Special Occasion..Mid-town..Formal..Romantic..Friday Lunch...$100+pp

Fish is not usually my first choice for a meal when I dine out, but that may be because I had never experienced Eric Ripert’s cooking before. This is unlike any seafood you have ever had. But, I’ll get to the food in a minute.

I knew that Le Bernardin has been the top rated New York restaurant for food in the Zagat’s survey for a number of years and that it ranked near the top for décor and service as well. What really intrigued me though, was a panel in New York Magazine who were asked “where would you have your last meal on earth”. Two of the four said Le Bernardin.

To describe the décor as “modern” might suggest surroundings somewhat austere or sterile. Le Bernardin is anything but. While the style is modern, the feel is one of warmth and elegance. Rich blue walls offset by light oak furniture and paneling, stunning artwork, huge vases of flowers and soft lighting create a mood of romance even at lunchtime.

My meal began with a delicious smoked salmon and herb spread served with thin sliced crusty bread. The first course was an “almost raw” thyme crusted yellowfin tuna with mesclun greens and a truffle vinaigrette. The thyme added a wonderful flavor layer to the tuna and the vinaigrette the perfect accompaniment.

What came next was probably the best fish I have ever had. Wild striped bass, steamed in a delicate ginger, scallion and tomato broth. The thick pieces of bass were so perfectly cooked, so tender, so juicy that I began to cut it into tiny pieces so that it would last longer. The broth added a hint of flavor that enabled you to taste each of the flavors without any overpowering the dish. I was truly sad when it was gone.

Dessert was a salted cashew and chocolate tart, red wine caramel banana and a malted rum milk chocolate ice cream. Small tastes of each, just enough to stimulate the senses. It was wonderful.

Some other menu items that caught my attention; progressive tasting of fluke; four different cerviches; layers of thinly pounded yellowfin tuna, foie gras, toasted baguette, shaved chives and extra virgin olive oil; pan roasted codfish, sautéed baby artichokes, pistachio and parmesan in a sage and garlic perfumed broth and a whole red snapper baked in rosemary and thyme salt crust, extra virgin olive oil and a casserole of market vegetables.

Dinner for two @$250. (Based on an average dinner bill including appetizer, entrée, dessert, one drink and tax and tip). $100 and $135 tasting menus are also available.

The wine list is excellent, but heavy on the more expensive selections. Not too many choices under $60. Expect to pay $80-$100 for a decent bottle.

Jackets for the gentlemen. All credit cards accepted.

ROMANTIC QUOTIENT: High

WHAT OTHERS SAY...
"All the “accolades are well deserved” at Maguy LeCoze’s Midtown French “phenomenon” where “piscatorial fantasy” meets “culinary perfection” via chef Eric Ripert’s “beyond sublime” seafood, abetted by “smooth-as-silk service” and a “quietly elegant” setting; to get around the “sky-high”, prix fixe–only prices, try the $64 lunch, or go for broke and chalk it up as a “must-do experience”; N.B. jackets required." Zagat 2008

“…Chef Eric Ripert’s food is often brilliant: Impeccable fish served in every possible way, from the impressively simple to the wildly imaginative…” Gourmet Magazine 2003



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Mid-town..Formal..Romantic..Friday Lunch...$100+pp

Sadly, the era of the formal, traditional French restaurant seems to have passed. La Caravelle and my old favorite, La Cote Basque are just two of the standards who have closed their doors in recent years. Happily, however, La Grenouille remains and flourishes. For a glimpse of old New York/Park Avenue money, this is the place to go. Everyone is impeccably dressed and coiffed. A jacket, without a tie, even at lunch, seems oddly out of place. There’s air kissing, name dropping and obvious sugar daddies, all the things that make a power restaurant interesting.

Many of the guests appear to be regulars and are warmly greeted by Armel, Maitre d’ Hotel. No one is rushing back to the office or anxious to leave their table. This is a place for romance and for catching up with friends.

