All Reader Reviews of...
42nd St. at Park Ave., East Balcony, New York, NY, 10017
Ingredients are superb, service is charming and the location ideal
By Dunham16 on 2/24/2011
If these are your parameters, you should go! The drawbacks are that the sauces are sometimes so unusual that they may not be to everyone's liking, and the charm of the staff is most certainly NOT matched by their knowledge of the menu. They often wait a long time before explaining that the prix fixe as on the menu will not be served so that it can take forever to actually get an order into the kitchen. They attempt to befriend the patrons by recommending dishes whose unique spicing may not be to their taste.
Metrazur- a spectacular venue without walls
By impactbk1 on 9/23/2010
A very different and exciting open air venue. Tasting menu was excellent as was the maitre D and staff. Particularly loved the diver scallops and soft shell crabs along with the Berkshire Pork and very hearty and delicious lamb chops. The desserts were okay but lacked originality and flair. Would recommend highly for business entertainment or for relaxing with someone special late night.
"Meh" is not a word I like to associate with a New York meal
By lem326 on 6/10/2010
Metrazur is good. The food is fine. I want so much to love it because it has all the makings of a phenomenal place, but it's just mediocre. I've been three times now for the pre-fixe lunch with co-workers (my boss LOVES this place) and each time I am underwhelmed. Every bread item from the burger bun to the croutons on the beef paillard to the toast in the deconstructed swordfish club is absolutely soaked in butter. The by-the-glass sauvignon blanc offered was reminiscent of Franzia (you know, the stuff in the BOX). It's in Grand Central so it's a little bit loud unless you're sitting on the periphery, and you have to shout at your dining partners. The service is pleasant but a little slow. I wish I loved this place, but all I can say about it when asked how it was is, "Meh. It was alright."
A resonable option in Grand Central Station
By FatBastard on 7/25/2009
Location offers great promise and delivers what one ought to expect from an upscale restaurant in a train station: large portions of average food aspiring to be something greater at prices that I didn't mind when all was said and done. Restaurant side is pleasant for its expansive view of the terminal but climate control is a challenge given the space; the bar side could have done wihout loud dance club music. Salads were fine, lamb shank was big, and the veal papparedelle filling. Nothing was bad, nothing was inspiring. As such. I was happy that entrees seemed to be priced $10-15 below what one would expect from "fine dining" in Manhattan. A final note -- while a bargain at an incremental $20 per bottle versus the Restaurant Week menu if you go the "ISC" prix fixe route, Charlie Palmer's house pinot noir borders on harsh.
Open Air Charm
By hungryjacq on 6/24/2004
We went during restaurant week in anticipation of a great meal for $30.12. I couldn't imagine ordering anything on RW menu, so I ordered from the regular menu and am glad I did. I started with the foie gras, and had a muscat to accompany it. Pretty good, given the texture wasn't perfect. Waffled between the lobster entree and the filet mignon. I liked the lobster, but someone at a nearby table got the filet and I had dinner envy. Espresso creme brulee and prailine pyramid were our desserts...wonderful ends to a great meal. Charlie Palmer has redeemed himself. I LOVE Aureole, but was so disappointed by Kitchen 22 I thought he could only serve the high end market. Well done!
Very good, but somewhat disappointed
By cilantro on 2/9/2004
We went there during restaurant week, and one positive thing was that the portions were hearty. The creamy risotto with black squid ink and a fried scungilli on top was EXCELLENT. The entree of roasted chicken with crimini mushrooms and roasted garlic was uneventful. The dessert which was a chocolate cake was wonderful. But in the very competitive New York environment where there are so many great restaurants, this one fared as very good, but not necessarily worthy of another visit.
ITS DIFFERENT.ITS NOT AUREOLE
By adsong on 6/19/2003
Chef Charlie Palmer, who is renowned for his signature Progressive American cuisine,and who has a wonderful flair for reinterpreting classic European cooking,has opened some very fine restaurants,including Aureole,Alva, Astra, and more throughout the U.S. After the great restoration of Grand Central Terminal five years ago,Metrazur arrived in the East Balcony overlooking the bustling main Concourse. Food varies from wonderful to mediocre, as does the service.Unfortunately,it gets very hot during summer months, and there is the constant droan of the announcements of trains departing and arriving.
Location, location, location - food is okay too
By zeecee on 3/31/2003
It's on the mezzanine of Grand Central, so has that going for it, is roomy and airy. The menu is fairly priced and has a limited number of items, but they seem to be okay. Prices are faire. Dinner might cost you about $50. There's nothing romantic about it, but it does have something special if you want to eat in Grand Central.
Dining Under Aquarius
By nycphilly on 2/16/2003
Excellent service, food, decor and view! We dined beneath the cerulean blue restored contellations and throughly enjoyed our Saturday night dinner. The fixed prix menu was a great deal for our NYC excursion. Our waiter was friendly, prompt and the dinner was more than enough and beautifully prepared. No crowds!
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- Supreme Court Won’t Stand in the Way of Seattle’s $15 Minimum Wage
- Congress Introduced a Bill to Keep Journalists From Snooping Around Big Food
- A Farming Cartoonist Was Fired for Joking About Big Agriculture
- Why This Leading London Chef Feels Energized by New York Kitchens
- Oxford Student Refuses to Tip Server Because She’s White