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Saga
Modern Soul Food
The elevator deposits you on the 63rd floor of a landmark skyscraper before you've had time to rehearse an expression for the view. Saga is a fine-dining tasting menu restaurant with two Michelin stars and velvet banquettes to match the ambition. Charlie Mitchell's cooking runs soul-food maximalism through Japanese minimalism, producing bites that read delicate and land heavy. The Moroccan tea service closing the meal is a quiet house tradition worth knowing about.
The awards strongest first
- Michelin Guide 2 Stars
- AAA Four Diamonds
- VinePair Sommelier of the Year · The Next Wave Awards · Eun Hee Kwon
- The New York Times #43 · The 100 Best Restaurants in New York City
- The 50 The 50 Discovery
One number, weighted & current 94
How we scoreThe dishes from the writeups
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Madai tempura
“sweet, clean madai tempura under a sift of dehydrated hot sauce and mustard”
The New York Times, 2026 -
Dirty rice
“dirty rice with a splash of ham-hock dashi”
The New York Times, 2026 -
Hokkaido scallop
“as in Hokkaido scallop arranged with shaved fennel and vadouvan butter sauce”
Michelin Guide -
Australian lamb
“Australian lamb dressed with a spiced jus and frothed herb sauce”
Michelin Guide
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