PastaVino is an intimate Italian bistro brought to life through memories of family meals in all five boroughs of New York City. The PastaVino name says it all, a place where wonderful food and wine combine to create a truly memorable experience. Come to pastaVino for a wonderful experience!
The chalkboard that wraps around the top of Vinoco's bar welcomes guests in five languages, no doubt a nod to its menu, which boasts tapas dishes and entrees representing Spanish, Italian, Greek, Pan-Asian, and Latin American flavors. The New York Times awarded the intimate eatery its top rating, raving that the selections are "head and shoulders above the usual tapas-bar clichés." Chef Carlos Roman—originally from Peru, according to the New York Times —prepares complexly flavored dishes such as rock-shrimp quesadillas with paprika, mango salsa, and monterey cheese. Taking cues from its food-bearing counterpart, the wine list culls nearly 50 varietals imported from Europe, Australia, and South America that can be purchased by the bottle, poured into glasses, or broken over an attractive guest's head to christen them as your new friend.
Within Willy Parkers, cherry-colored wood tables and chairs invite diners to sit and feast upon a menu of classic American fare that spotlights local seafood, high-end cuts of meat, and free-range chicken. In 2011, the New York Times lauded chef Eric Engvaldsen's recently revamped menu, highlighting his cooked-to-order burgers, steamed mussels, and house-crafted desserts. As diners sup on Eric's eye-catching dinner dishes or peruse the late-night bar menu, an extensive beer list calms thirsts with plentiful hops and gently whispered bedtime stories.
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.
As stuffed with delicacies as a traditional grape leaf, Greek Corner's expansive, authentic menu ranges widely over lamb- and feta-spiked savories. Split with a pal a pikilia platter of cheesy tiropita, potato croquettes, and greek meatballs piled high on a field of lettuce ($13.95). Nibble at twin skewers of tender, marinated lamb bolstered with a side of potato and greek salad ($15.95), or order a solo-sized greek pizza ($6.95) with spinach and tomato huddling under a blanket of feta, kefalotyri, and mozzarella cheeses like ancient Greek children hiding from the minotaur in the closet. At meal's end, culinary cohorts can munch on sweet baklava ($4.25) or tiramisu ($4.95) while enjoying one of seven varieties of beer.