Travel Reference
In-Depth Information
tortilla pie, even smoked salmon with all the trimmings on Sunday.
There is a plethora of sinful desserts; kids love the spinning wheel of
chocolate and the homemade marshmallows.
One caveat:
It's a bit
pricey for a salad bar, but oh, what good eats.
3 W. 18th St. (btwn Fifth & Sixth aves.).
&
212/366-1414.
Salad bar $12 per lb.;
soups $4-$7; sandwiches $5-$10. AE, MC, V. Mon-Fri 7:30am-7pm; Sat
7:30am-6:30pm; Sun 9am-6pm. Subway: N, R, Q, 4, 5, 6 to Union Sq.
9 Times Square & Midtown West
To locate the restaurants in this section, see the map on p. 82.
VERY EXPENSIVE
Anthos
INNOVATIVE GREEK With hostess and co-owner
Donatella Arpaia (Mia Dona p. 101), chef Michael Psilakis (Kefi
p. 105) has a grand, albeit slick stage in which to showcase his
immense talents. The only nods here to Greek traditional cuisine are
the grilled octopus, Greek salad, and the side order of moussaka that
comes with the perfectly prepared lamb chop loin. Psilakis's signa-
ture Greek “crudo,” or raw
mezes,
yellowtail, diver scallops, and tuna
are a popular starter. The sardine escabeche, a row of properly briny,
fresh from the sea, sardines, each on a sliver of cucumber along with
the potato and garlic
skorkalia
soup, not really a soup at all, and the
above-mentioned octopus are more than enough to make your meal.
But if you made a meal of only the mezes, you would miss out on
such entrees as the whole, simply grilled,
loup de mer,
served boned
but with the head included, or the tantalizing crispy turbot with egg-
plant puree. Desserts are irresistible; don't miss the sesame ice cream
encased in a halvah shell. Service is first rate, and it better be con-
sidering the location and the price you are paying.
36 W. 52nd St. (btwn Fifth and Sixth aves.).
&
212/582-6900.
www.anthosnyc.
com. Reservations recommended. Main course: $26-$45. AE, DC, DISC, MC, V.
Mon-Fri noon-2:45pm; Mon-Thurs 5-10:30pm; Fri-Sat 5-11pm. Subway: B, D, F, V
to 47, 50, Rockefeller Center.
BLT Market
AMERICAN The newest (in 2007) in the BLT
(Bistro Laurent Tourondel) restaurant empire calls the Ritz-Carlton
Central Park home. And it's the perfect setting, across from the
greenery of Central Park, for the “market” cuisine served here. Other
restaurants have chimed in on market-fresh food, but few can do it
as well as the people at BLT. The ingredients change seasonally,
sometimes daily, depending on what's fresh at the market. Each
