Within Christian Liaigre’s conversion of a catacomb into a sultry, shadowy quartet of fluid yet diverse sectors, chef-owner Jean-Georges Vongerichten reveals how a few ingredients can create flavors that are lucid and compelling. Olive and radicchio join stewed rabbit, mint and coriander ring sea bass carpaccio, tomato soup is sparked by chili pepper and crabmeat. You may be sorry you never sprang for that loft on Spring. — Rob Patronite and Robin Raisfeld
Brunch
Sat.–Sun., noon–4 p.m.
Prix-Fixe Lunch, Mon.–Fri., noon–3 p.m., $24.07
Late Night Bar is open Mon.–Thu. until 2 a.m. and Fri.–Sat. until 3 a.m.
We made a reservation 2 weeks in advance for this restaurant. We arrived promptly for our 8:30 reservation and were told it would be a 15 minute wait and that the prior table was finishing up. We grabbed a few seats at the bar and ordered cocktails, as we are accustomed to waiting 10-15 minutes at any New York restaurant to be seated. After the 15 minutes went by, we politely asked the manager how much longer it would be and he said it would be seated in 15 minutes. Another 15 minutes went by and we went and talked to the host for a status update. He said that the prior table just got dessert and that it would be 15 minutes longer. I then asked the manager why he didn't tell us, when we first came in, that they were running very behind and I received an extremely rude response. After 45 minutes, we left and went to Double Crown, where the food was very eclectic & delicious and the service & management were great. I will never go back to Mercer Kitchen, especially with clients.
This isn't a place where you can go and just order an entree. I got the scallops, which were very good, and my friend got a pizza, also good, but the portions were very tiny. The waiter was not very attentive and seemed bored out of his mind. It was okay but not very memorable.