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 fa?ade 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, chefs prepare fusion cuisine that is American continental. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
The passionate chefs at Maria Mentiras Bar & Grill intensify the Spanish flavors in their steaks, seafood, and chicken with the kiss of an open flame. Exposed brick walls, subtle lighting, and a long, smooth bar table set an elegant scene for diners to start their meals with golden-fried pork cracklings or plantains topped with shredded steak and pork. The menu's smoked, barbecued, and seared entrees include everything from fried red snapper to grilled skirt steaks cooked to meet high school prom dress codes. Beef rib "lollipops" glazed with housemade barbecue sauce playfully spin Latin American cuisine, while the traditional Columbian bandeja paisa impresses palates with grilled steak, chorizo, and pork belly served alongside sweet plantains and fried eggs.
Minus 5 Ice Bar's unusual experience always starts with a trip to the coat check. But instead of hanging up visitors' jackets, staffers there hand out gloves and parkas. These luxurious duds prepare guests to step inside the refreshingly chilly winter wonderland.
Beyond the bar's front doors lies a multi-chambered palace of ice, where seats, walls, bars, and even cocktail glasses are made of frozen water coaxed to hold a certain shape. The libations within the glasses benefit from the cold as a bite of frost is added to their natural potency. They're hardly the only entertainment available, though. Amid upbeat music, each room of the bar features a unique artistic theme manifested by resident ice artists through a variety of sculptures and pieces of icy decor, many lit by colorful LEDs. Professional photographers prowl the passageways alongside the waitstaff, ready to snap photos for guests to immortalize memories or remind themselves that they didn't actually step into Narnia.
CLOS Wine Bar owner and certified sommelier Mine Ayberk personally chooses every option on the bar's wine list, focusing especially on Old World, single-vineyard wines. As it turns out, Ms. Ayberk's selection has more wines than her bar has seats. With enough space for just under 20 guests, CLOS carries an intimate aura, surrounding visitors with warm tones, handcrafted finishings, and works from local artists. Clambering across the hardwood floors, the CLOS staff doles out specially prepared gourmet plates designed to enhance the wine-drinking experience. But much like its owner, the bar's staff members aren't just shadows in the background: each is a certified sommelier, and each speaks multiple languages. This means guests can enjoy some European pizzazz without having to join a pen-pal program for adults.
Iron Bar & Lounge welcomes Broadway goers as well as sports fans looking to watch games on their 16-foot screen. They're able to please this wide audience with 45 brews on tap, 45 more in bottles, and a tempting cocktail list. Meanwhile, their menu features classic bar food such as Cajun chicken sandwich, steak frites, and smoked chicken pizza.
The local, the organic, and the grass-fed dominate the menu at B & Co., where chefs balance upscale craftsmanship and down-to-earth wholesomeness. These fresh, sustainably sourced ingredients?such as wild-caught fish, antibiotic-free poultry, and vegetables from local farms?hit plates in the form of Southern Italian and Mediterranean-style dishes that change with the seasons.