Manhatta restaurant review – New York, USA

Information
Website
Address

60th Floor
28 Liberty Street

Telephone
1.212 230 5788

The New York restaurateur Danny Meyer has added his stamp to the tradition of sky-high dining institutions in the Big Apple with Manhatta restaurant and bar. Union Square Hospitality Group’s latest venture, it’s located on the 60th floor of the skyscraper formerly known as One Chase Plaza  and combines soulful, French-inspired cuisine with spectacular Lower Manhattan views. Located in the Financial District, the 90-seat eatery also comes armed with the group’s debut event space – the spacious Bay Room that spreads across the southern façade of the building. Together, the two entities occupy a whopping 38,000 square feet and offer unparalleled views of the surrounding city on all four sides.

Designed by the multi-disciplinary architectural practice Woods Bagot, Manhatta and Bay Room both celebrate the neighbourhood’s rich cultural history. As the 1961 building was originally a lynchpin in David Rockefeller’s grand plan for the Financial District, nods to its midcentury modern sensibilities in the venue’s interiors abound. From the 40-foot long black walnut bar – reportedly one of the longest in the city – and two dining areas filled with warm wood panelling, polished bronze accents and elegant navy blue banquettes, Manhatta’s timeless yet easy elegance couldn’t be more of the times. Arcing pendant lights, along with granite and silk touches, bring an added richness to the space while never detracting from its main attraction – the view.

‘The design intent,’ says Woods Bagot principal Wade Little, ‘was to create a home in the sky that feels warm and relaxed enough for casual meals and drinks, while establishing a sense of place for the jaw-dropping views. We also wanted to create an uncluttered yet rich design that honors 28 Liberty, one of the first International Style buildings in Lower Manhattan.’

Not to be outdone is the 400-seat Bay Room, which wraps around two sides of the building and singles itself out as one of the largest and highest ballrooms in the city. Like Manhatta, it is also filled with a rotating collection of specially chosen artworks resulting from a partnership between the Artist Pension Trust and the building’s developers Fosun. With guests able to access both venues via a dedicated lobby at the building’s ground floor, the experience of visiting is quite unlike any other.§

Information
Website
Address

60th Floor
28 Liberty Street

Telephone
1.212 230 5788

Greenville Restaurant gets nod from New York Times

A Greenville restaurant was featured in the food section of a national newspaper.

The New York Times ran a story Saturday on The Anchorage restaurant. The story ran in the newspaper’s Bites section and discussed the Village of West Greenville restaurant’s local-focused menu, and particularly noted the “vegetable-driven dishes.”

Of note to the writer was the way chef and owner, Greg McPhee, along with his team, allowed the natural rhythm of the landscape propel the menu. That menu is heavily focused on vegetables and foraged items, along with a mostly natural wine list.

“…not exactly what one might expect in Greenville,” writer, Nicholas Gill wrote. “But The Anchorage, which opened in 2017 and was nominated for a James Beard Award for Best New Restaurant a year later, is part of a wave of highly anticipated restaurants to come to the former mill town.”

The national attention comes on the heels of other major recognition for The Anchorage. The restaurant received a James Beard nomination for Best New Restaurant this past year, joining a list of much lauded eateries in place like New York City and Los Angeles.

McPhee opened his restaurant in January 2017 as a place that would be community driven from plateware and ingredients to patronage. McPhee designed the menu and space with the idea of a creative but comfortable place to gather.

“To me, it’s validation that we’re on the right track” McPhee said of the write up.

McPhee gave credit to VisitGreenvilleSC for helping highlight Greenville’s growing food scene to a national media audience.

“This is unique, because I don’t think we’ve had anything that has been written up in this level,” McPhee added. “So, to have it there definitely is a really great compliment. We’re really excited to have that validation, and to share it with our employees.”

Read or Share this story: https://www.greenvilleonline.com/story/life/dining/off-the-menu/2018/07/30/greenville-restaurant-gets-nod-new-york-times/862318002/

Share This Story!

Let friends in your social network know what you are reading about

Greenville’s The Anchorage gets mention in New York Times article

The Anchorage gets mention in the New York Times for vegetable focus, natural wines and locally sourced innovation.

Sent!

A link has been sent to your friend’s email address.

Posted!

A link has been posted to your Facebook feed.

