The cooks at Cevicos City Dominican Restaurant serve up authentic Dominican dishes that avoid the North Americanization found in many latin bistros. Rather than fried burritos, they whip up plates of mofongo?fried plantains mashed and served with everything from skirt steak to shrimp. Other surf options include seafood paella, broiled lobster, and whole red snapper. For dessert, folks can tuck into tres leches and flan, or enjoy fresh, natural juices filled with passion fruit, pineapple, or tamarind.
The NY Soup Exchange brews a daily selection of soups from a constantly revolving selection of more than 100 soup recipes, along with salads, wraps, burgers, and smoothie offerings. Perch under the mural of mammoth fruits and vegetables visiting the stock exchange and enjoy a pint of hearty soup such as the Chesapeake crab bisque ($7) or the Moroccan zucchini and couscous ($5.52) paired with one of the Soup Exchange’s smoothies, available in more than 18 flavors. Try a Phat Tuesday (strawberries, mango, and pineapple juice; $5) or compliment the dawn with a Rise and Shine ($6.50) blended with caffeinated coffee, skim milk, and vanilla protein powder. Each serving of soup comes with freshly baked bread and a piece of fruit.
A beaming neon sign boldly glows above Carlyle At The Omni Diner, where checkered floors, rock 'n' roll jukebox tunes, and classic diner fare rewind reality to the 1950s. Short-order cooks whip up breakfast items until 10:30 a.m. each day, firing up their griddle to build towers of buttermilk pancakes and smaller duplexes out of belgian waffles. Lunch and dinnertime eats include classic deli sandwiches, specialty salads, and pizzas, which all wash down with coffee and tea. Open during business hours, the diner welcomes business people staying at the hotel to sink into plush red booths while nibbling cheesecake and pouring ketchup over their expense reports.
Founded more than 25 years ago, The Original SoupMan has earned a reputation for hearty deli offerings and delicious gourmet soups cooked in small batches with fresh ingredients. Though soups change daily, slurpers are guaranteed a seafood, vegetarian, spicy chili, and clear-broth variety to lubricate squeaky windpipes. Sample a tasty vessel filled with 100% North Atlantic lobster bisque ($5.99 cup, $7.99 bowl), or properly attire tongues for seasonal flavors such as Italian sausage, chicken chili, and Cuban black bean. The Original SoupMan also proffers toasted sandwiches, such as the Penn Station, extra lean corned beef, pastrami and melted Swiss cheese topped with coleslaw and Russian dressing ($6.99). A selection of salads comes in signature ($6.99) or side portions ($2.99), and the create-your-own-salad option provides a three-topping palette to artistic types ($5.99). Larger soup keepsakes are available in quarts for at-home consumption or bathtub goulash fights ($24). For those soupsters who follow his strict rules, The Original SoupMan supplies a reward of bread, a piece of chocolate, and a sudden desire to watch Murphy Brown.
Furnished with stately, wood décor and red velvet curtains, Rein puts a regal twist on contemporary American cuisine via its appetizers and entrees. Dining-room architect and designer Robert DiLeonoardi sets the sophisticated scene for a stage bill of well-seasoned stars, starting with Georges Bank sautéed scallops ($17), dressed with Spanish mangaliza ham in a cauliflower vichyssoise and orange-leek confit. Entrees evoke images of men sipping cognac from curvy snifters. Graze with grace on plates of pepper-crusted, Montana-raised rib eyes ($48) or juniper-marinated venison ($38). Braised red cabbage, stuffed lady apples, and star anise complement each venison cut, alongside hot flushes of large, duck-fat-fried fries or smack-down potatoes ($6 each). Lounge postmeal with a fireside digestif, accompanied by a friend, loved one, or FDR's ghost.