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Oyster and cocktail lounge from master barman Damon Boelte, Carissa Clay, and Chris Balla. Open interior with vintage 1930's bar backed by beautiful mirror from the same period. Wood burning stove with bar at top to warm the cockles in the colder months. Selection of craft cocktails and artisanal beers, a custom built oyster bar and a seafood and salad focused menu.
Rising rents forced Stéfan Jonot to close the notorious and beloved Les Enfants Terribles but he returns with Les Enfants de Bohéme, a friendly, casual French Bistro. Fresh, seasonal ingredients on a compact menu, that avoids exotic ingredients and overwrought preparation. Instead perfectly prepared bistro fare, along with relaxing environment make it the place to go for relaxing coffee with paper in the afternoon, and for drinks and meal at night, and, perhaps, when it gets a little later, the return of Les Enfants Terribles!
Korean barbecue from the husband and wife team behind the beloved Good Fork in Red Hook. While the food is outstanding, the real draw here - particularly after a few beers - are the five private karaoke rooms, each outfitted with state-of-the-art sound systems. 70's inspired cocktail lounge services those whose sole aim it express their soul through impassioned drunken warbling
Pie heaven as the sisters Elsen turn pie into an all-the-time thing, with handmade crusts, locally sourced ingredients, and some stellar breakfast pasties and quiches. Rightly celebrated as some of the best pie in the universe this shop attracts folks from far and wide, from Zaphod Beeblebrox to folks from all over the tri-state area making special trips into the city just to get that perfect pie.
A bustling, steak-centric brasserie in the West 50's that offers contemporary takes on bistro classics. Expect French onion soup, escargots, steak frites, Dover sole meunière finished tableside and tuna tartine in a plant filled conservatory styled dining area.
2016 2 Michelin Stars Located at the Museum of Modern Art (MoMA), The Modern is a fine dining restaurant featuring Chef Abram Bissell's creative and elegant Alsatian-inspired French American cuisine. The Modern includes the more refined dining room, which overlooks The Abby Aldrich Rockefeller Sculpture Garden; The Bar Room, a more casual dining and bar area; and two private dining rooms. A separate street-level entrance on West Fifty-third Street allows guests to enjoy the restaurant and bar beyond Museum hours. A prix-fixe menu is featured at dinner, in addition to two seasonal tasting menus. Lunch offers both à la carte and prix-fixe options. The extensive wine list includes over 900 selections with a focus on Alsace.
At Masa Takayama's namesake restaurant, you won't find standard menus any more than you'll find the standard sushi chef. While he's been in the States since 1980, working at his craft in Los Angeles and New York, Takayama's beginnings in Tokyo laid the foundations and set the course for the rest of his career. The son of honest-to-goodness fishmongers, seafood and sushi are actually in Takayama's DNA, and his early years after high school, when he worked at Tokyo's renowned Ginza Sushi-ko, honed the artistry that would eventually earn Masa a four-star review from the New York Times and a coveted triplet of Michelin stars. Chef Takayama adjusts his meals according to the availability of fresh fish and ingredients, making his multi-course tasting menus some of the world's most reliable surprises. Such attention and travail from the chef translates into understandably pricey meals that ring in at a minimum of $450—not including tax. Add to that the intimate setting of Masa, which necessarily means limited seating, and you can understand why a rigid system of reservations is in place, where the first week of every month sees seatings open up for the following month and the following month only. But whether you get a seat in front of the chef himself or any seat at all, the experience of dining at Masa is worth whatever price and hassle that comes with it. Of course, if you're in the mood for something a lot more casual but still showcasing the work of Takayama, Bar Masa is just next door, with a more reasonably priced and extensive menu of seasonal selections and, perhaps most importantly, a no-reservation policy.
Southern comfort food in relaxed and friendly environment. The team at Jacob's Pickles pays attention to the craft serving outstanding classics accompanied by rotating selection of craft beers and carefully constructed cocktails.
