Isabella's has been hailed for over fifteen years as an "Upper West Side institution" by neighborhood regulars and serious diners alike. Once you walk through its doors, you'll immediately know you're somewhere special. Known for not only great food but for its reasonable prices and great service, Isabella's has earned its place among the must-do New York experiences.
Offering both creative renditions and dishes that are sure-to-please, Isabella's inventive Mediterranean cuisine melts perfectly with the quintessential Upper West Side setting, making it the ideal destination for any outing.

L'Ecole guests are always impressed by the scope and creativity of our menu selections. Their surprise turns to amazement, however, when they discover that every one of our spectacular dishes is prepared not by top New York chefs, but by our students. In a city where excellence is a price of entry, even the savviest diners have trouble believing that students could perform at such a high level. Dishes are contemporary French, and spiced with an array of ethnic influences that make each one especially memorable. Bon-appetit!

Serving the finest steaks since 1887. The finest USDA PRIME meat available. The selection process is crucial and therefore is done only by members of the family who visit the wholesale markets on a daily basis. It begins with fresh sides of beef that usually come from the Midwest. The section of beef used is called the short loin. Only those cattle graded PRIME by the United States Agriculture Department are even considered. It is then important to examine the color, fat conformation and bones.

Tom Colicchio's Craft received the James Beard Award for Best New Restaurant nationwide in 2002, and has since spawned a host of imitators for its unique marriage of the finest ingredients, haute cuisine and family-style service.
Against the award-winning architectural design of Bentel and Bentel, and under the glow of filament bulbs, diners share from dishes that celebrate 'single' ingredients, expertly and simply prepared. "Simple doesn't mean simplistic," Tom says in his book, Think Like a Chef, and the food at Craft - under the execution of Chef Damon Wise - serves as proof. Favorites include Pan Roasted Day boat Scallops, Roasted Foie Gras, Braised Short Ribs of Beef, the famous Hen-of-the-Woods Mushrooms, and what many diners describe as the finest Porterhouse Steak in New York City.

Set within one the most spectacular cultural destinations in the world, The Grand Tier at Lincoln Center's Metropolitan Opera House is a shrine to elegance and artistry. Enjoy sumptuous contemporary cuisine by chef Jeff Raider, pre-curtain or during intermission, served in an atmosphere highlighted by spectacular chandeliers and original masterpieces by Marc Chagall. An evening at the Grand Tier is truly an experience to treasure forever.

BLT Fish commemorates renowned Chef Laurent Tourondel's return to the sea, and the second in the BLT series of signature modern bistros. At BLT Fish he re-immerses himself in the deep blue waters of the Pacific and the Atlantic and brings to the surface of a Flatiron townhouse a New England-style fish shack on the first floor and a sophisticated third floor dining room designed to showcase sublime seafood.
The first floor is a relaxing seafood shack with exposed brick walls, white wainscoting, a staged raw bar, black and white photographs of seafarers and a blackboard at the helm highlighting seasonal raw bar specials and homemade pies. BLT Fish's third floor dining room is a much airier palette, taken from the interior of a shell. This is reflected in Walnut wood tables, muted suede covered walls, delicate bone china, royal blue and white Belle Cuisine pots of all sizes and a retractable glass rooftop giving way to the stars.

Le Périgord's fine appetizer display has lost none of its zip. A splendid plateful holds tangy terrines, various fish and shellfish and small salads--almost a meal.
The new kitchen team is as consistent as a Swiss watch, deft in meats as in seafood, and quickly developing a new dessert identity with pastry chef Serge Decrauzat. His light but lingering fruit-based specials augment Le Périgord's familiar and friendly trolley of tarts, mousses and floating islands. - Crain's New York

Churrascaria is the name used to describe a restaurant that serves meat, mostly grilled, and Rodizio is a method of serving different cuts of meat that originated in the south of Brazil in the early 1800's.
The concept is to serve a wide variety of different cuts of beef, pork, lamb, chicken, etc., in succession, to each diner individually right at their table, thus there is not a traditional menu. The restaurant features a fixed-price continuous tableside service. In 1996, New York City was finally gifted with Plataforma Churrascaria: The authentic Brazilian Rodizio...enhancing even more the options this incredible city has to offer.

