The Mercer Kitchen
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99 Prince St., New York, NY, 10012
212-966-5454
Known For
The lowdown
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 chile pepper and crabmeat. You may be sorry you never sprang for that loft on Spring.
What you need to know
Insider Tips Fits large parties of up to 22 (banquet table), 55 (semi-private dining), seated restaurantwide buyout (200), and reception (350).
Recommended DishesSteamed skate; Maine lobster.
DrinksFull Bar
Noise LevelCivilized