A Guide to New York's Most Generous Restaurants

Great Food, Good Hearts A Guide to New York’s Most Generous Restaurants 2009 edition 2009 edition Great Food, Good Hearts A Guide to New York’s Most Generous Restaurants Now serving New York City for more than 25 years, City Harvest is the world’s first food rescue organization, dedicated to feeding the city’s hungry men, women, and children. This year, City Harvest will collect 23 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to more than 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot. Each week, City Harvest helps over 260,000 hungry New Yorkers find their next meal. dear Friends, Featuring cuisine inspired by a world’s worth of flavors and trends, the dining scene in New York City changes by the day and by the minute. Yet one thing remains the same: the city continues to attract both top culinary talent and patrons that enjoy a superb meal. Many people are surprised that scarcity can exist in a city of such plenty. The cost of living in New York City continues to rise, forcing many families who never thought they’d need help to lines at soup kitchens and food pantries. One in eight New Yorkers will turn to an emergency feeding program for groceries or meals this year. These programs are now even more dependent on City Harvest’s free deliveries of food to keep their doors open. At a time that is tough for all of us, City Harvest has been astounded again and again at the way the city’s best restaurants continue to step forward to feed our neighbors. As well as donating food from their kitchens, chefs and restaurateurs help raise funds and awareness for City Harvest. The support we get from our friends in the restaurant community is invaluable, and we created Great Food, Good Hearts to acknowledge them. By dining out at the restaurants listed in our guide, you’re helping to say thank you to some of the most generous New Yorkers. I hope you’ll refer to Great Food, Good Hearts throughout the year as you decide where to dine – and let the restaurants you visit know that you support City Harvest, too. Bon appétit, HoW YoU Can HeLP CitY HarVest  When you visit the restaurants in Great Food, Good Hearts, thank them for their support of City Harvest.  Encourage your favorite restaurants to donate to City Harvest if they do not already do so. The first step is to call 917.351.8700.  Let City Harvest know ahead of time if you anticipate extra food following a catered event at work.  Donate your time. Volunteers help City Harvest in our day-to-day operations – we couldn’t do it without them.  Visit www.cityharvest.org or call 1 800 77-HARVEST to donate funds. It only costs City Harvest 28 cents to rescue and deliver a pound of food! Jilly Stephens Executive Director 2 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 3 CitY HarVest Food CoUnCiL The City Harvest Food Council brings together top chefs, restaurateurs, and others in the food industry to help us fight hunger. The Food Council donates some of the city’s best food, raises funds to support City Harvest, and heightens our visibility. CHair CoUnCiL MeMbers Gillian Duffy New York magazine Josh Emmet Gordon Ramsay Todd English Olives Scott Feldman Two Twelve Management & Marketing Myra Fiori illy caffè North America Bobby Flay Bar Americain Tyler Florence Foodwork Productions Tony Fortuna T Bar Steak & Lounge Penny & Peter Glazier The Glazier Group Alex Guarnaschelli Butter Joseph R. Gurrera Citarella Stephen P. Hanson B.R. Guest Restaurants Kerry Heffernan South Gate Restaurant E. Charles Hunt NYS Restaurant Association Rita Jammet Bouquet Ventures Karen Karp Karp Resources Fred Klashman Total Food Service Adam Perry Lang Daisy Mae’s BBQ USA 2009 edition Leslie Lefkowitz Four Seasons Hotel New York Anita Lo Annisa, bar Q Thalia and Stephen Loffredo Zoë Gerard Loughran Pret A Manger Marco Maccioni Osteria Del Circo Sam Mason Tailor Nick Mautone Mautone Enterprises Tony May San Domenico NY Henry Meer City Hall Philip Meldrum FoodMatch Pamela & Marc Murphy landmarc Liz Neumark Great Performances Michel Nischan Dressing Room, a Homegrown Restaurant Jennifer Oberstein The Ritz-Carlton Hotels of New York Michael O’Neal O’Neal’s François Payard Payard Pâtisserie & Bistro Matthew Reich Tom Cat Bakery Alan Richman Donna Rodriguez B.R. Guest Restaurants Philip Ruskin Ruskin International Marcus Samuelsson Aquavit Chris Santos The Stanton Social Benjamin Schmerler First Press Public Relations Rick Smilow Institute of Culinary Education Bill Telepan Telepan Laurent Tourondel BLT Restaurants Marie Ullrich Cornell Cooperative Extension Tom Valenti Ouest Joseph Verde Millenium Hilton Michael Vernon Jean-Georges Vongerichten Jean Georges Management Brian Wieler Patricia Yeo Melanie Young M. Young Communications Geoffrey Zakarian Country, TOWN. Terry Zarikian China Grill Management Eric Ripert Le Bernardin HonorarY CHairs Michael Anthony Gramercy Tavern Donatella Arpaia Anthos, davidburke & donatella, Mia Dona Phillip Baltz Baltz & Company Dan Barber Blue Hill, Blue Hill at Stone Barns Jennifer Baum Bullfrog & Baum Derek Beckmann EATS Media Group Florian Bellanger MAD MAC Ron Ben-Israel Ron Ben-Israel Cakes David Bouley Bouley Daniel Boulud Daniel Terrance Brennan The Artisanal Group Ed Brown eighty one David Burke davidburke & donatella Joey Campanaro the little owl Scott Campbell New Leaf Café David Chang Momofuku Tom Colicchio Craft Restaurants Jorge Collazo Office of SchoolFood, The NYC Department of Education Scott Conant Scarpetta Ariane Daguin D’Artagnan Merrie L. Davis MVP/NY Christian Delouvrier Rocco DiSpirito John Doherty The Waldorf=Astoria Alain Ducasse Adour Alain Ducasse at The St. Regis Arthur F. Backal Backal Hospitality Group & State of the Art Enterprises Dana Cowin Food & Wine Magazine Michael Lomonaco Porter House New York Danny Meyer Union Square Hospitality Group Drew and Tracy Nieporent Myriad Restaurant Group Cristyne L. Nicholas Nicholas & Lence Communications LLC Gus Theodoro Gus’s Place 4 a GUide to neW YorK’s Most GeneroUs restaUrants 5 a Great Food, Good Hearts As unique as the restaurants listed here are, they share one important quality: dedication to City Harvest’s work feeding hungry New Yorkers. We’ve asked each one to tell you a little bit about themselves. Restaurants are listed alphabetically. a VoCe 41 Madison Avenue (entrance on 26th Street between Madison Avenue & Park Avenue South) 212 545-8555 www.avocerestaurant.com 2 West steaKHoUse The Ritz-Carlton New York Battery Park, 2 West Street (Battery Place) 917 790-2525 www.ritzcarlton.com 2 West is a contemporary FrenchAmerican steakhouse. An array of flavorful and diverse classic French sauces is presented tableside by the saucier to bring excitement to prime steaks and Atlantic seafood. 2 West has a spacious and elegant atmosphere, with large windows that offer views of Robert Wagner Park, and a bright, airy interior with a modern art deco feel. 5 naPKin bUrGer 630 Ninth Avenue (45th Street) 212 757-2277 www.fivenapkinburger.com with exposed lightbulbs, wrap-around windows, and dangling meat hooks. While the menu ranges from searedtuna spinach salads to filet mignon to beer-steamed mussels, the star is the 5 napkin burger: a fat 10-ounce patty topped with carmelized onions, herbaceous rosemary aioli, and gooey cheese, then served aside matchstickstyle fries. 57 Four Seasons Hotel New York, 57 East 57th Street (Park & Madison Avenues) 212 829-3859 The word is out: Marlon Abela, the restaurateur behind London’s Michelin ★-rated eatery Umu and ★★-rising Greenhouse, has opened a new Modern Italian restaurant, A Voce (“word of mouth”), on the edge of chic Madison Square Park. At this sophisticated New York Times ★★★-rated modern oasis, the emphasis is on grown-up, deeply delicious Italian cookery set against a backdrop of Italian style and organic East Coast elements. adoUr aLain dUCasse at tHe st. reGis neW YorK The St. Regis New York, 2 East 55th Street (Fifth Avenue) 212 710-2277 www.adour-stregis.com Feeding people is a way for me to share with others my passion for good food and good living. It is my way of expressing imagination. When we are feeding others – whether it is a warm cassoulet on a cold day, a beautiful composition of new season vegetables in June, or a delightful apple tarte tatin for two – we are sharing an experience that we hope will not only bring about new tastes and flavors, but will also create memories. aLain dUCasse New York’s hamburger aficionados should munch happily at this industrial-chic burger eatery outfitted 6 Chef Lynn Crawford’s regional American cuisine featuring seasonal market-fresh ingredients is offered in this expansive room overlooking the hotel’s Grand Lobby. Its vibrant atmosphere combines casual sophistication with an ideal setting for people-watching. Breakfast, lunch, and dinner are offered daily; brunch is offered on Saturday and Sunday. Adour Alain Ducasse at The St. Regis New York juxtaposes traditional elegance with modern sophistication to present a flexible dining experience where guests share in Alain Ducasse’s and executive chef Tony Esnault’s passion for good food and fine wine. The contemporary cuisine celebrates bold, authentic, local flavors executed in a French style and designed with 2009 edition Adour Alain Ducasse at The St. Regis New York a GUide to neW YorK’s Most GeneroUs restaUrants 7 a anGeLiCa KitCHen 300 East 12th Street (First & Second Avenues) 212 229-2909 www.angelicakitchen.com antHos 36 West 52nd Street (Fifth & Sixth Avenues) 212 582-6900 www.anthosnyc.com artie’s deLiCatessen 2290 Broadway (82nd & 83rd Streets) 212 579-5959 www.arties.com wine in mind, a particular focus of this Alain Ducasse restaurant. The restaurant features cutting-edge technology, a vast and diverse wine list, and wine-inspired decor by the talented Rockwell Group. aLLen & deLanCeY 115 Allen Street (Delancey Street) 212 253-5400 www.allenanddelancey.net This is guilt-free dining at its finest. The delicious daily specials at Angelica contain no dairy, eggs, refined sugar, meat, or preservatives, and food is on the table a mere 48 hours after it’s picked. annisa 13 Barrow Street (West 4th Street & Seventh Avenue South) 212 741-6699 www.annisarestaurant.com Allen & Delancey is a comfortable, relaxing, low-lit restaurant and bar in the LES, serving chef Neil Ferguson’s tasty Modern American cooking, complete with signature dishes like caramelized bone marrow with caviar. Exposed brick, leather banquettes, mismatched tiles, and other reminders of the area’s immigrant past run throughout the space. aLto 11 East 53rd Street (Madison & Fifth Avenues) 212 308-1099 www.altorestaurant.com Annisa is an upscale Contemporary American restaurant located in the heart of the West Village. The restaurant boasts an award-winning wine list featuring female vintners from all over the winemaking world. The seasonal, adventurous menu is created by chef/owner Anita Lo. Annisa is open seven nights a week for dinner only. Dining duo chef Michael Psilakis and Donatella Arpaia have led a Hellenic revival in the Manhattan dining landscape. Anthos, which means “blossoming” in Greek, has received accolades from The New York Times and New York magazine, having been named one of the “Best New Restaurants” of 2007. Chef Psilakis was chosen as one of Food & Wine Magazine’s “Best New Chefs,” nominated for the James Beard “Best New Restaurant” award, and given a Michelin star at Anthos. aqUaVit 65 East 55th Street (Park & Madison Avenues) 212 307-7311 www.aquavit.org Artie’s is a “nosher’s wonderland” overflowing with hanging salamis, house-cured corned beef, pastrami made from a secret recipe, and other traditional deli meats. Artie’s handmade hot dogs and knishes from the grill are not to be missed. Artie’s – a New York-style delicatessen with New York style. artisanaL 2 Park Avenue (32nd Street) 212 725-8585 www.artisanalbistro.com Seasonal cuisine inspired by the northern third of Italy. Enjoy innovative Scandinavian cuisine in an elegant setting at Restaurant Aquavit. Guests can choose to dine on chef and co-owner Marcus Samuelsson’s award-winning fare and experience the best of classic midcentury Scandinavian design in the dining room, or enjoy a more casual meal in the cafe, which offers a lively, energetic setting with bold colors. Artisanal, chef Terrance Brennan’s bistro-fromagerie-wine bar, has received rave reviews from both critics and diners. Classic bistro fare abounds and pairs beautifully with the more than 160 wines that are offered by the glass. But Artisanal’s raison d’être is its stock of more then 250 varieties of hand-crafted cheeses, aged and cared for in a custom-made cave; all are available for sale at the bistro’s retail counter and on its website. 