Restaurant Review: Maison Pickle in New York City

It’s no exaggeration: Maison Pickle has the best mac and cheese you can buy. The Upper West Side spot offers — yes — pickles both kosher dill and spicy ($6), along with its famous French toast. But the real star of the show is the gooey macaroni and cheese ($14), a must-try if you stop by the French-named restaurant in New York City. It prides itself on offering American favorites, and it does tenfold.

The Nutella Banana French toast is as comforting and sweet as you can get for brunch, while the impressive tower of French toast and fried chicken (a new kind of chicken and waffles) is a show-stopper for the Southern girl at heart. 

The portion size of the French toast, which comes in a variety of flavors from berries & cream to lumber jack stack, is large enough to feed all of your girl gang and very affordable at $14 to $18. Or you can opt for the omelets, served fresh in a skillet.

Maison Pickle’s interior has the vibes of a cozy French cafe, with soft orange lighting from bulbs up above. Their dining room wall is lined with shelves of liquor bottles, which create a symmetrical and colorful aesthetic. Sit by a window for a city view, or sit near the bar for easy access to cocktails (mimosas or the fresh squeezed orange juice).

Start with the soft pull apart bread; the $9 butter and honey version came piled with freshly whipped, thick butter that’s basically edible all on its own. And don’t forget the signature French dips — go with your friends and share two or three dishes at Maison Pickle to try a bit of everything. 

It may sound overwhelming, but truly each dish was everything it should be. The French toast was soft and melty, while the mac and cheese was like food porn. It was truly the best I’ve had in a restaurant. Yes, they also have salads for carb-avoiders out there, like the tuna nicoise that completely hits the spot. With an amazingly large portion size, this salad is guaranteed to fill you up and leave you satisfied. 

The eatery is a perfect start to a day in NYC. After filling up on a decadent brunch, walk through Central Park toward the Met. Take photos on the steps a la Gossip Girl or stroll through the galleries to savor the works of art. Bon appétit!

Lindsay is the President of the UCLA chapter of Her Campus. She was previously the Viral Section Editor at Her Campus and an editorial intern at the headquarters in Boston. Lindsay grew up in Washington state, though she has transitioned to love the Southern California sunshine as a senior communications and environment student at UCLA. Her free time is spent collecting sea glass on the beach, squeezing in a TV episode and missing her spaniel back home. Twitter: @WeinbergLindsay .

Renée is a Senior Editor and Writer for the UCLA Chapter of Her Campus. She is an Oregon native and a junior majoring in English with a minor in Film, Television, and Digital Media Studies at UCLA. During her spare time, you can find Renée reading thrillers, watching sci-fi movies, or scrolling through Insta (). 

Better than restaurant quality New York Strip Steaks…

So as you all know there is this on-going bbq battle in my house – going on what 3, maybe 4 years now.  I’ve finally given up on getting a new one.. for now.  While it’s a nice-to-have-a-new-one it’s not a necessity for me.  Almost everything you make on a bbq, I can make either on the indoor grill (word to the wise, make sure you have a great exhaust fan) or oven.  From my baked corn and baked sweet potato to baked russets I’ve got a good grip on making it just as fabulous, if not more, indoors.  Well the one thing that always besieged me was steaks.  Oh how I truly love a fat juicy steak (with ketchup…  yes with ketchup!  SHUT IT, don’t judge!  I like ketchup!) sadly the steak doesn’t like me. My stomach says “OH HELL NO!”… that’s all I’m gonna say ’bout that.

Now Mr. Fantabulous loves his steak!  He’s a true carnivore.  Now I always thought an amazing steak could only be had via a grill of sorts.  I tried in the past, numerous times, trying to make it indoors but it never EVER worked out. It was either tough as shoe leather, raw or I would end up smoking us out of the house using the indoor grill.  Okay truth be told, maybe I did make a a bit more smoke than normal (I figured if I kept smoking him out of the house that he’d get the hint and we’d go get a new bbq)… sigh.. he just turned on the big exhaust fan and helped fan out the rooms.  Oh gee.. thanks honey.  Damn it! 🙂

It wasn’t until I was watching Hell’s Kitchen a few ago did I actually pay attention while they were making steaks.  Pan seared then in the oven.  Hmmm… me thinks they were on to something 🙂

So that night, I stopped at our local butcher’s shop (God I seriously love the local butcher type store versus the commercial grocery meat department). I seasoned it, let it rest and then gave it a shot.  When I told Mr. Fantabulous what I was doing he said “um baby, make sure you have the exhaust fans on BEFORE you start cooking.”  LI swear if he wasn’t so damn hot I’d beat that man.  LOL

Well let me tell you what people.  This steak was perfect.  No, it was BEYOND PERFECTION!  I mean.. I would put this up against any restaurant steak.  It’s THAT good.