The small 8 seat bar anchors the front of the room and serves as the place to wait for dining partners. Peanuts and chips are offered with your cocktails. The dining room is stunning with the most breathtaking flower arrangements you will ever see. The walls are decorated with oil paintings in gold frames and sconces provide soft, romantic lighting.

Waiters are dressed in white waist jackets with black bow ties and the service is effortless. It is so enjoyable to see tableside service where your meat is carved or your fish de-boned. It has become a lost art.

The “Le Potage Saint Germain” was the best split pea soup I have ever had (sorry, Mom),perfectly flavored, and velvety with tiny croutons. It is not often you find authentic Dover Sole on a menu anymore, so my entrée choice was not difficult to make. Served with a mustard sauce, de-boned at the table and perfectly cooked, I was reminded why these restaurants were so popular at one time. The fish was served with crisp delicately herbed green beans that were the ideal accompaniment to the meal. A delightful Riesling with the meal, a small cheese course with a glass of port and my meal was complete.

Cavier and Foie Gras appetizers, Frogs Legs and Pike entrees and Chocolate Mousse and Souffles are just some of the other traditional dishes you can enjoy. This is not a restaurant experience you will soon forget.

You may order a la carte at any meal or opt for the prix fixe, lunch is fixed at $39.50 or $52 and Dinner at $87.50. Lunch is served Tuesday-Saturday. The restaurant is closed Sunday and Monday. All credit cards accepted. Jackets and ties for the gentlemen.

ROMANTIC QUOTIENT: The perfect seduction restaurant.




WHAT OTHERS SAY..."NY’s “last great haute French” restaurant, the Masson family’s “timeless” Midtowner is “superlative” in every way, boasting “done-to-perfection” cuisine, “impeccable service” and an “enchanting” room filled with “flowers galore” (even the “diners exude class”); yes, you may need to “raid your piggy bank” to foot the prix fixe–only bill at this “magnifique grande dame”, but all concur it’s “worth the splash”; N.B. jackets required." Zagat 2008

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Downtown..Formal..Romantic..Friday Lunch...$100+pp

David Bouley is a certified celebrity chef, but with the credentials to back it up. Raised in Connecticut and educated in France, he worked for some of the “gods” of modern cooking in Europe; Paul Bocuse, Joel Robuchon and Fredy Girardet. From there he came to New York where he toiled at Le Cirque, Le Perigord and La Cote Basque, bastions of modern French cooking, before getting his own show at Montrachet and earning 3 NY Times stars. From there he opened Bouley, which became one of the Zagat best rated NYC restaurants. He closed that restaurant a few years ago and re-opened the new incarnation on Broadway after a few years away from the kitchen. I can tell you he hasn’t lost a step.

There are two rooms, the Red Room and the White Room. I prefer the cozy Red Room with a table by one of the half-moon windows. The ceilings and walls are in a kind of concave style, colored in rich hues of coral in a faux marble finish. The furnishings are rich shades of deep purple, brown and blue. Intimate table lamps and fresh flowers complete the picture and make for a very romantic setting.

We tried two delicious appetizers; a satay of sea scallops and Florida shrimp with a very unique fresh bay leaf sauce and roasted Fois Gras with a fricassee of three different mushrooms, Cremini, Hen-of-the-Wood and Shiitake. Woodsy, rich and delightful. I didn’t try this, but it sounded wonderful; a steamed farm fresh egg with a black truffle, Serrano ham, parmesan cheese and 100 year old balsamic.

I enjoyed a roasted sea bass in a sea scallop crust with an intensely flavored (cooked for 24 hours) tomato, jasmine rice and a Bouillabaisse sauce. Jen had a juicy Long Island Duckling with wheat berries, vanilla glazed turnips, roasted chestnuts and white Zapote puree & Armagnac sauce. An amazing combination of flavors and textures.

I love the cheese course here ($18) with a very good selection of cheeses or the Crème Brulee with Tahitian Vanilla.

Dinner for two (drink, appetizer, entrée, dessert, tax and tip) will run about $220. There is also an excellent tasting menu at $85 and $155 when paired with wine.

