Smoked by AI · New York City · people
Dominique Roy
Chef · Owner / operator — Fine dining in Manhattan, and the plant-based end of it in particular. His map is a working chef's: pizza, bagels, Korean barbecue and one pastry counter, plus the room he runs.
Listed with the chefs in New York City.
Dominique Roy is Chef de Cuisine and partner at Eleven Madison Park, where he has cooked for a decade alongside Daniel Humm. He trained under Georges Blanc in France and represented Canada at the Culinary World Cup and the Culinary Olympics. His authority is a practitioner's, in the highest-pressure dining room in the city.
Their own reviews and picks.
Their own judgment, in their own words, by the piece it appeared in.
- The Relisher ↗their pick · 2026-08-04
- abcVFlatiron
“I love abcV, Jean-Georges Vongerichten's vegetable-focused restaurant in Flatiron. Chef Neal Harden has been the chef there for a long time, and he's one of the most inspiring chefs for me in New York.”
- Apollo Bagels
“My favorite is the everything bagel with scallion cream cheese and tomato, open-faced. It just looks beautiful. I like the whitefish salad too.”
- La CabraEast Village
“For coffee, there are a few places, but I think La Cabra in the East Village is great. They're a bakery and a coffee roaster from Denmark, and they really care about coffee.”
- Librae BakeryEast Village
“For croissants, I love Librae Bakery, a bakery with Middle Eastern influences. They're famous for their rose water and pistachio croissants, and it's so good.”
- LyséeFlatiron
“I have so many favorite things there, but the dessert I love the most is their mille-feuille. This is the best version I've had. It's so delicious, so flaky, and again, it's not too heavy.”
- Martiny’sGramercy
“Martiny's in Gramercy is a really good cocktail bar. It's definitely upscale, with the feeling of being in a beautiful room surrounded by really talented bartenders who care deeply about what they do.”
- TorrisiNolita
“One of my favorite dishes is a pink, Manhattan-style clam linguine: a slightly spicy tomato sauce with a little butter and a little cream. It's one of the best versions of a classic pasta dish I know. I like to come here for lunch and dinner.”
- Una Pizza NapoletanaLower East Side
“My favorite pie is the Cosacca: tomato, pecorino, and that's it, so simple, with a little crack of dry oregano and sea salt on top. The tomatoes are so good and the dough is so fluffy. It's the absolute perfect bite.”
- abcVFlatiron