Recommended by : Geoffrey Zakarian (Judge, Chopped), Graydon Carter (Editor-in-Chief, Vanity Fair), Alfred Portale (Chef/Co-Owner, Gotham Bar & Grill), Jeffrey Jah (Partner, The Lambs Club), Daniel Kafie (CEO, Vostu), Gail Simmons (Judge, Top Chef), Alexandra Wilkis Wilson (CEO, Gilt Groupe), Rob McIntosh (The Dapper Dude), Robert Farrell (Interior Designer), Daniel Holzman (Co-Owner, The Meatball Shop), Derek Blasberg (Editor-at-Large, Harper’s Bazaar), Eric Ripert (Chef/Owner, Le Bernardin), Benjamin & Max Goldberg (Owners, Strategic Hospitality), Rebecca Taylor (Fashion Designer), Emelie Kihlstrom (Partner, Colonie), Pilar Guzman (Editor-in-Chief, Condé Nast Traveler), Robert Lee Morris (Jewelry Designer), Roopal Patel (Founder/Owner, Roopal Patel Consulting), Vinny Dotolo (Co-Chef/Co-Owner, Son of a Gun), Joe Isidori (Chef, Chalk Point Kitchen), Emma Heming Willis (First Time Mom), Jennifer Hyman (Founder, Rent the Runway)

Cuisine:French. Price: $$$. Location: .

You know how Dorothy said, “There’s no place like home”? Well, it seems New Yorkers (when going to restaurants in other cities) say “There’s no place like Balthazar.” Yes, even when they’re at an authentic French brasserie in Paris. Keith McNally’s Soho French Brasserie-inspired spot is no doubt an iconic favorite among New Yorkers, and definitely a favorite setting of ours. With red leather banquettes, flawless bistro fare and faded mirrors, it’s become the spot that combines aesthetic, atmosphere and amazing fare all into one. It’s also the spot that – on The New Potato – is most commonly named the restaurant that never goes out of style. Make a Reservation

“From the mosaic-tiled floor and the zinc bar to the lighting – everything is thought out and perfectly executed.” – Adam Rapoport (Editor-in-Chief, Bon Appetit)

“I’m always intrigued by the people at Balthazar eating breakfast.” – Alfred Portale (Chef/Co-Owner, Gotham Bar & Grill)

“Between Balthazar, Pastis and Minetta Tavern, nearly my entire food budget goes to Keith McNally.” – Derek Blasberg (Editor-at-Large, Harper’s Bazaar)

“I often do breakfast at Balthazar- the soft-boiled eggs and toast points. The other thing that’s great at Balthazar is the gruyère and fines herbs omelette.” – Pilar Guzman (Editor-in-Chief, Condé Nast Traveler)

“Balthazar…Classic eggs beni” – Joe Isidori  (Chef, Chalk Point Kitchen) remarking on his ideal breakfast in Soho