"Thalassa" is Greek for the sea, and the Restaurant Thalassa lives up to it's name. The dining room lighting and elegant sails suggest that you are sailing the Greek Islands. Flowing curtains over original exposed brick remind you of the sandy shores of warm beaches. Urns from Tripoli once used to store olives and olive oil ages ago now overflow with fresh flowers as they sit atop hand-made Iroko wooden tables from Mykonos. At the helm of your dining experience is Executive Chef Gregory Zapantis. The Cephalonian native presents treasures of the Ionian Sea in a ceremony that marries traditional recipes with contemporary flair. Your first taste comes visually. A handsome display of imported fresh fish at the forefront of an open kitchen, all visible from the dining room. Pink Snapper, Saint Pierre, Loup de Mer, Fagri and Dover Sole, among many others lie over a bed of crushed ice lined with blue and white glass tiles. Your table welcomes you with a charming authentic Mediterranean indulgence: rustic country bread and estate-grown extra virgin olive oil made from hand-picked Calamata olives pressed especially for Thalassa. Appetizers feature Dolmas, veal-stuffed vine leaves; Sardeles: fresh sardines imported from Portugal and grilled with fresh herbs; a creative signature dish, Anthos: zucchini blossoms filed with crabmeat; and a trilogy of Greek pies: Spanakopita with spinach, Tyropita with cheese and Prasopita with leeks. Main courses include Spetsiota: oven-baked whole fish steamed with tomatoes, onions, fresh herbs and white wine in a clay pot; Seafood Pilafe: creamy fluffy risotto with shrimp, scallops and mussels finished with extra virgin olive oil; Lobster Youvetsi: cold water lobster slowly braised with brandy, cheese, garlic and thyme over hilopites pasta; Grilled Venison Chop with stifado sauce; Black Angus Steak flavored with oregano from Mount Olympus; Lamb Shanks over stuffed baby eggplant; or a grilled whole fish drizzled with ladolemono: extra virgin olive oil with lemon juice. The perfect accompaniment to any of the main courses is a choice of seasonal vegetables such as Cauliflower Kapama, Broccoli Rabe and Lemon Potatoes. Include further with a taste of one of the many imported Greek cheeses - before, during or after your meal. Desserts are prepared by Chef Zapantis with the same care used by his own mother in his youth. A few of his favorites are Fig-Stuffed Crepes, Galaktoboureko. lemon custard wrapped in fillo; Sheep's Milk Yogurt Sundae with mountain honey and toasted nuts; Seasonal Fruit Platters and Frozen Whipped Greek Coffee.
Chocolate Bar features some of the most intriguing chocolates in New York, whether square pralines of various exotic flavors or large bars with various fruits and nuts. But it's so much more than that, from chocolate croissants at breakfast to hot chocolate and various hot drinks to chocolate tea and terrific gift shirts, books, and packages. Having ice cream makes this place even more popular with kids, though (truth be told) it is paradise for grown-ups. There is always something new, innovative and exciting at Chocolate Bar, and we love to hear the always-intriguing selection of music. Whether it's CBGB-themed chocolates or chocolate-infused teas, you'll find great gift ideas here...though you'll likely keep everything for yourself!
You know how in The Godfather (book or movie) there are several families that control New York? Well, Mario Puzo must've based his classic story on the bagel industry because if anyone has a stranglehold on the lives and wallets of New Yorkers, it's them. At the head of one of the city's bagel family's is Murray's, the bagelry that resolutely refuses to toast because their bagels are simply too chewy and delicious to need all of that insanity. You can make almost any kind of sandwich out of any kind of bagel here, with the standard lox and cream cheese or a tantalizing pizza bagel. Even the simple favorites—like cinnamon raisin with plain cheese—are gourmet meals here.
This is it...the one and only...the famous Lemon Ice King. Year after year, Lemon Ice King scores high in surveys and with kids too young to complete surveys for its satisfying and refreshing products. When in Corona, this is the place to go.
The River Café is one of New York and America’s most unique locations. Nestled under the Brooklyn Bridge with sweeping views of the New York skyline and the Statue of Liberty, this elegant restaurant has, since 1977, been a favorite destination for New Yorkers and visitors from around the world. When the River Cafe opened in the late 70s, its neighborhood was anything but attractive: nestled in the crux between excruciatingly upscale Brooklyn Heights and the burgeoning residential burg of DUMBO, there weren't a whole lot of reasons to find yourself underneath the Brooklyn Bridge, nor that many ways to get there. But the restaurant has taken that area and given it a destination feel all its own, with no small help from neighbors like the famous Grimaldi's Pizza and, lately, the massive renovations going on in the surrounding parks. Renowned for its exquisite setting, beautiful decor and seamless service The River Café serves a wonderful classic New American menu using only the finest, freshest and often rare ingredients. With an award winning and outstanding wine list, romantic piano music nightly, breathtaking floral arrangements, the River Café is more than simply dining, it is often a magical experience. Aside from the stunning views of the Brooklyn Bridge, East River, and Manhattan, the menu is rife with visual magic as well. Seafood is far and away the specialty here, although you could scarcely go wrong with their strip steak or crisp duck breast. The Maine lobster should be outlawed on account of nothing that good can possibly be legal, and the Branzino fillet, with its Mediterranean sea bass stuffed with chorizo and shrimp, will make your mouth water enough to let your meal swim away.
Co-owners Frederick Lesort and Antoine Bleck, opened OPIA in September 2001 bringing their special blend of downtown chic to Midtown. With over thirty years of combined restaurant experience, Frederick and Antoine have made their mark in New York City with such successes as Frederick's Bar, The Lemon, Jour et Nuit and Orienta. OPIA's dramatic and expansive 4,000 square foot interior space is truly spectacular. Etienne Coffiner designed the second floor space, distinguished by 6 beautiful arched windows and 11 foot high ceilings. The space is separated into four distinct areas, each with a unique personality. The Main Lounge and Bar—casually elegant—is the most social area in the space. Just a few steps up from the bar is the Den, a semi-private section with low couches, padded walls and lush fabric, perfect for small dinner parties or cocktails for up to 15 guests. Check their website for calendar of live music that lend a cabaret like ambiance!