"Whatever cuisine mood you are in, from French and Italian to Lebanese, from American or Steakhouse to Japanese, Vietnamese, or Chinese, our delicious bubbles can accompany your dining experience. We have new additions to our wonderful list of restaurants serving La Caravelle Champagne"

Indian Restaurant.

Now 95 years young. Barbetta is the oldest restaurant in New York still owned by the founding family. Authentic Piemontese food in an elegant and romantic atmosphere. Dine outdoors in the garden beside the fountain in the summer. Legendary, award winning wine cellar.

Some come for our acclaimed Coastal Mediterranean cuisine. Others visit Providence take in the surroundings of the space that decades earlier was a landmark church, followed by a world-famous recording studio in which Hendrix, Sinatra, The Stones, Streisand and The Ramones created historic records. Still others frequent Providence to soak in the after work lounge vibe or to groove at one of the few remaining venues in the city where dinner and dancing are offered under one roof. http://www.lebarbat.com/

Ouest is a contemporary American Bistro, highly regarded on the Upper West Side and citywide. Partners Tom Valenti and Godfrey Polistina have created an Oasis of fine dining and fine wines in a casual but sophisticated environment.

The new restaurant created by Fourth Wall Restaurants and designed by AvroKO (PUBLIC, Stanton Social, Sapa), is open for business in midtown Manhattan. Chef Craig Koketsu presents a rustic New American menu. Koketsu distinguishes the menu and concept by creating modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style.

A casual, stylish, full-service a la carte restaurant highlighting innovative Mediterannean cuisine and seasonal ingredients as well as local and global wine selections along with specialty cocktails and mocktails. Guests can dine at the bar, in the lounge, in the center room, or join us at Arpeggio Outdoors choosing from appetizers, main courses, artisanal cheeses and cured meats.

Winner of the prestigious 2007 Ivy Award, The Sea Grill at Rockefeller Center is a stunning example of the very freshest oceanic delicacies, with ingredient-driven and locally sourced specialties. Continuously ranked among a handful of New York's top seafood restaurants, the sublime cuisine and sleek, modern setting are highlighted by the spectacular views at this landmark location.

Chef Tien Ho joined chef david chang’s team at momofuku ssäm bar as chef de cuisine in 2006. After graduating from the university of texas at austin with a degree in philosophy and history, tien decided against graduate school and opted for a career in food. in 1996, tien began his career as an apprentice under chef christian echterbille at the belgian restaurant in austin. under chef echterbille’s tutelage, a longtime instructor at CERIA, tien began his foundation for fine classical cuisine. he went on to work at the driskill hotel in austin and then to the four seasons hotel in Houston. tien eventually returned to austin to become the executive sous chef at the driskill hotel. in 2002, tien bought a one-way ticket to the city and joined café boulud as the saucier under chef andrew carmellini (where he first met momofuku chef david chang). after a year and half, he went to work under highly respected chef gray kunz to open café gray as the saucier and then sous chef. in 2004, tien returned to café boulud as sous chef and then joined momofuku a year later.

Voted 11th Most Popular Restaurant in New York in the 2008 Zagat Survey and applauded as a restaurant that is "perfect for dates" and "never disappoints," Blue Water Grill is a dining destination in the heart of Union Square. Loyal guests and curious visitors are drawn to the former Metropolitan Bank space that features sexy, dimly-lit red chandeliers illuminating the intimate dining room, a spacious people-watching outdoor café and a cozy subterranean lounge featuring live jazz music.

Tribeca Grill is co-owned by renowned restaurateur Drew Nieporent and legendary actor Robert De Niro. It opened to much acclaim in 1990 and was instrumental in helping put the Tribeca neighborhood on the map. Its all-star roster of investors includes such luminaries as Bill Murray, Mikhail Baryshnikov, Sean Penn, Ed Harris, Lou Diamond Philips, Russell Simmons, Peter Max, Christopher Walken and Harvey & Bob Weinstein of Miramax Films. http://www.myriadrestaurantgroup.com

"Citarella has been a part of New York for over 80 years. Our name is synonymous with freshness, quality and value. We have evolved from a small, neighborhood market to a top food destination in New York City and the Hamptons.
In a city that offers overwhelming variety, we proudly offer the largest selection of fresh seafood & aged prime meats along with prepared foods and gourmet groceries. While growing we have maintained our commitment to providing the best quality, value and service."