All credit cards are accepted. Jackets are preferred for the men and lunch is served every day. The lunch tasting menu at $35 is a real bargain.

ROMANTIC QUOTIENT: High

WHAT OTHERS SAY...
"David Bouley’s TriBeCa “mecca” “never ceases to amaze”, carrying “class” to an “exemplary level” with “stunning” New French cuisine and “dazzling” but “unstuffy service”; the “opulent” space’s “vaulted ceilings” and “soothing” lighting impart a “sense of contentment” that “memories are made of”; no, it’s “not cheap”; N.B. watch for a 2008 move to gorgeous new digs down the block" Zagat 2008




You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Brooklyn..Formal..Romantic..Lunch Every Day...$100+pp

Just across the Brooklyn Bridge, a short cab ride from Manhattan, is the magical River Café and the best view of any restaurant in New York. Go an hour before sunset and watch the skyline transform itself from daylight to evening. Sun splashed buildings give way to a twinkling light tableau. It is quite spectacular.

You arrive at the River Café entrance and drive down a narrow cobblestone road leading to a circular driveway lined with lush foliage, ivy covered walls and gardens. Tiny lights sparkle from the trees. The entry way is filled with giant bouquets of flowers and you are led down a hallway to the dining room. The first look of the Bridge above the restaurant and the buildings of lower Manhattan across the river is stunning.

This is everything you would expect of a sophisticated New York restaurant.; a lively bar, elegant surroundings, piano music, attentive waiters and oh so good food. The outside Terrace is the perfect place for a pre-dinner cocktail and even serves a light menu.

Brad Steelman’s cooking is superb. I started with a warm pear salad with a braised beef shortrib croquette, blue cheese fondue, baby bibb lettuce and a red wine vinaigrette. Sweet, tart and rich all at the same time. Brent had a wonderful Buffalo tartare with quail egg, cognac gelee, capers and onion on toast points. One Jenn had the spring asparagus soup with chanterelle mushrooms, herbs and a black truffle cream and the other Jen had an amazing sautéed foie gras with carmelized ruby grapefruit, cracked pistachios and a natural pan sauce.

As an entrée I had a red snapper fillet with chanterelle mushrooms, root vegetables and a fresh herb sauce. It was delicate, light and perfectly seasoned. Brent had a crispy duck breast with light pink meat, served with a delicious proscuitto and duck Bolognese sauce. Rich and very satisfying. One Jen had a king salmon with ginger tempura bay scallops and sake and soy glazed shitake mushrooms. The other had a lobster special, small tails out of the shell with a delicate shrimp sauce.

For dessert I opted for the cheese plate with a tasting of two dessert wines. It was wonderful. Jen had a raspberry linzer torte with glazed raspberries, vanilla bean ice cream and surprisingly a delicious basil syrup. The other Jen and Brent split the double chocolate tart with caramel ice cream paired with salted spanish peanuts. An interesting combination.

The wine list is small by some standards, 500 bottles, but well constructed and thankfully, fairly priced. The restaurant has been a recipient of the Wine Spectator’s Award of Excellence for over a decade, was recently inducted into Wine & Spirit magazine's Wine List Hall of fame. In 2001, The River Café wine list also won the prestigious Diamond Wine List Award from the International Restaurant and Hospitality Bureau.

Lunch pricing is a la carte, appetizers $14-$20, entrees, $25-$28, Sunday brunch is $35.inner for two: $225. (Based on an average dinner bill including appetizer, entrée, dessert, one drink and tax and tip) here is also a 6 course tasting menu available for $95.00. Reservations are required and jackets are required for gentlemen in the evening. Request one of the tables on the window, although there is not a bad view in the room.

ROMANTIC QUOTIENT: High on the Terrace, less so inside due to the noise. This view is magical.