Belgian Chocolates imported fresh at least once every two weeks to ensure the impeccable and constant quality of the chocolates.
A staple of New York fine dining since 1962, La Grenouille epitomizes French cuisine and is often the standard against which other French restaurants are judged. The fare is as authentic as one can find on this side of the Atlantic, and the decor—a warm, comfortable floral atmosphere—has helped make this one of the city's most beautiful and romantic restaurants. While owner Charles Masson has redone the look of La Grenouille recently, the place hasn't lost its classic, timeless, and enchanting aura.
Bellini Italian Restaurant & Brick Oven Pizza is a new addition on the Upper West Side. With the aromas of fresh Italian flavors pouring from the kitchen our brick oven steadily makes one of the best pies in Manhattan along with a cozy atmosphere.
A visit to Jacques Torres Chocolate feels like stepping into a small European specialty store. Many customers compare the experience to the movie "Chocolat." Jacques created every aspect of the store from cutting the marble and designing the chocolate case to designing the copper lights and building the glass shelving units. The store is filled with yummy treats all hand-made by Jacques. Three small café tables encourage you to sit, sip hot chocolate and enjoy a freshly baked pain au chocolat. Fun is the theme of the staff Jacques lovingly refers to as his "oompa-loompas." You'll find them smiling, probably singing and dancing to the "all-time-greatest hits" and definitely willing to extend some pretty amazing customer service. You'll get a taste of something during your visit and you are certain leave with a bag of goodies. Store visitors may often see candy being made. The factory is visible through large plate glass windows from inside the store and from the street level.
One of SoHo's worst-kept secret's, Keith McNally's Balthazar is perhaps the best appropriation of Parisian fin de siecle brasseries that American can or will ever manage, with decor that includes the signature red leather banquettes one would expect, striking, aged mirrors, and an expansive 27-foot long bar. It's busy, bustling, and beautiful, as though McNally plucked it off of the Boulevard St. Germain himself, brushed it off, shined the silver, and plunked it down on Spring Street. You will not be overwhelmed by contemporary flair or questionable culinary liberties being taken with the food. Patrons of Balthazar can expect an absolutely reliable menu of bistro fare done right: a chicken liver and foie gras mousse, for example, served with red onion confit and grilled country bread, a stellar coq au vin with smoked bacon (smoked bacon!), a côte de boeuf with onion rings, braised potatoes, and black garlic, and of course, cheese plates and fruits de mer. But while there are no wrong moves at Balthazar, there are a few relentlessly right moves, like the requisite steak frites and steak au poivre, and the Balthazar burger. As a matter of course, Balthazar offers a list of French wines, but as a matter of pride, it's a staggering four-page deep, 300 bottles wide selection, from whites to reds to rosés by the glass, bottle, or half bottle, and an assortment of champagnes that will make your head and nose tingle alike. For the more adventurous wallets, a whole page of reserve wines awaits from every wine-growing corner of France, ranging from a few hundred dollars to a few thousand. Our recommendation is to order a nice 15-ounce carafe of Beaujolais-Villages or Côtes-du-Rhône and get back to the food menu. In addition to being a marvelous restaurant in a gorgeous setting, Balthazar's adjacent bakery has become renowned for its fine fare, all available for take out, including the company's signature bread, desserts, and sandwiches. If the line is out the door, some of their signature products are available around the corner at Dean & Deluca.
Located on the same block as its sister restaurant, Blue Ribbon (Manhattan), Blue Ribbon Sushi (Manhattan) represents the collaboration of the Bromberg Brothers' Blue Ribbon approach with their partner Toshi Ueki's skill and love of Japanese cuisine. The restaurant has enjoyed huge popularity and is year after year regarded as one of New York City's top sushi bars. The menu is innovative, and displays a choice of sushi from both the Pacific and Atlantic oceans (not to mention those flown direct from the Sea of Japan on a daily basis) all extraordinarily fresh, creative and abundant. Toshi's specials and an award winning sake list make every meal a truly extraordinary Japanese culinary experience. The wholly appropriate decor makes Blue Ribbon one of the most subdued and beautiful environments for eating in New York. Where some establishments would play wood against other aesthetic mediums, Blue Ribbon plays colors against each other, with a dark canopy of wood softening the atmosphere of a completely arboreal dining room, from the seats and tables to the wall itself, except in a few areas where off-white walls are muted into submission with expertly-chosen lighting. An overall grand-slam in terms of ambiance, Blue Ribbon Sushi has become known as much for its romantic air as it is for a menu of classic sushi and inventive contemporary interpretations.