Eater 및 The Corcoran Group의 전문가가 이 장소를 추천합니다.
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Village Voice4월 3, 2015The Puck; Bourbon & bee pollen combine with pear nectar for a lightly sweet sipper that's a nice way to start or end a night. Black pepper finishes the drink, which adds effervescence. 자세히 보기
Staff Picks11월 13, 2014This gorgeous restaurant is designed as an open space dominated by a giant kitchen, with communal tables in marble & wood. A bar stretches along one side with art throughout, like the bolder of salt. 자세히 보기
Morgan McKee8월 22, 2017From start to finish, delicious. Went for the chicken tonight which was juicy and flavorful. Bf went for the short rib which was a true standout, peppery and tender. Don't skip cheesecake for dessert
S. Fan1월 4, 2015This is #finedining at its best - carefully prepared, creative food, served in a gorgeous environment by professional/knowledgable staff. Reasonably priced. Come before it gets crowded! @chefcclubnyc
Rory Parness7월 21, 2015Splurge on a dinner in the chef's studio, it's well worth it. Pro tip - order 1 wine fight to share. Its a lot of wine even at half full and if you're nice, the sommelier will even top you up
Joseph Marchetti2월 21, 2016Jonny cakes appetizer amazing .we are at the bar. Celeste the bartender makes and excellent Bellini and Justin the Assistant GM was very knowledgable and accommodating.
AmateurConcierge2월 22, 2015Best with a big group so you can share a lot, nothing is amazing here but everything's solid. Order an off menu spicy raspberry margarita and make sure you try the glazed sweetbreads- Kendall Thornton3월 1, 2015Try following all dishes by a single chef! Seared foie gras, pumpkin soup, le pigeon are to die for. Cool concept led by Chef Matt Aita
The Corcoran Group2월 10, 2015The concept of this stunning restaurant is definitely interesting, but that doesn't mean it's not serving some serious high quality food. Start with the Pastrami Pizza, followed by the Sasso Chicken.
julia t4월 13, 2015Exceptional service, good and interesting food, and fun cocktails. The bourbon/tequila cocktail was delicious (name long forgotten). Johnny cake, fluke, Jamon all delicious. Good group dinner.
Amazing food and drinks. Chef Didier was sweet sending bites while Anthony made pucks for us at the bar. Can't wait to go back.
Ms Helene2월 1, 2016Smoked tomato soup with fired cheese croquette, smoked salmon plate and seasonal fruity sorbets: $29 Restaurant Week 2016
Santi Amaya3월 22, 2016Amazing space for a date! Food is amazing and don't forget to indulge in a nice bottle of wine--they have a huge selection of superb wines.
Guy Harley3월 8, 2015This place features different visiting chefs in the kitchen all the time so the food and menu is always different. Food was amazing and the wine list is good, too.
Herve Frerard4월 18, 2015The food # the ambiance#the chef didier#edgar. Great cocktail and very good wine list.Perfect location
Bizbukezneredeyiz7월 25, 2015New york restaurant haftasında gittiğimiz konsept başarılı mekan.bikaç adet ünlü şefi ve şeflerin özel yemekleri var.filet mignon çok başarılıydı.mutfak ortada açık mutfak şeklinde izlemek keyifliydi.- Jasmine Mehrabi8월 9, 2019Beautiful place. We shared 12 plates among 4 people and still had room for dessert. Menu was a bit confusing and a lot of items have an extra charge.
John Colglazier12월 3, 2017The drinks are really great. The food menu is small, but packs a punch. Udon Noodle with shredded goat was good.
Honghui Yu1월 29, 2016Had a great restaurant week meal here. The sasso chicken was so delicious and on par with the roast chicken at Barbuto
Chelsea Balkan4월 2, 2017#FabuLIST #DubiDO Broccoli pizzette was so good. Asado for two easily feeds four. Try The Boss if you are looking for a refreshing cocktail.
Amy Wang3월 7, 2015Grilled scallop pork and beans! Simple food made really well interestingly with some asian influence. Desert is bit too conservative no surprises- AmateurConcierge12월 17, 2015Everything is good, but nothing is terribly remarkable. Just good ingredients and well prepared. What more do you want. Buzzy space, nice soho location
Lauren J11월 30, 2014Spectacular restaurant. The chicken (Chef Rucker) and the lamb (Chef MacKinnon-Patterson) were standouts on an exceptional menu.
Matthew Ferguson12월 3, 2017The Udon Noodle dish is flavorful. The cocktails are great, especially the ones with the house made bed pollen.
Christina Chin5월 2, 2017Went for special bfast event, nice place and atmosphere but was unimpressed by the breakfast served. Might just be special menu and not the regular menu so can't judge the public menu- Anna R8월 23, 2015Amazing food. Open kitchen concept. The decor is beautiful sit under the Giant hanging salt crystal.
Joshua Boggs8월 22, 2015Good ambience, excellent servers, great cocktails. The braised short ribs were fatty and tender. The oysters were incredible.
Hannah B7월 22, 2015One of the best restaurants in New York. Service is impeccable, the space is beautiful and the food is divine.
Suraj Savalia5월 14, 2015Lots of seats at the open kitchen. Seasonal menu and salad of the month! Great date spot.
Claire J Song3월 25, 2015The Puck: Bourbon and bee pollen combine with the nectar for a lightly sweet sipper that's a nice way to start or end a night.
Madeline R1월 28, 2016The cavatelli is fantastic, order a half portion for the table to share as a side
Michael Haarala1월 9, 2017Interesting concept and amazing food - the grilled octopus appetizer was out of this world.
Martin Blanco7월 8, 2017El ambiente es increíble. La atención excelente. Y los platos tremendamente ricos.
Jasmine D3월 23, 2016All food is solid but not extraordinary. Carrots were overcooked but hush puppies and beets were delicious.
282 사진 개
An innovative restaurant concept featuring seasonal menus created by guest chefs from around the world.
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- 월–토
- 오후 5:30–오후 11:00
(212) 941-1100
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좋아하실 만한 추가 장소:
- 9.0
"Always amazing service. Great grilled chicken salad. Artichokes grilled mmm"
Hope Cohen - 9.1
"Been for brunch and dinner/snacks. Both amazing! ✔️cauliflower ✔️ricotta ✔️beets"
Colleen Kelly - 9.0
"You're going for the great service and the ambiance. Go with a group, stick to the burger, sandwiches and cocktails and have fun!"
Norman Ellis
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