With warmer temperatures and longer days, spring is finally here. This beautiful weather means it’s the perfect time to explore New York’s exciting restaurants. Why travel when you can have exquisite cuisines from around the world in the heart of Manhattan? From French delicacies to savory sirloins, New York has it all for your spring dining experience.
Solow Building, 9 West 57th Street
Steps off Fifth Avenue is Brasserie 8½, an elegant embodiment of the traditional brasserie as it once thrived throughout Paris: upscale, well-heeled, and refined. But this version is informal and inclusive, with cuisine by noted chef Franck Deletrain and original artwork by Matisse, Marco Del Re, and Léger. Guests enter via a grand, sweeping, spiral staircase and dine on ivory tablecloths in plush dining rooms. Choose beloved classics with a new, lighter touch like Brook Trout Amandine with Beurre Blanc, or splendid plates of beef, such as Cote du Boeuf with Sauce Bordelaise. For business or pleasure, Brasserie 8½ offers an enticing, modern slice of la belle époque and all its specialties, from Kir Royales to Seafood Plateau and Crème Caramel. Brasserie812.com
Mozzarella & Vino
33 West 54th Street
Mozzarella & Vino is located at the former Il Gattopardo space in Midtown New York. Talented Chef Vito Gnazzo is responsible for the delectable menu that reflects the simplicity of authentic Italian ingredients, with a heavy emphasis on the Mozzarella di bufala Campania, Italian cheeses, and affettati. The enoteca-style bar focuses on showcasing smaller family estate wines and independent Italian winemakers. Gnazzo is the ultimate artist behind the Southern Italian menus at Il Gattopardo group’s three restaurants: Il Gattopardo, The Leopard at des Artistes, and Mozzarella & Vino, along with their busy Il Gattopardo catering division. MozzarellaeVino.com
Bobby Van’s Steakhouse
40 Central Park South
Bobby Van’s Steakhouse has earned its place as a venerable New York institution, thanks in part to a continued commitment to cooking techniques perfected years ago by the founding fathers of New York steakhouse cuisine. Celebrating its 48th anniversary in 2017, Bobby Van’s grew from its original home in Bridgehampton, NY, and now includes a repertoire of nine fine restaurants that offer the classic New York City steakhouse style. Bobby Van’s is at the root of the New York steakhouse family tree, with strong employee connections to original famed eateries. Inspiring a legion of imitators, Bobby Van’s still shines as a premier authentic steakhouse. BobbyVanscps.com
21 East 62nd Street, #1
Amaranth offers a fusion of original Italian and French food, with a special focus on tasty seafood, all of which are executed with fresh, organic ingredients. The à la carte menu includes Pan Seared Nantucket Sea Scallops, the delicious Steak Tartare made to your taste at the table, Straccetti di Manzo, Risotto with Lobster, and the Whole Dover Sole, grilled to perfection and filleted for you. Desserts include the delectable Caramelized Apple Tarte, Blood Orange Sorbet with Champagne, and Valrhona Chocolate Hot Fudge and Vanilla Bean Ice Cream Profiteroles. The bar offers an excellent cocktail list, including the famous Bellini, Frozen Cosmo, many types of tequila, and an international wine list.
Good Enough To Eat
520 Columbus Avenue
Sate your craving for traditional American home cooking at this Upper West Side dining establishment that caters to neighborhood regulars, international travelers, and celebrities alike for more than 30 years. Tuck in to classic breakfast dishes like Apple Pancakes, Bacon Waffles, or New York’s own eggs and made-daily buttermilk biscuits; hearty lunch options, including sandwiches served on bread baked onsite nightly, mac ‘n’ cheese, or salads; as well as popular dinners such as Traditional Turkey Dinner (roasted turkey served with cornbread stuffing, gravy, cranberry relish, mashed potatoes, and sautéed kale); Charcoal-Grilled New York Strip Steak; or Pork Chops with maple orange mashed sweet potatoes. Desserts like cakes, pies, or rich homemade ice cream satisfy even the most discerning sweet tooth.
By Lillian Langtry