Michael Mina

Superstar chef Michael Mina created a stir when he uprooted his Union Square restaurant and relocated back to the spot in the Financial District where he got his start (the former Aqua). He hasn't lost a step. His menu approach has scrapped the signature three-way preparations in favor of French-influenced food made with Japanese ingredients. Less frou frou than its predecessor, it's still dining on a grand scale (and at a grand price), but one taste of the ahi tuna tartare, Maine lobster pot pie, or Wagyu shabu shabu and you'll whip out your credit card without a second thought.