New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

ARCHIVES

Hal Rubenstein

September 25, 2000 | Restaurant Review
In Living Color

Rising from the gray mediocrity of Mortimer's, Orsay is an unexpected oasis of comfort and culinary verve in the stolid heart of the Upper East Side.

September 11, 2000 | Restaurant Review
Day of the Lotus

Lotus offers trend-seekers high-style ambience with a menu to match -- if you can locate it. Tja! is also hard to find -- not that you'd want to.

August 21, 2000 | Restaurant Review
Two's Company

If 222 is perfect for romantic tête-à-têtes and intimate celebrations, it's because sometimes elegant food and perfect presentation just aren't enough.

July 31, 2000 | Restaurant Review
Downtown Under

Authentic Australian dishes like emu and kangaroo are rare even in Sydney these days -- who would ever expect to find them on Mulberry Street?

July 17, 2000 | Restaurant Review
Son of Red Sauce

From the people who brought you Rao's, another great Southern Italian restaurant -- Baldoria. And this one you might even manage to get into.

June 5, 2000 | Restaurant Review
Strip Joint

At clubby Del Frisco's, you'll pay top dollar for sublime steaks in a monumental midtown setting, but the cheesy service may leave you cold.

May 22, 2000 | The Book Review
Rink-Side Seats

Rockefeller Center reopens two restaurants, Sea Grill and Rock Center Café, but their ambitious menus are forced to compete with the show outside.

May 1, 2000 | Restaurant Review
Burn This

Sometimes even the most dutiful critic can barely bring himself to risk ruining his favorite new place by naming it, but if you promise not to tell . . .

April 10, 2000 | Restaurant Review
Day for Night

Everybody knows about lunch at The Four Seasons, but nobody ever talks about dinner. Given its new spring menu and revitalized chef, more should.

April 3, 2000 | Restaurant Review
Arch Support

Terence Conran's latest venture, Guastavino's, fills the spectacular space under the 59th Street bridge with a boisterous crowd -- and food that doesn't yet perk up.

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising