Visited in August 2025
Dinner
Rating: mentioned in Guide Michelin

It may be attractive for people who do not suffer fear of heights to visit a platform on a skyscraper to get a view over New York from the top. Often this means buying tickets and eventually waiting in a queue.
Another possibility is a reservation in a restaurant high up, and there are different possibilities. Originally, I thought about booking in SAGA**, but even beginning of August, the desired dates were greyed out on the reservation platform Tock. Looking for an alternative, I found Manhatta, which, according to Guide Michelin, should have good food located on the 60th floor in a building in the financial district. The windows are facing towards Midtown and east direction Brooklyn Bridge.
An MTA train ride on line 2 with exit at Wall Street station brought us close to the restaurant. Leaving the elevator and going left one has a direct view of the bar. Left of it is a bar area, on the right there is first dining room, followed by the open kitchen and a further dining area with corner windows. We booked for 7 pm, which gave us the chance to take a look at the skyline day and night.
For dinner, the restaurant offers three- and four-course menus with a choice of four or five different options in each section to choose from. We decided on the four-course and started with a cocktail and a mocktail. But before they arrived, a snack was served.

This mild cheese and superb caviar combination of a crispy tartelette marked a very strong start.

Tanqueray 10, Planteray Stiggins Pineapple, Cappelletti, Chinola Mango, Yuzu, Tangerine, Passionfruit, Egg White, Passionfruit Koji Saline, and an alcohol-free mocktail

The bread was exceptionally good and triggered reorder(s).

Sobacha is Japanese roasted buckwheat tea. To smoke the burrata was an interesting twist.

The coarse tartare of avocado and trout, although previously excluded and not listed on the menu, had been mixed with some fresh coriander. Just about tolerable. A Mezcal granite was located on the side. A blood orange vinaigrette and a squid ink chip with sea salt and coriander powder completed the course.
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The scallops were not living anymore, but the word “live” should indicate that they were very fresh. The nduja (a pork sausage from Calabria) was provided as crumble. Finger lime on the scallop added acidity and freshness. Jimmy Nardello is a variety of peppers originally from the Basilicata region in southern Italy.
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Interesting combination of flawless duck breast and leg, early pumpkin as a vegetable, and peach for the fruity touch.

Aji dulce are small, sweet, fruity, and little spicy peppers. Grilled gem lettuce (Eisbergsalat), from the garlic only the stems were used. The ribeye was simply perfect. It doesn’t always have to be wagyu.

We both were thrilled by this simple but superb pre-dessert.

Cherry and chocolate, a combination that almost never fails.

A very nice dessert centered around rice and complemented by hazelnut preparations.

Simple and perfect. Taste and texture of the macarons as it should be.

After dessert, I had the pleasure of emptying the bottle and enjoying a few glasses of 2017 Puligny-Montrachet, Comtesse de Chérisey, Hameau de Blagny, 1er that a couple at the next table thankfully had left for me. They had also offered me the red wine that accompanied the main course.

Summary

Good food, interesting wine and drinks list, vibrant atmosphere, magnificent view, and lovely service. This reservation was spot on. I would come back here again.

Website of the restaurant: Manhatta | New American Restaurant in New York, NY