8 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 9 ab asia de CUba 237 Madison Avenue (37th & 38th Streets) 212 726-7755 www.chinagrillmgt.com asiate at tHe Mandarin orientaL 80 Columbus Circle, 35th Floor (60th Street between Broadway & Columbus Avenue) 212 805-8881 www.mandarinoriental.com/newyork atLantiC GriLL 1341 Third Avenue (76th & 77th Streets) 212 988-9200 www.brguestrestaurants.com baCK FortY 190 Avenue B (11th & 12th Streets) 212 388-1990 www.backfortynyc.com A huge draw amongst savvy urbanites since the day it opened, this Philippe Stark-designed masterpiece expertly combines understated elegance, theatrical glamour, and an irresitible sense of fun. The Nuevo Chino-Latino cuisine brings intense flavors together in a distinct manner, delivering imaginatively prepared dishes in oversized portions intended for sharing. Draped in sheer white fabrics, the two-story dining room boasts a mezzanine level with dining, lounge, and bar areas. Dominating the length of the lower level is a magnificent illuminated alabaster communal table which seats up to 34 guests and provides a perfect view of the stunning 25-foot-tall waterfall hologram. Located on the 35th floor of Mandarin Oriental New York, Restaurant Asiate offers contemporary cuisine with Asian influences. As one of Manhattan’s best celebration destinations, Asiate features unparalleled views of Central Park and the Manhattan skyline and an award-winning wine list and decor. Guests can enjoy power breakfasts and lunches, festive weekend brunches, and celebratory dinners 280 feet above New York’s bustling streets. astor CoUrt at tHe st. reGis HoteL 2 East 55th Street (Fifth Avenue) 212 753-4500 www.starwoodhotels.com/stregis New York seafood enthusiasts are streaming into this jewel of the deep. Featuring a raw bar, Atlantic Grill serves up delicacies ranging from the barbecued mahi mahi with lobster and sweet corn ragout to a breathtaking three-tiered chilled shellfish castle. aUGUst 359 Bleecker Street (Charles & West 10th Streets) 212 929-8727 www.augustny.com At its core, Back Forty is a burger joint, but a high quality and responsibly sourced one. Offering a relaxed approach to the concept of a chef-driven restaurant, Back Forty takes one more step in that direction by providing the East Village with quality food at very reasonable prices. bar aMeriCain 152 West 52nd Street (Sixth & Seventh Avenues) 212 265-9700 www.baramericain.com This fashionable restaurant offers breakfast, lunch, high tea, and dinner under exquisite raised ceilings. Astor Court features international, creative cuisine in a refined bistro atmosphere and serves as a serene and elegant setting for small and large parties. August is a casual regional European bistro located in the heart of Manhattan’s Greenwich Village. It features a diverse menu rich in the finest traditions of Europe’s food cultures, ranging from the Mediterranean to Northern Europe, using local and seasonal ingredients. Seating is offered both in its cozy, intimate interior, as well as outdoors in a gorgeous heated atrium. August is open for lunch and dinner, and brunch on the weekends. Bar Americain celebrates the regional foods of America with a dose of the bold flavors executive chef Bobby Flay is known for. With this restaurant, Flay offers his interpretations of the many dishes he’s encountered during his time spent in the culturally rich and diverse regions of the United States. 10 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 11 b bar bLanC 142 West 10th Street (Greenwich Avenue & Waverly Place) 212 255-2330 www.barblanc.com bar q 308-310 Bleecker Street (Grove Street & Seventh Avenue South) 212 206-7817 www.barqrestaurant.com barboUnia 250 Park Avenue South (20th Street) 212 995-0242 www.barbounia.com Bar Blanc is a casual, sophisticated, and contemporary new restaurant featuring the exciting, creative French cuisine of chef Sebastiaan Zijp. The a la carte menu features chef Zijp’s unique culinary style, which combines French technique with distinctive global accents and the highest quality seasonal ingredients. bar boULUd 1900 Broadway (63rd & 64th Streets) 212 595-0303 www.danielnyc.com bar Q presents the cuisine of Anita Lo, chef of the award-winning restaurant Annisa. This 120-seat, stylish restaurant with a large enclosed garden features creative Asian-style barbecue as well as a raw bar with sashimi elements. bar stUzziCHini 928 Broadway (21st & 22nd Streets) 212 780-5100 www.barstuzzichini.com Bar Boulud, Daniel’s casual bistro located across from Manhattan’s Lincoln Center, serves the signature terrines and pâtés of famed Parisian charcutier Gilles Verot along with a complete menu of seasonal French bistro cooking. The restaurant’s cellar features the wines of Burgundy and the Rhône Valley. The main dining room, with its cutting-edge, contemporary design, includes communal seating at the charcuterie bar and a tasting table in the round. Weather permitting, enjoy the outdoor terrace. To reach three private wine-themed dining rooms, travel through the visually striking “cave à vin.” 12 Food has infinite meaning to me. It is a physical necessity and so much more. Cuisine is culture, personal and historical. Food can sate, give pleasure or pain. It can transport you to a different time, a different place. It can also shock, repulse, make you think and question your cultural reference point. Dishes created for restaurants are texts with layers of flavor and meaning, depending on who is the consumer. But first and foremost, food is an expression of caring and nurturing; it can bring people together. Feeding people has always been about making people happy. anita Lo Annisa, bar Q Voted “Best Small Plates” in New York magazine, Bar Stuzzichini delivers a superb menu of entrees and stuzzichini for an authentic Italian dining experience. Derived from the Italian verb stuzzicare, which means “to pick,” executive chef Paul Di Bari’s menu features 30 small plates including cicoria, sarde, and polpette prepared over an open-flame charcoal grill. In addition to stuzzichini, enjoy authentic pastas and entrees like gnocchi all’ amatriciana, tagliolini con pistacchio e limone, coniglio alla barese, braciole alla pizzaiola, and more. Top off your meal with a glass of homemade limoncello or explore a wine from one of Italy’s southern regions. While relaxing on the plush banquettes with a specialty drink from the bar, you will feel as though you are in a Mediterranean palace surrounded by magnificent white columns. Barbounia is a boisterous reinvention of the Mediterranean’s vibrant cuisine and easy lifestyle. Named for the ubiquitous red mullet that swims the Mediterranean waters, Barbounia celebrates the region’s common heritage and bold cuisines through distinctive flavors, fresh ingredients, and innovative design. ben benson’s steaK HoUse 123 West 52nd Street (Sixth & Seventh Avenues) 212 581-8888 www.benbensons.com Ben Benson’s is one of America’s greater steakhouses, nationally acclaimed for is superb food, outstanding service, and warm, Americana-themed decor. The bar and dining room brim with energy as customers indulge in succulent steaks, three-to-seven-pound lobsters, and sought-after wines. Ben Benson founded the Midtown restaurant in 1982, and he continues to supervise every facet of the business. 13 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition b benoit restaUrant & bar 60 West 55th Street (Fifth & Sixth Avenues) 646 943-7373 www.benoitny.com bLt bUrGer 470 Sixth Avenue (11th & 12th Streets) 212 243-8226 www.bltrestaurants.com bLt FisH 21 West 17th Street (Fifth & Sixth Avenues) 212 691-8888 www.bltrestaurants.com attention to unusual, wild, and locally grown items. BLT Market also sources seasonal fish, meat, and cheese from local producers. bLt PriMe 111 East 22nd Street (Lexington & Park Avenues) 212 995-8500 www.bltrestaurants.com Benoit in New York is the third member of Alain Ducasse’s Benoit family, after Paris and Tokyo. Benoit in New York represents an opportunity for chef Ducasse to recreate a unique bistro experience within a dynamic urban environment while still preserving the tradition of the original Benoit in Paris, which opened its doors in 1912. The restaurant and bar offer a menu of classic French bistro cuisine at lunch and dinner, Monday through Sunday. Patrons may also wish to discover Benoit’s exquisite private dining salons. biLLY’s baKerY 184 Ninth Avenue (21st & 22nd Streets) 212 647-9956 www.billysbakerynyc.com Tourondel has accomplished beautifully a nearly impossible task – the seamless integration of haute French sensibilities into the hearty constituents of American cuisine. The result, and indeed the success, of the expanding BLT concept speaks for itself. Tourondel’s successful interpretations of American steak and fish houses have spawned a number of satellite projects. BLT Burger, the newest concept and the “rough and tumble” member of the family, is a lively and casual eatery. The menu features quality ingredients in a fashion that is both fun and informal, allowing guests to “build their own” burgers. BLT Fish is the second in the BLT series of signature modern bistros. Tourondel, who won rave reviews in 1999 for Cello, his restaurant devoted to seafood, and who released Go Fish in October of 2004, reimmerses himself in the deep waters of the ocean, bringing to the surface a Flatiron townhouse that couples a New England-style fish shack and a sophisticated environment for sublime seafood. From the “Fish Shack” to the more formal dining room, chef Tourondel hoists an array of transcendent seafood selections in the signature BLT style. bLt MarKet The Ritz-Carlton New York Central Park, 1430 Sixth Avenue (58th Street & Central Park South) 212 521-6125 www.bltrestaurants.com Fresh off the successful opening of BLT Steak, which Esquire named one of the “Best New Restaurants in America” in 2004, and BLT Fish, which earned ★★★ from The New York Times, celebrated chef Laurent Tourondel opened BLT Prime in New York City’s Gramercy Park neighborhood. BLT Prime celebrates a variety of meats and cuts based on a traditional steakhouse menu. With its selection of meats, in-house dry-aging room, and creative sides, BLT Prime is far more than a standard steakhouse. Inside its Chelsea storefront, you’ll find an array of homemade cupcakes, cakes, and pies as well as Jack’s Stir Brew coffee and espresso drinks. A full menu is available online. Chef Laurent Tourondel’s BLT Market provides the perfect meal for any season, with breakfast, lunch, dinner, and weekend brunch available in the dining room or outdoor patio. The menu rotates monthly, focusing on fresh seasonal ingredients available in farmers’ markets and paying particular 14 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 15 b bLt steaK 106 East 57th Street (Lexington & Park Avenues) 212 752-7970 www.bltrestaurants.com bLUe Fin W Hotel Times Square, 1567 Broadway (47th Street) 212 918-1400 www.brguestrestaurants.com bLUe HiLL at stone barns 630 Bedford Road, Pocantico Hills 914 366-9600 www.bluehillfarm.com bLUe Water GriLL 31 Union Square West (16th Street) 212 675-9500 www.brguestrestaurants.com BLT Steak integrates traditional elements of a cozy French bistro with those of a stylish urbane boîte. Chef Tourondel takes the steakhouse to a new level by artfully combining the highest quality ingredients. As the name Bistro Laurent Tourondel suggests, Chef Tourondel presents his adaptation of the American Steakhouse, elevating it with his signature style and all-around finesse. The result – the Modern American Steakhouse. bLt steaK The Ritz-Carlton Hotel, 3 Renaissance Square, White Plains 914 467-5500 www.bltrestaurants.com Located in the flagship W Hotel Times Square, the New York Times ★★-rated Blue Fin dazzles with artful delicacies and an innovative sushi and raw bar menu. Music fans can delight in the jazz trio that is featured nightly. bLUe HiLL 75 Washington Place (Sixth Avenue & MacDougal Street) 212 539-1776 www.bluehillfarm.com Blue Hill at Stone Barns marks the second incarnation of family proprietors Dan, David, and Laureen Barber. The original Blue Hill restaurant, located in Greenwich Village, opened in 2000 and was named after the former Berkshire home of David and Dan’s grandmother. Blue Hill at Stone Barns combines a working farm, restaurant, and educational center in the spectacular surroundings of Pocantico Hills, New York, revitalizing a collection of barns and creating a space that highlights the abundant resources of the Hudson Valley. bLUe sMoKe & Jazz standard 116 East 27th Street (Lexington & Park Avenues) 212 447-7733 www.bluesmoke.com Zagat Survey 2007 rated Blue Water Grill tenth among New York’s 50 most popular restaurants. Located in the heart of Union Square, Blue Water Grill’s guests can feast on a variety of seafood delicacies, including the lavish seafood castle and creative sushi menu. Music fans can satisfy their appetite in the 150-seat Jazz Room, featuring live entertainment nightly. boroUGH Food and drinK 12 East 22nd Street (Broadway) 212 260-0103 www.boroughnyc.com Westchester residents yearning for the delectable flavors of chef Laurent Tourondel’s cooking don’t have to venture into Manhattan any longer as BLT Steak arrives in White Plains. At the always elegant Ritz-Carlton Westchester Hotel, BLT Steak continues to deliver its signature warm popovers along with specially selected steaks, fresh seafood, and satisfying sides such as grilled asparagus and hash browns. Steakhouse dining in Westchester never sounded so good. 16 Since April 2000, family proprietors Dan, David, and Laureen Barber have seen Blue Hill grow from a noted neighborhood restaurant to most recently receiving ★★★ from The New York Times. Located in a landmark speakeasy just off of Washington Square Park in the heart of Greenwich Village, Blue Hill has been dedicated to creating a new category of neighborhood restaurant that maintains the classic attributes of warmth and affordability while delivering superior food and service. A pioneer in New York’s growing and vibrant barbecue scene, Blue Smoke & Jazz Standard have been bringing authentic pit barbecue and soulful live jazz to The Big Apple since March of 2002. The restaurant offers a selection of regional barbecue styles from across the country served with warm hospitality. Blue Smoke take-out and catering are also available. Downstairs at Jazz Standard, guests can enjoy some of the best live music in NYC while feasting on Blue Smoke’s mouth-watering cuisine. 