Lure Restaurant entrance

 

LURE FISH BAR  (NEW YORK) 

142 Mercer Street (at Prince Street)
212 431 7676 / www.lurefishbar.com 

New York Magazine

When the owners of downtown's cutest retro clubhouse, Canteen, decided it might be fun to play with grown-ups,

they gambled big, opened Lever House and discovered that when it comes to success, there's no time like the

present. 
Next? How they gonna tweak it down in Soho, after they'd been uptown? By replacing Canteen's basement

playpen with Lure Fishbar's yacht-docked-in-Saint-Tropez interior. So spacious and kitsch-free is its glamorous

high-gloss-wood-and-white-leather fantasy that it quells any lingering queasiness one may have about its sub-

sidewalk location. (What may shake your equilibrium is that all the hard, reflective surfaces richochet sound

enough to shiver your timbres.) Lure's most grown-up maneuver, though, is its least obvious. Josh Capon,

Canteen's former chef, remains at Lure's helm, yet not only does his brisk and flavorful seafood preparations betray

no trace of his earlier commission, it reveals a much more adventurous spirit than one would have guessed was

hiding behind all that melted cheddar. 
— Hal Rubenstein (New York Magazine)

 

Lure Fish Bar counter

MARCHI'S  ITALIAN RESTAURANT

251 East 31st Street (Between 2nd & 3rd Avenues)
(212) 679 2494  / This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it.

Mangia! A Kips Bay mainstay -since 1930. No menu here!
Instead, you get Marchi's generous five-course Northern Italian meal that almost is like an eating marathon. The rich, red carpets, oils of Venetian scenes, rustic ski-lodge ambiance make this 75-year-old restaurant recall that hotel in  "The Shining." Meals begin with an antipasta platter of Genoa salami, bread, crispy fish-cabbage "tunaslaw," and a huhe  platter of fruits and vegetables. The second course presents lasagna on linguine with baked cheese. It gets even better with fried codfish and lemon. The meat course includes veal in a rich sauce and  chicken. There are  mushrooms sautéed in garlic that are special. Dessert includes a large platter of fruit; Venetian rounds of fried dough sprinkled with sugar; and cream fritta and a warm lemon fritter with lemon cream.

Markt Caafe exterior

675 Avenue of the Americas 
(212) 727 3314  // www.marktrestaurant.com 

An exciting and inviting Belgian brasserie located in Chelsea/Flatiron.
With an expansive and authentic selection of Belgian beers and cuisine.

It;s called Belgian chic. New Yorkers' are fascinated by the Belgian thing: The beer. The frites.
The chocolates. The cheeses. The fashion. All of it. 
It's all here in this busy, open restaurant brimming with delightful dishes - and an ocean of beers. 

 Markt Restaurant crowd

MICHAEL'S

Wine Chocolates  Roses

24 West 55th Street (Between 5th & 6th Avenues)
(212) 752 1495 // www.michaelsnewyork.com
Located in the heart of midtown Manhattan, Michael's New York is the warm, fabled power-venue for
meetings, celebrations, or pre-theater dinners. Breakfast, lunch and dinner served Monday through Friday.

Celebrities, the social set, media moguls rub shoulders with publishing insiders over haute California cuisine at this clubby Midtown eatery.
It's all  presided over by chef/owner Michael McCarty, who plays welcoming host every other week, making the rounds  and spreading
bonhomie to the  power-fueled tables. General manager Steve Millington does the honors when McCarty is tending to his Santa Monica annex.
The food is secondary to the schmooze-fest. Select from  a fish-heavy menu of tuna, cod, and salmon joined by a massive mainstay Cobb salad; chicken,
duck, and steak with garden-fresh sides - and the expansive wine list. Wall-to-wall carpeting, track-lighting, and chrome Breuer Cesca chairs lend the
space a conference-room feel, but an eclectic selection of contemporary art and vast back room opening on a breathtaking sculpture garden add to the unique tsyle here. Expect a varied sprinkling of A-listers and social climbers  dining with the likes of Henry Kissinger, Donna Karan, Lee Radziwill, Liz Smith, Barbara Walters, etc.   Even if you're not seated at Table One - often  occupied by a clutch of media elite—the vibe at Michael's remains warm and inviting; Everybody's a somebody here!

