A special advertising section in New York magazine's 3/10-3/17/08 issue.
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KELLARI TAVERNA
With remarkable Hellenic fare and a wine list boasting 250 selections, the restaurant’s Stavros Aktipis says their best is the Whole Grilled Fish. “It’s grilled simply, and served with lemon, olive oil and herbs with a choice of sides, including roasted potatoes and broccoli rabe.”
kellari.us
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PARIS COMMUNE
Their best entrée selection: the Ostrich Steak. Grilled and served with a crispy polenta, fresh vegetables, and a homemade Chilean papaya chutney, it feels sinful yet is balanced by fresh, light fruit. To balance your meal try the South African Pinotage from the wine list.
pariscommune.net |
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PEACOCK ALLEY
In the lobby of The Waldorf=Astoria, Chef Cedric Tovar and his team offer an omelet station with every imaginable variant: breads, berries and yogurts, a seafood selection that includes lobster, oysters, four types of smoked salmon, king crabs and more, and a 16-foot dessert table, complete with chocolate fountain.
peacockalleyrestaurant.com |
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ST. ANDREW’S
We’re especially fans of their “personal best”: Pan Seared Sea Scallops with Ratatouille Pearl Couscous. The scallops are cooked to perfection, and the big-grain couscous is light, so it is the perfect complement. It’s served with crispy leeks and roasted tomato vinaigrette.
standrewsnyc.com |
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THALASSA
It’s fitting that their “best” is their signature seafood appetizer—after all, the Greek translation of “thalassa” is “sea.” Their choice: the Diver Sea Scallops wrapped in Kataifi in a Balsamic Reduction taste as though they’ve just been plucked from the Mediterranean.
thalassanyc.com |
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