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Carmine's first location opened August 14, 1990 on the Upper West Side of Manhattan. Designed by Peter Niemitz, the interiors of Carmine's evoke the images of the quintessential New York restaurant. Born of elements and details from the 1920s to the 1940s, the establishment looks and feels as if it has been around for a very long time. Carmine's classic Italian-American interiors started the trend in Italian style dinner houses with its eclectic, spirited environment that has become the perfect place for family celebrations.
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“The view is magic… The long northern wall of the restaurant is floor-to-ceiling glass facing the Hudson River and the George Washington Bridge… a broad span of glittering lights… a sensational view.
Much of the food… explores Southern cuisine — defined broadly — and what might be called elevated soul food… I tried a fillet of striped bass encrusted with corn meal and okra. The contrast between the gritty, crunchy exterior and the moist interior made for a very fine dish. Service… was definitely earnest and often charismatic. Both of the waitresses who interacted with our table had senses of humor and senses of just how much conversation we wanted and didn't and when.” Diner's Journal - The New York Times |
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Tea and Sympathy is a quintessential corner of England in the heart of Greenwich Village. The menu includes such favourites as bangers ‘n mash, shepherd’s pie, welsh rarebit, roast beef with Yorkshire pudding. Finish off with a treacle pudding or rhubarb and custard.
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Born in St Angelo dei Lombardi in the Italian
province of Avellino, Chef Sena came to
attending New Utrecht High School in
Brooklyn, Stefano studied culinary arts as an
apprentice at the Alps Restaurant here on Staten
Island under owner/chef Gerard Campitiello.
Upon graduation from high school Stefano
embarked on a 12-month regional Italian cuisine
apprenticeship in Genoa, Italy after which he
continued his education at the highly esteemed
Culinary Institute of America (CIA).
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"Step beyond our atrium. Agave's serene, smart adobe scene provides a glowing setting for the fusion of tradition and Southwestern innovation of Chef Richard Pang.
Our menus are created with the greatest care to ensure an enchanted experience. Highlights include seared Ahi tuna tataki tostaditas, squash blossom tacos with smoked tomato and caciotta, puerco sabana and pepita crusted salmon." |
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Downtown, on the waterfront, is an elegant restaurant that transports you in a world of its own.
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Frankie Bastone, uncle frank to those who know him best, opened a storefront restaurant in the Bronx in 1969. His family-style meals, made with recipes taught to him by his mother back home in the hills of Calabria Italy, soon made Frankie the toast of the town. As word about Frankie’s cooking continued to spread, the pine restaurant was transformed from the Bronx’s “best kept secret”, to the landmark restaurant it is today. The tradition of serving quality Italian cuisine lives on through our culinary masters who still create the unique flavors of the pine using the freshest homegrown herbs and ingredients. Please join us for a meal from mama Bastone’s kitchen served to you in the warmth and friendly atmosphere of our dining room.
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Delicately Quick Fried Soft Shell Crabs with a Scallion Beurre Blanc, Spicy Sofrito Potatoes and Sautéed Broccolini. Soft Shell Crab season can run from early March to as late as November. First of the season crabs come from Florida as the season makes it’s way up the East coast as ocean waters warm. We serve only fresh caught, never frozen, jumbo crabs hand picked daily by our Chef.
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Williamsburg Pizza's delicious pizza is handcrafted using only the finest and freshest ingredients beginning with old school Brooklyn thin crust; homemade San Marzano tomato sauce; Grande Mozzarella, Parmigiano-Reggiano or Pecorino Romano cheese – made fresh daily or imported directly from Italy. And when tossed together, the result is absolutely delicious.
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More than a supermarket with restaurants. It is an energetic marketplace, an opportunity to taste and take home the products of artisans who till, knead and press to bring you the highest quality products at fair price. Eataly has assembled the absolute best Italian producers from every region under one roof and the absolute best chefs to cook their wares; Eataly is the heartbeat of Italy.
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Located on Third Avenue between 45th and 46th Street in the heart of Midtown Manhattan in New York City and only steps away from Grand Central Station, O’Neill’s is one of Manhattan’s most famous traditional Irish pubs and restaurants. O’Neill’s is an ideal setting for after work parties, dinner, or just to grab a drink and meet up with friends.
The main bar at O’Neill’s opens onto Third Avenue. After work, crowds meet and mingle with friends while they enjoy happy hour drinks from Monday to Friday along with a great Recession Buster bar menu. O’Neill’s is also the ideal hangout location for watching your favorite teams on a number of giant screens and LCD TVs. http://www.oneillsnewyork.com/ |
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Heartland Brewer and Beer Hall is the fourth beer hall to opened under the Heartland Brewery. The Beer Hall is located at the South Street Seaport at the corner of Fulton Street and faces Pier 17 and the East River. The bar offers great food, a wide range of seasonal beers on tap and even has a function room for private parties.
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In the heart of Times Square and the Theater District, Heartland Brewery & Chophouse is a sophisticated version of our three very popular Heartland Breweries here in Manhattan. Award winning handcrafted beers and delicious house-made sodas complement an enticing American menu.
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Great place for breakfast meetings, lunch, happy hour and events!
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