WHAT OTHERS SAY...
“Sheer bliss from start to finish”, Dumbo’s “classic stunner” under the Brooklyn Bridge “wows visitors” with “top-notch” New American fare, a “flower-laden” interior and “glorious” river/skyline views (it’s “the place to propose – no matter what the proposition”); just remember to “dress sharp” (jackets required) and prepare for a “wallet busting” ($95 prix fixe–only dinner); N.B. they do spectacular parties." Zagat 2008



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Downtown..Formal..Romantic..Lunch Every Day...$100+pp

There is good reason for the Gramercy Tavern to have been rated the 1st or 2nd Most Popular Restaurant in New York by Zagat’s for the last few years. First, it’s not stuffy or pretentious, second the atmosphere is warm and inviting and third, well, third…. is the amazing food.

With soft jazz playing in the background, your first sensation upon entering are the wonderful aromas of the wood burning oven in the large, comfortable tavern area. A large curved wood bar with copper shaded lamps anchors this wood beamed section which serves a more casual menu and does not require reservations. At the front of the restaurant are two cozy tables surrounded by two couches suitable for 4-6 people, ideal if you want to be in the center of all the action.

Complimenting the rustic décor are two huge pails filled to overflowing with fresh flowers and a farm table and hutch with kitchen bric brac and plants. The immaculate rest rooms carry the theme with stone tile floors, twig flower arrangements and real towels.

The main, more formal dining room is actually a collection of rooms with intimate tables and banquettes, china, crystal, soft recessed lighting and burgundy draped walls.

We suggest Tables #200 or #275 as the most intimate for a couple.

The food is a simple celebration of fresh, quality ingredients and perfect preparation. The wine list is moderate in length and has a fair selection under $50. In the Tavern, you can sample wines by the glass (5oz.) or the “taste” 3oz.

To assist in your wine selection, the list is organized into categories, which I think is a great idea;
Champagne, Rose/Savigion Blanc, Aromatic Whites, Soft & Versatile Whites, Spicy Reds, Full Flavored Reds, Sweet Wines

On a recent visit, I started with a Portobello Salad, a mixture of portobello mushrooms, arugula, roasted tomatoes, shaved parmesan and balsamic vinegar. What an incredible combination of flavors; the steak like portobello, the peppery arugula, the intense, concentrated roasted tomato, the nuttiness of the parmesan and the tartness of the balsamic. Wow!

This was followed by a grilled half chicken, with a crispy and seasoned skin and a juicy flavorful and delicate meat. Served in a red wine broth over spring vegetables it was both light and filling.

Other menu highlights; Maine Crabmeat Fondue with Sweet Pea Puree, Bacon and Pink Peppercorn, Black Bass with Farro, Procuitto, Spring Onion and Aged Balsamic and Roasted Sirloin of Beef with Salsify, Wild Mushrooms, Bacon, Ramps and Germolata.

For dessert try the Milk Chocolate Ganache Tart with Barley Malt, Chocolate Ice Cream and Sorbet or the Maple Roasted Pear with Pine Nut Tart and Pear Sorbet.

I love the cheese course, especially when paired with a dessert wine or port; $12.50 for three chesses, $15.00 for four or $18.00 for seven.
Dinner for two-$210 (Based on an average dinner bill including appetizer, entrée, dessert, one drink and tax and tip)
$80 and $95 tasting menus also available. Thankfully, the Gramercy does not follow the lead of many restaurants with a prixe fixe menu by adding “supplements” to many of the items on the menu. Only the lobster ($8) and fois gras ($10) carried modest supplements to the prixe fixe.

Dress is upscale, jackets for men.

ROMANTIC QUOTIENT: - High. This is what a restaurant should be; warm, comfortable and pleasing to all the senses.

