Time out nyc best restaurants7/24/2023 ![]() Sunday Hospitality restaurant group and partner Charles Seich have taken over and re-booted this funky Hotel Chelsea Spanish restaurant, now a hip place to dine for everyone. The once derelict Spanish restaurant in the Chelsea Hotel has been recast as a hip update with. Great and very popular for parties and events. Now it’s been transformed into a smart space with lusty, irresistible Italian fare meatballs with ricotta crudi cavatelli with roast lamb excellent pizzas swordfish with olive oil, salmoriglio and chili. The former Brasserie 8 ½ has always been one of New York’s most fabulous dining rooms, with a sweeping staircase and grand bar. The tasting menu is a mix of French and Asian elements that change with the season. Located on a very quiet cobblestone street in TriBeCa is one of the most beautiful new dining rooms this year, one long room with French windows, a compact boxwood and marble bar and beautiful golden lighting. Order the grilled Mediterranean branzino with grilled artichoke hearts, preserved lemon vinaigrette and a lovely tangy remoulade roasted Amish chicken with Brussels sprouts, onion and truffle slightly smoked double pork chop with butternut puree and a grain mustard jus. On a cold winter’s night Hancock Street (named after a long-gone street in the West Village) provides a neighborly respite, with an expanse of polished wood walls, velvet curtains, a beautifully lighted bar, white tablecloths and thin stemware. ![]() The steaks are outstanding and it’s a civilized dining room with cordial service staff. More than just another Italian steakhouse, Ramerino Italian Prime is as proud of its Roman cacio e pepe, pappardelle with porcini mushrooms, truffle oil and goat’s cheese and linguine with bottarga ($29). Tagmo (which in Bhutanese means tigress, the symbol of female strength across South Asia) is both chef Surbhi Sahni’s labor of love and a commitment to employing women of color, with a menu, based on “regional homestyle food and specialty sweets from across India that tell our stories of migration, cultural exchange and self-determination in the diaspora.” It’s innovative, beautifully presented and has levels of spices that linger. The food of India is the draw at this South Street Seaport newcomer. The décor is wonderfully cozy but had dazzle in the way pastas and tins are lighted and displayed. There is also a pasta counter available for a tasting of many items. Tucked away in Chelsea Market, La Devozione is as close to a true Italian trattoria as you’ll find in New York, with nonpareil pastas cooked impeccably in perfect, simple sauces, like “lollipop” macaroni mac-and-cheese fusillata with mint and basil and linguine with anchovies. There’s also a lovely outdoor patio overlooking the city’s midtown. The food is Asian and French, likeĭover sole “ belle meunière” fresh morels lavished in a bowl of cream-rich macaroni Blanc de poulet bio ($28) is succulent poached chicken breast enhanced with curry seasonings and sided with sweet chutney. This swank dining salon is a 21 st century re-thinking of department store restaurants, and it draws a young, fashionable crowd of women who really dress up. L'Avenue at Saks sets a whole new standard for atmosphere and food for department store dining. ![]() Have the banju, and the dakgalbi kimchi-bap of marinated, stir-fried chicken morsels over kimchi rice laced with cheese and gochujang chili paste. The number in its name refers to South Korea’s country code, +82, as well as a get-it-done phrase that means “quickly.” Their intent is to modernize Korean food with global elements. The food is beyond the usual, with new surprises like koliwada Mumbai cod with a salty and crispy okra and tartar sauce, while shrimp balcho) is a Goan dish of pan-seared prawn with a very spicy, hot with chili pickle.Ĩ282 really is a labor of love because Chef Bong Le Jo (formerly at Perry Street and Dovetail) is partnered with his fiancée, Jee Kim (previous owner of Pado). Gaurav Anand has opened a slew of restaurants in New Delhi and Goa, and he gives New York a stunning two-floor restaurants with the best Indian cuisine in the upper west side. There are plenty of mussel dishes as well as superb hamachi ceviche with pickled jalapeño, wasabi mayo and guacamole branzino crudo came with a yuzu dressing with a hint of truffle and tri-color tobiko eggs tataki of wagyu, uni, fresh truffle, ponzu aïoli and gold leaves. MolluscaĪ sleek and shadowy dining room in the Meat Packing District with a taupe marble cocktail, hand-blown glass chandeliers resembling jellyfish and buttery soft leather and velvet seating. Mollusca in the Meat Packing District shows off pan-Asian and American seafood in glamorous.
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