2009 edition Showcasing the diverse “food and drink” of New York, Borough Food and Drink’s creative cuisine incorporates artisanal products sourced from the five boroughs, as well as fresh meats and produce from greater New York State. BF&D’s menu is equal parts compliation and creation: featuring New York’s finest ingredients and classic recipes reimagined by one of New York’s most innovative culinary talents, concept co-creator and contributing chef Zak Pelaccio. a GUide to neW YorK’s Most GeneroUs restaUrants 17 bC boULeY restaUrant 163 Duane Street (Hudson Street) 212 964-2525 www.davidbouley.com bUtter restaUrant 415 Lafayette Street (Astor Place & East 4th Street) 212 253-2828 www.butterestaurant.com CaFé d’aLsaCe 1695 88th Street (Second Avenue) 212 722-5133 www.cafedalsace.com Facing Duane Park again stands Bouley Restaurant. This museumquality dining destination features 18th century beams, a wood-burning stone fireplace, arched ceilings, provincial paintings of lush rolling hills and fields of lavender, and original parquet floors with Versailles stones. The menu consists of David’s simple, elegant, flavorful food that embodies his culinary philosophy. bULL & bear The Waldorf=Astoria Hotel, 301 Park Avenue (49th Street & Lexington Avenue) 212 872-4900 www.bullandbearsteakhouse.com At Butter Restaurant, one of the city’s most notable female chefs, Alexandra Guarnaschelli, is the driving force behind the creative Greenmarket cuisine that has been attracting diners to the hip, stylish Nolita space for over five years. Diners are presented with signature house-made flavored butters, such as tarragon-orange or chervil and fleur de sel, as a prelude to a meal of straightforward yet sophisticated dishes. CaFe 2 11 West 53rd Street (Fifth & Sixth Avenues) 212 408-1299 www.momacafes.com for at the counter, and then plated and served to guests at communal tables. Museum visitors can also take a quick break in the espresso bar to relax and recharge after an enriching day of viewing art. CaFé boULUd 20 East 76th Street (Madison & Fifth Avenues) 212 772-2600 www.danielnyc.com With one of the most historic and well-recognized bars in New York City, this celebrated steakhouse offers hearty portions of traditional fare as well as weekly specials. In addition to its impressive selection of fresh seafood, Bull & Bear was the first on the eastern seaboard to serve the prime grade Certified Angus Beef®. At the polished mahogany bar, enjoy specialty beers and generous cocktails, including the best martini in the city. Located in the Museum of Modern Art, Cafe 2 offers the rustic Italian cooking of the Roman cantinetta or rosticceria. Taking the museum cafeteria to sophisticated new heights, executive chef Lynn Bound offers guests an array of delicious and seasonal Italian foods, including handmade pastas, cured salumi, artisanal cheeses, panini and tramezzini, salads, soups, and simple desserts. Orders are placed and paid Café Boulud offers a casual yet sophisticated ambiance, eclectic cuisine, and above all, a place where you feel welcome from the very start. No tie required! Café Boulud boasts a menu inspired by Daniel Boulud’s four culinary muses – classic French dishes, seasonal delicacies, the vegetable garden, and flavors from around the world. The dining room recreates the cosmopolitan chic of an elegant 1930s Parisian rendezvous and includes two communal bar tables for dropin guests who may choose to dine casually. Chef Philippe Roussel interprets the cuisine of his father’s native Alsace with a contemporary New York flair in the charcuterie platter, foie gras terrine, fine hanger steak with fries, and other dishes. Complementing the cuisine is one of the city’s most distinguished beer selections – plus, a dedicated beer sommelier to assist you in selecting the perfect lager, ale, or bock to suit your meal. CaLLe oCHo 446 Columbus Avenue (81st & 82nd Streets) 212 873-5025 www.calleochonyc.com Calle Ocho combines Latin food, music, and culture all under one roof, offering a charming escape right off of Columbus Avenue. From the lounge offering specialty cocktails to the expansive dining room featuring the best of Latin cuisine, Calle Ocho is a world unto itself. Chef Garcia’s updated menu presents bold flavors that seamlessly connect with the restaurant’s vibrant decor. 18 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 19 C CentriCo 211 West Broadway (Franklin Street) 212 431-0700 www.myriadrestaurantgroup.com CHina GriLL 60 West 53rd Street (Fifth & Sixth Avenues) 212 333-7788 www.chinagrillmgt.com CitY HaLL 131 Duane Street (Church Street & West Broadway) 212 227-7777 www.cityhallnewyork.com Corton 239 West Broadway (Walker & White Streets) 212 219-2777 www.myriadrestaurantgroup.com Centrico, restaurateur Drew Nieporent’s inspired tribute to Mexico, is located in the heart of Tribeca, with a wonderful wrap-around full terrace overlooking Franklin Street and West Broadway. Its warm, festive atmosphere is enhanced by vibrant colors and a Mayan-inspired mural. Centrico’s menu is a culinary journey through the varied regions of Mexico. Chef Aaron Sanchez’s food marries Mexican tradition with an American perspective, emphasizing seasonal ingredients and an inspired modern technique. A hammered zinc bar that winds along one wall offers handcrafted cocktails, including several margaritas and specialty cocktails. With 40-foot ceilings, multi-level dining areas, a huge open kitchen, floor-to-ceiling windows, and a limestone floor with Italian marble mosaic, China Grill takes you on a globe-spanning culinary adventure in a spectacular setting. The Asian-inspired world cuisine is legendary, with generous portions of food prepared on grills or in woks and artistically presented on bold oversized plates intended for sharing. CHUrrasCaria PLataForMa 316 West 49th Street (Eighth & Ninth Avenues) 212 245-0505 www.churrascariaplataforma.com City Hall evokes the essence of old New York matched with the present day energy of Tribeca. Chef/owner Henry Meer honors New York’s rich culinary history with delicious classic dishes on his breakfast, lunch, and dinner menus. Signature dishes include kettle pan roasts and dryaged prime steaks. City Hall’s sexy bar/lounge serves inventive specialty cocktails plus an award-winning wine list. ConViVio 45 Tudor City Place (First & Second Avenues) 212 599-5045 Corton is Drew Nieporent’s eagerly awaited successor to the beloved Montrachet. With an intimate, comfortable, and romantic ambiance, Corton features the modern French cooking of chef Paul Liebrandt, while paying great respect to the tradition of classical French cuisine. Corton takes its name from the largest area of Grand Cru in Burgundy, and its wine list features many selections from the Burgundy region. CoUntrY 90 Madison Avenue (29th Street) 212 889-7100 www.countryinnewyork.com Churrascaria Plataforma specializes in rodizio, a method of serving and preparing different cuts of meat. The first course, an amazing gourmet salad bar, features every sort of vegetable and seafood as well as Japanese specialities. The main course consists of a wide variety of different cuts of beef, pork, chicken, lamb, and fish brought to each diner at their table. Convivio, a new restaurant from Chris Cannon and acclaimed chef Michael White, offers modern interpretations of the flavorful and soulful food of Southern Italy. Chef White, who earned ★★★ from The New York Times for Alto, offers a menu that encourages diners to eat as if they were in Italy: leisurely, sensuously, and with gusto. In the fall of 2005, chef Zakarian opened Country, bringing together the grandeur of old New York and the style and practicality of modern cuisine. Located in a deftly restored two-story space with original mosaic floors and a rediscovered Tiffany glass dome, Country offers three dining options catering to all tastes: a formal dining room, a casual cafe, and an elegant champagne lounge. 20 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 21 Cd CraFt 43 East 19th Street (Park Avenue South & Broadway) 212 780-0880 www.craftrestaurant.com Tom Colicchio’s award-winning and groundbreaking Craft serves contemporary American cuisine that marries the finest ingredients, haute cuisine, and family-style service. Favorite dishes include pan-roasted day boat scallops, roasted foie gras, braised short ribs of beef, the famous hen-of-the-woods mushrooms, porterhouse steak, and delectable desserts, which, like the rest of the food at Craft, celebrates great ingredients and skillful execution. CraFtbar 900 Broadway (20th Street) 212 461-4300 www.craftrestaurant.com snacks, bruschetta, sandwiches (like duck prosciutto with fontina and hen-of-the-woods mushrooms), hearty pasta dishes, and for main courses, roasted and braised meat and fish. Craftbar’s rustic and comfortable dining room lends itself equally to a quick lunch, a full length dinner, or a snack at the bar. CraFtsteaK 85 Tenth Avenue (15th Street) 212 400-6699 www.craftrestaurant.com Feeding people either for pleasure or sustenance is the ultimate gesture of hospitality. toM CoLiCCHio cocktails and more casual a la carte dining. The Bellecour Room is at your disposal for private entertaining. Daniel is one of only five Manhattan restaurants to hold The New York Times’s coveted ★★★★ rating. Dinner is served until 11 pm, Monday through Saturday. d’artaGnan www.dartagnan.com Craft Restaurants Craftsteak NY redefines the concept of a steakhouse by focusing on beef sourced from the world’s top ranchers and artisanal producers. The setting features wonderful Hudson River and Highline views, outstanding architecture, and exceptional hospitality. danieL 60 East 65th Street (Park & Madison Avenues) 212 288-0033 www.danielnyc.com Founded in 1985, D’Artagnan is the nation’s leading purveyor of all-natural and organic poultry and game, freerange meat, foie gras, smoked and cured charcuterie, wild mushrooms, and truffles. daVidbUrKe & donateLLa 133 East 61st Street (Lexington & Park Avenues) 212 813-2121 www.dbrestaurant.com Craftbar is Craft’s informal sister restaurant, where chef Tom Colicchio applies the same philosophy of “simple food derived from the finest ingredients” to casual dining. The menu, American with a Mediterranean influence, changes according to season and features a variety of salami, great cheese, and favorites like pecorino fondue with hazelnuts and acacia honey, stuffed sage leaves, and Tom’s famous veal-ricotta meatballs. The menu includes a variety of small 22 a GUide to neW YorK’s Most GeneroUs restaUrants Chef Daniel Boulud’s contemporary seasonal French cuisine and worldclass wines are served in one of New York’s grandest fine dining settings. In addition to the elegant main dining room, a warm and welcoming bar and lounge are available for superb 2009 edition Nestled in an elegant Upper East Side townhouse, davidburke & donatella’s provocative take on modern American cuisine is dazzling foodies, scenemakers, and critics alike. Signature dishes like sea scallops benedict, “crisp and angry” lobster, and “Bronx-style” filet mignon of veal hint at chef Burke’s outrageous creativity. Donatella Arpaia’s graceful handling of service creates an unforgettable dining experience. 23 d daVid bUrKe at bLooMinGdaLe’s 150 East 59th Street (Third & Lexington Avenues) 212 705-3800 www.burkeinthebox.com db bistro Moderne 55 West 44th Street (Fifth & Sixth Avenues) 212 391-2400 www.danielnyc.com deLUxe 2896 Broadway (113th Street) 212 662-7900 www.deluxenyc.com dinosaUr bar-b-qUe 646 West 131st Street (Twelfth Avenue & 131st Street) 212 694-1777 www.dinosaurbarbque.com Chef David Burke, one of the leading pioneers of American cooking, opened David Burke at Bloomingdale’s in 2006. Chef Burke’s new dual concept restaurant spans the 59th Street side of the world-famous department store, offering a stylish, full-service Burke Bar Café on one side and a convenient Burke in the Box takeout and eat-in concept on the other, as well as full-service event design and catering. Bringing together delicious, affordable fare, top service, and a fun atmosphere, David Burke at Bloomingdale’s is satisfying the cravings of the city’s most discerning shoppers, visitors, and residents. A modern bistro where the traditions of French cuisine meet the flavors of the American market. The menu reflects the changing seasons with the simplicity of fine ingredients. Located in Midtown at the crossroads of the Fashion and Theater Districts, Daniel Boulud’s lively New York restaurant promises dining that is as easygoing and convivial as it is delicious. A must for pre- and post-theater dining. deLL’aniMa 38 Eighth Avenue (Jane & West 12th Streets) 212 366-6633 www.dellanima.com When you’re in the mood for a friendly neighborhood restaurant that draws a great crowd, check out Deluxe. Located in Morningside Heights just steps from Columbia University, Deluxe features a diverse menu of hearty American fare. From delectable pastas to fish caught seasonally to innovative takes on traditional entrees, Deluxe offers cuisine to suit every taste. déVi 8 East 18th Street (Fifth Avenue & Broadway) 212 691-1300 www.devinyc.com Dinosaur Bar-B-Que is nestled under the grand Riverside Drive Bridge in Harlem, just past 125th Street behind Fairway Market. Dinosaur has become a favorite destination for Manhattanites, locals, and everyone in the tri-state area for award-winning BBQ, live music, and a fun and friendly scene. dirt CandY 430 East 9th Street (First Avenue & Avenue A) 212 228-7732 www.dirtcandynyc.com dell’anima is a seasonal Italian-inspired restaurant opened by chef Gabe Thompson and Joe Campanale in the heart of the West Village. dell’anima means “of the soul” in Italian. The restaurant’s menu changes daily and features local, seasonal, sustainablyharvested produce and high-quality selections with an emphasis on traditional and natural winemaking. dell’anima is open seven days a week from 5:30 pm until 2 am, for weekend brunch from 11 am until 3 pm, and for aperitivo from 4 pm to 6 pm on Fridays, Saturdays, and Sundays. 