WHAT OTHERS SAY...
"Supporters of this “superb-in-all-respects” Flatiron New American hail the new chef – Michael Anthony, formerly of Blue Hill at Stone Barns – and salute his “spellbinding” market-centric cuisine, matched with an “extraordinary wine list”; the flower-filled, “rustic-yet-refined” main room “puts diners at ease”, as does the “quicksilver” staff that’s “on top of everything without being on top of you”; prix fixe–only tabs are “costly” and reservations “tough” (“getting into Harvard is easier”), but there’s always the “lower-priced”, “drop-in” front tavern." Zagat 2008
Wine Spectator Award of Excellence
Top 50 Restaurants in America - Gourmet Magazine

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Mid-town..Semi-Formal..Romantic..Friday Lunch...$60+pp

It is so refreshing to find a restaurant that has it all and still manages to be wonderfully affordable. Imagine an elegant mid-town restaurant with delicious food, a great wine list and excellent service that doesn’t break the bank. Let’s not tell too many people about it or we won’t be able to get in ourselves.

Piano Due is the latest addition to the Scalini Fedeli family of restaurants (The downtown Scalini is also one of our favorites) The NY Post restaurant critic recently said he couldn’t understand why Piano Due wasn’t busier at lunch because it has such great food in such a wonderful setting.

You enter the restaurant through the street level Palio Bar, a dramatic space with floor lamps, red walls and chairs and a spectacular ceiling mural. From there you ascend to the dining room in an elevator which opens to an old fashioned iron stove with flower, fruit and vegetable displays. The dining room is divided into three sections by towering ivory pillars that rise to a softly lit vaulted ceiling. The pillars have the affect of creating intimate dining spaces separated from each other. The white and beige color scheme is accented with red velvet chairs, colorful table flowers, crisp white linens and sparkling silverware. Recessed lighting splashes the walls with indirect light and the result is a most romantic setting. This design is what more restaurant designers should strive for; elegance, intimacy and comfort.

We shared a marvelous appetizer of sautéed parmigiano crusted Portobello mushrooms, roasted chicken jus and arugula salad and paired it with a glass of Soave "Vigne di Mezzane", Corte Sant’Alda 2003. My veal chop was stuffed with black truffles, fontina cheese and prosciutto and served in a marsala wine sauce. May be the best I ever tasted. My guest had a succulent red snapper braised in rosemary, lemon, vodka sauce and served over potato gnocchi with fresh parmigiano. A waiter recommended Dolcetto d'Alba "Falletto", Giacosa 2003 was the perfect accompaniment. A shared dessert of chocolate crepes filled with fresh raspberries and candied orange zest with a bittersweet chocolate sauce and pistachio gelato was amazing and paired with Rose di Regaliali, Tasca d’Almerita 2003. Without a doubt one of my most satisfying meals in some time.

The 200+ bottle wine list is all Italian and 21 regions of Italy are represented. There are an amazing number of bottles under $40, unheard of for a restaurant in New York.

The staff is friendly and knowledgeable, equally at home discussing wine choices as entrée selections. We never wanted for anything but didn’t feel any pressure as you do in some restaurants.

This wonderful spot will stand up to any in the City for a Special Occasion. Don’t miss it, at the very least for lunch.

Our meal described about was $228 including tip and tax. Lunch appetizers - $8-12, entrees $8-$26. Dinner n- appetizers $11-$18, entrees $26-$38. Dinner for two (Drink, appetizer, entrée, dessert, tax and tip) will run about $170.

ROMANTIC QUOTIENT: Perfect for a romantic lunch or dinner.

WHAT OTHERS SAY...
“Still a secret”, Michael Cetrulo’s “tucked-away” Midtown Italian is “fabulous from soup to nuts”, with a “flavorful, beautifully presented” menu served by an “exceptional” crew in a “plush”, second-floor setting; downstairs, the “colorful” Palio bar is a suitable warm-up decorated with that “stunning” fresco of the “Siena horse race.” Zagat 2008



You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Special Occasion..Downtown..Formal..Romantic..Friday Lunch...$60+pp

Slightly off the beaten path, downtown, this romantic Tuscan delight embraces you from the minute you enter. The warmth is reflected in the greeting at the door and the vaulted ceilings, recessed lighting, soft background opera, huge Corinthian columns and hanging tapestries set the mood. The elegance of the room is further carried by fresh flowers, oil paintings, antique sideboards and plush furnishings.

