The BILLIONS® Guide to Dining in New York

Sant Ambroeus originally opened as a pastry shop and confectionery in Milan in 1936, arriving in Manhattan for the first time in 1982. Since then, it’s been delighting New Yorkers ever since with its elegant, all-day takes on Italian classics, from tonnarelli cacio e pepe and vitello tonnato to espresso.

Sant Ambroeus has always been a place where you want to be seen, although the same can’t be said for the Rhoades family. While seated at a very central table in the Madison Avenue location, Chuck Rhoades realizes his children have concerns about his public image: “Now I get it: The children don’t want to be seen, in public, having dinner with an indicted man.” Chuck Rhoades Sr. takes this moment to remind Chuck about how he felt when his father was previously under scrutiny.

What can be said about The Dead Rabbit that hasn’t already been said? It is one of the city’s most beloved bars, and there is no pretense here: just solid, expertly crafted drinks, and a perfect rendition of Irish hospitality at this famed multi-level bar and restaurant.

It’s while he’s seated at The Dead Rabbit that Chuck makes a plea for his old job, and for his friend Adam DeGiulio to put in a good word with the Commander in Chief.

Opened in 1887, Peter Luger Steak House has become a culinary, historical and cultural landmark in the heart of Williamsburg. The restaurant is family owned and operated, and all beef is hand-selected by a member of the family before being dry-aged on site.

It’s also one of Chuck Rhoades’ favorite New York restaurants, a place where he’s hatched many a scheme over a Peter Luger porterhouse. This season, Chuck reveals a taped video of one of his many nemeses to a shocked Adam DeGiulio, all before their dessert course at the restaurant. For Chuck, this is his moment of redemption. 

Situated in the lower level of an old trading building, Harry’s, which has been in business since 1972, has always been the spot that Wall Street types flock to, with its swanky vibes and nostalgic setting, but you’d be remiss in thinking that it’s only for bankers and the like. It’s also home to one of the city’s best wine lists, making it just as beloved among oenophiles, too. It’s an institution in itself, and one where you should definitely consider ordering the beef Wellington and a side of polenta fries.

In this episode, Wags shows up at Harry’s, fittingly, to celebrate the 35th anniversary of Michael Lewis’ book about Wall Street, “Liar’s Poker,” and he takes advantage of his personal lockbox where he stores a prized bottle of Michter’s.

From slinging schmaltz herring out of a barrel to launching a celebrated brick-and-mortar store on Houston, Joel Russ made history not only by cementing Jewish food into the canon of New York dining, but by making his three daughters, Hattie, Ida, and Anne, full partners in the 1930’s of this still-family-owned operation. What started with the original appetizing store on the Lower East Side has now expanded into this nearby sit-down café, as well as two other locations in Brooklyn and Manhattan.

In this episode, Chuck orders a Russ & Daughters spread for an in-office breakfast with Ira in an attempt to persuade him to join the team at the Southern District of New York.

Dining at Daniel, the namesake and flagship restaurant from chef Daniel Boulud, isn’t quite like dining at other temples of fine dining here in New York. There’s always something different, unique, and even playful about the dishes that Boulud and his loyal team of chefs deliver day in and day out. It’s an experience worth the splurge. The Art Deco-styled Lalique Bar, named for the famed French glassmaker of the same name, is ideal for pre- or post-dinner drinks, and it also has an extensive collection of rare spirits.

In this episode, Wags finds himself in need of liquid comfort because he feels like an “obsolete pensioner,” so he visits the Lalique Bar at Daniel with Wendy Rhoades for some “mother’s milk.”

Note: No reservations are necessary for the Lalique Bar at Restaurant Daniel; it’s first come, first served. The full menu is also available at the bar, but you’re also welcome to stop by just for a drink or two, or just for desserts. Reservations are, however, recommended for dining at Daniel’s lounge or main dining room.

Chef and author Kwame Onwuachi has finally come home to New York, and he’s done so in a big way at this Lincoln Center stunner that’s one of the toughest reservations to snag in the entire city. Tatiana, named for his sister, is an homage to his most cherished memories of growing up and eating his way through the city, from bodega sandwiches and Italian rainbow cookies to Nigerian egusi stew and braised oxtails. Pro tip: Don’t sleep on the short rib pastrami suya, or the egusi soup dumplings.

Over chopped cheese with black truffles and curried goat patties, it’s here that campaign strategist Bradford Luke coaxes Wendy Rhoades to spill it all when it comes to understanding billionaire Mike Prince’s larger aspirations.

The Mark in question here is veteran chef Mark Strausman, who’s brought all of his greatest hits with him, like the Belgian fries from Freds at Barneys, and the rustic Tuscan dishes from his Coco Pazzo days, plenty of housemade pastas, and a bagel bakery included.

In search of advice, Kate Sacker shares a meal and her career aspirations with her father over dinner at Mark’s. His imparted wisdom? The Queen of Disco, baby.

The beloved destination for Italian American food from the same team behind Carbone is finally back, and while the mozzarella is still flowing, it’s not quite the same as you might remember; it’s even better.

At Torrisi with some of his closest friends and advisors, billionaire and presidential candidate Mike Prince is surprised to find reporter Tara Palmeri dining table side, in search of an exclusive scoop.