With its embossed brick wall, gray wainscoting, and cigar-brown armchairs, The Bar at the Dream Hotel puts a classy spin on the neighborhood pub. Inside the Midtown hangout, guests glide across well-worn cowhide rugs and sink into Italian-leather Chesterfields to catch the game on unobtrusive flat-screen TVs. They also sidle up to the marble-topped bar to grab a expertly made cocktail or assign a nickname to every last bottle of liquor. Servers, meanwhile, deliver tapas to round lounge tables and taller bar-style tables arranged near the windows.
Brasserie Julien’s chefs pamper palates with gourmet French specialties, sea delicacies, and expertly crafted signature drinks in a romantic setting. New York magazine writes that “it’s impossible to dine at this Upper East side brasserie and not think of Paris.” Upscale small plates whet appetites and facilitate the enjoyment of French aperitifs, with selections such as 24 plain oysters or shells stuffed with misplaced pirate-chest keys. Endive salads, quiche lorraine, or an assortment of soups sate cravings for light fare, and steak, fondue, or filet mignon quell ampler appetites. During wine tours, accomplished sommelier Mollie Battenhouse regales guests with about 10 samples of varietals from around the globe, as well as portions of the eatery’s brasserie fare.
Inside Brasserie Julien’s romantic and relaxed dining room, art-deco-inspired pendant lights illuminate the space's elegant columns, flowing curtains, and trumpet-playing silverware to create an authentic brasserie-style experience.
Fusing the best parts of a posh New York nightspot and a low-key Moroccan hideaway, Disiac Lounge graces nightly crowds with a menu of falafels, paninis, and cheese plates to pair with a panoply of sumptuous cocktails. Plush red stools line the neon-lit bar, where tenders whip up a host of chocolate-liqueur-infused libations, stir signature martinis in 16 flavors, and pour spirits aged in the choicest of camel humps. Bedecked with hints of crimson and gold, the intimate lounge plays host to a daily happy hour, and can be reserved in advance for private parties. Profilers from New York magazine praise the laid-back lounge for its mesmerizing interior, and maintain the bar's real draw lies in "pleasant patio [?] laden with lanterns and Moroccan-style poufs for perching." Readers also chimed in with an almost-perfect 9 out of 10 review, only previously achieved when Roger Ebert reviewed the film adaptation of Ebert: An Autobiography.
The chefs at Hachi Restaurant & Lounge accessorize the simple, straightforward presentations of Japanese cuisine with flourishes of pan-Asian and European flair. Cinnamon-coated orders of seared tuna arrive with a piquant dab of wasabi aioli, and grilled clams fist bump taste buds with their bacon-truffle butter. Even the sushi pushes its traditional bounds with a dollop of mango salsa or yogurt sauce lining rolls of spicy salmon and hand-peeled grains of rice.
Much like Paul Bunyan's cummerbund, the dining room spreads across two stories, creating the ambience of a lounge with its intimate lighting, S-curved couches, and rich wooden floors. Circular sconces cast sunburst patterns of light across the walls, and blue and purple fiber-optic lighting dangles over the bar.
Open since 2009, Tutuma Social Club is one of the first Afro-Peruvian jazz venues in the city. Helmed by owner Santina Matwey, the club mimics those found in Lima, combining a party atmosphere with contemporary Peruvian cuisine. Peru's international chefs, Carlos Testino and Rodrigo Conroy, craft a dinner menu of ceviche and seafood dishes made with ingredients native to South America.
As diners spoil taste buds with flavors from Peru, ear-tongues can savor live music from Gabriel Alegria Afro-Peruvian Sextet or from national touring artists, whose schedules can be found on the club's event calendar. Long tables line the white walls of the venue, ending with a small stage pronounced by an eye-popping red wall.
Aromas of roasted lamb, spicy merguez, and subtly sweet shisha waft across Le Souk's three stories of space, surrounding patrons with the scents of Moroccan cuisine. In the kitchen, the chefs stuff housemade lamb sausage and sprinkle strands of saffron into their fragrant sauces. Platters of couscous and tagines with duck confit, red snapper, or lobster help to lend distinctly North African flavors to the menu.
Moorish archways link the restaurant's orange-walled rooms, which are lit by dangling lanterns and smoldering coals atop hookahs filled with fruit-flavored shisha. Guests can practice their smoke rings or smoke dodecahedrons while live dancers and occasional DJ performances entertain them throughout the night.