Ryan Sutton

When chef Michael White opens The Butterfly in New York in mid-June, the cocktail bar will pay homage to White’s native Wisconsin with a brandy old-fashioned, a favorite libation in the Badger State.

Nothing is simple at Corton, least of all the amuse.

Like Mission Chinese and Empellon Cocina, Pearl & Ash belongs to a growing class of small-plates spots whose carefully crafted food often tastes more expensive than it costs.

Your $400 date at Carbone doesn’t begin with anything fancy. No caviar, no foie gras.

Jean-Georges Vongerichten’s Perry St., the gem of a restaurant destroyed by Hurricane Sandy, is back.

When we sat down for a 7 p.m. dinner at Aska, the sommelier mentioned that a DJ would be coming on around 10:30. No problem, since there’s absolutely no way our meal would last that long, right?

There were actually more women running the kitchens of New York’s top restaurants in the 1980s and ’90s. But these days, they often add entrepreneur to their titles, owning or co-owning their places and calling the shots at the stove and in the front of the house.

The cheapest Champagne at Gaonnuri is $160 the bottle. That’s a pricier starting point than at Masa or Per Se, where the food is outstanding, in contrast to “the world’s highest authentic Korean restaurant,” as its website boasts.

The beef rib at Briskettown in Brooklyn weighs a pound, sometimes more. The soft meat, which sticks to your fingers like glue, has a gentle gaminess. The flavor is more livery than minerally, and that’s exactly what you want. It costs about $21.

Danish celebrity chef Claus Meyer owns two fine-dining establishments. The first is Noma in Copenhagen, No. 1 on San Pellegrino’s World’s 50 Best Restaurants list for three years running and recipient of two Michelin stars. The wine-paired tasting menu for two at the avant-garde eatery costs about $900.

With WD-50, Wylie Dufresne created one of the country’s most exciting restaurants.

Long before he came to The General, Hung Huynh was one of America’s most promising culinary stars. Now he’s hawking General Tso’s chicken on the Bowery.