César

What an amazing dinner. So glad to be able to enjoy Chef Cesar's delicious food again. The new space is bigger and brighter with the perfect height seats at the bar. The service was great especially our knowledgeable somms and the magnificent pairings. You're never going to go wrong with his signature uni toast and trust me, it's worth it with the truffle supplement. You're doing yourself an injustice if you opt out. You know exactly what you're going to get with Chef Cesar, high quality ingredients delivered delicately yet flavorful. And yes, the pairings only enhances it. We'll be back again.

Wonderful, Delicious FoodWe are so Happy to finally have Chef Ramirez back. He is a gift to fine dining, his passion for Cooking has not limits. All his courses are harmonious, well balanced and one after the other full of surprising flavors and ingredients. The team is friendly and knowledgeable, we had a great experience. Our waiter and Somm were attentive and took their time toMake sure we had the best time. We can't wait to go back and celebrate at Cèsar. NYC best fine dining restaurant for me. We hope he gets HIS 3 stars back. Cheers to Chef and the whole Team.

We booked a last minute table for a dinner on a week day as the counter seats were fully booked. The table service was rather underwhelming the whole night for meal of this price range - our server was great explaining the courses, refilling our water etc. But lack of small details for instance, multiple first appetizer courses we had to eat by hand, as they were more so like Japanese hand roll style, but there is no towel to clean our hands/fingers in between these courses. Even just from first course my two fingers were already covered in grease. The tables were much away from the counter so you can't see the kitchen, lighting was very dim, but the noise level within the restaurant especially from the counter area was very high. The wait time between courses was also very long. I wasn't bored because our group wasn't small so we chatted a lot while waiting for the courses, but I could imagine for smaller parties sitting at tables it would be quite some time to kill. Now speaking of food itself, though I was impressed by certain courses like the quail or the soufflé (dessert) at the end, most courses appear to be either basic, like the tuna toro on nori wrapped rice (which I don't want to call it as sushi as it's not), or stacking of strong salty and sweet and sour juice. From what I remembered, most courses were highly salty and sweet and sour, overwhelmingly taking over the aroma of good ingredients themselves. Either way I can see this is personal taste as well, as some people might not like fish tasting fishy; for me the strong sauces were simply too compelling. Overall though, proteins were nicely prepared, tender and just well cooked. At level in our expectations. Btw we picked chefs tasting menu. Would be better if we receive a copy of menu at the end.

same great cooking from cesar, so sharp and fine tuned with dialed in flavors and precise execution. sat at the counter and enjoyed the show. everything was great, the meal can get pricey with all of the supplements and wine options. the service overall feels impersonal/a bit robotic, but otherwise a great meal.

Chef Cesar is phenomenal! Every dish is decadent and extraordinary. I appreciate that even though it is predominantly a seafood menu there are hot dishes such as squab and Wagyu should you choose to add it towards the end. The otherworldly dishes for me are the Norwegian Langoustine Monaka with the caviar and fresh flowers, the Hand Dive Scallop with Foie Gras and the savory Flan which reminded me of a Chawanmushi. The ambiance is high fine dining for sure but waiters Marcelo and Roberto from Italy keep things light and fun. It's honestly perhaps the best tasting menu in town and most definitely deserving of a third Michelin star.

I've now dined at Michelin 2 Star César 6 times in the 6 months since the restaurant opened, and it is my favorite restaurant worldwide (I mostly dine in Michelin starred restaurants throughout the world including Paris and Copenhagen). The cuisine at César is magnificent--delicious and creative. I highly recommend adding the Wagyu supplement. The hospitality and service are welcoming and attentive. The space is beautiful. I highly recommend sitting at the counter. The tables are well-spaced and are beautifully decorated.

Ambiente incrível, comida deliciosa, atendimento super legal. fui sozinho e foi uma experiência incrível!

TLDR: I don't think you can properly review or rate a restaurant in its first few weeks of opening, and I think Cesar has already worked out the service kinks mentioned in other reviews. I had a fantastic meal here (though it cost me a pretty penny) and I really loved the food. SETTING: We came on a Friday night at 6:15pm for a birthday dinner. Though we couldn't get countertop seating, we got a table looking right at the kitchen with two large comfy chairs. The restaurant is huge with a tasting counter as well as a full dining room. The ambiance is really upscale, clean, and classic. Perfect for a special occasion.FOOD: Some of these dishes actually brought me to tears. Not because anything is super different or creative but what they do, they do very very well. The pictures are not in order unfortunately and I didn't get a menu so kind of hard to remember exactly what each dish was composed of, but I do remember after every bite, looking at my partner in awe and each of us just shaking our heads / closing our eyes to focus on the incredibly medley of flavors going on.The uni on brioche is a classic and I have been lucky enough to try this at Chef's Table a few years ago. This dish is perfectly executed every single time- the flavors of the uni, the brioche, the truffle just create the most decadent little bite. The tuna tartare was fresh, and fantastic. Again, nothing incredibly "new" or inventive but absolutely perfect in execution. In fact, all of the fish courses were expertly crafted and executed. The one dish I thought was good but not incredible was the quail. Not a knock on the cooking or anything as it was perfectly cooked but, I think I realized I just might not like quail that much - nothing about that dish stood out but it's okay because every dish that came before was a 9 or 10 out of 10.SERVICE: Service was fantastic. I always felt very attended to. We didn't have dishes coming out at the same time or lack of silverware when needed. I have no complaints about the service. People will always find something to complain about, like not wiping off bed crumbs from the table.. but when you're eating food like this... who cares ?? VERDICT: I am sure Cesar will be incredibly successful and will be a fine dining hallmark in NYC just as CTBF was. And it is well deserved - chef Cesar definitely knows what he's doing !!

Cesar Ramirez opened a new restaurant in the city. Run, don't walk to this fabulous restaurant. The decor is stunning. The tasting menu is memorable. Every course was beautifully presented, cooked and seasoned perfectly. The entire staff impressed us with their friendliness and professionalism. The best ingredients are used throughout the meal. What a spectacular experience. We cannot wait to return

Mmmmm tasty. Every dish was very well executed. Uni toast, langoustine tart, squab were highlights.