Orso logo

322 West 46th Street (Restaurant Row between 8th & 9th Avenues)
(212) 489 7212 / www.orsorestaurant.com

A Restaurant Row mainstay for years.

The wine carafs, the china, picturess on the wall, the subdues colors on the walls are a reflection of
Joe Allen's passion for Italy. Though few restaurant host so many Broadway stars and assorted celebs,
what is most exciting is the paper-crusted pizza, bristling mushroom and crab-meat asparagus-strewn
pastas and sauteed calf's-liver with among other delights here. The best testament to Allen's longevity
as one of the city's first bold-faced named restaurateurs is that Orso can be appreciated best at lunch
as well as dinner.. Accolades asunder, it's really just Joe's fine Italian restaurant that brings them back.

Orso exterior

P.J.Clarke's

 915 Third  Avenue (At East 55th Street
(212) 317 1616 / www.pjclarkes.com

A legendary New York mainstay for the famous from 1886.  P.J. Clarke’s newest owners,
actor Timothy Hutton and veteran restaurateur Phil (Docks) Scotti among them, don't care if
their new construction isn't visible. The new owners deal with the gutted saloon brimming with
ghosts in this famous saloon as they modernized the infrastructure. They have even been keeping
an eye on the jukebox, chalkboard menus and all else.The biggest change is upstairs at the Sidecar,
a fancier, tastefully aged addition with a separate entrance and kitchen with upscale alternatives to
signatures like bacon cheeseburgers and home fries. A weathered, up and down major celebrity hangout
over time, it's still a lively part of New York.

Park Avenue Autumn awning

100 East 63rd Street ar Park Avenue
(212) 644 1900 / www.parkavenuenyc.com

The team behind midtown rustic American restaurant Quality Meats collaborated to create Park Avenue Autumn. Restaurateur
Michael Stillman joins with design firm AvroKO (Public, Stanton Social) on the concept, architecture, design of the new restaurant.

The design of Park Avenue reflects a space with a sense of discovery, rather than stereotypical physical manifestations of a "season."
Autumn channels the Pacific Northwest, envisioned through a classic, naturalist’s lens, and reinterpreted with a modernist’s sensibilities.
Surfaces and materials are woody and warm, leaning to nautical features. Hides are even used as backdrop to custom lathed lens installations,
walnut veneer and mirror stripe the floor-to-ceiling wall panels, cocoa leather mesh is set into the window niches and 250+ copper clasped rope
segments make-up the central ceiling. And ... in late November, the restaurant will close its doors to make way for Park Avenue Winter.

Pearl  Ash logo 1

Pearl & Ash 

220 Bowery (Between Prince & Spring Streets)
Tel: 212 837 2370 / www.pearlandash.com 

Very popular Restaurant - Bar * * *

Expect a “hot scene” at this Bowery standout where “talented chef” Richard Kuo's New American small plates are “brilliant”, but the  spectacular", "never-ending” wine list is the star of the show; with a narrow, "chic" space manned by a “cheerful” staff, it’s a “rockin’ good” time with the volume set “loud.”  Courtesy Zagat 

Pearl  Ash ext 1Pearl  Ash int 2

 * * * Peasant * * *

Peasant rosemary pic

194 Elizabeth Street (Between Spring & Prince Streets – SoHo)
(212) 965 9511 / www.peasantnyc.com

A unique dining experience in a city full of cloned eateries.
   In the AfterDark-NYC world of culinary magic, few things are more coveted than simmering Italian
dishes inventively served from brick ovens in hot terra cotta pots. Add the brick walls, cement floors
and metal chairs and you've got a fusion of modern style  meeting old-world rustic traditions. The results
speak for themselves with this sort-out eaterie that packs them in . The cities top  culinary impresarios
like Gael Greene and Hal Rubenstein have included Peasant on their Top 10 lists.
Among the endless highlights, look for the roasted eggplant, the oval pizza-bianca or crackly wood-cooked
sardines. Try the polpi in purgatorio (baby octopus with chile peppers.) Since its opening, Frank Di Carlo's
minimalist approach to old-world Italian dining has been  a late-night bacchanalian favorite in in SoHo.
Strongly recommended by AfterDark-NYC. * * *

Wine  Hearth 

 Per Se logo

10 Columbus Circle (Between Broadway & West 60th Street at Time Warner Center))
(212) 823 9335 / www.perseny.com

This French restaurant features a salon, bar, and wine cellar. Like Thomas Keller's previous
emporiums, The French Laundry, Per Se features two daily prix fixe menus, one of which is vegetarian.

