Edible enlightenment from our eatery experts and colleagues Monie Begley, Richard Nalley and Randall Lane, as well as brothers Bob, Kip and Tim.

1400 Second Ave., at 73rd St. (Tel.: 212-650-0014)

Chef Jose Luis Chavez and partner Brice Mastroluca offer authentic Peruvian cuisine with Nikkei (Japanese) and Chifa (Chinese) influences in one of the Upper East Side’s most popular restaurants. For starters, try yuca fries served with huancaína, a six-month-aged Manchego cheese and black truffles; market oysters; or guacamole with macha sauce. Ceviches, the anchor of the restaurant, are offered in various presentations. The raw fish are “cooked” by marinating them in lemon and lime juices, with various spices added along with onions, cilantro, peppers and tomatoes. For main courses try the grilled branzino accompanied by a spicy traditional chorrillana sauce, rice and sweet potatoes; or for a Chifa experience try the arroz chaufa—a wok stir-fried chicken, Peruvian Chinese fried rice, egg tortilla, sweet plantain and wonton. Finish with the choclo con queso, a sweet corn cake brûlée with queso fresco ice cream.

Waldorf Astoria, 550 Lexington Ave., at 50th St. (Tel.: 212-355-3000)

It’s wonderful to see this old dame hotel looking lively and fresh after closing for renovations almost a decade ago. Lex Yard is the new major restaurant in the hotel, its name derived from the tracks that used to whisk presidents and potentates from the hotel to Grand Central. The lower level, directly acces-sible to Lexington Avenue, offers updates on some old classics, such as a new Waldorf salad with a refreshing, bright citrus dressing that still features the traditional walnuts and apple. The lobster roll is prepared with truffles and caviar. Black bass is cooked to perfection. For dessert try either the chocolate budino or the olive oil cake—or share some of each.

Macy’s Herald Square, 151 West 34th St. (Tel.: 212-967-9251)

This airy space overlooking Herald Square in Macy’s flagship store is a great place for a meal if you’re catching the PATH train, a train at Penn Station or have some shopping to do. Your day or evening will be brighter when you start with one of the anguria spritz cocktails. The bistro fare includes a first-rate minestrone soup and a verdure salad with an enormous variety of ingre-dients—watercress, kale, artichokes and golden raisins—all highlighted with a tangy red wine vinaigrette. The Caesar salad with extra chicken is less memorable, but the balsamic glazed pork ribs are perfection, making you desire a return trip. The dark chocolate mousse cake with crema gelato and the almond cake with cherry crumble and crunchy gelato earn fave raves.

The Marlton Hotel, 5 West 8th St. (Tel.: 212-321-0111)

What a transformation! This restaurant in the hotel has a totally different feel. The shutters and faux fenestration in the atrium have been replaced by a vibrant contemporary mural, and the rattan blinds covering the glass ceiling have been supplanted by soft fabric. The banquettes in the main dining room are now covered in red velvet, and the walls above them are mirrored, giving the room a very nostalgic New York touch. Cocktails feature sophisticated ice cubes and inventive concoctions. The menu is classic French bistro, with special shoutouts going to the presentation of the tuna tartare, the branzino and the summer spaghetti. The desserts deserve high marks, with the Pavlova and the profiteroles garnering a special mention.

900 Seventh Ave., at West 57th St. (Tel.: 212-245-9800)

This bustling spot with its art-filled interior by Milton Glaser serves up very good Tuscan-inspired Italian fare. It also features its famous antipasto bar and is a wonderfully convenient place to dine before attending a performance at Carnegie Hall. Rarely seen on menus today, it’s a delight to find calves’ liver delectably slivered with a rich oniony sauce over pecorino polenta. The Dover sole is classically sautéed and is worth every penny. The roasted celery root is a bit flavorless, but the vanilla meringue cake more than makes up for it. Service is friendly, and the delivery of the dessert tray is a show in itself.

1662 Third Ave., at East 93rd St. (Tel.: 646-964-5470)

Dining here is like taking a few hours’ escape to a Greek island. Walls are white-washed with stone arches, and the room is filled with white tables and chairs and lots of bright lighting. Go with a group for a chance to taste dozens of true Greek specialties. To begin, try a trio of dips: taramosalata (cured carp roe), tzatziki (yogurt mixed with cucumber and dill), fava Santorini (yellow split pea purée). Next are the meze, small plates to share: grilled octopus with fava, onions and capers; and ouzo mussels cooked in a tomato broth with feta cheese, to name just a couple. “From the sea” offers the freshest and juiciest grilled fish: organic salmon, branzino, dorado, swordfish and more. The shrimp scallops kebab is served with prasorizo (a rice and leek dish). “From the land” offers luscious lamb or chicken souvlaki or perfectly cooked lamb chops. There’s also a delicious vegetarian moussaka topped with béchamel. End the meal with the baklavas—layers of phyllo dough with mixed nuts and orange syrup.