Restaurant: Contemporary/Regional» Menu
Cafe attached to the gourmet market.
Luxe bar and restaurant from Brendan Sodikoff (Gilt Bar); Alinea vet Jeff Pikus is behind the menu, which features a raw bar, house-made sausages, and French-influenced preparations.
Contemporary American cooking from owner Michael Kornick; the executive chef is Erick Williams.
This upscale American restaurant at the East Bank Club is open to the public; in addition to the sandwiches, salads, and grilled steaks and chops, low-cal options are available.
Bistro in the former Atrium Wine Bar space at Fox & Obel.
Farm-to-table restaurant in the Doubletree Hotel.
6 total results