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.
Our party arrived promptly at 8:30 with a reservation and was asked to wait at the bar. We were patient for 45 minutes, but when we asked the MD why there was such a long wait, he revealed that hotel guests have priority. We were bumped twice in the span of 30 minutes as the guests of the hotel, all but flashing their black Amex cards, casually strolled in to take our place. When we pointed out that we were disappointed with the service, our hosts wouldn't hear our complaints and were reluctant to make us comfortable. Not even an apology! Walking out the door after 1 hour of waiting, it dawned on us that the large MK marquee out front didn't stand for Mercer Kitchen, but rather Mood Killer.
My recommendation: Go to Lucky Strike and drown your sorrows in a pomegranate martini.
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.