Green Symphony's chefs cull zesty ingredients to craft body-nourishing platters and Korean cuisine. Appetites arise from slumber with breakfast offerings such as organic oatmeal splashed with açai fruit purée. Sandwich sages construct breadstacks from South Asian–inspired tempeh, then top their creations with the finest blue, feta, or brie cheese found beyond Mickey Mouse's pantry. A hefty dessert menu gilds sweet teeth with pear-ginger bars and homemade muffins, and bodies find a healthy boost with juice blends including the Cleanser, in which cranberries, carrots, and beets canoodle with barley greens and aloe juice.
At El Carretero 66, the aroma of sizzling steaks and baking Colombian sweetbreads triggers visions of family panaderias, cups of café con leche, and vibrant salsa music. The staff chats animatedly in Spanish as they fold fresh meats and seafood into Colombian specialties, including empanadas, mondongo (beef tripe) soup, and lomo salteado (sautéed beef and peppers served with french fries). Meanwhile, bakers line the shelves of their panaderia with still-warm cheese breads, rich cakes, and rolls that are ready to melt the most stubborn of butters.
Burrito Joint's meal maestros stuff traditional Mexican fare with the freshest fillings available. The cooks steadfastly refuse to employ reheated or frozen ingredients, banning microwave ovens and outlawing Mr. Freeze from the kitchen. The Joint's nine varieties of burrito wrap a whole-wheat or white-flour tortilla around a choice of protein such as steak, tofu, or carnitas pork, with additional fillings including black or pinto beans and lime cilantro. Burrito Joint's menu fills out with Kick Ass fajitas, Bravas enchiladas, and Bumpin' tacos such as the original baja fish, a creation that nestles grilled or breaded tilapia inside soft corn tortillas, all crowned with chopped cabbage, mild salsa roja, and chipotle-ranch sauce.
Of all the utensils and appliances in the kitchen of Let It Be Grill, few are as crucial as the thermometer. The kitchen staff uses it to monitors the level of doneness in an host of rib eyes, sirloins, and T-bones, as well as nearby meats such as meatloaf and turkey. They also prepare Italian dishes such as spaghetti with meatballs and southwestern eats such as Texas-style ribs, churrasco skirt steak, and flan. The BYOB eatery, which also serves up large pancake stacks and omelet ziggurats for breakfast, lets diners take up the mic on weekends during karaoke evenings.
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.
El Conuco is named for an indigenous term that refers to the locus of the Dominican Republic's planting and harvest. The restaurant's chefs live up to the name's bountiful connotation and specialize in both seafood and steak, which they prepare seven different ways. Bowls of paella overflow with shellfish and sausage, and lobster or shrimp come augmented with creole and garlic sauces. The kitchen also serves mofongos, fried green plantains that are sculpted into a tower and filled with shrimp, spanish sausage, or fried cheese. On weekend nights, live music fills the air as diners tuck into their meals.