷尬撒上現絞的帕馬醬起司意外的令人滿意～

Robert (at the Museum of Arts and Design)

Robert Restaurant on the 9th floor of the Museum of Arts and Design
The dining table is arranged along the glass window
A great spot to overlook Columbus Circle and Central Park

The design style and lighting are very unique
Light and dark are also soothing

Chewy squid pasta
The thickness of the sauce is just right
No embarrassing moments
Sprinkle with freshly grated Parmesan cheese
Unexpectedly satisfying~

地道的餐厅，味道很正宗，特色的美食简直棒极了。

An authentic restaurant with very authentic tastes and the specialties are simply amazing.

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ROBERT

Compared with American restaurants, French restaurants have many differences in decoration style and service. Their decoration is relatively luxurious, the service is more considerate, and the seafood is good.

Trip Gourmet Awards

2025  Global 100 - Fine Dining 

Per Se, French cuisine
Per Se has won three Michelin stars for 14 consecutive years
The deep thinking behind the meticulously crafted dishes cannot be described in a few words
[White Truffle Risotto] - Of course, you can&#39;t miss the annual white truffle season. The scent of white truffles is fascinating. The complex and rich taste of garlic, gasoline, soil, cheese, and honey is really irresistible! Castelmagno cheese hazelnut cream risotto with fresh white truffles from Alba, Italy is a classic!
[Miyazaki Wagyu] - You can really experience what Miyazaki Wagyu beef melts in your mouth. You can feel the sweetness and tenderness of the melted fat when you put it in your mouth. The taste is extremely rich and makes people linger.

The Modern is a restaurant adjacent to the Museum of Modern Art - MOMA. It is actually two restaurants, the Modern Bar and the Modern Dining Room. Both are excellent and being part of Danny Meyer&#39;&#39;s collection service is included in the price. They share a bar and a kitchen, although the menus differ. The Bar room is more lively and informal, the Dining room quieter and more formal.

The name of this Japanese restaurant is really simple yet literary. One word, &quot;elegant&quot;, and the environment is really suitable for the name of the restaurant, very elegant. I highly recommend their sashimi, seafood rice bowl, and sushi. It can be said to be the signature dish.

For the three-course lunch set, some dishes require additional charges. We included the service charge and the price per person was just over 80 US dollars. The price-performance ratio is up to your own opinion.

▹Organic egg caviar
A signature egg, JG&#39;s top brand for many years. Hollow out the whole egg, then put in scrambled eggs, cream, and caviar in turn, and dig out three layers from top to bottom. The caviar bursts with fresh fragrance one by one after entering the mouth. The cream flavored with vodka is light and smooth. The mature scrambled eggs are full of air, warm and salty, and the combination is wonderful but harmonious.

▹French foie gras
Crispy sugar-coated pistachios and sour cherry dried fruit toppings, a thin layer of crispy roasted caramel, the foie gras is delicate and smooth, and the toast is a bit soggy and soft, but the white port wine jelly next to it can make the foie gras aroma more rich and mellow.

▹Grilled flounder with emerald cream sauce
The skinless flounder fillet is baked until the surface is slightly crispy and the fish meat is tender. The sauce is lightly seasoned, and I prefer a slightly sour taste when paired with fish.

▹Grilled pigeon with nasturtium vinegar sauce
The pigeon is marinated and roasted with spices until medium-rare, and the meat is just right, tender and plump. It was the first time I had nasturtium sauce. I knew it was vinegar so I was prepared for the sour taste, but I didn&#39;t expect it to be so sour. . . Exciting!

▹Green coconut parfait with tropical fruits
The most wanted dessert, not disappointing at all! The parfait ball is fixed on the plate with lime gel and pineapple frost. After cracking it, it reveals the full fruit inside. It is so cool, sour, sweet and refreshing that it feels like summer in one bite!

▹Chocolate cake with vanilla ice cream
Lava cake is nothing special, but this ugly lava cake is actually JG&#39;s signature dessert, which makes me interested. Cut open the soft cake, and the chocolate inside will slowly flow out at an almost static speed, bringing with it the unique bitter aroma of chocolate. Paired with vanilla ice cream, it melts in your mouth from the cold to the hot. The sweet and rich taste of this combination of ice and fire will make you forget about the calories.

No. 10 of Fine Dining  in New York

Located on Fifth Avenue in New York, this Greek restaurant is located outside Central Park. It was founded by Chef Loi. The dishes are delicately prepared and elegantly presented. The chef pays attention to the combination of ingredients and taste. The food is generally sweet and delicious with a slight sour taste. The chef&#39;s own fresh yogurt is used to match raw salmon tartare and spinach pie. It is unique and the taste buds are constantly amazed.

ROBERT

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