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 façade 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, chef Todd Villani prepares fusion cuisine that combines Latin and New American traditions. 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.
With sunlight cascading across their studio’s hardwood floors and crystal chandeliers, Danielle Buccellato and her staff lead more than 75 group classes every week, specializing in Pilates Mat, Xtend Barre, and group Apparatus training. Mixed in among those weekly classes is Renaissance Pilates’ popular four-week beginner program. During this program, students build strength and a full understanding of Pilates principles across eight sessions, so they are prepared to move onto regular classes and more advanced sessions. The studio’s other offerings map out different, but equally effective, routes toward fitness, including Xtend Barre—a toning workout that incorporates a ballet bar, handheld weights, and yoga straps. In addition to a variety of program options, Renaissance Pilates also offers the new Extend Barre Stick classes to help chisel bodies.
Wicked Wolf Tavern celebrates the relationship between food and drink by combining frosty brews with hearty pub-style fare, a pairing as American as the eatery's old-fashioned wooden accents and its view of the New York skyline and waterfront. Buffalo calamari and plates of nachos precede fish 'n' chips and burgers bedecked with fried eggs and jalapeños, which diners enjoy while basking in the glow of flat-screen TVs or guarding the wooden bar from packs of wild beers. Each week, Wicked Wolf Tavern lets loose the call of an oversize conch shell to summon live bands onto its stage. In addition to music, the bar also hosts events and specials Sunday–Friday.
Named after the initials of owner Cosimo Noto's wife and daughters, Three A's Olde Bar & Grill welcomes family and new friends with an upscale pub menu that combines Italian specialties with comfort-food classics. Chefs craft authentic vodka sauce to blanket pillows of the house-specialty lobster ravioli ($14) or toss with green peas, fresh shallots, and basil in the rigatoni with scallops ($16). A sextet of traditional pizzas ($5−$8) are tossed daily, providing saucy slices of homemade pesto, shrimp, and olives in the pizza pesto ($8), or ham, chorizo, and mushrooms in the pizza Cosmo ($7), which is served neat instead of on the rocks. Porterhouse steaks ($22) char to order on the grill, coyly hiding their appetizing tan lines under the house-made mushroom gravy, and sauce takes center stage in 17 specialty martinis ($10) available at the full bar.
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.