A special advertising section in New York magazine's 3/10-3/17/08 issue.
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AVRA
At this innovative Greek eatery diners are encouraged to select their meal from the breathtaking fish display. What does Avra’s Stelios Tsappas recommend? “The Octopus—imported from Spain or Portugal—no question.”
avrany.com
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BEN BENSON’S STEAKHOUSE
“All of our soups are outstanding, but the one that has the biggest following is the tomato, which we serve every Wednesday,” says proprietor Ben Benson. “And our sides … Salads, hash browns—I’d go head-to-head in a creamed-spinach contest with any restaurant in the city!”
benbensons.com |
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BOWLMOR LANES
“When it comes to food, the easy fan favorite is the Fried Mac-and-Cheese,” says Bowlmor’s Cindy Quinn. They’ve wrapped in a crispy dough shell and suggest pairing it with a Kool Aid or a Gutter Ball shot for a new take on a classic.
bowlmor.com |
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CHOW BAR
The Pan Fried Prawns in Golden Curry Sauce with Spinach is a customer favorite. “Like all of our portions, it is big—you leave satisfied, but not stuffed,” says Chow Bar’s Bob Gaines. Make their best even better with one of their cold sakes or crisp, white sake sangria.
nymag.com/listings/restaurant/chow-bar/ |
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HAWAIIAN TROPIC ZONE
“I love the Pu Pu Platter,” says Hawaiian Tropic Zone’s Joe DeNardo. “Chef Burke revitalized this old favorite as an interactive dish that’s perfect for parties and offers a variety of flavors. You heat your food as you like it, then try one of the amazing dipping sauces.”
hawaiiantropiczone.com |