The rave reviews keep coming for our Broadway debut in the W Times Square! Awarded two stars from the NY Times, NY Post, Daily News and Crain's, Blue Fin is a must-see (and eat) smash hit.
Featuring the talent of Executive Chef Eric Woods in a Yabu Pushelberg-designed setting in the W Times Square, Blue Fin oohs and aahs its audience with a prominent Raw Bar featuring shrimp, lobster, clams and oysters. The sushi menu serenades with the Chilean Sea Bass Roll with Sweet Miso Glaze and the Sesame Crusted Shrimp Roll with Orange Curry Sauce sharing the spotlight.

What began as the singular vision of Mr. O’Keeffe for an elegant waterfront restaurant took many years of lengthy negotiation with The City of New York before permission was granted to start construction. At the time, the notion of building a restaurant amid what was such an isolated and neglected part of New York seemed like a great risk. Since opening in May of 1977, however, The River Café has been the recipient of numerous awards including selection as one of the five best restaurants in New York by the French culinary guide “Gault Millau”. The restaurant will forever hold the distinction of being at the forefront of what has become the re-birth of the Brooklyn waterfront.

Onieal's is well known for "Sex and the City." When Miranda's once and future boy-toy Steve partners up with Carrie’s ex Aidan to open the bar ‘SCOUT’, it is Onieal’s Grand Street in downtown NYC that serves as the backdrop for the casually hip New York bar.
The bar itself is directly opposite the old Police Headquarters and its former occupants, as a brothel, speakeasy and gambling parlor would seem diametrically opposed to the purpose of the Police Department. But see, that’s the corruption part. So endemic was this corruption (we’re talking the heyday of Tammany) that when the Police Headquarters was built in 1909, a tunnel was dug connecting the buildings.

Murals on 54 boasts a warm and elegant interior where fine art and history unfolds. Designed by Pierre Court, the concept of the dining room was to accentuate the historic murals painted by Dean Cornwell in 1937. The colours in the murals are radiant against the light background and natural light enters the room from the opening of the large, existing street-side windows, which creates the feel of an open terrace or a sun deck on an ocean liner.

The latest incarnation of famed restaurateur (and longtime Patina Restaurant Group CEO) Nick Valenti's commitment to bringing the ultimate in culinary experiences to the nation's leading cultural institutions. Lincoln combines high-concept design with the impeccable contemporary Italian cuisine of Chef Jonathan Benno. Valenti worked closely with the architectural firm of Diller, Scofidio + Renfro to create Lincoln's unique design featuring glass walls, signature sloping lawn roof and a spectacular view of the reflecting pool and the Henry Moore sculpture. The restaurant's environment is both comfortable and refined – with an open kitchen, bar, lounge, two dining rooms and private dining accommodations.

Fourth Wall Restaurants was founded by acclaimed father-son restaurateurs Alan and Michael Stillman in 2007. The group is comprised of upscale restaurants in New York City, including the flagship Smith & Wollensky location, Maloney & Porcelli, Park Avenue, The Post House and Quality Meats.

Voted "one of the Top 10 best steakhouses in New York City," Nick & Stef's is a masterful blend of ultra-stylish contemporary design and time-honored culinary artistry. Directly adjacent to Madison Square Garden on West 33rd St., it's the place to eat before and after concerts and games for succulent steaks, the freshest seafood and signature side dishes.

Park Avenue Cafe offers a unique menu of innovative American cuisine from Chef Neil Murphy, a welcoming and informed service team, and an outstanding wine list at the corner of 63rd Street & Park Ave. on the Upper East Side of Manhattan. In fact, it was this winning combination that made leading food writer John Mariani exclaim, this is "One of the best dinners I've had in New York this year." The newly renovated restaurant is a wonderful setting to an exceptional meal, followed by unforgettably beautiful and delicious desserts by award-winning pastry chef Richard Leach.

Bobby Van's Steakhouse and Grill located across from the New York Stock Exchange uses the original 1898 structure to create lush and evocative dining rooms filled with dark wood, cream-colored walls and beautiful chandeliers. Pass through the glass entrance of the steakhouse into the grand dining room with 20' ceilings to face a gorgeous 20-foot bar and a floor-to-ceiling wall of wine and liquor. Dine under the soft lighting of the grand chandeliers and enjoy succulent 28-day dry-aged prime steaks and the freshest seafood.