Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on the menu. It's a masterful rendition of the dish. Leggi tutto.
Ryan Sutton's 1 star review: "Try the bone marrow and suet-laced burger; it sports a soft, pate-like texture and a gentle, dry-aged funk." Leggi tutto.
From Ryan Sutton's 1 star review: "Glocker uses the natural gelatins of octopus and the warming spices of pastrami to make a silky mollusk terrine." Leggi tutto.
The menu has lots of shareable salads and vegetable dishes, as well as lightly composed seafood plates, "pains Tunisiens," pastas, bouillabaisse, chicken tagine, grilled lamb, and hanger steak. Leggi tutto.
e Miss Lily's standards plus new dishes like grilled mackerel with "run down sauce," and a Jamaican patty melt. The colorful interior is the work of Serge Becker, who's on board as creative director. Leggi tutto.
Expect a menu of Mediterranean-leaning bar snacks here, including potato croquettes with fontina and gold leaf, lamb meatballs, pizza, and crudo. Ted Kilpatrick is in charge of the cocktails. Leggi tutto.
In addition to the signature duck, guests can order new items like shrimp-stuffed shishito peppers, oxtail dumplings, foie gras & strawberry tarts. Guest pay $65 a head for a poultry feast. Leggi tutto.
Scott Bryan's Bacchanal are adding dinner service on Sundays starting today serving its menu of small plates like crispy sweetbreads & escarole salad, & larger dishes like Chatham cod with clams. Leggi tutto.
Dave Pasternack's menu has 11 crudo plates, plus antipasti, three pasta dishes, grilled fish, & a handful of meat entrees. The wine list has a wide selection of crisp Italian whites. Leggi tutto.
Bar Bolonat is the new modern Israeli restaurant from Einat Admony. The menu includes shrimp in "Yemenite curry," kibbeh stuffed with spiced beef, & steak with freekeh salad and tahini.