Now I did think maybe I got lucky but I’ve made this dish umpteen times since I first made it and it’s been perfection every single time.

Better than restaurant quality New York Strip Steaks…

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients

Instructions

Made this Recipe?

Oh and yes, that was served with a perfectly baked sweet potato!

Bobby Flay Restaurant Bar Americain Closes In New York

Bobby Flay Restaurant Bar Americain Closes In New York

Posted: Jan 19, 2018

The Food Network star’s ode to America was no match for the Manhattan real estate market.

Celebrity chefdom may not be as lucrative as it once was. A decade ago Manhattan was sprinkled with the restaurants of Food Network stars and cooking competition hosts, but the ranks are thinning out. Top Chef’s Tom Colicchio had to close his restaurant Craftbar after 15 years because the landlord raised his rent 50 percent; Scott Conant split from Scarpetta; Guy Fieri’s Flavortown mecca shuttered; and now Bobby Flay has folded-up shop at his Midtown fine dining destination, Bar Americain.

Flay opened the restaurant back in 2005 as his ode to America. On its menu were elevated versions of dishes you’d find across the country, from the gluttonous Hot Brown from Louisville, to Cioppino in San Francisco, to crab cakes in Maryland. And it wasn’t like he was just cashing in on his name like Fieri was accused of doing; he served food to which the New York Times gave two stars, a full five years into its run. But the cost of doing business in Manhattan is becoming prohibitive to restaurants, as legendary Le Cirque and George Mendes’ Lupulo can attest to, both of which closed at the end of 2017.

“My partners and I were in agreement that in order to take on another long term commitment that would take us into the next decade or two, Bar Americain would need a full renovation that would be prohibitively costly,” Flay said in a statement. So after lunch service on Wednesday, Flay and his investors served their last meal and called it a day.

This isn’t Flay’s first closure in the city. Back in 2013, he ceased operations of his flagship restaurant Mesa Grill, which explored his love of Southwestern flavors and helped propel him to stardom. The Food Network star still operates Gato downtown in NOHO, a bar and restaurant devoted to Spanish and Mediterranean cuisine. And although the original Bar Americain and Mesa Grill no longer exist, there are still outposts in casinos. Because in Vegas, what is dead can never truly die.

Go-Wine Sharing and Promotion

Go-Wine’s mission is to organize food and beverage information and make it universally accessible and beneficial. These are the benefits of sharing your article in Go-Wine.com

  • It Generates Free Traffic to your site.
  • Your Article Will Get Indexed Faster.
  • Your Google Rankings Will Rise. Google Rise Articles with Positive Participation & Contribution.
  • Your Article Will Reach New Customers and Audience. Go-Wine has a selected audience and visitors from over 120 countries.
  • You always receive credit – you will be cited accurately (Author, Website & Hyperlink).
  • The integrity of the Information is not compromised – you always will be linked to the most up to date version of your article.

Contact Us for more information.

New York’s Four Seasons Restaurant

It’s just past noon on a late spring day at The Four Seasons Restaurant in New York the Co-owner Julian Niccolini, examines the tables allocated for the all-important lunch reservations.

Preternaturally calm waitstaff smooth over the crisp linen tablecloths as Alex von Bidder, Niccolini’s long-time business partner, calmly greets a handful of early guests as they ascend the wide travertine staircase.

With the power hour unfolding with a kind of military grace, it’s almost impossible to imagine that this bastion of the New York dining scene will close its doors in just a few weeks.

’Some of us remain in a kind of denial,’ says Niccolini, who began working at the restaurant in 1977, four years after arriving in the US. ’I’ve basically grown up within these walls, and I’ve seen the restaurant through many different chapters of New York history.’

The Four Seasons Restaurantwas a restaurant of singular ambition. A pair of vast rooms at the base of Mies van der Rohe’s Manhattan masterpiece, the 38-story Seagram Building, the restaurant opened in 1959. Like the building itself, the restaurant’s construction was overseen by Seagram owner Samuel Bronfman and his architect daughter Phyllis Lambert, who lavished fastidious attention on every detail, birthing a truly modern Gesamtkunstwerk.

