LE
BERNARDIN 155 W. 51st St. 212-489-1515
Cuisine: French-Seafood
Revered old-line French favorite dishes out elegant seafood
with class and consistency.
A soaring teak ceiling, ocean-on-a-cloudy-day walls, commodious
and well-spaced tables and dramatic, life-sized paintings
of fish and fishermen contribute to an impressive setting.
The incongruous mixture of diners ranges from wide-eyed
out-of-towners to Chanel-quilted doyennes on the Republican
fundraising circuit. Commendably, both camps receive the
same impeccable service.
It is tempting to abandon your self to the sensual pleasure
of chef Repert’s cooking. At Le Bernardin with your first
bite you know that you are in for an exiting dining experience,
superb seafood dishes that makes a visit quite an extraordinary
journey. His prix fixe menu offers choices from both the
"Simply Raw" and "Lightly Cooked"
categories. Highlights include yellowfin tuna carpaccio
with a light ginger-lime mayonnaise, a deceptively simple-sounding
smoked salmon gravlax and the lightly spiced seviche of
scallops--a sublime progression of smooth, tangy and refreshing
sensations.
AQUAGRILL Cuisine: Contemporary American
210 Spring St. 212-274-0505
In a neighborhood restaurant where the menu is almost
entirely devoted to fish, it is not unusual to find dishes
like escargot, and Chef-Owner Marshall’s inspired falafel-crusted
salmon, pre-dinner touches are very thoughtful, and the
welcoming petites fours are complimentary. An original
high level cooking, courteous staff and outdoor terrace
makes Aquagrill a exciting neighborhood spot.
BLUE
WATER GRILL Cuisine: New American
31 Union Square W. 212-675-9500
This 500-capacity converted bank is packed every night;
it's also a popular business lunch spot. There are three
different dining areas: a busy ground floor with an oyster
bar and outdoor seating, a mezzanine and a low-lit jazz
room in the basement. Long wait for a table at peak hours,
even if you have a reservation.
fabulous dishes: Lobster and shrimp spring rolls crackle
with freshness, octopus has a nice grilled touch and maki
rolls are both inventive--incorporating BBQ eel, filet
mignon and snow crabs are delicious. Great entrees such
as Chilean sea bass, sauteed lobster, scallops and vegetables,
crab cakes, mahi mahi with pinot noir sauce. Chocolate
fondue is the pick of the desserts, and the wine list
is reasonably priced.
MILOS,
ESTIATORIO
125 W 55th St. New York, NY 10019
Cross Street: Between Sixth Avenue and Seventh Avenue
(212) 245-7400
Greek midtown seafood.
At this huge classy, energetic place, perfect you can
find a stunning fish display which diners can choose their
dinner from the catch of the day.
The menu features traditional Greek dishes and new innovations
such as a smoky, tender grilled octopus; eggplant and
zucchini chips and four-spreads platter including suave
garlic-almond skordalia and punchy feta-pepper dip, ,whole
grilled dourade boned and well seasoned.
OCEANA 55 E. 54th St. 212-759-5941
Cuisine: Contemporary American/Seafood
Oceana is the midtown Manhattan restaurant that brings
new meaning to the words elegant dining experience. Under
the leadership of the Livanos family, managing partner
Paul McLaughlin and executive chef Cornelius Gallagher,
Oceana exhibits a vitality, an energy and a warmth not
previously associated with fine dining establishments.
These seasoned professionals present the finest elements
of a restaurant experience to all who dine at Oceana,
but they do it through the means of their own personal
charm. The results are captivating.
ROY’S
NEW YORK 240 Eighth Ave.212-266-6262
Cuisine: Hawaiian
Roy Yamaguchi’s arrival into the islands in late 1988
marked a dramatic turning point for Hawaii’s style of
regional cuisine. After working twelve years in various
kitchens and as an executive chef positions in some of
Los Angeles’ finest restaurants...
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THALASSA
179 Franklin St. New York, NY 10013
Cross Street: Between Hudson Street and Greenwich Street
(212) 941-7661
A sharp, contemporary Greek seafood in Tribeca.
White sails pulled taut overhead, honey-colored wood plank
floors, a marble bar--it feels like dining aboard a beautifully
restored sailboat. The lighting is flattering, the crowd
somewhat serious and service generally attentive and well-meaning.
Look for the fresh fish packed in ice just to the left
of the bar. Seafood is the house specialty, Start off
with feta-stuffed grilled calamari, tender, subtly sweet
veal dolmas or rare scallops wrapped in shredded phyllo
dough and served with a tangy caper sauce. If they've
got it, order the lethrini, a delicate white fish, simply
perfect when grilled and drizzled with lemon and olive
oil. The hearty braised lamb shank is irresistible as
well. Don't miss almond baklava for dessert.
