Anthos, New York

Overall: Something new and delicious!
Cost: $70

Chef Michael Psilakis and haute restaurateur Donatella Arpaia are on a mission to promote upscale Greek dining. Having honestly little experience with Greek cuisine (other than a baklava obsession in college), I was really impressed by this meal. The food managed to be delicate while still rich in flavor - the hilopita appetizer presented a perfectly al dente egg pasta covered with truffle sauce, rabbit and escargot that was unusual but delicious, and all the fish dishes were accompanied by treats like battered eggplant and morel mushrooms. Desserts like the white chocolate and rose crema were equally enjoyable, and polished service rounded out the experience.