Guests could dine at Park Avenue Bar & Grill multiple times, and yet leave each visit feeling as though they'd never been there before. Behind the restaurant's historic façade of red brick and arched windows await six distinct areas, each welcoming diners into a different experience. Downstairs, bartenders mix drinks at a traditional wooden bar, and upstairs, a modern lounge fills glasses amid tomato-red walls and zebra-patterned tile. After they dine on white tablecloths in the refined second-floor dining room, patrons can wander out to the private courtyard for drinks, or head up to the rooftop to watch New York's mayor give the skyline its nightly spit shine.
To match the atmosphere of each space, chef Todd Villani prepares fusion cuisine that combines Latin and New American traditions. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
New York Magazine has hailed Talia's Steakhouse & Bar for its weekly post-Sabbath kosher parties, which, like the rest of Talia's offerings, add a sense of fun and occasional decadence to kosher dining. The menu, which blends contemporary Manhattan offerings with Middle Eastern staples, offers a 10-ounce dairy-free kosher "cheeseburger" and dairy-free waffle sundae sit alongside the menu's more traditional steak, fish, and Middle Eastern favorites. Candlelight flickers atop white tablecloths to the beat of live mellow rock on Tuesday, Thursday, and Saturday evenings, and french doors swing open onto a large sidewalk patio when weather permits. The restaurant has earned many media accolades, and kitchen staff stick around into the wee hours to sate second-shifters and ambitious somnambulists.
Situated in Manhattan and Forest Hills, the pair of urbane steak houses known as (aged.) pair their modern culinary innovations with a classic look, hanging repurposed European-oak-barrel chandeliers over plates filled with all-American Black Angus beef from Creekstone Farms. Blueprinted by renowned interior designer Lesly Zamor, both environs emanate an aura of elegant rusticity with antique oak bistro seating and a 20-foot repurposed wood rafter spattered with lit candles like a giant redwood's birthday cake. Authentic ales from Trappist monasteries mingle with West Coast craft brews behind the bar, and fresh seafood is imported directly from Atlantis each morning. Three-course prix fixe lunches tempt tongues every Monday–Friday, and chefs meld meals into brunch every Saturday and Sunday.
Like most good ideas, Gymboree Play and Music didn't begin in a business meeting?it began out of necessity. In 1976, Joan Barnes, a California mom, found herself frustrated with the lack of spaces where she could take her kids for safe and age-appropriate play time. Knowing that other parents were undoubtedly feeling the same frustration, she took matters into her own hands and founded Gymboree Play and Music. She consulted experts to design a curriculum of activities to foster the development of children?s cognitive, physical, and social skills through structured play. She hired a nationally renowned playground designer Jay Beckwith to design the proprietary play equipment at her centers. And her staff began conducting entertaining classes covering subjects ranging from music to sports to impart valuable lessons of imagination and physical activity to developing minds. As their children learned and socialized, parents also found benefit in meeting and befriending other moms and dads in their local area. More than 30 years later, her vision has proved to be a success: more than 712 child-centered franchises now spread over 42 countries, bringing confidence and creativity to thousands of youngsters in several continents and to one in the center of the earth.
At its simplest, a cheesesteak only requires three ingredients: steak, cheese, and bread. But the grill masters at Philly Cheesesteak House aren't interested in supplying just the basics. Nineteen toppings, from cooked onions and sweet peppers to Cheez Whiz, can flavor the 6- and 10-inch subs.
The sandwiches are part of the House's all-day lunch menu, whose cheesesteak alternatives include veggie burgers and chicken fingers paired with honey mustard. The breakfast menu's omelets are also available from open to close, and an extensive dinner menu ends each day with entrees such as pasta platters and seafood paella for two.