It is one of only seven restaurants in the United States to be awarded three stars in the Michelin Guide,
along with New York restaurants Daniel, Le Bernardin, Jean-Georges, Masa, Chef Keller's California
restaurant The French Laundry, Alinea in Chicago, and The Restaurant at Meadowood in St. Helena.
The restaurant currently has four stars, the highest rating, from the New York Times (awarded in 2004
by Frank Bruni and again in 2011 by Sam Sifton) It was named as the 9th- best restaurant in the world

by Restaurant Magazine in 2007. Restaurant ranked Per Se number 10 in the world in 2011.]

 

Per Se imterior

Prandial Rest 2

31 West 21st  Street (Between 5th & 6th Avenues)
(212) 510 8722 / www.PrandialNYC.com

This stylish Chelsea eatery serves upscale, progressive American cuisine with
French flourishes and plenty of local ingredients from chef Pierre Rougey (Park Avenue Cafe.)
There are richly colored rugs from Asia, worn leather sofas, and shelves piled high with books.There is an
antique globe in the library and low light cast from mis-matched chandeliers. Patined mirrors throw light.
Paintings are varied and rich. Some are flea market finds, some were offered as gestures of appreciation
for time well spent here, tucked in that corner table, fed well and with a blessing to be exactly who you are,
who you always have been. The rooms glow with amber in the evening here – it is calming and so easy to
celebrate your finest hours or the most ordinary days.
There is always a buzz here! And, the neighborhood likes to claim it as its own - but guests flock from far and
wide and are treated like royalty from just down the block.

PULSE RESTURANT 

45 Rockefeller Plaza - Third Floor
Tel: 212 218 8666 / www.pulse-restaurant.com

Pulse logo

Pulse viewPulse int

 

Punch logo

913 Broadway (Near 21st Street)
Tel: (212) 673 6333 / www.punchrestaurant.com 

Populat Flatiron eatery. Extensive wine and beer menu. 
Mixed reviews on the food. 

Punch's big-windowed entrance leads into its lively bar, where the crowd of slightly edgy, energetic young professionals relax over drinks before dispersing into the formal dining area, where banquettes line the walls and sheer white-fabric panels section off tables. Delighting in playful disparity, the New American menu includes a democratic mix of everything from pappardelle with veal bolognese to miso-glazed mahi-mahi. — Jennifer Howd, NY Magazine 
Punch Restaurant interior

 

 

Quest

2315 Broadway (At West 84th Street)
(212) 580 8700 / www.questrestaurantnyc.com

Thomas Valenti's uptown eatery is thoroughly appealing and a favorite on the Upper West Side.
Designer Peter Neimetz has created coves of intimacy in an unwieldy space using dark-wood
stain and spherical cherry leather booths. Add a mix of soothing jazz to this friendly, sometimes
bustling dining spot. It all makes for a very special experience that brings customers back. Valenti
has honed the menu to the point where every dish resonates with love-it-in-an-instant flavors that mask
their degrees of difficulty. You can also delight in the gutsy finish seared tuna acquires with chickpea
purée. With a sensational crème fraîche panna cotta with fresh passion fruit, the desserts exhibit a rare
ability to satisfy every palate. Discover a New Yorkers' lust for great dining and a solid, third-act gratification.

Quest booths B

Riposo 46

667 Ninth Avenue (Between West 46th & 47th Streets)
(212) 247 8018 / www.riposonyc.com

With bright canary-yellow paint and brick, this happy cubbyhole of a wine bar/cafe would be out of place amid local sports bars
and assorted area dives. But the management behind Chelsea Grill has endowed it with the flavor of a cozy pub. the theater crowd
and locals mix well at the spacious granite bar or high tables by the glass storefront while the open kitchen in the back prepares cheese
platters, flatbread, paninis, salads and seasonal treats. There is an international roster of wines that are affordable and an interesting
selection of European brews like Radeberger. They also offer more than two dozen vintages by the glass.

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