In keeping with the world’s foremost International Style building, the restaurant marries rectilinear clarity with an exquisite material palette. When an exhausted Mies retreated to Chicago, Philip Johnson, who would one day be considered the ‘dean’ of American architecture, was charged with designing the restaurant’s interior.

’People don’t go to restaurants just to eat; it’s a place for magic, tremendous architecture and beauty. We could never recreate this, but we will do something special.’

(Visited 8 times, 1 visits today)

YOU MIGHT ALSO LIKE:

Five Senses Korean Restaurant, New York City – Curiously Carmen

I don’t know why, but the name Five Senses reminds me of a scary movie kinda? Weird! Anyways, after a day of exploring NYC and going up the Empire State Building (read my tips on visiting the world famous landmark here!), my mom and I were super hungry. We normally look up restaurants in the area beforehand, but this time, we decided to just wander around the neighbourhood and find a restaurant that caught our eye.
FSWe walked by Five Senses, and it looked pretty busy so we gave the menu a quick look. After seeing the high ratings on Yelp, we decided to try it! I’m glad we came here before the dinner rush because there was a pretty long line up afterwards.

Oh yeah, turns out that we were actually wandering around Koreatown, which explained why there were so many Korean restaurants around us =P
FS1Banchan, free: The banchan was pretty much the same as what you would get in Vancouver. However, I’ve never seen the clear, cold noodles mixed with veggies on the far right before. That was probably my favourite dish out of all of these. The noodles were served a bit chilled, and had a really strong sesame oil taste to it! The kimchi packed a lot of heat as well.
FS2Sul lang tang, $12.99: I honestly don’t know why I keep ordering beef bone stock soup when it usually isn’t that tasty. I’ve come to accept the fact that Korean beef bone soup is usually pretty flavourless, and this was pretty much the same. On the right hand side of the photo, you can see the salt that it comes with, but I had to ask for another plate of it because it still wasn’t enough.

On the plus side, there was a generous amount of noodles and beef, even though the beef was overcooked in the broth. Each spoonful was met with many beef slices, and there was more meat than noodles which was great!
FS3Soondubu, $13.99: I had wanted to order this as well, but wasn’t really feeling like anything spicy. This is the seafood tofu soup. It came with a generous amount of tofu and seafood, and was super filling. We found it to have a good amount of spice to it as well. Overall, a really comforting and delicious dish!

Service was really fast and attentive, which is always a plus. However, since there was a line up, we did feel as though we were being rushed to leave and didn’t really feel like we truly enjoyed our food as much as we could have. But I understand, if I was waiting in line I would hope that the other customers eat quickly as a courtesy!

Thanks for reading,
Carmen

New York Restaurant Serves Gold-Plated Chicken Wings

Story Views
Now:
Last Hour:
Last 24 Hours:
Total:

New York Restaurant Serves Gold-Plated Chicken Wings

Thursday, June 14, 2018 4:42

% of readers think this story is Fact. Add your two cents.

Original article on OddityCentral.com – a blog on oddities and wacky news http://www.odditycentral.com/

Deep-fried chicken wings aren’t usually considered a fancy gourmet meal, but one restaurant has come up with away to raise the raise the fast-food staple to luxury status. Introducing the world’s first gold-plated chicken wings.

Created by New York City restaurant ‘The Ainsworth’ in collaboration with socialite and reality TV star Jonathan Cheban, the FOODGŌD 24k Gold Buffalo Wings are the definition of flashy fare. After being soaked in a coconut butter, chipotle, and honey batter for 24 hours, they are deep fried and then tossed into a metallic gold sauce that gives them a shiny, gold-plated look. Finally, they are sprinkled with edible gold dust for extra pizazz.

Greg Hunter: Global Debt a Parabolic Ponzi Scheme – Craig Hemke Video

Trump update 6/19/2018..border separations and inappropriate FBI actions

Trump Cuts Off Deep State at the Knees

Don’t Let it Get This Far America!

The Complete Insanity of America’s Hysterical Anti-Trump, Pro-War Left

The Left is trying to destroy anyone who stands in their way!

