New York City, United States
When to go
Winter can be bitterly cold. While Christmastime is wonderfully awash with Santas and fairy lights, you may want to skip the snow in January and February. August is hot, hot, hot (which is why many locals flee to the Hamptons on summer weekends).
PlanesThere are three major airports: JFK | La Guardia and Newark. Buses run between Manhattan and JFK and La Guardia; see www.nyairportservice.com.
BoatsYou can get water taxis, cruise liners and ferries from the west and southern points of Manhattan.
TrainsAmtrak (www.amtrak.com) provides all long-distance services from Penn Station.
AutomobilesA cab from JFK will charge a flat rate of $45 plus tolls. This is not the place to be renting a car: parking is a headache | while the subway and cabs are cheap and easy.
TaxisYellow cabs are abundant except during rush hour and when it’s raining, but be warned: it helps if you know exactly where you’re going, as drivers aren’t always as knowledgeable as you might hope.
Exhibitionists, step into the spotlight: the sexy Standard’s floor-to-ceiling windows give tourists on the High Line a perfect view into these super slick rooms (if you’re on the shy side you can, of course, just close the curtains). The corner-room Hudson Studio gives you double the exposure, as well as twice the jaw-dropping Big Apple views. Meanwhile, The Standard’s 18th floor bar, Top of The Standard, brags full-circle views of Manhattan.
In a city where you can eat Colombian arepa de queso (cheese bread) for lunch and Serbian cevapi (minced meat in flatbread) for dinner, there’s little New Yorkers haven’t sampled, but a fresh crop of pop-ups keep its foodie scene vibrant.
What’s cooking? Naked Cowboy oysters, pork ribs with watermelon pickle, wagyu steak and heirloom tomatoes, accompanied by expertly shaken cocktails.
• Cochon’s pop-up at Momofuku Ssäm Bar is shrouded in mystery; however, the brawny boudin sausage and smoky-sweet pork ribs of its New Orlean’s menu ensure a carnivore-charming feast.
• Shucks away! Board the F/V Sherman Zwicker schooner to knock back the east and west coasts’ tastiest oysters with a few stiff cocktails. Grand Banks' seasonal eatery also serves a paprika-spiced lobster roll and sea-fresh ceviche.
• Food and Wine Magazine’s feverishly anticipated Chef’s Club moves from St Regis Aspen to New York, lining up superstar chefs from the country’s finest restaurants – snap up a table as soon as you can…
Stay at De Niro’s designer den the Greenwich Hotel is close to the action and – as you'd expect from the Goodfellas star – its Italian restaurant Locanda Verde is molto buona.