24 a GUide to neW YorK’s Most GeneroUs restaUrants Celebrate the flavors and spirit of the Indian home at Dévi, where chefs Hemant Mathur and Suvir Saran recreate authentic dishes to be enjoyed in a sumptuous setting. Each plate is a journey – from regional street food to family recipes – with layer upon layer of tastes and textures. Swathed in textiles, colorful lanterns, and wooden temple accents, Dévi is an experience that stimulates and delights. A high-end vegetarian restaurant in the East Village where chef Amanda Cohen does for vegetables what great steakhouses do for steak. Dirt Candy is devoted solely to vegetables, putting them front and center as something to be relished rather than endured. Made out of little more than sunlight, water, and dirt, vegetables are a candy store of color and flavor. 2009 edition 25 de distriCt 130 West 46th Street (Sixth & Seventh Avenues) 212 485-2999 www.districtnyc.com dos CaMinos ParK 373 Park Avenue South (26th & 27th Streets) 212 294-1000 www.brguestrestaurants.com dos CaMinos tHird aVenUe 825 Third Avenue (50th & 51st Streets) 212 336-5400 www.brguestrestaurants.com dressinG rooM, a HoMeGroWn restaUrant 27 Powers Court, Westport 203 226-1114 www.dressingroomhomegrown.com Located in the heart of New York City’s bustling Theater District, adjacent to The Muse Hotel, District is an ideal location for pre-theater dining. Chef Patricia Williams offers ingredient-driven, seasonal American cuisine in a stylish, David Rockwelldesigned dining room. Serving breakfast, lunch, and dinner, District also offers an elegant private dining room and an intimate destination for cocktails at MiniBar, Broadway’s bestkept secret. ditCH PLains 29 Bedford Street (Downing Street) 212 633-0202 www.ditch-plains.com B.R. Guest ventures south of the border with Dos Caminos. This 275-seat Mexican kitchen, designed by Yabu Pushelberg, brings diners authentic regional Mexican cuisine by executive chef Scott Linquist. Highlights include their made-to-order guacamole and 150-bottle tequila list. Mexican specialties like pork pibil and new takes on the traditional like the plantain-crusted big eye tuna are sure to please all. dos CaMinos soHo 475 West Broadway (Houston Street) 212 277-4300 www.brguestrestaurants.com Dos Caminos Third Avenue has captured the true spirit of genuine Mexican cuisine. The restaurant features a tequila bar with over 100 different types of tequila, a 43-footlong communal table, four individual dining vaults, a private dining area that can accommodate 40 guests, and an outdoor cafe to enjoy executive chef Scott Linquist’s modern Mexican menu al fresco. doVetaiL 103 West 77th Street (Columbus & Amsterdam Avenues) 212 362-3800 www.dovetailnyc.com A Homegrown American restaurant featuring the foods of local, sustainable, heritage, and organic food producers by way of restored and updated examples of American heirloom recipes. eiGHtY one 45 West 81st Street (Columbus Avenue & Central Park West) www.81nyc.com Ditch Plains is the simple yet stylish New York-style oyster bar and fish shack created by chef/restaurateur Marc Murphy and his wife, Pamela Schein Murphy of Landmarc. Whether you’re hungering for a lobster roll or craving eggs benedict, this laid-back spot serves their menu until 2 am, seven days a week. With the same notable wine program offered at Landmarc, diners can count on this easygoing locale for good food and good times. 26 B.R. Guest ventures even farther south – of Houston, that is – with Dos Caminos’s sister cantina, Dos Caminos Soho. This more intimate version boasts an outdoor cafe where you can cool off and catch a breeze while indulging in some of the best freshmade guacamole and signature prickly pear margaritas north of the border. If you’re still hungry, executive chef Scott Linquist offers a wide range of authentic regional Mexican cuisine. Dovetail is a critically acclaimed restaurant from chef/proprietor John Fraser, located on a quiet, leafy street just steps from the American Museum of Natural History, Central Park, and Lincoln Center. A high profile addition to New York’s booming Upper West Side dining landscape, it offers an intimate dining experience showcasing John’s passion for local ingredients and classical European training. Dovetail accommodates 75 in its main dining room, 10 at the bar, and 20 in the sherry cellar that overlooks the kitchen. 2009 edition Widely acknowledged for bringing out the best in seafood while he was executive chef at The Sea Grill, chef Ed Brown puts his enthusiasm for impeccable ingredients to artful use with the world’s most flavorful varieties of vegetables, meats, and artisanal ingredients at eighty one. With eighty one’s opening on New York City’s Upper West Side, Brown’s repertoire expands to include a menu of modern American dishes using a stunning array of the globe’s most sought-after ingredients and the most redefined techniques. Diners will be introduced to a new lexicon of luxury menu items: custom-grown lettuces, unusual white soy sauce, and exotic, hand-selected peppercorns that invite as much awe as foie gras and caviar. In eighty one’s interior design, Chris Smith of CMS Designs 27 a GUide to neW YorK’s Most GeneroUs restaUrants eFG FrenCH roast 78 West 11th Street (Sixth Avenue) 212 533-2233 2340 Broadway (85th Street) 212 799-1533 www.frenchroastny.com Gordon raMsaY 151 West 54th Street (Sixth & Seventh Avenues) 212 468-8888 www.gordonramsay.com (Dylan Prime, Nobu NYC, and Buddakan Philadelphia), formerly of the Rockwell Group, has created an environment that mirrors the spirit of chef Brown’s vision: attentive and redefined, without a hint of pretension. eLettaria 33 West 8th Street (Fifth & Sixth Avenues) 212 677-3833 www.elettarianyc.com the Flatiron Building. Guests may also enjoy wine, beer, and cocktails, as well as an extensive bar menu in the restaurant’s bar and Flatiron Lounge. FiaMMa 206 Spring Street (Sullivan Street & Sixth Avenue) 212 653-0100 www.brguestrestaurants.com Chef Akhtar Nawab and Noel Cruz bring you Elettaria, a Greenwich Village restaurant that offers a seasonal, spice-driven American menu influenced by the flavors of Nawab’s Indian upbringing. eLeVen Madison ParK 11 Madison Avenue (24th Street) 212 889-0905 www.elevenmadisonpark.com 2006 James Beard “Best Chef Mid-Atlantic” award-winner Fabio Trabocchi ignites the kitchen of the New York Times ★★★-rated Fiamma. FLeUr de seL 5 East 20th Street (Fifth Avenue & Broadway) 212 460-9100 www.fleurdeselnyc.com Enjoy Parisian cafe society’s dishes of choice at French Roast: croque monsieur, steak frites, escargot, and onion soup. With French Roast open 24 hours a day, seven days a week, diners can feel very Parisian any time of day or night. GeisHa 33 East 61st Street (Park & Madison Avenues) 212 813-1113 www.geisharestaurant.com Restaurant Gordon Ramsay at The London showcases classic British style and Manhattan vivacity. The elegant decor reflects a contemporary feel with stunning oak and green lacquered walls. The cuisine at Gordon Ramsay is modern French. GraMerCY taVern 42 East 20th Street (Park Avenue South & Broadway) 212 477-0777 www.gramercytavern.com Eleven Madison Park embodies an urbane sophistication, serving chef Daniel Humm’s modern, sophisticated French cuisine that emphasizes purity, simplicity, and seasonal flavors and ingredients. Daniel’s delicate and precise cooking style is experienced through a constantly evolving menu. The restaurant’s dramatically high ceilings and magnificent art deco dining room offer guests lush views of historic Madison Square Park and 28 Located in the heart of the Flatiron District in Manhattan, Fleur de Sel captures the rustic beauty of Brittany complemented by a modern design, sophisticated service, and exquisite cuisine. Chef/proprietor Cyril Renaud’s native Brittany is an evident influence throughout the restaurant; naming his first restaurant after the famed sea salt from his home is just the beginning of the inspiration. Chef Renaud adds his personal touch to the room by adorning the walls with his whimsical paintings. Asian-inspired fine dining with full sushi bar, complements of executive chef Richard Lee, sushi chef Don Pham, and pastry chef Kathleen Glosch. A revival and renewal of the classic American tavern, Gramercy Tavern offers refined seasonal American cuisine, warm hospitality, and unparalleled service. Gramercy Tavern has received two ★★★ reviews in The New York Times (2007, 1995), holds one Michelin star, and has been perennially ranked among the top of Zagat Survey’s “Most Popular” list. In 2008, the James Beard Foundation honored Gramercy Tavern with its “Outstanding Restaurant” award. a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 29 GHiJ GraYz 13-15 West 54th Street (Fifth & Sixth Avenues) 212 262-4600 www.grayz.net HUdson CaFeteria 356 West 58th Street (Eighth & Ninth Avenues) 212 554-6500 www.chinagrillmgt.com iL Laboratorio deL GeLato 95 Orchard Street (Broome & Delancey Streets) 212 343-9922 www.laboratoriodelgelato.com isabeLLa’s 359 Columbus Avenue (77th Street) 212 724-2100 www.brguestrestaurants.com Grayz is a luxurious restaurant with cuisine focused on classic techniques combined with flavors from the chef’s travels. Located in the former Rockefeller home, Grayz combines period architectural pieces with the glamour and comfort the setting demands. Grayz is an ideal location for dining in either a traditional manner or sharing a few small plates along with classic cocktails or a bottle of wine from the eclectic wine list. Private rooms create a unique ambiance that suit both personal and business events for lunch and dinner. HiLL CoUntrY barbeCUe MarKet 30 West 26th Street (Broadway & Sixth Avenue) 212 255-4544 www.hillcountryny.com With its open kitchen, stained glass panels, towering brick walls, communal tables, and pantry-style shelving neatly filled with foodstuffs, the dining room resembles a traditional university dining hall with a modern “Alice in Wonderland” twist. The “Cafeteria du Monde” menu redefines popular classics and traditional dishes with modern, stylish sophistication. HUdson VaLLeY Foie Gras 80 Brooks Road, Ferndale 845 292-2500 www.hudsonvalleyfoiegras.com In August 2002, Jon F. Snyder returned to the artisanal manufacture of ice cream and sorbet and opened his laboratory on the Lower East Side. The idea was to build a small frozen dessert kitchen where NYC’s finer restaurants could source ice cream of restaurant quality. il laboratorio del gelato continues to strive to make quality products for wholesale and retail. inaGiKU The Waldorf=Astoria Hotel, 111 East 49th Street (Lexington & Park Avenues) 212 872-4590 Considered by many to be a culinary staple of the Upper West Side, Isabella’s offers outstanding Mediterranean cuisine at exceptionally reasonable prices. Located near the Museum of Natural History, there’s no better spot to absorb the sights, sounds, and celebrities of Manhattan than Isabella’s vibrant outdoor cafe. Jean GeorGes 1 Central Park West (Columbus Circle & West 60th Street) 212 299-3900 www.jean-georges.com HVFG produces some of the finest foie gras and duck products in the United States. Dedicated to honoring the barbecue and live music capital of Texas, Hill Country is proud to have been named “Best Barbecue in New York” by both New York magazine and Time Out New York, “Top 10 Barbecue in the U.S.” by The Wall Street Journal, and “Top 10 Best New Restaurants of the Year” by New York magazine. Inagiku, Midtown’s first Japanese restaurant, has been renewed with striking decor and an exciting New Style menu. Specialties include salmon roasted in a block of salt, tuna three ways, and steak sizzling on a stone, complemented by a selection of traditional Japanese dishes. The stunning centerpiece bar is an ideal early evening gathering place, while the tatami rooms set a new standard for sublime privacy. Tableside service and a philosophy of allowing natural flavors to stand on their own makes Jean Georges one of New York City’s very small circle of ★★★★ restaurants. Floor-to-ceiling windows allow diners a view of Central Park in this visually stunning space. Received three Michelin stars in the 2006 guide. 