CHINATOWN. Billed as a "different Chinatown experience," Almond Flower certainly is that. For starters, there's the redbrick dining room, which features a long wooden bar running along one side. Each table is neatly appointed with crisp, white linens and modest greenery that doesn't distract the diner's attention. The food, meanwhile, is a huge departure from the Chinatown norm, and the creative American mains run the gamut from mini hamburgers with shoestring fries to pan-seared black bass with green mango slaw. TRAIN: J, M, Z to Canal St

WEST VILLAGE. A crescendo of "wows!" escapes those lucky enough to land a table at this innovative West Villager. In the spirit of dramatic nomenclature (Annisa means "women" in Arabic), the kitchen runs under the skilled tutelage of owner-chef Chef Anita Lo, whose creative energy is responsible for outstanding seasonal dishes such as Long Island duck with wheat berries, grilled shiitake and vincotto. The wine list, too, is an homage to the feminine ­ several of the selections were produced by female vintners. TRAIN: 1, 2 to Christopher St; A, C, E, B, D, F, Q to West 4th St

UPPER EAST SIDE. Touted for its exquisite, progressive American cuisine, this classy New York restaurant demands the best from both its chef and its patrons. The chef carefully prepares creations like Atlantic salmon with orange-miso vinaigrette and ginger-marinated magret of moulard duck with sugar snap peas. Warm tones, linen tabelclothes, and an intimate setting make for a perfect experience. Lunch tasting menu $38; Dinner tasting menu $95-160. TRAIN: 4, 5, 6 to 59th St

WEST VILLAGE. Housed in a townhouse basement, this sophisticated New American spot is known for preparing awesome seasonal dishes that are comprised, almost entirely, of local products. In fact, in addition to using select farms in the Hudson Valley area, owners David, Laureen and Dan Barber also look to the family farm, which is located in Great Barrington, MA. Representative main courses include poached duck with Stone Barn artichokes, wild striped bass with pistou of fall vegetables, and Berkshire pork with fomage blanc spaetzle. A $68 tasting menu is available as well. TRAIN: A, C, E, B, D, F, Q to W 4th St

MIDTOWN EAST. Those who appreciate life's finer amenities dine frequently at Caviar Russe and lend much applause to the space for its elegant environs and first-class service. Tables sit a level up from famed Madison Avenue, affording the well-heeled patrons scenery befitting a meal of caviar (of course) and Haruo Kimura's legendary nigiri and maki. At $45, the three-course Sunday brunch is an affair to remember ­ one that forces the diner to make some tough decisions. Will the appetizer of choice be lobster bisque or a potato pancake with red caviar? And for the main, caviar eggs benedict or jumbo shrimp cocktail? Serious matters, indeed. TRAIN: E, F to 5th Ave; 6 to Lexington Ave