Posts Tagged ‘Dining Reviews’

Two Parts Décor, One Part Local Produce

Written by admin on July 1, 2009. Posted in Eat & Drink

For all you Uptowners who resent having to head Downtown for an intimate, crafty and reasonably priced meal, your day has come. Recipe is that cozy (read: tiny) neighborhood restaurant, charming yet approachable, where you can dress up or down, depending on the occasion. Whether it’s a Tuesday or a Saturday evening, you can bet
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A Meal for the Proles, Carnegie Hill Style

Written by admin on June 17, 2009. Posted in Eat & Drink

My armchair-socialist father, an Englishman, taught me that real food is blue-collar, like steak and kidney pie or mashed potatoes and liver. But after living for four years with my grandmother (his mother-in-law), a German nonagenarian brought up as the daughter of prosperous steel industrialists, I’ve developed a blooming taste for gourmet. She is certainly
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The Kefi Commotion

Written by admin on June 11, 2009. Posted in Eat & Drink

Quiet Columbus Avenue was no preparation for the frenzied commotion that greeted me inside Kefi on a recent Sunday night. At a quarter to eight, a 10-minute wait just to check in for my reservation afforded time to admire the blue-tiled maritime mosaic on the back wall, an artistic punctuation to the restaurant’s fittingly azure
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Sunday Brunch, en Français

Written by admin on June 5, 2009. Posted in Eat & Drink

The Upper East Side needs another cozy French bistro like Williamsburg needs another skinny-jeaned hipster, which is to say not very much at all. But this lack of necessity did not deter owner Stephanie Laurent from replacing her Brazilian joint, Buzina Pop, on East 73rd for, you guessed it, a cozy French bistro. However, there
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PERFECTLY PAIRED WINES

Written by admin on February 5, 2009. Posted in Eat & Drink

Hot on the trail of their immensely popular yearling, Dell’Anima, Joe Campanale, Gabriel Thompson and Bobby Werhane opened L’Artusi a few months ago, and their newcomer really hit the ground running. Campanale, who was sommelier at the venerated Babbo, and Thompson, who worked in such exalted kitchens as those at Le Bernardin and Del Posto,
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ITALIAN, AS YOU LIKE IT

Written by admin on January 28, 2009. Posted in Uncategorized

Like so many dedicated restaurateurs, opening his first restaurant was a lifelong dream come true for Nick Nubile. In fact, there is a dreamy quality to the dining room, with its crimson accents, gigantic reproductions of paintings by Raphael and Da Vinci all along the west wall, stately clothed tables and dark cherry upholstered banquettes.
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PASSING THE BAR: THE EMPIRE HOTEL

Written by admin on January 22, 2009. Posted in News & Features West Side Spirit

This might not have been the year to launch the new rooftop lounge atop the Empire Hotel. Cocktails that exceed $13 are always a dicey proposition, and with the country in an official recession, they’re now downright terrifying. Still, there’s something to be said for singing along with the band while the Titanic is sinking.
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PRIME RIB PARADISE

Written by admin on January 15, 2009. Posted in Uncategorized

Enthralling carnivores from the very day it opened in 1982, Ben Benson’s has continued to set quite a high standard for Manhattan steakhouses, riding the crest of the steakhouse craze that has to a remarkable extent characterized special-occasion American dining for the last two decades. Not unlike the restaurant’s eponymous friendly founder and owner, Ben
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ZEN AND THE ART OF SUSHI

Written by admin on January 7, 2009. Posted in Uncategorized

Executive chef Toshio Suzuki may not be a household-name Japanese chef, but he has trained some who are, including Iron Chef Masaharu Morimoto. His graceful restaurant, Sushi Zen, is also rather under-the-radar, but as far as I’m concerned it’s the best Japanese restaurant in town, and I’ve dined in more than
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FRENCH CLASSICS, WITH A LIGHTER TWIST

Written by admin on December 23, 2008. Posted in Eat & Drink

For 50 delicious years now, Brasserie has been up and running, keeping more or less apace with prevailing tastes in French brasserie fare. Compared with what was being served in French restaurants in the 1960s, the dishes preferred today are considerably lighter, on the whole, and Brasserie’s chef, Luc Dimnet, is right in step with
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