Q Posts (1545 – 1563) 6.19.18 / “What a Wonderful Day. ES in the Front Row. GOOG Access Kills. [J C] Happy Hunting D” “Pain. Pain. Pain.” Q!

“Fast and Furious” Cover-up, FBI Agent Was to Testify but Now He Is Dead, and His Wife Too?

The Awans and Wasserman Schultz Threaten to Destroy the Deep State (Part 2)

X22Reports: More Pain Is on the Way, This Will Not End Well for the Deep State | Q and the IG Report |The Next Recession Is Going to Be Horrific | Connections, Scams, Corruption, it’s All About to Explode (Videos)

Five Senses Korean Restaurant, New York City

I don’t know why, but the name Five Senses reminds me of a scary movie kinda? Weird! Anyways, after a day of exploring NYC and going up the Empire State Building (read my tips on visiting the world famous landmark here!), my mom and I were super hungry. We normally look up restaurants in the area beforehand, but this time, we decided to just wander around the neighbourhood and find a restaurant that caught our eye.
FSWe walked by Five Senses, and it looked pretty busy so we gave the menu a quick look. After seeing the high ratings on Yelp, we decided to try it! I’m glad we came here before the dinner rush because there was a pretty long line up afterwards.

Oh yeah, turns out that we were actually wandering around Koreatown, which explained why there were so many Korean restaurants around us =P
FS1Banchan, free: The banchan was pretty much the same as what you would get in Vancouver. However, I’ve never seen the clear, cold noodles mixed with veggies on the far right before. That was probably my favourite dish out of all of these. The noodles were served a bit chilled, and had a really strong sesame oil taste to it! The kimchi packed a lot of heat as well.
FS2Sul lang tang, $12.99: I honestly don’t know why I keep ordering beef bone stock soup when it usually isn’t that tasty. I’ve come to accept the fact that Korean beef bone soup is usually pretty flavourless, and this was pretty much the same. On the right hand side of the photo, you can see the salt that it comes with, but I had to ask for another plate of it because it still wasn’t enough.

On the plus side, there was a generous amount of noodles and beef, even though the beef was overcooked in the broth. Each spoonful was met with many beef slices, and there was more meat than noodles which was great!
FS3Soondubu, $13.99: I had wanted to order this as well, but wasn’t really feeling like anything spicy. This is the seafood tofu soup. It came with a generous amount of tofu and seafood, and was super filling. We found it to have a good amount of spice to it as well. Overall, a really comforting and delicious dish!

Service was really fast and attentive, which is always a plus. However, since there was a line up, we did feel as though we were being rushed to leave and didn’t really feel like we truly enjoyed our food as much as we could have. But I understand, if I was waiting in line I would hope that the other customers eat quickly as a courtesy!

Thanks for reading,
Carmen

Unique Central Station New York Restaurant – Vacation Spots

Unique Central Station New York Restaurant- Welcome to help our blog, with this time period I’m going to demonstrate concerning central station new york restaurant. And after this, this can be a 1st image:

restaurant level grand central station new york ny usa
restaurant level grand central station new york ny usa stock photo from central station new york restaurant, source:alamy.com
restaurant hall interior view grand central station grand central terminal midtown manhattan new york city new york
restaurant hall interior view grand central station grand from central station new york restaurant, source:alamy.com

What about impression above? can be of which remarkable???. if you believe consequently, I’l d teach you a number of photograph once more below:



So, if you wish to secure these outstanding photos related to (Unique Central Station New York Restaurant), simply click save icon to store the shots in your computer. They are ready for transfer, if you like and wish to have it, click save logo in the article, and it’ll be instantly down loaded in your notebook computer. As a final point if you would like have new and recent graphic related with (Unique Central Station New York Restaurant), please follow us on google plus or book mark this blog, we try our best to provide regular up grade with all new and fresh shots. We do hope you love keeping right here. For some updates and latest news about (Unique Central Station New York Restaurant) graphics, please kindly follow us on tweets, path, Instagram and google plus, or you mark this page on book mark section, We try to offer you up grade regularly with all new and fresh photos, enjoy your searching, and find the right for you.

Here you are at our site, contentabove (Unique Central Station New York Restaurant) published by at . At this time we are excited to announce we have found a veryinteresting contentto be discussed, that is (Unique Central Station New York Restaurant) Many individuals looking for info about(Unique Central Station New York Restaurant) and of course one of these is you, is not it?