Restaurant Reviews
  Openings & Buzz
  In Season: Weekly Recipe
  Underground Gourmet
  Ask Gael
  Restaurant Roundups
  Best of NY Food Picks
  Where to Eat 2005
  Uptown Delivery Guide
  Cheap Eats
  Recipe Archive
  Restaurant Insider
  Weekly e-mail with reviews, recipes, and restaurant news and openings.
  Sign Up
Week of November 5, 2001

Across the Street
Eli's guys: The bread man flanked by chefs Keith Eldridge, left, and Scott Barber.
At various times, Eli Zabar's Across the Street has been a newsstand and general store, a white-tablecloth Mediterranean restaurant, and a boisterous after-school pizza parlor. Now the sultan of sourdough has relaunched the daffodil-yellow-wainscoted dining room as a casual red-sauce trattoria, with a family-friendly menu of mostly Southern Italian favorites like chicken parmesan, lasagne, and spaghetti and meatballs. Choose one of six sauces, from butter to bolognese, to adorn your pasta. And except for a $20 swordfish splurge, everything's under $15.
444 East 91st Street
 Cuisine: Italian

While this isn't the best of times for fabulous upscale dining, Geoffrey Zakarian's Town, at the Chambers Hotel, is nevertheless packing them in. He's taken some of the luxe out of his menu to match recession tastes, and recently opened an upstairs lounge called Mezz@Town above the lobby to catch the overflow from the ground-floor Balcony Bar, which was already catching the overflow from the basement-level dining room. It's a good place to put your feet up on a "liquid leather" settee, view the rotating art installation, have an expertly mixed cocktail, and nibble something from the appetizer-and-dessert menu, like quail in a citrus reduction with foie gras fritters (we said some of the luxe is gone). Later in the evening, a D.J. tries to stir the customers out of their settees and onto their feet.
15 West 56th Street, at the Chambers Hotel
 Cuisine: Lounge menu

Looking Ahead...

Late November

Marseilles, 630 Ninth Ave. at 44th St., 212-333-2323
Set-up: Two-story, 4000 square-foot space designed in 1940's French-Moroccan style with zinc bar and ebonized mahogany accents.
Cuisine: French/Mediterranean
Chef: Alex Urena (Blue Hill)
Owner: Simon Oren (Sushi Samba, L' Express, Maritime)


Blue Fin,
Set-up: Situated in the highly-anticipated W Times Square Hotel, this 400-seater will have a floating staircase connecting its two levels and a view of the Great White Way.
Cuisine: Seafood
Chef: Paul Sale (Icon at W Court Hotel)
Owner: Stephen "BR Guest" Hanson (Isabella's, Atlantic Grill)

January, 2002

Suba, 109 Ludlow St., 212-982-5714
Set-up: Subterreanean, multi-level grotto with moat, underwater lamps, and floor-to-ceiling glass-paneled doors. Designed by Andre Kikoski.
Chef: Stephane Bucholzer (L'Actuel)
Owners: Yann De Rochefort and Phillip Morgan

Fiamma, 206 Spring St., 212-653-0100
Set-up: Tri-level space in SoHo with exterior glass elevator and 130 seats
Cuisine: Italian
Chef: Michael White (formerly at the four-star Spiaggia in Chicago and chef di cucina at Ristorante San Domenico in Imola, Italy)
Owner: Stephen "BR Guest" Hanson (Blue Water Grill, Park Avalon, Ruby Foo's)

April, 2002

Blue Smoke, 116 East 27th St.
Set-up: Jazz joint with a built-in barbecue pit at former 27 Standard space.
Cuisine: Barbecue
Chef: Pitmaster Kenny Callaghan (Sous Chef, Union Square Cafe)
Owners: Danny Meyer (Gramercy Tavern, Union Square Cafe, Eleven Madison Park)


Hear about a restaurant opening? Post an announcement - even a rumor - in the Food Forum.


Openings Archive

Week of October 29
Commissary, Papillon
Week of October 22
The Harrison, The Minnow
Week of October 15
Dylan's Candy Bar, Luce, roomservicecafe
Week of October 8
Vicala, Zazen, Fraunces Tavern
Week of October 1
Bodum Café & Homestore, Blue Grotto, Notable closings

and more ...

Photos: Patrik Rytikangas.
Copyright © 2017 , New York Metro, Llc. All rights reserved. About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit