The Most Romantic Restaurants In New York City

Bartolo channels an old world taverna in Madrid, with its low wood-beamed ceilings, amber lighting and close-set banquettes. The menu from Chef Ryan Bartlow leans rich and delightfully shareable. Begin with cristal bread (a Catalan specialty with a crispy crust and light crumb) spread with butter and anchovies, or ajo blanco (white gazpacho) with honeydew sorbet for a nice balance. Roasted suckling pig or lamb are an indulgence that will certainly anchor the meal.

Start with an ice-cold martini or Manhattan from the sharp cocktail menu at Gage & Tollner, a modern take on an oyster and chop house. This historical restaurant first opened in 1892 and retains much of its original feel (it reopened in 2021 after an extensive restoration), with chandeliers, red velvet banquettes and intricate woodwork — the room practically screams romance. Chef Sohui Kim succeeds in offering both classic steakhouse and non-steakhouse fare, now and then weaving Korean flavors into dishes like clams with bacon-kimchi butter. Not to be missed and an apt finish to date night: the flaming baked Alaska for two, layered with Amarena cherry, dark chocolate and fresh mint ice creams.

Under the flicker of candlelight, you can hold hands across the table at Hart’s, an intimate coastal Mediterranean restaurant in Brooklyn’s Bedford-Stuyvesant neighborhood. Working out of a tiny kitchen, Chef Nick Perkins creates memorable dishes, like buttery slices of sourdough piled with briny clams, and crunchy pork Milanese with shaved fennel and crisp cucumber. For a sultry end to the meal, opt for the brandy pudding with cherries and pistachios.

Crisp linens, plush banquettes and soft candlelight set the tone at Le Coucou, where whitewashed brick and soaring ceilings create a dining room that is endlessly romantic. Working out of his open kitchen, Chef Daniel Rose deftly updates classical French dishes. MICHELIN Guide Inspectors call out the selection of gourmandises (little treats), with enduring favorites like pike mousse quenelles with lobster sauce and sautéed sweetbreads with cream and tarragon. “Lamb is a celebration of springtime as a perfectly pink chop accompanied by braised neck and roasted young carrots. Desserts always please, as in an evening special of Chartreuse-spike crème brûlée.”

The room sets the mood at Le Veau d’Or, the iconic restaurant first established in 1937. Under chefs Riad Nasr and Lee Hanson of Le Rock and Frenchette, the French bistro reopened in 2024 with a more contemporary touch. The sexy ambiance includes plenty of dark wood, lush ruby-red velvet banquettes and small, close-set tables. The menu is a veritable parade of hits, from pâté en croûte to golden-roasted poulet à l’estragon (chicken in a savory, tarragon sauce). Dinner is offered as a three-course prix-fixe.

Tucked along Doyers Street in Chinatown, Lei is an intimate, candlelit wine bar that lends itself easily to a romantic evening. Music drifts from Chinese pop to R&B and jazz, setting the mood. Lei has a fantastic 25-page wine list and strong by-the-glass options that are designed to complement the menu of Chinese-inspired small plates. MICHELIN Guide Inspectors suggest starting with chilled celtuce with shallots and red wine vinegar, then moving on to fried whiting with seaweed, scallops with lily buds and ginger or hand-rolled “cat’s ear” noodles with cumin-braised lamb. Eight-treasure pudding, finished tableside with sticky toffee sauce and vanilla ice cream, is a popular way to finish.

If you and your date prefer pasta, this is the place to go. Romantic and softly lit, Rezdôra channels an Italian trattoria with a focus on handmade pastas from Emilia-Romagna. Before delving into the pastas, however, start with puffy, warm gnocco fritto (deep fried dough), which arrives at the table with prosciutto di Parma, mortadella and guanciale. You might be hard-pressed to narrow down your pasta choices, but MICHELIN Guide Inspectors highlight two favorites: anolini di Parma with a pork filling, and gramigna tossed with a slow-braised sausage ragù in bianco, finished with Parmigiano-Reggiano.