There is no celebrity chef here at this highly rated Italian and it is just as well. The attention is on the food and no one is running off to a book signing. The menu offers plenty of choices with some 17 appetizers and an equal number of entrees. As with most great restaurants, the selections reflect a creativity not available in lesser establishments. Consider pappardelle in a game sauce with venison and rabbit finished with a Barolo wine and bitter chocolate. Chocolate? But, oh did it work! Also tried a delicious shrimp in a Roma tomato, mustard and basil reduction with prosciutto, marinated melon and buffalo mozzarella. And these were just the appetizers.

For entrees we selected a perfectly seared tuna with short rib braised lentils (worchestire, capers, balsamic) and a parsnip puree in a red wine reduction that was magnificent and a melt in your mouth braised short rib with a cherry pepper glaze and fried potatoes.

While we normally skip dessert, two items caught our eye and for once we couldn’t resist; a warm carmelized apple tart was baked in a fillo crust, served with a brown sugar crumble and cinnamon gelato and a chocolate tart in a vanilla flecked crust with thinly sliced carmelized orange peel. Now I understand why people eat dessert.

Waiters in black tuxedos provide effortless service, attentive, not too obtrusive. Our waiter on this visit, Oscar, was particularly helpful, explaining complicated dishes and suggesting an unusual wine to accompany the meal.

Meals are a modest (by NY standards) $60pp prix fixe with very few supplements. The wine list is understandably heavily Italian

Best tables for intimate conversation are #1 by the window, #16/17 between the columns or #19 next to the column.

All credit cards accepted. Jackets for the gentlemen.

 ROMANTIC QUOTIENT: High

WHAT OTHERS SAY...
"From the “secluded cobblestone street” out front to the “serene” mood inside, this TriBeCa “delight” (the original Bouley) has got “special occasion” written all over it; chef Michael Cetrulo’s “superb” Northern Italian cuisine and the staff’s “impeccable” service justify costs that are definitely worth the $65 per head dinner prix fixe." Zagat 2008

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Downtown..Casual..$60+pp

This is our second Tom Colicchio restaurant recommendation, the first his acclaimed Gramercy Tavern, which he has since left. Craft was the first in a series of restaurants (Craftbar, Craftsteak) whose concept was to offer everything a la carte and allow the diner to “craft” their own menu from a collection of choices. While this can lead to an expensive bill if you are not careful, it allows you to pick and choose among a number of delicious items and create a meal that suits your tastes. You’ll keep the tab reasonable by sharing first course and side dishes which are adequate in size for two people.

The décor is interesting if somewhat trendy. Floor to ceiling front windows add light to the space accented with roughly tiled pillars, hardwood floors, clusters of hanging incandescent lights, and leather covered wall panels with brass trimmed doorways. The tables are oak, the chairs leather trimmed oak. The marble bar is surrounded by glass enclosed wine vaults. The look is casual, comfortable and stylish.

For a drink before dinner, the bar has about 25 wines by the glass ranging from $8-$27 with some interesting choices. Try the ginger martini or the Prosecco with strawberries, two great house cocktails.

First course choices ($12-$26)are fish & shellfish, farm egg, charcuterie, meat and salads. Main dishes ($28-$50) include fish & shellfish and meats. 21 and 30 day dry aged beef is also a choice at $125. Side dishes ($10-$16)are vegetables, mushrooms, potatoes, grain & beans and pasta. Everything is prepared either roasted or braised. Few sauces are used, most items served in their natural juices.

Crunchy, rustic bread with sweet butter was served on a wood cutting board and followed by a wonderful shrimp, cucumber, tomato and pine nut amuse bouche, tossed in a delicate vinaigrette.

We shared a delightful smoked chicken ravioli over nettles (it’s like a spinach) sprinkled with a ricotta as an appetizer.

