PUBLIC KITCHEN
Public kitchen is the best of “New York” food and “World Food” combined, championing all of the cultures that make up the eclectic mix and melting pot that is New York City. Public, the latest for Jean-Georges’ New York-based restaurants, cites a focus on health and wellness at the restaurant at the 150-seat haunt. Think linguine with clams, chile and parsley, crunchy soft shell crab with sugar snap remoulade and shrimp salad with champagne beurre blanc. There’s also pizza, pastas and pot stickers for carb lovers. Be sure to check out the hotel’s drinking holes pre and post dinner: Diego, The Roof and Lobby Bar for cocktails and a buzzy nightlife scene.
CECCONI’S DUMBO
With waterfront views of the Manhattan Skyline, Cecconi’s Dumbo is a modern day classic Italian restaurant open for lunch, cicchetti, and dinner, as well as weekend brunch. Located in Brooklyn Bridge Park, this elegant and upscale restaurant serves high end cuisine. Home-made pasta, seafood and dishes from Italy using only the finest ingredients make dishes of agnolotti, chantarelle, truffle, parmigiano and Black truffle, goat cheese, squash blossoms pizza and desserts of cherry crostata and stracciatella gelato. In addition to the flagship restaurant in Mayfair, London, Cecconi’s has outposts in West Hollywood, Miami, Istanbul, Barcelona, Berlin and the most recent location opened this spring inside in The Ned hotel in London.
NUR
The menu at Nur draws from the rich and flavourful cuisine of the Middle East. It has a modern, bold and playful take on the dishes of the region, including street food elevated to fine dining, classic dishes of the region transformed to a modern palate and some nods to Israeli and Jewish cuisine. The menu is designed for sharing and provides guests with the opportunity to travel the culinary world of the Middle East through their taste buds. The palestinian tartare, turkish delight on the Hudson and octopus in particular are delightful.Meir Adoni serves the same style of modern Middle Eastern food he built his reputation on, without making any accommodations to New York. Take the brain fricassée: A spin on the Tunisian fricassée sandwich, Adoni subs out the traditional fried bread for a butter croissant, and the usual tuna for veal brain.
4 CHARLES PRIME RIB
4 Charles Prime Rib is an intimate supper club tucked away in Manhattan’s West Village. The late night dining den welcomes friends, family, and regulars for prime steaks, fresh seafood, hand-carved slices of prime rib, and decadent desserts. Guests can enjoy strong cocktails and fine wines in a warm, wood-panelLed room adorned with leather upholstery, vintage light fixtures, and original artwork. Elegant and timeless, 4 Charles Prime Rib pays homage to the historic building where it resides. As for the food? It’s a comforting and delectable menu featuring a gem lettuce salad, crispy brick chicken, and a myriad of meats, including the house’s namesake double-cut. The icing on the cake is the jazz-meets-blues music that progresses as the night lingers.
ABCV
Plant based, non-GMO, sustainable, artisanal and organic whenever possible, grown locally and globally from small and family farms, ABCV aims to inform and inspire a cultural shift towards plant based intelligence, through creativity and deliciousness. ABCV is “here to serve, inform and inspire a cultural shift towards plant-based intelligence.” The food is not simply vegetarian. It is “high vibration,” and has the goal of nurturing “our personal and planetary ecosystems.” Vongerichten and his chef de cuisine, Neal Harden, focus their salads in ways that turn them into precise statements. There’s nothing random about the pairing of bitter radicchio with ripe strawberries, some smeared around the purple leaves to join forces with the saffron vinaigrette.