30 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 31 JKL JoJo 160 East 64th Street (Third & Lexington Avenues) 212 223-5656 www.jean-georges.com KeFi 505 Columbus Avenue (85th Street) 212 873-0200 La esqUina 114 Kenmare Street (Lafayette Street & Cleveland Place) 646 613-7100 www.esquinanyc.com JoJo, chef Jean-Georges Vongerichten’s first independent venture, opened over a decade ago. Since revamped and remade, JoJo now recalls the turn of the century Paris of Toulouse-Lautrec and serves contemporary French cuisine. Guests are meant to feel as if they are being entertained in a fanciful, luxurious townhouse with details such as an old-fashioned coat check and dumbwaiter. Chef Michael Psilakis, who first made his name serving upscale modern Greek cuisine at Anthos, has now moved his rustic Greek restaurant, Kefi, to a larger stage on the Upper West Side. An elusive and folkloric concept, the idea of kefi – the bliss and delight that accompanies good food in good company – is a word deeply tied to the cultural ethos of Greece. Chef Psilakis channeled the principles of kefi, blending rustic cuisine and well-selected, well-priced wines with a serene, comfortable atmosphere. Kobe CLUb 68 West 58th Street (Fifth & Sixth Avenue) 212 644-5623 www.chinagrillmgt.com For the past year, La Esquina has drawn people to a previously quiet corner of Soho on Kenmare Street. Today, the taqueria and restaurant is a neighborhood and social institution, allowing New Yorkers to sample authentic Mexico City cuisine with a modern twist in a comfortable, stylish, and fun setting. LandMarC 179 West Broadway (Leonard & Worth Streets) 212 343-3883 www.landmarc-restaurant.com Feeding people is about so much more than just food. It can brighten someone’s day and lift someone’s spirit. That’s what it’s all about. MarC MUrPHY landmarc With a vibe evocative of a speakeasy dinner club and an interior inspired by the power and beauty of the Japanese samurai, Kobe Club seduces guests with a chic yet comfortable space – buzzing with excitement, yet subtle in glamour and mood. The menu features the finest cuts of Japanese, Australian, and American Wagyu (Kobe-style) beef, as well as American prime and a variety of signature meat and seafood dishes. landmarc serves up contemporary bistro fare, with executive chef and co-owner Marc Murphy cooking rustic French and Italian favorites in an urbane, modern space worthy of its Tribeca setting. A remarkably well-priced, well-rounded wine list adds to landmarc’s universal appeal. Reservations are only taken for parties of six or more. 32 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 33 L LandMarC tiMe Warner Center 10 Columbus Circle, 3rd Floor (Eighth Avenue) 212 823-6123 www.landmarc-restaurant.com/twc Le CirqUe 151 East 58th Street (Third & Lexington Avenues) 212 644-0202 www.lecirque.com Acclaimed chef Marc Murphy and Pamela Schein Murphy have blazed across the New York dining scene, establishing two cherished downtown eateries, landmarc and Ditch Plains. Now, tapping into the creativity that has defined their reputation, the pair has opened the doors of their latest venture – a second landmarc location in Manhattan’s illustrious Time Warner Center. Bookending New York with their inimitable combination of comfort, class, and quality, Murphy and Schein Murphy ensure New Yorkers and visitors alike enjoy the vitality of a downtown favorite in an uptown location. L’ateLier de JoëL robUCHon Four Seasons Hotel New York, 57 East 57th Street (Park & Madison Avenues) 212 350-6658 to introduce a restaurant that would best complement the I.M. Pei-designed iconic building, the choice had to be one that would immediately establish itself among the city’s finest dining establishments. L’Atelier de Joël Robuchon, which Mr. Warner first experienced when it opened in Paris, and later in Tokyo, offers the ideal combination of the highest quality ingredients prepared with clockwork precision and abundant creativity. Le bernardin 155 West 51st Street (Sixth & Seventh Avenues) 212 554-1515 www.le-bernardin.com Owner Sirio Maccioni once again welcomes friends and guests to his renowned Le Cirque, and now to Le Cirque’s new wine lounge, within the prestigious One Beacon Court. Under the leadership of the Maccioni family with chef Christophe Bellanca, the legendary restaurant entertains and attends to patrons with its hallmark service, exciting atmosphere, and private dining, as it has done for over 30 celebrated years. Le Monde 2885 Broadway (112th & 113th Streets) 212 531-3939 www.lemondenyc.com Always highly rated in Zagat Survey, Le Bernardin is also the only French seafood restaurant awarded ★★★★ by The New York Times. City Harvest $40 prix-fixe lunch menu offered daily. It is a very basic pleasure to feed. It is fulfilling to bring something so essential to people, and then passion in the kitchen brings another level of joy – to not only feed, but also to make people happy with good food. eriC riPert Le Bernardin Photo by Nigel Parry “Even perfection has room for improvement,” says Ty Warner, the multi-billionaire for whom making the best hotels, resorts, and golf courses in the world even better is a personal mission. Therefore, when deciding Le Monde celebrates the cuisine of the Loire Valley. Known as the “garden of France,” the Loire is home to some of France’s best-loved dishes: coq au vin with potato, goat cheese and carmelized onion tart, and more. Sample some of the great Loire wines, including Charles Jouget Chinon or Daniel Chatard Sauvignon. Like the river Loire, the region runs through the heart of French life. Le Monde celebrates the convivial bourgeois lifestyle with its warm atmosphere, welcoming service, and delicious food. 35 34 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition LM LeVeL V 675 Hudson Street (14th Street) 212 699-2410 www.brguestrestaurants.com L’exPress 249 Park Avenue South (20th Street) 212 254-5858 www.lexpressnyc.com Mai HoUse 186 Franklin Street (Hudson & Greenwich Streets) 212 431-0606 www.myriadrestaurantgroup.com towns of Brittany. Maison’s casual setting and evocative flavors make for an authentically French meal. Mara’s HoMeMade 342 East 6th Street (First & Second Avenues) 212 598-1110 www.marashomemade.com Head down to Level V, the sultry spot below Vento that New York magazine named “Best Meatpacking District Bar” and Citysearch calls “pure decadent fun.” LeVer HoUse 390 Park Avenue (East 53rd & East 54th Streets) 212 888-2700 www.leverhouse.com Lever House Restaurant is abuzz since the arrival of executive chef Bradford Thompson (Mary Elaine’s at the Phoenician in Scottsdale, Arizona). While at Mary Elaine’s, Bradford was able to combine his strong American culinary sensibilities with his training under French culinary masters. Those skills, in addition to his extensive world travels, allow him to bring fresh technique and bold, memorable flavors to local ingredients, resulting in what can best be described as “Modern American Cooking.” This Lyonnaise bouchon merges the traditional southern and northern influences of French cooking. Since its founding by the Romans, Lyon has long been the “second city” of France. The bustle of this hub of culture and cuisine is reflected in L’Express’s 24-hours-a-day, seven-days-a-week schedule. The menu celebrates meat and dairy products of the region, with daily sausage selections, charcuterie and cheese plates, pig’s feet, sautéed tripe, pike dumplings, and plenty of beers and Beaujolais. Los dados 3 Gansevoort Street (Washington Street) 646 810-7290 www.losdadosmexican.com Mai House brings the vibrant flavors of Vietnam to an engaging setting in the heart of Tribeca. Diners experience the caring service that is the trademark of a Drew Nieporent restaurant, together with authentic Vietnamese cuisine. The loft space, located within a historic warehouse in Tribeca, has a casual light and airy feel. The President of Vietnam has visited the restaurant, and with signature dishes like sweet and spicy whole red snapper and an array of inventive cocktails, Mai House is a prime destination for New Yorkers as well. Maison 1700 Broadway (53rd Street) 212 757-2233 www.maisonnyc.com Mara’s Homemade restaurant serves Southern cuisine, featuring Cajun and Arkansas barbecue. MarKet tabLe 54 Carmine Street (Bedford Street) 212 255-2100 www.markettablenyc.com Los Dados is chef Sue Torres’s take on Mexican home cooking. Situated on the border of the West Village and the Meatpacking District, Los Dados is a cozy neighborhood spot that adds 50 outdoor seats in season. It also features a taqueria for take-out and delivery. Los Dados is known for its flavorful food (like mini BBQ beef tacos with queso fresco and pico de gallo), welcoming staff, and top-notch margaritas and cocktails. a GUide to neW YorK’s Most GeneroUs restaUrants Maison is an experience in the coastal flavors of Brittany, a rugged region that juts out into the Atlantic and is bordered on the north by the English Channel and on the south by the Bay of Biscay. Its gentle climate and situation make it the perfect seafood region, and at Maison the menu focuses on the fish, shellfish, and crêpes that are found in quaint restaurants dotted along the seaside 2009 edition At Market Table, chef and owner Mikey Price offers guests a wide variety of dishes that reflect both the season and his straightforward culinary sensibilities. Whether it’s Price’s signature crab cake sandwiches, braised short rib gnocchi, or legendary burgers from Pat LaFrieda (to eat in or take home to grill), this charming neighborhood spot has something for everyone. 36 37 M MarseiLLe 630 Ninth Avenue (44th Street) 212 333-2323 www.marseillenyc.com MerCer KitCHen 99 Prince Street (Mercer & Greene Streets) 212 966-5454 www.jean-georges.com MiCHaeL Jordan’s tHe steaK HoUse n.Y.C. 23 Vanderbilt Avenue (43rd Street & Park Avenue) 212 655-2300 www.theglaziergroup.com Step into the vibrant and colorful world of Marseille, a proud and integral landmark of the thriving Hell’s Kitchen neighborhood since 2001. Chef Andy D’Amico creates exciting, flavorful, and authentic cuisine celebrating a mix of French, Italian, Greek, and North African influences. Popular yet unique dishes such as bouillabaisse, perfect steak frites, gourmet “five napkin” burgers, succulent short ribs, and tasty hors d’oeuvres are served in the dining room’s sun-drenched, lively, and casually elegant atmosphere. MatsUGen 241 Church Street (Leonard Street) 212 925-0202 www.jean-georges.com The “hotel as home” concept extends to this restaurant in the form of a casual family kitchen. The main dining room area has an open kitchen layout that includes five “family tables” in addition to banquette and bar seating. Chef Jean-Georges Vongerichten has created a relaxed menu emphasizing pure, locally produced ingredients. Mia dona 206 East 58th Street (Second & Third Avenues) 212 750-8170 www.miadonanyc.com I recently saw a program on the devastated communities left in the wake of Hurricane Ike. My heart went out to those who lost so much, so fast, and it made me think about the poverty that is in our own city. In these uncertain economic times, it’s likely to get worse before it gets better. Now, more than ever, we have to commit to helping our neighbors. I’m proud of the work that City Harvest is doing and I’m so glad that we, in the food industry, are able to give back to those less fortunate. donateLLa arPaia Matsugen is a Japanese restaurant serving delicate and subtle Modern Japanese cuisine in a serene, modern setting in Tribeca. Japanese chefs hand-picked by chef-partners Masa, Taka, and Yoshi Matsuhita prepare house-made buckwheat soba noodles, fresh sushi, and shabu-shabu platters. Anthos, davidburke & donatella, Mia Dona They’ve created groundbreaking modern Greek in a fine dining setting with Anthos. They’ve inspired trips to the Upper West Side for craveable rustic Greek at Kefi. And now, restaurateur duo Donatella Arpaia and Michael Psilakis venture into New Italian cuisine with Mia Dona – a casual Upper East Side enclave meant to evoke supper at Donatella’s home. Located at the landmarked Grand Central Terminal on the north and west balconies, Michael Jordan’s The Steak House N.Y.C. is rated ★★ by The New York Times. Its menu features prime dry-aged beef, lobster, and seasonal seafood. Favorite sides include Michael’s macaroni and cheese, hash browns, and creamed spinach. The cheesecake and chocolate cake are the final indulgence to an incredible dining experience. The Steak House N.Y.C. features two private dining rooms and a wine salon that can accommodate 16 for dinner or 60 for a private event. Patrons can enjoy a cocktail in the bar while overlooking a parade of people on the concourse floor. 38 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 39 M tHe Modern 9 West 53rd Street (Fifth & Sixth Avenues) 212 333-1220 www.themodernnyc.com MoMoFUKU ssäM bar 207 Second Avenue (13th Street) www.momofuku.com The Modern is a fine dining restaurant located at the Museum of Modern Art featuring the original FrenchAmerican cuisine of Alsatian-born chef Gabriel Kreuther, with desserts by Marc Aumont. In addition to The Dining Room, which overlooks the Abby Aldrich Rockefeller Sculpture Garden, The Modern includes The Bar Room, a more casual dining and bar area and two private dining rooms. A separate street level entrance on West 53rd Street allows guests to enjoy the restaurant and bar beyond Museum hours. MoMoFUKU Ko 163 First Avenue (10th & 11th Streets) www.momofuku.com of the dining experience it offers. Made up of only a small open kitchen, a bar, and 12 seats, diners at Ko are able to interact both with the chefs and each other. By elevating the familiar Momofuku ingredients that diners expect from Noodle Bar and Ssäm Bar, Ko offers it diners a ★★★ experience without the pretention of a traditional fine dining restaurant. MoMoFUKU noodLe bar 171 First Avenue (10th & 11th Streets) www.momofuku.com Momofuku Ko, meaning “child of” in Japanese, is the smallest and newest of the Momofuku restaurants. Since opening in March 2008, Ko has received considerable attention from the press for everything from its unique reservation policies to its daily prix-fixe tasting menu to the intimacy David Chang’s Momofuku Noodle Bar, the first of the Momofuku restaurants, showcases comforting yet sometimes overlooked favorites. By featuring fresh market ingredients and daily specials, Noodle Bar offers its customers all of the quality of a fine dining experience in a casual dining atmosphere. Ramen, soft serve ice cream, and pork buns all serve as examples of how chef Chang brings East Village diners a fresh complexity in traditionally simple dishes. Although Momofuku Ssäm Bar opened as an imaginative fast food restaurant based on a popular dish served at Noodle Bar, feedback from East Village diners has made it what it is today. Ssäm Bar exemplifies the necessary balance of innovation and tradition, serving inventive dishes, such as a Santa Barbara uni with whipped tofu and tapioca, alongside traditional dishes like banh mi and hanger steak. In 2008, the James Beard Foundation awarded chef Chang and Ssäm Bar “Best Chef NYC.” My goal in cooking for others is to create lasting food memories. daVid CHanG Momofuku Photo by FraNcesco toNelli MonKeY bar 60 East 54th Street (Park & Madison Avenues) 212 838-2600 www.monkeybarnyc.com Acclaimed chef Chris Cheung’s Evolutionary Chinese cuisine features contemporary riffs on traditional Chinese dishes, and a revamped cocktail menu features an array of drinks created with house-made tea-infused liquors. The chic dining room features stylish Asian accents. 