Since it opened its kitchen in May, Veranda has become much more than a downtown lounge, thanks to the Mediterranean-inspired menu (mostly Greek and Egyptian) by chef Kevin O’Connell, who has worked under such iconic chefs as Daniel Boulud and David Burke

The Ritz-Carlton has long been synonymous with luxury, and at the Battery Park location that sentiment can be experienced in the 298 rooms (which offer sweeping views of the Statue of Liberty), the Carita Spa, the ballrooms and in the restaurant, 2 West, which offers the kind of impeccable dining experience you’d expect at The Ritz-Carlton. Executive Chef Jacques Sorci, who’s been bestowed, an elite honor in the culinary word, “French Master Chef,” has created a menu of local, fresh and seasonal ingredients that he turns into updated renditions of classic comfort dishes.

The Gilded Age comes alive at Gilt, located in The New York Palace’s historic and majestic 19th century Villard Mansion, a haute setting that hearkens back to a more opulent past. But the setting of gilded walls, cathedral ceilings and baroque decor (along with many futuristic appointments) is not the only notable factor. Gilt’s chef Justin Bogle has crafted a 3-course prix fixe menu fit for those with the finest palates, from foie gras and frogs legs as appetizers to black cod and Elysian Fields Farm lamb as main courses. Choose a wine from the more than 2,000 offerings. Whether you want to celebrate a special occasion or simply want a decadent dinner, look to Gilt for a truly haute dining experience.

At Marcony, which opened up in Murray Hill in March, you’ll find a menu of old world Italian cuisine with modern touches. Chef/co-owner Marco Pipoli, formerly of Scalinatella, and Richard Emmollo, former general manager of Barolo, have created a yacht-like atmosphere where you may feel like you’re cruising around the Isle of Capri as you enjoy many seafood options: lobster salad with saffron, grilled octopus with arugula, linguine with clams, potato-crusted red snapper. But meat dishes, such as lamb chops and veal chops, make an appearance as well. Choose an Italian wine from the thought-out list or sip the house cocktail: the Marcony is comprised of Limoncello, Aperol, Campari and fresh orange juice.

An upscale Irish pub may seem like a misnomer, but not when it’s sleek and modern, and serves food elevated from traditional pub fare. The Parlour Midtown, a new outpost of its Upper West Side location, is a refreshing and welcome stop in point whether you’re heading out of town at nearby Penn Station, going to an event at Madison Square Garden or simply looking for an upscale pub experience.

At most jazz clubs, music is the focal point while food is an afterthought. But that’s not the case at the intimate Smoke Jazz & Supper Club where the cuisine and music converge into a happy duo. With seven nights of live music and a kitchen now helmed by acclaimed chef Patricia Williams (she joined Smoke in March), this supper club is for both jazz aficionados and food lovers.

When Quattro Gastronomia Italiana opened this spring in Trump Soho, it became the newest addition to New York City’s ever-growing list of Italian restaurants. But with chef Fabrizio Carro at the kitchen’s helm, the cuisine definitely stands out among the fray. (Carro’s identical twin brother Nicola runs the show at Quattro in Miami.)

Chef/restaurateur Philippe Massoud, formerly of renowned restaurant Neyla in Washington, D.C., has made his mark in New York City’s culinary scene with his innovative restaurant ilili. At ilili, Massoud has taken traditional Lebanese cuisine and given it a modern interpretation, with acclaimed results.

“Does lower Manhattan’s Gold Coast have a new hotel?” I wondered when making a reservation at Hotel Griffou. No, that’s not the case, but back in the 19th century, this historic brownstone was a hotel owned by an eccentric woman, Madame Marie Griffou, who inherited lots of money from her husband and kept bears for pets in the garden out back.