Midtown East, Manhattan

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BentOn, BentOff

You won't want this for lunch every day, but as a reasonably priced meal with lots of variety in two neighborhoods lacking in good food, BentOn is a good option to have. More

Steakcraft: The Ultra-Premium Steaks of Le Cirque

Le Cirque's chef Christian Fischhuber showed us how he prepares both a New York strip for one and the ribeye for two. The latter is cooked in a steakhouse-quality broiler and sliced tableside. The strip can also be served this way, which is of course the purist approach, or in the classic au poivre style, which includes tableside flambéing and is reflective of the grand dining tradition of Le Cirque. More

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