Try the lemongrass caramel ribs here, which Adam Platt calls “the finest ribs (sticky, charred, infused with lemongrass and caramel) ever to be served in the vicinity of 56th Street and Fifth Avenue." Подробнее.
Serving untraditional plates ranging from Daddy's favorite brick chicken with xo sauce and Japanese seven-spice pork sausages to pork-belly buns and squid-ink dumplings. Подробнее.
One of our fav cocktails of the year is the Radler, a frothy mix of Belgian wheat beer, limes, and a bracing shot of pineapple-infused aquavit. Featured in Where to Eat 2011! Подробнее.
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Подробнее.
Don’t miss the fluffy, old-fashioned fish quenelles here, plated with a pool of rich lobster bisque. Featured in Where to Eat 2011! Подробнее.