Our entrees arrived in cast iron pots along with baby carrots and Russian banana fingerlings. The method of cooking the meats and vegetables intensifies their flavors and allows you to enjoy their natural tastes unburdened by sauces and creams. The side benefit is that everything is tender and juicy. Both my braised short ribs and Jen’s roasted organic chicken were fall-off-the-bone delicious.

Dessert starts with a blackberry ginger amuse bouche and is also an a la carte approach and you can select a pastry ($8), ice cream, sorbet and fruit ($4 each). A cheese course is available with three cheeses for $12. We had a roasted peach over a chocolate tart and some fresh peach sorbet that was fabulous.

The wine list is excellent, extensive, organized by grape and fairly priced. Enough choices under $50 to satisfy anyone. I particularly like the “Indigenous and Esoteric” wine sections (both red and white) where you will find some very unique wines at some great prices. Wonderful selection of ports, cognacs, tequilas, rum and scotches for after dinner drinks.

Typical of Colicchio restaurants, service, led by Senior Captain, Carlos was impeccable.

Our dinner, with two cocktails, a $40 bottle of wine, one appetizer, two entrees, two sides, dessert and an after dinner drink was $258 with tax and tip.

ROMANTIC QUOTIENT: Can be kind of noisy. Ask for a table in the right rear along the wall, it's the most private.

WHAT OTHERS SAY...

“Simple food perfectly prepared” and a “mix-and-match” ordering routine are keys to the success of Tom Colicchio’s “original” Flatiron New American “masterpiece”, where diners “love” the “chic” (“not stuffy”) setting and “attentive but not intrusive” service; just remember to bring your “platinum card”; N.B. it recently started serving lunch again. Zagat 2008

You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.

Mid-town..Casual..Under $60pp

Thisundiscovered Greek gem on the East Side is a favorite for seafood. The beautiful space is so cozy and warm you feel transported to a Greek Isle home. Whitewashed walls, limestone floors, fresh flowers everywhere, comfortable couches in the bar area, intimate booths, a bountiful raw bar, rough hewn woodwork and a wonderful outdoor patio on a not very busy street make this a very special place.

What is unique and wonderful about this restaurant is that they specialize in freshly caught fish purchased through select European exporters and with special arrangements with local purveyors at the New York Fulton Market. Fish is grilled on charcoal with fresh lemon-olive oil and herbs in cages whose handles are bent away from each other. This done so that the fish is kept elevated from the fire, therefore cooked evenly with crisp skin. The fish is then cleaned of all the bones and seasoned with salt, pepper, oregano and a light lemon and olive oil sauce. The head and tail are left on.

Many of the fish are species of which you have never heard, like Loup de Mar a white, mild, moist, sweet, fish very popular in Europe especially France & Greece or Rouget: a Mediterranean Red Mullet, very bony but extremely tasty and sweet when pan-fried.

The wine list is interesting with many Greek choices (ask for help) and very reasonably priced. After dinner there are many single malt scotch, grappa, port and coffee drink specialties.

Lunch appetizer prices range from $7.95-$15.95, there is a great raw bar sampler for two for $34, salads, pastas and sandwiches are under $20 and there is a $24.95 3 course fix prixe. 10 a la carte house specialties (6 fish, 4 meat or poultry) round out the menu priced in the $17.95-$28.95 range.

Dinner for two: $135. (Based on an average dinner bill including appetizer, entrée, dessert, one drink and tax and tip)

Weather permitting, ask for a table outside. Inside, ask for a wall booth.
This restaurant has it all; ambiance, great food and wonderful value. Don’t miss it.

ROMANTIC QUOTIENT: Medium, this is a lively place, not necessarily the most intimate for romance.

WHAT OTHERS SAY...
“Always bustling”, this Greek bistro in East Midtown features some of the “freshest fish around”, “prepared beautifully”; add “pleasant” surroundings and “attentive” service, and you have happy diners who forgive the “high decibels” and steep “by-the-pound” prices." Zagat 2008




You can make dining reservations by going to our Weekend Planner for contact information. Dining reservations are part of our Trip Planning Services.