Spreads' sandwiches are balanced, flavorful, and inventive enough to excite, but simple enough to satisfy on a regular basis. And given their Midtown location, they have a big leg up on the competition.
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Reserve bills itself as the city's only Thai wine bar. More than 15 wines are served by the glass, all meant to "compliment or challenge" the Thai flavors. While some of the dishes might be familiar from your regular go-to place, overall Reserve doesn't want to be your standard Thai takeout joint.
Chef Preston Clark of Resto and The Cannibal is one of the men behind the restaurants' serious steak program, which is comprised of a New York strip, a T-Bone, and a Cote de Bouef for two.
Shiva Natarajan knows what New Yorkers want, and with Chote Nawab he's saying it's a mix of North and South Indian dishes served in a space designed to evoke the concrete minimalism of Williamsburg coupled with the hokey village scenes of Little India.
Chaat made with fried spinach leaves? Sign us up. This rendition could easily hold its own against the kings in Jackson Heights.
The fish and chips at Penelope in Kips Bay may not come in the traditional newspaper, but they're way less greasy and far more fresh than other versions of classic dish.
These days New York offers plenty of options for the Afghan cuisine, but Bamiyan, in Kips Bay, is among the oldest and best.
When we discovered that the family behind beloved cheese-and-sandwich shop Lamazou opened a bistro down the street, we looked forward to frilly curtains, mismatched plates, and other elements of an overstuffed, comforting vibe. After all, Lamazou is the kind of place that rounds down the price of your order, telling you to make up the difference whenever, or that takes the time to patiently explain the subtle differences between obscure cheeses, a queue out the door notwithstanding. But the newly opened Bistro Lamazou wouldn't be out of step in Las Vegas or in a 1970s acid trip. It's pretty off the hook.
Assuming you're OK with the setting, Vatan makes for a lovely dinner: tables are far apart, a sitar plays softly from hidden speakers, you don't have to worry about what to order or how to pronounce it, and you're shielded from the fratmosphere of Third Avenue. It's best for: a gut-busting, palate-pleasing, serenity-restoring date.
When you walk into the Alexandria, the new bio-tech center building on the banks of the East River, you are confronted by a sign: Riverpark, a Tom Colicchio restaurant. But if you go on to have a couple of very fine meals there—as we did—it is highly unlkely that you will find Mr. Colicchio there. It's chef-partner Sisha Ortuzar running the kitchen. When pressed for a pithy description of the menu at Riverpark, Ortuzar said it was American food with a New York point of view. When pressed on whether the restaurant lacked focus, he said with a giggle, "It is all over the place in a controlled manner." And that's about right.
"It's the most luscious barbecue I've ever had at a bar." [Photos: Tia Kim] Looks can be deceiving at Waterfront Ale House. Seventeen beers on tap? By the looks of the homey neighborhood bar a block down from the Kips...