Travel Reference
In-Depth Information
Left
Upper West Side restaurant
Right
Nobu
Restaurants
Union Square Café
Danny Meyer's first
restaurant has been one
of New York's most pop-
ular since 1985, loved for
delicious fare served by
friendly staff in comfort-
able surroundings. Chef
Michael Romano's new
takes on American stand-
ards include the freshest ingredi-
ents from the neighboring Union
Square Greenmarket (
see p115)
.
Jean Georges
Already a culinary
star from his earlier Jo
Jo and Vong restaurants,
Jean-Georges Vongerich-
ten in his namesake
restaurant turns out food
that is among the very
best in New York, trans-
formed by the French
master's delicate sauces and
creative combinations. Designer
Adam Tihany has created a
polished, almost austere, setting
that does not upstage the four-
star chef
(see p143)
.
Union Square Café
Gotham Bar
and Grill
A perennial favorite.
Alfred Portale was
one of the first with
“vertical food,” deli-
cious layers so artful-
ly stacked you can
hardly bear to disturb
them. The new American fare is
elegant, and the lofty, columned
space is sophisticated and casual.
The $20 three-course lunch is a
great buy.
d
12 East 12th Street,
between 5th Av & University Pl •
Map M3 • 212 620 4020 • $$$
Daniel
Another luminary of the food
world, Daniel Boulud now has a
flower-filled, Venetian Renais-
sance-inspired dining room
worthy of his extraordinary
talents. Seasonal menus with
choices such as roasted squab
with spiced pineapple or black
truffle-crusted cod are divine.
Lunch is a less expensive
opportunity to sample the
master
(see p137)
.
Nobu
Reservations are hard to
come by for Nobu Matsuhisa's
Japanese/Peruvian fusion that
produces inspired dishes. Say
“Omakase” (“I leave it to you”)
and let the waiter choose among
the surprising and always sublime
offerings. David Rockwell's whim-
sical setting adds to the experi-
ence. Casual Nobu Next Door
needs no reservations
(see p103)
.
Danube
The chemistry is just right at
David Bouley's unusual TriBeCa
restaurant, offering light as air,
“nouveau Austrian” food in an
intimate, sensuous new spin on
an old-world setting that includes
Klimt-style paintings. It's all so
warm and wonderful, nobody
wants to leave. Wiener schnitzel
and spaetzle never had it so
good
(see p103)
.
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