40 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 41 Mno MoriMoto 88 Tenth Avenue (15th & 16th Streets) 212 989-8883 www.morimotonyc.com niCe Matin 201 West 79th Street (Amsterdam Avenue) 212 873-NICE www.nicematinnyc.com nobU 105 Hudson Street (Franklin Street) 212 219-0500 www.myriadrestaurantgroup.com noUGatine 1 Central Park West (Columbus Circle & West 60th Street) 212 299-3900 www.jean-georges.com Morimoto New York offers contemporary Japanese cuisine in a stunning Tadao Ando-designed interior, which won the 2008 James Beard Award for “Outstanding Restaurant Design.” Chef Masaharu Morimoto, acclaimed for his ability to seamlessly integrate Western ingredients with traditional Japanese culinary sensibilities, offers a seasonal menu that is expressed most vividly in his omakase, or chef’s tasting, menu. next door nobU 105 Hudson Street (Franklin & North Moore Streets) 212 334-4445 www.myriadrestaurantgroup.com Take a relaxing turn with a trip to southern France’s Cote d’Azur at Nice Matin. Home to the Mediterraneaninfluenced flavors of southern France, Nice is one of France’s oldest and most celebrated port cities. With influences from Italy, Corsica, and Greece, the cuisine features locally grown produce like tomatoes, garlic, olives, and saffron, as well as fresh local seafood. Diners seeking a place in the sun need journey only to the Upper West Side to enjoy traditional dishes such as salade Niçoise, daube of beef short ribs, and pissaladiére (thin-crusted Niçoise pizzas). nizza 630 Ninth Avenue (44th & 45th Streets) 212 956-1800 www.nizzanyc.com Now in its 15th year, Nobu brings the most innovative New Style Japanese cooking to New York City. A partnership of actor Robert De Niro, celebrated chef Nobuyuki Matsuhisa, and world-renowned restaurateur Drew Nieporant, Nobu is a visual and culinary delight. Dishes such as tiradito Nobu style, yellowtail with jalapeño, squid pasta, and black cod with miso confirm Nobu as the gold standard of Japanese cuisine. nobU FiFtY seVen 40 West 57th Street (Fifth & Sixth Avenues) 212 757-3000 www.myriadrestaurantgroup.com With a stunning view of Central Park and casual atmosphere, this is the informal cafe at the ★★★★-rated Jean Georges Restaurant. Here you will find vibrant, fresh cuisine where natural ingredients stand on their own. oCean GriLL 384 Columbus Avenue (78th & 79th Streets) 212 579-2300 www.brguestrestaurants.com Next Door Nobu is a haven for savvy diners who crave Nobu’s superb New Style Japanese cuisine. A “no reservations” policy makes the Nobu experience accessible to everyone. One major advantage it has over its siblings is a raw bar featuring the freshest market catch of the day. Long live the small plate and the large appetite! Designed for sipping and supping, Nizza’s decor is a palette of blond woods and mellow colors. There are 65 seats indoors and an additional 20 outside during warmer weather. The menu sports nine sections, and while it’s up to the diner to create his or her perfect experience, none will lack for subject matter. a GUide to neW YorK’s Most GeneroUs restaUrants Nobu Fifty Seven is the Midtown location for legendary chef Nobu Matsuhisa and his New Style Japanese cuisine. The restaurant features new dishes from the wood-burning oven and the hibachi table, as well as Nobu’s signatures, such as black cod with miso. Burnished woods, rich hues, and soft lighting create an elegant ambiance. Sake barrels, imported from Japan, tower over the first floor bar and the stairway to the main dining room. Seafood and sophistication are the calling cards of this Upper West Side restaurant. From its ever-popular raw bar to Ocean Grill’s specialty entrees, there’s no doubt why seafood lovers from all over are drawn to this polished oasis of fresh fruits from the deep. Whether it’s dinner and a drink at the bustling outdoor cafe or a quick lunch before shopping on Columbus Avenue, Ocean Grill pleases the most scrutinizing of seafood lovers. 42 2009 edition 43 oP oCeana 55 East 54th Street (Madison & Park Avenues) 212 759-5941 www.oceanarestaurant.com o’neaLs’ 49 West 64th Street 50 West 65th Street (Central Park West & Broadway) 212 787-4663 www.onealsny.com osCar’s aMeriCan brasserie The Waldorf=Astoria Hotel, 301 Park Avenue (50th Street & Lexington Avenue) 212 872-4920 www.oscarsbrasserie.com oUest 2315 Broadway (84th Street) 212 580-8700 www.ouestnyc.com Oceana, a Michelin-starred restaurant owned by the Livanos Restaurant Group, features the modern global seafood of executive chef Ben Pollinger and the contemporary desserts and house-baked bread of executive pastry chef Jansen Chan. Look for Oceana’s upcoming move in Summer 2009 to 49th Street and Sixth Avenue in the heart of Midtown, near Rockefeller Center, Radio City, and the Theater District. oLiVes neW YorK W Hotel Union Square, 201 Park Avenue South (17th Street) 212 353-8345 www.toddenglish.com A family-owned restaurant that has been in the Lincoln Square area for 43 years. Visitors are invited to enjoy continental American food in “old New York” style. ono at HoteL GanseVoort 18 Ninth Avenue (13th Street) 212 660-6766 www.chinagrillmgt.com Located in the heart of Union Square at the W New York, chef and restaurateur Todd English brings his rustic, interpretive Mediterranean cuisine to New York. Architect David Rockwell delivers the signature earth tones of Olives to this multi-level restaurant with rich fabrics of jewel tones. This thoroughly modern and chic venue provides sweeping views of the square. Imaginative design and an innovative menu bring a new level of sophistication to New York’s Meatpacking District with ONO at Hotel Gansevoort. Serving a mix of traditional and modern Japanese cuisine featuring sushi and robatayaki (grilling over an open flame), this multi-level dining experience offers three semi-private tatami rooms, robata grill, sushi bar, and private interior mezzanine dining level, as well as private cabanas outside in the Garden of ONO. Oscar’s honors the memory of New York’s most famous maître d’hotel, Oscar Tschirky, also known as “Oscar of the Waldorf.” Oscar’s delightfully marries neighborhood gathering place and stylish brasserie with its genteel decor, relaxed atmosphere, comforting and generous food, and popular prices. At the helm of the Waldorf’s kitchen, the top toque, executive chef John Doherty, holds the distinction of having served more heads of state, royalty, and presidents than any other chef in the country. osteria deL CirCo 120 West 55th Street (Sixth & Seventh Avenues) 212 265-3636 www.osteriadelcirco.com Modern American cuisine. PaYard Pâtisserie & bistro 1032 Lexington Avenue (73rd & 74th Streets) 212 717-5252 www.payard.com An exquisite, contemporary French Bistro and elegant pâtisserie located on the Upper East Side of Manhattan. Philippe Bertineau’s bistro fare is sure to delight the palate, while François Payard’s desserts are a perfect completion to the meal. Catering available by Tastings by Payard at 212 744-4422. PeaCoCK aLLeY The Waldorf=Astoria Hotel, 301 Park Avenue (49th Street) 212 872-4895 www.peacockalleyrestaurant.com Casual and elegant Modern Italian restaurant with homestyle cooking – brought to you by the Maccioni family. This stunning venue includes an upscale restaurant, a bar and lounge, and private dining salons, successfully marrying The Waldorf=Astoria’s classic surroundings with a fresh, contemporary look. Located in the heart of the bustling main lobby, 44 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 45 P PerrY st. 176 Perry Street (Washington Street & West Side Highway) 212 352-1900 www.jean-georges.com PiGaLLe 790 Eighth Avenue (48th Street) 212 489-2233 www.pigallenyc.com Peacock Alley delights guests with an elaborate fish and seafood menu. Peacock Alley is open for power breakfast, lunch, and dinner, and offers the hotel’s famed Sunday brunch. Pera Mediterranean brasserie 303 Madison Avenue (41st & 42nd Streets) 212 878-6301 www.peranyc.com Jean-Georges Vongerichten delivers casual elegance to the West Side with the opening of Perry St., his latest culinary foray located in the Richard Meier Towers. PiCHoLine 35 West 64th Street (Central Park West & Broadway) 212 724-8585 www.picholinenyc.com Rated a “Top Five Newcomer” by Zagat 2008, Pera brings on authentic taste of Eastern Mediterranean cuisine to Manhattan in a warm, elegant, and vibrant setting. Signature dishes include the meze sampler (a variety of appetizers), fresh-baked pidettes (mini flatbreads), and a selection of cuts of lamb, beef, chicken, and seafood cooked in the open kitchen on a 10-foot-long open-flame grill. PeriLLa 9 Jones Street (West 4th & Bleecker Streets) 212 929-6868 www.perillanyc.com Inspired by the eponymous olive grown in the south of France, Terrance Brennan’s Picholine is the home of New York’s most renowned and artful French-Mediterranean dining, as well as the original launching pad for Brennan’s artisanal cheese movement. A perennial recipient of Wine Spectator’s “Best of Award of Excellence” for its 650-selection wine list. Named for Montmartre’s red light district, home to such iconic establishments as Le Chat Noir and Le Moulin Rouge, Pigalle was where the can-can girls twirled their skirts and where Toulouse-Latrec went to paint them. At New York City’s Pigalle, you can experience sexy Parisian fare like brandade de morue, monkfish medallion gratinée, and duck confit. Pigalle’s brasserie style and Theater District location evoke heady evenings in Paris. Porter HoUse neW YorK Time Warner Center, 10 Columbus Circle, 4th Floor (Broadway & 60th Street) 212 823-9500 www.porterhousenewyork.com The pleasure of feeding someone – cooking for them, giving sustenance, and encouraging their pleasure through dining – is perhaps one of the greatest rewards a chef gets out of the daily grind of kitchen work. Feeding someone who lacks the resources to feed themselves is a responsibility, a privilege, and a duty, and I don’t know of a single chef who doesn’t jump at the chance to help those less fortunate. City Harvest has made it possible for all of us to fulfill the mission that puts food where it’s most needed. MiCHaeL LoMonaCo Perilla is an upscale neighborhood restaurant in the heart of Greenwich Village priding itself on serving great food with warm and friendly service. The restaurant has a comfortable bar where neighborhood regulars dine. Open for brunch on Saturday and Sunday and dinner every day. 46 a GUide to neW YorK’s Most GeneroUs restaUrants Porter House New York, located in the Time Warner Center, is Michael Lomonaco’s take on a traditional steakhouse: big, succulent meats in tandem with a premium seafood program. Here he reinvents the steakhouse genre, mixing modern style and culinary insights with the congeniality and hearty welcome of the porter house of old. Porter House New York 2009 edition 47 Pr PriMeHoUse neW YorK 381 Park Avenue South (27th Street) 212 824-2600 www.brguestrestaurants.com tHe red Cat 227 Tenth Avenue (23rd & 24th Streets) 212 242-1122 www.redcatrestaurants.com riinGo 205 East 45th Street (Second & Third Avenues) 212 867-4200 www.riingo.com It’s Prime Time in New York City! Primehouse offers meats produced by Prime, the restaurant’s very own bull, and delivers a twist on conventional steakhouse fare. Executive chef Brian O’Donohoe utilizes his personal style and creative flair to redefine the American Steakhouse. reCette PriVate dininG 170 East 110th Street (Third & Lexington Avenues) 347 263-7277 www.recettenyc.com Recette brings you Michelin-quality dining in an exclusive setting. Using the season’s freshest ingredients, Recette’s culinary team will personalize a tasting menu that best caters to your preferences. Whether the event is personal or business, your gastronomic experience in either the restaurant’s private dining room or your venue will be unforgettable. This “old Chelsea” food hall is a New York original. Opened by Jimmy Bradley in 1999, The Red Cat’s combination of “come as you are” sensibilities and straightforward, satisfying, and occasionally irrelevant cuisine instantly established the restaurant as a favorite with New York diners. Bill McDaniels runs the kitchen, famous for such whimsical creations as tempura green beans with hot honey mustard and sautéed Chatham cod with Gulf shrimp gumbo – dishes that add to the restaurant’s mystique as a place for all seasons, styles, and spirits. As a guest once remarked in the Old Gray Lady, “The Red Cat feels vaguely colonial and tavern-like, except when it feels ‘downtown gallery’ cool, and apart from those moments when it feels modestly and eclectically elegant.” Riingo, the jewel of Manhattan’s East Side, is a modern New American/ Japanese fusion restaurant located in the Alex Hotel. The restaurant offers breakfast, lunch, brunch, and dinner, as well as a bar and lounge ideal for cocktails and small bites. ron ben-israeL CaKes 42 Greene Street (Broome & Grand Streets) 212 625-3369 www.weddingcakes.com Feeding people with my cakes means happy smiles! ron ben-israeL Ron Ben-Israel Cakes A favorite of celebrities and the styleconscious, Ben-Israel was named the “King of Cakes” by Modern Bride magazine and his cakes declared “Perfect!” by Martha Stewart. These confectionary centerpieces are featured at galas in New York’s premier hotels and locations and are highlighted in numerous magazines and television specials. By appointment. 