The Simone might be just what the Upper East Side needed. This month-old restaurant showcases assured New American cooking in an upscale setting that transports Chowhound dzop to an earlier era of fine dining at the likes of An American Place. Spot-on scallops (pictured) show what Chef Chip Smith is up to: delivering depth from demi-glace and textural contrast from perfectly braised vegetables and toasted walnuts.

Photo of the Simone's scallop entrée (with celeriac, fennel, leek, toasted walnut, and demi-glace) by Mark Hokoda

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