Atelier Gabriel Kreuther's refined yet playful French food evokes Jean-Georges Vongerichten's cuisine, which is no surprise: Kreuther was chef de cuisine at Jean Georges for three years. Atelier, at the new Ritz-Carlton, gives him his own showcase--and a different vantage point on Central Park from his previous restaurant, just a few blocks away (50 Central Park South; 212-521-6125).
Bid York Avenue, no restaurant row, now lays claim to Bid, on the ground floor of Sotheby's auction house. Gramercy Tavern veteran Matt Seeber's French-American creations--buttery seared scallops with bacon; sautéed black sea bass with bok choy, fennel and saffron-tomato broth--should keep Upper East Siders and visiting collectors happy (1334 York Ave.; 212-988-7730).
Blue Smoke Restaurateur Danny Meyer's Union Square Cafe and Gramercy Tavern are anything but joints. Which helps explain all the excitement over his foray into the world of barbecue. The kitchen uses state-of-the-art equipment to slow-smoke meat; try the tender pulled pork (116 E. 27th St.; 212-447-7733).