César
Fine dining restaurant · SoHo
333 Hudson St, New York, NY 10013
Highlights
Tasting menu with seafood, uni toast, wagyu, caviar, wine
Tasting menu with seafood, uni toast, wagyu, caviar, wine
"Made its World’s Best debut at No. 98 on the 2025 extended list (ranks 51–100)." - Erin DeJesus
"Former chef at Chef’s Table at Brooklyn Fare, César Ramirez oversees a two-Michelin-starred, hands-on, sleek tasting-menu restaurant that starts at $265 per person." - Eater Staff
"César in Soho joins the pack, the top-tier tasting menu spot from César Ramirez — who helped land three Michelin stars with the team at Chef’s Table at Brooklyn Fare before a messy split." - Melissa McCart
"Recently, iconic Chef’s Table at Brooklyn Fare leader César Ramirez debuted his first solo project on a quiet stretch of Hudson Street in SoHo. César, which was just added to The MICHELIN Guide New York, offers a 12-course, $365 tasting menu that riffs off the style of service and seasonal, seafood-forward plates that earned Ramirez Three MICHELIN Stars for nine years in a covert space within a grocery store. Lauded for dishes like his black truffle-accented Hokkaido uni brioche toast and more recently for his cloud-like frozen soufflé in flavors like matcha and summer corn, Chef Ramirez continues to make a name for himself in New York’s fine dining scene." - Kat Odell
"The new tasting-menu restaurant from César Ramirez is a knockout: a dazzling parade of dish after dish, each one memorable. Ramirez, who helped steer Chef’s Table at Brooklyn Fare toward its three-Michelin-star status before a very public split, opened his first standalone restaurant earlier this summer. I ate at a table in the minimalist dining room, sampling a buttery Dover sole, the rare Wolfe Ranch quail, and his signature frozen corn souffle — a dessert pouf of sweet and savory — as part of a 13-course tasting menu priced at $365. Next time I’m headed for the counter; counter seating is at 6 nightly as well as 8:30 p.m. Friday and Saturday, the dining room has more hours, and the restaurant is closed Wednesday." - Robert Sietsema