48 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 49 rs rosa MexiCano 1063 First Avenue (58th Street) 212 753-7407 9 East 18th Street (Fifth Avenue & Broadway) 212 533-3350 61 Columbus Avenue (62nd Street) 212 977-7700 www.rosamexicano.com rUbY Foo’s UPtoWn 2182 Broadway (77th Street) 212 724-6700 www.brguestrestaurants.com sanCtUarY t 337B West Broadway (Broome & Grand Streets) 212 941-7832 www.sanctuarytea.com sHaKe sHaCK Madison Square Park (Madison Avenue & 23rd Street) 212 889-6600 www.shakeshack.com Far East cuisine in a far out scene is the irresistible draw of Ruby Foo’s. Bring lots of friends and an insatiable appetite, because Ruby Foo’s alluring menu is designed for sharing. From dim sum to famous chocolate cake, Ruby Foo’s makes a perfect night for all. rUss & daUGHters 179 East Houston Street (Allen & Orchard Streets) 212 475-4880 www.russanddaughters.com Rosa Mexicano set a new standard for Mexican cuisine when it first opened its doors in New York City in 1984 and became famous for guacamole made tableside and frozen pomegranate margaritas. Now open in Washington D.C., Atlanta, Palm Beach Gardens, and Miami, Rosa Mexicano delivers authentic Mexican cuisine in a friendly, stylish, and festive atmosphere. rUbY Foo’s tiMes sqUare 1626 Broadway (49th Street) 212 489-5600 www.brguestrestaurants.com Tea is featured as a beverage and ingredient, whether in tableside tea service in the afternoon, as an ingredient in Sanctuary T’s inspired menu of shared plates, or in its dazzling cocktails. The charming and contemporary cork-lined dining room is casual, elegant fun for breakfast, lunch, tea, and dinner. Sanctuary T maintains a special focus on healthful ingredients and a commitment to sustainable agriculture. saVoY 70 Prince Street (Crosby & Lafayette Streets) 212 219-8570 www.savoynyc.com Inspired by classic roadside food stands, Shake Shack is a favorite spot for New Yorkers and visitors alike. Set in beautiful Madison Square Park, Shake Shack’s all-American menu includes burgers, hot dogs, frozen custard, wine, beer, and more. sHeridan sqUare 130 Seventh Avenue South (Charles & West 10th Streets) 212 352-2237 www.sheridansquarenyc.com Inside the 300-seat, multi-decked “Palace,” bold colors, broad decorative strokes, mah-jong tiled walls, and colorful open lobby bar are the essence of Ruby Foo’s design, with executive chef Shawn Edelman’s vast menu covering delicious dishes from every part of the Asian continent. 50 A New York institution since 1914, Russ & Daughters is the city’s highest rated emporium for smoked fish and caviar. Russ & Daughters’s bagel and lox is listed as one of “25 Ultimate Food Experiences in the World” (Rough Guide’s Ultimate Food Experiences in World Food, 2007). Step into this New York landmark and feast on eight different kinds of smoked salmon, homemade cream cheeses, new and old world herring, old-fashioned bagels and breads, and a candy counter for those with a sweet tooth. Russ & Daughters delivers within New York and ships nationwide. Savoy is a restaurant with a simple thought: that we can create delicious and memorable meals by sourcing the very best ingredients from farmers we know, and then augment those flavors with a straightforward cooking style. Progressive New American cooking of chef Franklin Becker served in a relaxed, countrified dining room with a wood-burning oven as a focal point. Specialties include wood-grilled octopus, heritage pork, and pain perdu. a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 51 s siLVerLeaF taVern 43 East 38th Street (Park Avenue South) 212 973-2550 www.silverleaftavern.com soUtH Gate 154 Central Park South (Sixth & Seventh Avenues) 212 484-5120 www.154southgate.com tHe stanton soCiaL 99 Stanton Street (Orchard & Ludlow Streets) 212 995-0099 www.thestantonsocial.com Located adjacent to 70 Park Avenue Hotel in historic Murray Hill, Silverleaf Tavern offers a selection of hand-crafted signature cocktails, buildyour-own wine flights, and a seasonal American tavern menu for dinner and late night meals. Silverleaf Tavern also serves breakfast daily. tHe sMitH 55 Third Avenue (10th & 11th Streets) 212 420-9800 www.thesmithnyc.com The new, visually stunning, Tony Chi-designed South Gate restaurant, situated on Central Park South, adds a new dimension to the midtown Manhattan dining landscape. Celebrated chef Kerry Heffernan creates a distinctive and seasonallyinspired Modern American menu. South Gate transitions from a casual morning patisserie to a sleek, skylit lunch spot to a nighttime dining destination with “urban tavern” intimacy. sPiCe MarKet 403 West 13th Street (Ninth Avenue) 212 675-2322 www.jean-georges.com authentically uplifts its inspirations while offering guests the additional delight of family-style dining – food comes continuously throughout the meal and is placed at the center of table for all to share. With each new dish, patrons feel as if they were transported to a Vietnamese street market or Thai food stall. Regional fish sauces, curries, and spices are tweaked to tantalizing effect in dishes like chicken samosas with cilantroinfused yogurt, vinegar-infused pork vindaloo, and halibut cha ca la vong. sPiGoLo 1561 Second Avenue (81st Street) 212 744-1100 The design of this three-level hot spot tips its hat to the neighborhood’s garment history and offers diners a culinary odyssey. All menu items are designed for sharing, offering guests a chance to experience multiple dishes and flavors throughout their meal. In addition to its 120 seats, The Stanton Social offers a raw bar, two lounges, and a full bar upstairs. striP HoUse 13 East 12th Street (University Place & Fifth Avenue) 212 328-0000 www.striphouse.net The Smith an American brasserie. In the heart of the East Village, The Smith serves breakfast, brunch, lunch, and dinner every day in a casual, upbeat environment. A cozy and intimate Italian-influenced restaurant owned and operated by Scott and Heather Fratangelo, Spigolo has been given ★★ by The New York Times. A timeless paean to Southeast Asian sensuality, Spice Market titillates Manhattan’s Meatpacking District with chef Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine served in a casual, sexy atmosphere. Inspired by the street food Vongerichten enjoyed while traveling in Southeast Asia, Spice Market’s menu Strip House’s menu integrates traditional elements with modern interpretations. Executive chef John Schenk’s signature dishes include perfectly charred strip steak, trufflecreamed spinach, and goose fat potatoes. The decor, full of dark, rich colors and back-lit Studio Manasse photographs, is balanced by seductive music and ambient lighting. Strip House has been named one of “America’s Greatest Steakhouses” by GQ magazine and Maxim magazine. 52 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 53 t t bar steaK & LoUnGe 1278 Third Avenue (73rd & 74th Streets) 212 772-0404 www.tbarnyc.com tabLa 11 Madison Avenue (25th Street) 212 889-0667 www.tablany.com With the opening of T Bar Steak & Lounge, restaurateur Tony Fortuna remedied the dearth of good steakhouses on the Upper East Side. T Bar offers USDA Choice-grade cuts, a solid cocktail list, and little touches like Nicolas Feuillatte, an exemplary champagne choice, offered by the glass. The eponymous T-bone comes with a beautiful crust. The twoinch-thick, juicy, tender lamb chops get a ride from a mint chutney. The signature chopped salad is a must. There’s also a slew of wonderful sides, like the tasty Gruyere potato cake – buttery layers wrapped with ribbons of crispy bacon. There’s raw bar, small plates menu, burgers, lobsters, and fish, too. Leave room for T-Bar’s signature enormous, all-American dessert menu – you won’t regret it, even at the gym. Tabla is a groundbreaking restaurant in the Flatiron District serving executive chef Floyd Cardoz’s New Indian cuisine, American food spiced with the sensual flavors of India. While enjoying views of Madison Square Park and the Flatiron Building, guests may choose from two different dining experiences: the balcony-level Main Dining Room, offering refined New American cooking infused with Indian spices, or the main-level Bread Bar, which serves home-style Indian cuisine using the finest local, seasonal ingredients. taiLor 525 Broome Street (Thompson & Sullivan Streets) 212 334-5182 www.tailornyc.com and challenge diners’ preconceived notions about what a dish, drink, or ingredient should be, blurring the lines between dinner and dessert, food and beverage. The seasonally-inspired and spontaneously revolving menu at Tailor will allow guests to pick from a selection of unique Tailor-made dishes. taVern on tHe Green Central Park (67th Street & Central Park West) 212 873-3200 www.tavernonthegreen.com One of New York’s most dazzling dining experiences, Tavern on the Green is a real show-stopper, overflowing with crystal chandeliers, hand-carved mirrors, and stained glass. During the warmer months, Tavern offers guests sensational, picturesque al fresco dining in its renowned garden. Executive chef Brian Young’s “melting pot” gastronomic sensibility offers an eclectic menu designed to appeal to a diverse clientele. teLePan 72 West 69th Street (Columbus Avenue & Central Park West) 212 580-4300 www.telepan-ny.com I feel lucky to be able to help City Harvest. I know for those who need the help, City Harvest does their best to help them. biLL teLePan Telepan A contemporary dining and cocktail parlor, Tailor’s name is an ode to the skills of a seasoned craftsman whose creativity, attention to detail, and sense of excellence outweigh all. With a menu comprising “salty” and “sweet” plates and unconventional takes on classic cocktails, the cuisine of Sam Mason and the cocktail stylings of Eben Freeman honor these qualities Upper West Side new seasonal American with a 700-selection wine list. Open for lunch, brunch, and dinner. 2009 edition 55 54 a GUide to neW YorK’s Most GeneroUs restaUrants t terraCe 5 11 West 53rd Street (Fifth & Sixth Avenues) 212 408-1288 www.momacafes.com toLoaCHe 251 West 50th Street (Broadway & Eighth Avenue) 212 581-1818 www.toloachenyc.com tre 173 Ludlow Street (East Houston & Stanton Streets) 212 353-3353 www.trenewyork.com Terrace 5 is a full-service cafe offering a seasonal menu of savory selections and delicious pastries, complemented by carefully selected wines and specialty cocktails. The sophisticated and open cafe is situated adjacent to the Painting and Sculpture Galleries and enjoys a spectacular fifth floor view of the Abby Aldrich Rockefeller Sculpture Garden and the surrounding skyline, with terrace dining available seasonally. Terrace 5 features Danish furniture and tableware from leading modernist designers and manufacturers. tHaLassa 179 Franklin Street (Greenwich & Hudson Streets) 212 941-7661 www.thalassanyc.com Toloache (pronounced toh-lo-AHtchay), named after a flowering plant famed in Mexico for its use in love potions, is a contemporary Mexican bistro from chef/owner Julian Medina. Located in the heart of the Theater District, the festive two-story space features a guacamole and ceviche bar, a wood-burning oven, and an extensive tequila list, along with elegant decorative elements imported from Mexico. toWn. 15 West 56th Street (Fifth & Sixth Avenues) 212 582-4445 www.townnyc.com Tre combines the traditions of oldworld, rustic Italian cuisine with the contemporary slow food movement. Local, farm-fresh ingredients are paired alongside imported ingredients to create dishes that are pleasing to the palate, the eye, the body, and the planet. tribeCa GriLL 375 Greenwich Street (Hudson Street) 212 941-3900 www.myriadrestaurantgroup.com Restaurant people love extending hospitality. When guests dine in our restaurants, we are give them a little mini-vacation that takes them away from the cares of the world. Those who are less fortunate also deserve to enjoy a well-cooked meal. That’s why we’re motivated every time we see the City Harvest trucks. We know they’re bringing fresh food to nurture the soul and replenish the spirit of our city’s hungry men, women, and children. traCY niePorent “Serves the freshest fish downtown” in “sophisticated,” “airy,” “subtly nautical environs,” according to Zagat Survey 2006. Gracious service, an award-winning wine list, and innovative Mediterranean cuisine make your dining or special event experience at Thalassa Restaurant memorable and unique. A perennial New York favorite, TOWN. has been bringing chef/ owner Geoffrey Zakarian’s culinary and decorative vision to life since 2001. Celebrating New York City’s diversity with a mix of international flavors influenced by French, Italian, Mediterranean, and American cuisine, Zakarian continually creates inventive fare which draws distinguished New Yorkers, celebrities, and a sophisticated clientele. Since 1990, Tribeca Grill has been a respected New York landmark, with worldwide