With Hoboken's picturesque shoreline as its backdrop, The Quays fuses stunning waterfront views of Manhattan with an innovative menu of upscale cuisine. Taste buds take a warm-up lap around appetizers such as the asian crab cake cradled within a hammock of napa slaw and mango-chili sauce. Anchored by a lineup of succulent meats, entrees arrive in the form of barbecue baby back ribs or red-wine-braised lamb, which stews atop blue-cheese polenta and fall-root gratin. Southern black beans and rice abut piquant cuts of Cajun catfish, and pork tenderloin boasts a chile-maple glaze aftershave. Pairs can tipple drinks from a robust menu of beers and wines, including sips from small-lot artisanal producers and larger vino crafters such as Shafer Vineyards.
The cooks at 1Republik plate a menu of upscale New American pub fare as bartenders decant more than 40 brews on tap. Starters such as the truffle oil-laced tater tots or the grilled prawns warm up out-of-practice dining teams, readying dormant tongues for entrees such as the seared sea salmon or the potato-flanked strip steak. Chicken pot pie layers root vegetables and chicken velouté into a flaky puff pastry, providing a savory alternative to standard Americana pies filled with apples or bits of the Patriot Act. Duos and foursomes are also entitled to a round of draft beers or house wines.
When The Hill first opened, people speculated that Heidi and Spencer Pratt of The Hills were behind the venture. That was just a rumor. The spot actually takes its name from its neighborhood, not the Los Angeles reality show. Now that the initial mystery surrounding The Hill has lifted, the pub has become a neighborhood go-to for catching the game while sipping drinks and devouring philly sliders, baskets of crispy tater tots, and pots of fondue.
A Reflection of Murray Hill
As New York Times reporter Jeff Vandam explains, Murray Hill is a hard neighborhood to pin down. Quiet rows of brownstones and apartment buildings contrast with a lively pub scene geared toward the 20-somethings who have recently become more of a fixture in recent years. Like the neighborhood it calls home, The Hill has somewhat of a split personality. From afternoon to early evening, it is predominantly a sports bar, with more than 25 high-definition televisions broadcasting live games in the bar and upstairs lounge. As soon as the action wraps up, though, things start to get interesting. Candlelight replaces the flickering glow of television screens, and the bar transforms into a stylish lounge for Murray Hill?s sophisticated set.
An Upscale Pub Setting
The Hill welcomes postcollegiate fans to cheer on their alma maters in a setting that's far more refined than that of a typical sports bar. Chandeliers glimmer overhead, and leather cushions line long booths. Polychromatic planks of wood line the walls on both floors, giving guests something interesting to admire when the bartenders take a break from stirring lemon-drop martinis or pouring glasses of watermelon sangria.
M1-5 boasts all the amenities of an upscale lounge, including a spacious, 5,000-foot main floor, private VIP areas, HD TVs and projection screens, a stage outfitted with a high-end sound system, and running water. But there is one thing noticeably missing: a cover charge. Despite the extravagant digs, revelers can party here without the added expense of admission (except for certain private events). This is due to the establishment's more laidback, customer-first approach to clubbing, and it is in that spirit that M1-5 also offers, but doesn't mandate, reserved seating and bottle service.
The menu is a perfect complement to the easygoing vibe. It was developed by Chef John Sierp, a New York City fireman who has cooked onscreen for Martha Stewart and Rachael Ray, served as a guest judge on Throwdown with Bobby Flay, and was featured on Food Network’s Chopped. His gourmet take on comfort food includes barbecue-chicken sliders, personal pizzas topped with pulled pork, and the staff favorite, homemade cheese-rice balls with bits of Genoa salami. And in addition to to these classic American pub eats, the menu includes Asian influenced dishes as well, such as veggie spring rolls glazed with sweet chili sauce and steamed shrimp dumplings ignited with a hot chili sauce.
Spherical lights seem to drift in smooth bubbly spirals up toward the ceiling of Fl?te Bar & Lounge?s Gramercy location. Conversation bursts effervescently off walls and artwork in a palette of ros? pinks and prosecco tans. Myriad champagnes and sparkling wines, including Perrier-Jou?t gran brut and a range of cavas, form lacelike crowns of bubbles in an atmosphere that aims to blend the French art de vivre aesthetic with a dash of NYC nightclub. Patrons can select single flutes or bottles, or they can sample several flights that showcase different grapes, a single producer, or the patience of a waitress willing to help you pick out all the bubbles. Cocktails lean heavily on sparkling wines and include bellinis, a blend of prosecco and fruit puree, which pair nicely with small plates of cheese and fruit or foie gras terrine.
Fl?te now operates locations in Midtown, Gramercy, and Paris. In Midtown, visitors descend a short flight of stairs before sinking into intimate booths or plush benches. The original Midtown location celebrates its speakeasy roots with fiery jazz nights every Saturday, complete with performers and guests alike dressed in period apparel.
?This is no Carrie Bradshaw bar,? The Rundown NYC firmly states about Bishops & Barons?a swanky cocktail joint created by the owners of Employees Only and The Gates in summer 2012. Despite fashion-forward accents of peacock feathers, zebra stripes, and delicate chandeliers, a vintage speakeasy vibe predominates, thanks to a gold pressed-tin ceiling, paisley-patterned wallpaper, and dark wood furnishings. Named for two historic Brooklyn street gangs, Bishops & Barons harkens back to prohibition's heyday with delicate cocktails dreamed up by mixologist Dushan Zaric and a flat-screen TV that only plays speeches made by Calvin Coolidge. The unique drinks blend together potent liquors including absinthe and tequila, with unusual ingredients, such as brown sugar, rosebuds, and fig puree. Bartenders also sling draft, craft, and bottled brews include Sixpoint Crisp Pilsner and Abita Light as well as seven types of white and eight types of red wine. Back in the kitchen, chefs put a twist on traditional dishes, from corn on the cobb slathered in garlic, lemon, and scarmozza, to St. Louis?style ribs crowned with honey barbeque and peanuts. The petite menu also showcases East Coast Blue Point oysters, quail, and wagyu flank steak.