6 at 51st St.; E, V at Fifth Ave.-53rd St.
American Express, MasterCard, Visa
This venue is closed.
Marc Newson’s edgy design puts a twenty-first-century spin on Gordon Bunshaft’s idea of modern, a fine fit for chef Dan Silverman’s grown-up, smartly seasoned food. Wasabi crème fraîche and tobiko enrich his tuna carpaccio. Diver scallops float in an intense celery nage. And the veal chop is impeccable. Don’t resist the elegant mint-chip-ice-cream sandwich.