Ouest

When chef/restaurateur Tom Valenti opened Ouest in 2001, it signaled a renaissance in the Upper West Side dining scene. With red banquettes and an intimate balcony area, Ouest is both cozy and clubby. Service is personable but also professional—so good you’ll need to keep reminding yourself that you are on the Upper West Side. But what really draws the crowds is Valenti’s mastery in the kitchen, especially with such meats as his signature braised lamb shank or his melt-in-your-mouth braised beef short ribs. The quality suffers not one iota when you switch to seafood. The sautéed skate is perfectly prepared, with a simple sauce of parsley and olive oil, while the baby calamari in a spicy tomato-sopressata sauce appetizer was so good I actually smiled as I ate it.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.