Desmond's executive chef David Hart, who honed his culinary craft while cooking for London's royal family, sates sophisticated palates with an elegant tasting menu of cross-continental cuisine procured from local, organic ingredients. The tasting experience for two takes place in Desmond's dining room, a former federal bank building replete with a stately bar, vaulted ceilings, white-linen tablecloths, and ghostly piles of legal tender. Meals commence with a champagne toast (a $9 value each) and starters of chilled corn soup (a $14 value) or shaved fennel, pear, and parmesan salad (a $13 value). For the main course, diners may choose between delicate fillets of signature dover sole, grilled lovingly with shrimp butter and embraced by charred lemon (a $52 value), or flavorful lamb drizzled with mint-and-chili jelly (a $33 value). Each guest tucks into a choice of six side dishes, such as decadent duvets of truffle mac ‘n’ cheese or silken sheets of sautéed baby spinach (a $9 value each). End meals on sprite notes with the summer lemon pudding (a $9 value each), swirled with hints of sugar to dissuade embarrassing mouth puckers.
Vino brings the authentic tastes and surroundings of an authentic Italian wine bar to New York's Upper East Side. The Italian wine flight transports three to five ombras, the traditional Italian term for a tasting or pour, to the awaiting lips of its parched patron, giving palates an elegant tasting experience and frequent flier miles for vacation loving libations.
Piccolo Café fills the boot-shaped hole in New York City’s edible heart, offering casual diners and coffee imbibers fresh, inventive lunch fare and organic Italian brews. The Gramercy menu differs slightly from Midtown’s, but both locations feature authentic Italian cuisine such as the prosciutto, baby spinach, and parmigiano salad ($7), which is served alongside garlic olive oil bruschetta. The parmigiano cheese egg sandwich ($6.50 at Gramercy, $6 at Midtown) is a hearty addition to meatless diets, and unlike fast food chains’ morning meatballs or dusk-till-dawn deep-fried sugar cubes, it’s served all day long.
Cuisine Type: Mixology Experience
Handicap Accessible: Yes
Parking: Metered street parking
Alcohol: Full bar
Delivery / Take-out Available: No
Outdoor Seating: No
Pro Tip: RSVP directly after purchasing offer to insure a seat.
Or As I Prefer To Be Called "humble Barkeep"
What made you want to work with food? When did you first develop that passion?
I started out as a barback and fell in love with the craft. I have been fortunate to work with some amazing chefs and have had an opportunity to work with some of the best ingredients. [I enjoy] elevating my craft and knowledge simultaneously.
Is there anything else you want to add that we didn't cover?
I am George Duval the creator of the Mixology Class. I have created cocktails for some of New York's hottest clubs, restaurant, and lounges: Marc Forgione, Cookshop, BLT, The 40/40 club, The Top of the Standard "The Boom Boom Room", Johnny Utahs, Negril, and Soco.
In your own words, how would you describe your menu?
A fusion of Classic Cocktails with modern technic. My cocktails are progressive yet approachable.
For years after its construction in 1904, the Liberty Theater housed some of Broadway's most popular shows, and the likes of Fred Astaire, Marilyn Miller, and George Cohen graced its stage. Its glitzy interiors, meanwhile, represented the opulence of show business. Today, that grand stage is closed, but its memory lives on in The Liberty Diner. Though recently renovated, the space retains much of its original interior architecture, including the glimmering retro decor and the colorful fish tank where all the actors were kept before every show. To match this spirit, the Diner's kitchen churns out dishes inspired by classic diners and bistros of the 20th century?but with a slightly modern twist. The signature house burger is topped with bacon and bleu cheese, and offered up alongside sandwiches such as a rare ahi tuna steak and a towering open-faced reuben. Hearty Italian pastas topped with seafood or cream sauce, tender bistro-style steak frites, and house specialties such as fish and chips and oven-baked meatballs are also served. Classic house cocktails and wine provide the ideal pairings for every dish.
At RuDance Ballroom Center, specially trained instructors imbue fledgling dancers with the skills to confidently dominate on the dance floor or wow judges in toe-twinkling competitions. They lead students in all abilities through multi-tiered dance programs, imparting the steps and techniques for more than 10 traditional ballroom dance styles. Their classes range from the rhythm and Latin disciplines, such as the cha-cha and samba, to the standard dances of the tango and waltz. They also lead a kids' program for children and teens, priming our nation?s future generation of rug-cutters, who will one day preserve our freedom by winning dance-offs against the Soviet Union.
Immersing dancers in a real-world dancehall setting, the instructors transform their 7,000-square-foot studio into a rollicking dance party on the weekends, encouraging guests to showcase their newly mastered moves among their peers.