recognition for excellent cuisine, wine, and service. It is the restaurant that helped put the Tribeca neighborhood on the map! Owned and conceptualized by Oscar-winning actor Robert De Niro in a partnership with noted restaurateur Drew Nieporent, Tribeca Grill radiates excitement and energy. The 1,800-selection, 20,000-bottle list enjoys the distinction of Wine Spectator’s “Grand Award.” Director of Marketing/Partner The Myriad Restaurant Group Restaurant Chairman, NYC & Co. Restaurant Committee Photo by robert leslie 56 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 57 tUVWz tribeCa Pizzeria 378 Greenwich Street (North Moore Street) 212 732-5959 Vento trattoria 675 Hudson Street (14th Street) 212 699-2400 www.brguestrestaurants.com West 79tH street boat basin West 79th Street at the Hudson River 212 496-5542 www.boatbasincafe.com WiLdWood barbeqUe 225 Park Avenue South at 18th Street (18th & 19th Streets) 212 533-2500 www.brguestrestaurants.com Real Brooklyn-style pizza. Large variety of interesting toppings. Restaurant quality entrees at pizzeria prices. Fresh salads, pastas, chicken, veal, and vegetables dishes. Traditional as well as new-style dishes. Eat-in, take-out, or quick delivery to your home or office. Outdoor seating in summer. Union sqUare CaFe 21 East 16th Street (Union Square West & Fifth Avenue) 212 243-4020 www.unionsquarecafe.com Vento Trattoria has hit the city’s hottest neighborhood with a menu to match. Highlights include wood-fired pizzas layered with imported and local ingredients, mix-and-match antipasti, handmade pastas, and desserts by pastry chef Elizabeth Katz. VonG 200 East 54th Street (Third Avenue) 212 486-9592 www.jean-georges.com A casual rest spot, the cafe offers beautiful sunsets in the summer and fall. Arranged in three sections surrounded by limestone arches, it is a perfect spot for barbecue grill parties with private bars, cocktail parties, birthday parties, rehearsal dinners, weddings, and reunions. Can accommodate parties from 20 to 2,000. ‘WiCHCraFt 397 Greenwich Street (Beach Street) 212 780-0577 555 Fifth Avenue (46th Street) 11 East 20th Street (Broadway & Fifth Avenue) 60 East 8th Street (Mercer Street) www.wichcraftnyc.com Wildwood Barbeque serves up multiregional American barbeque in a rustic urban setting, with a 50-foot-long bar featuring a wide array of bourbons, 50 bottled and draft beers, and the latest creative cocktail selections. zoë soHo 90 Prince Street (Broadway & Mercer Street) 212 966-6722 www.zoerestaurant.com Danny Meyer opened his first restaurant, Union Square Cafe, in 1985, when he was just 27 years old. Serving Michael Romano’s American cuisine with an Italian soul, Union Square Cafe pioneered a new breed of American eatery pairing imaginative food and wine with caring hospitality, comfortable surroundings, and outstanding values. A critical success from the outset, Union Square Cafe has twice garnered The New York Times’s coveted ★★★ rating, and has been ranked #1 or #2 “Most Popular Restaurant” in the Zagat Survey for the past 12 years. Vong serves “Thai-inspired French cuisine” using over 150 different herbs and spices. Chef Jean-Georges Vongerichten’s “homage to the spices and flavors of the East” is the first of four restaurants in New York, London, Hong Kong, and Chicago. Casual sandwich shop and cafe serving breakfast, lunch, and dinner. Open continuously throughout the day. Eatin, take-out, catering, and delivery. This popular, award-winning Contemporary American restaurant in the heart of Soho features a woodburning oven, grill, and rotisserie and offers 35 wines by the glass. Zoë has the distinction of being awarded Wine Spectator’s “Best of Award of Excellence” for its outstanding allAmerican wine list. Lunch, dinner, and weekend brunch. Menus change seasonally. 58 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 59 bid aGainst HUnGer The contributions of these chefs and restaurants make our annual Bid Against Hunger New York’s most anticipated restaurant tasting. 57 Restaurant at Four Seasons Hotel Lynn Crawford A Voce Missy Robbins Allen and Delancey Lora Kirk Annisa & bar Q Anita Lo Aquavit Johan Svensson Artie’s Delicatessen Lon Kivell Artisanal Fromagerie, Bistro & Wine Bar Terrance Brennan Bar Milano Eric Kleinman and Steve Connaughton Bar Stuzzichini Paul DiBari Benoit Sébastien Rondier Billy’s Bakery Alyson Vainner Blue Hill and Blue Hill at Stone Barns Dan Barber Brasserie Cognac Florian V. Hugo Café 2 Lynn Bound Centrico Aarón Sánchez Convivio Michael White Commerce Harold Moore Craftsteak New York Tom Colicchio Cupcake Café Ann Warren 60 CitY HarVest FaCts  City Harvest is the world’s first and New York City’s only food rescue organization. Begun over 25 years ago, City Harvest’s food rescue model has since been replicated throughout the world.  Our mission is to end hunger in communities throughout New York City. We do this through food rescue and distribution, education, and other practical, innovative solutions.  City Harvest has rescued more than 242 million pounds of food since we began in 1982.  This year City Harvest will deliver 23 million pounds of excess food to more than 600 community food programs throughout the five boroughs.  City Harvest is always working to meet the need – with a fleet of trucks and bikes on the road helping to provide meals to more than 260,000 men, women, and children each week. Our Street Fleet volunteers deliver smaller donations on foot.  City Harvest addresses longer term issues that surround hunger through programs that educate New Yorkers about nutrition, support affordable healthy eating options in low-income neighborhoods, and engage communities and their citizens in the fight against hunger.  City Harvest is proof that New Yorkers want to feed their neighbors. More than 2,100 food donors, 1,800 volunteers, and countless private citizens support City Harvest’s work. Dévi Hemant Mathur and Suvir Saran Dinosaur Bar-B-Que John Stage Double Crown Chris Rendell Dovetail John Fraser Ed’s Lobster Bar Edward McFarland eighty one Ed Brown Elettaria Akhtar Nawab Falai Iacopo Falai Geisha Don Pham Gordon Ramsay at The London Josh Emett Gramercy Tavern Michael Anthony Grayz Martin Brock Hudson Yards Catering Robb Garceau il laboratorio del gelato Jon F. Snyder Kobe Club E. Chewy Cereceres La Esquina Nicholas Cox landmarc Marc Murphy Le Bernardin Eric Ripert Le Cirque Christophe Bellanca Lever House Bradford Thompson The Modern Marc Aumont and Patrick Clark Nobu Fifty Seven Matt Hoyle Oceana Benjamin Pollinger ONO at Hotel Gansevoort John DiLeo Osteria Del Circo Benedetto Bartolotta Payard Bistro François Payard Porter House New York Michael Lomonaco Primehouse New York Brian O’Donahoe Recette Private Dining Jesse Schenker Ricard Chocolat Richard Muszynski Ron Ben-Israel Cakes Ron Ben-Isreal Rosa Mexicano David Suarez Serafina Fabulous Grill Fredy Eduarte South Gate Kerry Heffernan Spigolo Scott Fratangelo The Stanton Social Chris Santos Strip House John Schenk T Bar Steak & Lounge David Cunningham Telepan Restaurant Bill Telepan Toloache Julian Medina Tre Giuliano Matarese Waldorf=Astoria John Doherty and Charlie Romano Zoë CoCKtaiL stations Dylan Prime Michael Waterhouse Pegu Club Audrey Saunders and Phillip Kirschen-Clark ViP LoUnGe Caviarteria Lucas Santos da Rosario Organics Rosario Safina D’Artagnan Ariane Daguin Hudson Valley Foie Gras Michael Ginor The Modern Mixologist Tony Abou-Ganim Roni-Sue’s Chocolates Rhonda Kave Saxelby Cheesemongers Anne Saxelby Tom Cat Bakery John Martinez Vosges Haut-Chocolat Jen Matthews a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 61 qUiCK bites Looking for a tasty meal or snack that’s also fast? The following eateries regularly donate food to City Harvest. 7-Eleven 15th Avenue Food Corp. A Piece of Chicken Aladdin Bakery Alfonso’s Pastry Shop Amy’s Bread Angel’s Bakery Au Bon Pain Baby Cakes NYC Bagel Basket Bagel Express Bagel Smith The Bagel Store Bagels & Co. Bagels & Plus Bedford Bagels Beigel’s Bake Shop Beky’s Bakery Bergen Bagels Betsy’s Place Black Hound New York Boerum Hill Food Company The Bread Guy Brick City Baking Co. Broadway’s Jerusalem II Bruce’s Bakery New York City Bruno’s Bakery Corp. Buttercup Bake Shop Cafe Duke Cafe Grumpy Cafe Metro Cake Man Raven Cavonberry’s Chris’s Cookies Chunsu Bagels Circa Circa on Dey Street City Baking Columbus Bakery Columbus Deli The Company Coney Island Bialy & Bagels Corrado Bread and Pastry Cupcake Cafe DC’s Eatery Deb’s Restaurant Dodo Cafe Dunkin’ Donuts Ecce Panis Eleni’s New York Eli’s Bread Empire Pizza Five Guys Burgers Flatbush Kosher Foods Fortunato Brothers Bakery Franks Bakery Gateway News Stand Georgia’s Bake Shop Glaser’s Bake Shop Inc. Golden Krust Good Dog Goodfella’s Pizzeria Grandaisy Bakery Greenberg Bakery H & H Bagels Hale & Hearty Highway Bagels Corp Hope, Faith & Gluttony Hot & Crusty Bakery Il Forno International Delights J Mej Bakery Joe the Art of Coffee John’s Bakery & Pastry Shop KFC Kidfresh Knit New York Korn’s Bakery Kosher Pizza Palace La Bagel La Crosta Pizza La Guli Pastry Shop LaSalle Bakery Leo’s Latticini/Mama’s of Corona Levain Bakery, Inc. Little Giant Food & Drink Little Pie Company Magnolia Bakery Mama’s Food Shop Mangia Restaurant Manhattan Chili Company Marche Madison Miss Grimble Association Mont-Camm Wholesale Bakery Inc. MRS Baking Distribution Co. Murray’s Bagels My Most Favorite Dessert Nathan’s Famous Inc. Netanya Fast Food and Pizza New Yorker Wholesale Bagels News Cafe Night Bagel OH Bagel Cafe Old Poland Foods Once Upon a Tart, Inc. Original Brooklyn Bagel The Original Soupman Pasticceria Bruno P&C Bagels Pain D’Avignon III LTD Palombo Pastry Shop Panera Bread Pani Dolici Picnic Pizza & Pita Pizza Pete’s Posh Nosh Pozzo Pastry Shop Pret A Manger Ray’s Pizza Really Cool Foods Rickshaw Dumpling Rollo Mio Royal Crown Pastry Shop Ruby Et Violette Sarabeth’s Bakery Sarah’s Bagel Cafe Schick’s Bakery Silver Moon Bakery Soul Fixins’ Restaurant Starbucks Coffee Steve’s Authentic Key Lime Pies Strictly Roots Sullivan Street Bakery Sunberry’s Cafe Sweet Sam’s Tastebud’s Natural Foods Think Coffee Tom Cat Bakery Tribeca Oven Two Little Red Hens Verb Vittoria Bakery Weiss Bakery William Greenberg Desserts Zaro’s Bread Basket Zeligs Bakery Zucker’s Bagels & Smoked Fish 62 a GUide to neW YorK’s Most GeneroUs restaUrants 2009 edition 63 index bY LoCation LoWer ManHattan/tribeCa 2 West Steakhouse Bouley Restaurant Centrico City Hall Corton landmarc Mai House Matsugen Next Door Nobu Nobu Thalassa Tribeca Grill ‘wichcraft soHo/east ViLLaGe/West ViLLaGe Allen & Delancey Angelica Kitchen Annisa August Back Forty Bar Blanc bar Q Blue Hill Butter Restaurant dell’anima Dirt Candy Ditch Plains Dos Caminos Soho Elettaria Fiamma il laboratorio del gelato La Esquina Level V Los Dados Market Table Mercer Kitchen Momofuku Ko Momofuku Noodle Bar Momofuku Ssäm Bar ONO at Hotel Gansevoort Perilla Perry St. Ron Ben-Israel Cakes Russ & Daughters Sanctuary T Savoy Sheridan Square The Smith Spice Market The Stanton Social Strip House Tailor Tre Vento Trattoria ‘wichcraft Zoë CHeLsea/GraMerCY/LoWer MidtoWn Eleven Madison Park Fleur De Sel French Roast Gramercy Tavern Hill Country Barbecue Market L’Express Morimoto Olives New York Primehouse New York The Red Cat Rosa Mexicano Shake Shack Tabla Tribeca Pizzeria Union Square Cafe ‘wichcraft Wildwood Barbeque east MidtoWn Michael Jordan’s The Steak House N.Y.C. Monkey Bar Oceana Oscar’s American Brasserie Peacock Alley Pera Mediterranean Brasserie Riingo Rosa Mexicano Silverleaf Tavern Vong ‘wichcraft West MidtoWn Nobu Fifty Seven Osteria Del Circo Pigalle Porter House New York Ruby Foo’s Times Square South Gate Terrace 5 Toloache TOWN. UPPer east side and nortH Nougatine Ocean Grill O’Neals’ Ouest Picholine Rosa Mexicano Ruby Foo’s Uptown Tavern on the Green Telepan West 79th Street Boat Basin oUtside neW YorK CitY Artisanal Bar Stuzzichini Barbounia Billy’s Bakery BLT Burger BLT Fish BLT Prime Blue Smoke & Jazz Standard Blue Water Grill Borough Food and Drink Country Craft Craftbar Craftsteak Dévi Dos Caminos Park 57 Adour Alain Ducasse at The St. Regis New York Alto Asia de Cuba Astor Court at The St. Regis Hotel BLT Steak Bull & Bear Convivio David Burke at Bloomingdale’s Dos Caminos Third Avenue Inagiku L’Atelier de Joël Robuchon Le Cirque Lever House Mara’s Homemade Mia Dona a GUide to neW YorK’s Most GeneroUs restaUrants 5 Napkin Burger Anthos Aquavit Asiate at the Mandarin Oriental Bar Americain Ben Benson’s Steak House Benoit Restaurant & Bar BLT Market Blue Fin Cafe 2 China Grill Churrascaria Plataforma DB Bistro Moderne District Gordon Ramsay Grayz Hudson Cafeteria Kobe Club landmarc Time Warner Center Le Bernardin Maison Marseille The Modern Nizza 2009 edition Atlantic Grill Café Boulud Café D’Alsace Daniel davidburke & donatella Geisha JoJo Payard Pâtisserie & Bistro Recette Private Dining Spigolo T Bar Steak & Lounge UPPer West side and nortH BLT Steak Blue Hill at Stone Barns Dressing Room, a Homegrown Restaurant A Voce Artie’s Delicatessen Bar Boulud Calle Ocho Deluxe Dinosaur Bar-B-Que Dovetail eighty one French Roast Isabella’s Jean Georges Kefi Le Monde Nice Matin 64 65 FJC is a public charity that provides total management of charitable giving. The design and printing of this guide were generously underwritten by FJC. Published October 2008 City Harvest thanks each of the restaurants listed for their ongoing support and for submitting their reviews to this guide. 66 a GUide to neW YorK’s Most GeneroUs restaUrants Printed on 30% post consumer fibers, FSC certified 575 Eighth Avenue, 4th Fl. New York, NY 10018 tel 917.351.8700 fax 917.351.8720