Milon Restaurant E Vill interior

93 First Avenue (2nd floor) (At 6th Street)
(212) 228 4896 / www.milonny.com

Festive and casual. New York Magazine summed it up:

This hectic Bangladeshi restaurant, open since 1982, embraces the hustle of Curry Row—luring customers inside the
second floor, doll-size space with affordable prices, BYOB policy, and over-the-top décor. Walls are covered top to
bottom in colorful wrapping paper, and an outrageous quantity of blinking Christmas lights overhead. The menu offers
a host of popular, if forgettable, Indian-American dishes—like a pleasant, but bland lamb tikka masala, and too oily
vegetable biriani, along with several mildly spiced Bangladeshi dishes, many featuring beef, like the aromatic dansak,
cooked with lentils and spinach. Most curries display a low level of fire, even if ordered hot, and while breads are made
fresh daily, those hoping for light, fluffy naan will be disappointed with the dense, pitalike bread that emerges from the
kitchen. With so little to distinguish its dishes from those served at other Indian eateries in the neighborhood, Milon
seems to have created a following with theatrically friendly service—you’d be hard-pressed to escape without a hug
or kisses on both cheeks. If only so much attention had gone into the food. — Alexis Korman NY Magazine

 

Minetta Tavern 2

113 MacDougal Street (Between Bleecker & W. 3rd Streets)
(212) 475 3850 / www.minettatavernny.com

A Village mainstay. Like the Waverly Inn, McNally’s Minetta Tavern is being billed
as a revival. The original pub opened in the thirties in a corner space on MacDougal Street
and flourished, over the years, only as a bar. It was an Italian dive and a hangout for Villagers.
Today, McNally has reinvented some things.The place is more upscale and even a bouncer
The old saloon-era interior is still intact. There’s an oak bar in the front room with original wood
paneling. It is also adorned with silhouette cutouts from the thirties. And, there are new black-and
white tiles on the floor.and banquettes remain in crimson leather. A smoky stained fresco of the old
Village still hovers in the back room, and the walls alive with framed pictures from the city’s vanished past.
The major overhaul is in the back where McNally has given his two first-class chefs from Balthazar, Lee Hanson
and Riad Nasr, partner status n charge of the kitchen.The pseudo speakeasy emphasizes the ambience a lot..
The menu is a carefully edited compendium of practiced brasserie favorites (stuffed pig’s trotter, steak tartare,
lobster salad) and hefty, old-fashioned tavern fare (marrow bones speckled with sea salt, two kinds of hamburgers.

Nice Matin logo

NICE MATIN

201` West 79th Street (At Amsterdam Avenue)
Tel: 212 873 6423 / www.nicemartinnyc.com 

French cuisine. Veteran chef Andy (Sign of the Dove) D'Amico strikes a popular chord with a multitude of Riviera-inspired hors d'oeuvre like pissaladiere and panisses, and continues the bold, garlic-imbued theme with soupe au pistou, moules Provencal, and veal escalopes. In true Upper West and French Riviera fashion, warm-weather sidewalk seating abounds. — Rob Patronite and Robin Raisfeld (New York Magazine) Has one of the city's most distinguished wine selections.

 Nice Matin exteriorNice Matin interior 

 

 

Acme Rest

9 Great Jones Street (At Lafayette Street - NoHo)
(212) 203 2121

In the heart of NoHo, the canope still touts “Authentic Southern and Cajun Cookin’,”
from the restaurant’s previous incarnation. But the menu is more Danish fare than Louisiana.
The chef, Mads Refslund, was co-chef along with René Redzepi in the early days of Noma.
And, though he didn’t stay, today he carries that restaurant’s attempt to seek out new ideas.
Now that Mr. Refslund’s territory is Manhattan, the menu is full of warm, familiar treats treated
with an exceptional caring.The coll-guy new owners,restaurateur Jean-Marc Houmard of Indochine,
former Boom Boom Room bar manager Jon Neidich and BlackBook founder Evanly Schindler,
transformed this once-grungy spot into a chic downtown bistro-style eatery featuring a retro-mix
of Pop Art and antiques. The place is very seductive attracting a stylish crowd in spite of a menu
that lists burgers and fries but unually delicious and inventive Nordic delights prevail here.

One If By Land logo B

17 Barrow Street (Between 7th Avenue So. & W. 4th Street)
(212) 255 8649 / www.oneifbyland.com

A cozy downtown mainstay in the West Village.
Jaded New Yorkers may not agree on much but this pricey classic gets a landslide
vote as one of New York's most romantic dining experiences. Relax in what was once Aaron
Burr's carriage house surrounded by flowers, warmed by dual fireplaces, lulled by the
gentle stylings of the pianist and enjoy the famous cozy ambience.The beef
wellington is a favorite as well as other French and American standards here.

One If By Land candles

 

 Orsay

1057 Lexington Avenue
(at E. 75th Street)
(212) 517 6400

www.orsayrestaurant.com

Magnifique! Tastefully designed by Jean Denoyer, Orsay infuses that delicate balance between sophistication
and real warmth. Dark mahogany paneled walls accented by Art Nouveau arches. Waves of hand-laid Italian
mosaictiles fan out in beautiful patterns across the floor. Banquettes are topped with frosted glass to provide
privacy and Art Nouveau chandeliers, custom designed by Denoyer from one found in a Paris antique shop,
emanate soft light. A 24-foot pewter-topped bar and French doors that spill onto a sidewalk terrace complete
this elegant Parisian-style brasserie.
Orsay fuses modern French and classic brasserie fare with an
award-winning wine list including 225 predominantly French and American varietals. Voila! 

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