The Grand Tier: a perfect prelude to a night at the opera

Arpeggio Food and Wine
Dinners are “designed to be hearty but not too heavy, because we know guests will then sit through a two- to four-hour performance,” says general manager Carol Farrell of the pre-New York Philharmonic cuisine. Avery Fisher Hall, Lincoln Center Plaza, 212-874- 7000;

Bryant Park Grill
“Every detail of its design was created to blend seamlessly with the structures and the overall design of this park,” says Andrew Pascal of Ark Restaurant Corporation, which manages Bryant Park Grill. Much of chef Gadi Weinreich’s contemporary American menu recalls the ocean, with his Sea Grill dish as the centerpiece. 25 W. 40th St., 212-840-6500;

Caffé Storico
“Designer Chris Sheffield incorporated decorative objects from the New-York Historical Society’s archives to give the restaurant a direct connection to the museum,” says restaurateur Stephen Starr. The Venetian-style menu features cicchetti (small plates) and its signature pappardelle with duck ragu served with shaved chocolate and orange. 170 Central Park W., 212-485-9211;

The Grand Tier Restaurant
Enhance the experience of a night at the Metropolitan Opera with executive chef Jeff Raider’s delectable pre-performance fare, such as white bean and escarole soup or jumbo lump crab cakes. Metropolitan Opera House, Lincoln Center Plaza, 212-799- 3400;

Lincoln Ristorante
Chef Jonathan Benno prepares authentic modern Italian cuisine with local ingredients and a few essentials straight from Italy. Meanwhile, the eatery’s glass walls offer uninterrupted views of Lincoln Center’s reflecting pool. 142 W. 65th St., 212-359-6500;

Metropolitan Museum of Art Members
Dining Room Voyage up to the fourth floor restaurant, an exclusive spot for museum members, for perfect views of Central Park to accompany the contemporary American fare by Chef Fred Sabo, who creates a new four-course tasting menu each month. 1000 Fifth Ave., 212-570-3975;

The Morgan Dining Room
Set in the original family dining room of Pierpont Morgan’s former mansion, the restaurant closely reflects the museum, with a menu inspired by turn-of-the-century dishes. Chef Jared King’s lunch menu includes sweet corn cannelloni, olive-oil-poached dayboat cod, and chilled lobster-mâche salad. 225 Madison Ave., 212-683-2130;

Atop the Museum of Arts and Design, Robert boasts views that seems Parisian, says Dr. Brian Saltzman, one of the restaurant’s owners, with Columbus Circle and Central Park in sight. Enjoy the special dessert of bomboloni, cinnamon-dusted ricotta fritters with a trio of dipping sauces. 2 Columbus Circle, 212-299-7730;

“The Whitney is exclusively American, and we put our own hospitality spin on that with an American coffee shop,” says chef Chris Bradley of the restaurant Untitled, at the Whitney Museum of American Art. Fittingly, Bradley calls out his pancake dish with huckleberry jam as the must-eat specialty at the eatery, which serves breakfast all day. 945 Madison Ave., 212-570- 3670;

The Wright at the Guggenheim
Inside The Wright, named for architect Frank Lloyd Wright, Chef Rodolfo Contreras modifies his signature Wright salad every few months to include a variety of seasonal ingredients. 1071 Fifth Ave., 212-427-5690

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