{"places":[{"name":"MAMO","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2016\/05\/Mamo-304.jpg","desc":"MAMO is bringing a long tradition of Italian hospitality and Proven\u00e7al charm to New York City\u2019s SoHo neighborhood. This outpost of MAMO Le Michelangelo, a 23-year-old staple located on the French Riviera, boasts Michelin-starred chef Massimo Sola (formerly of Eataly Roma, Ristorante Quattro Mori) as executive chef.\r\n\r\nWhether you prefer a relaxing night out with your closest friends, intimate gatherings and business meetings, or a grand cocktail party, you are certain to experience an unforgettable evening at MAMO and enjoy the incredible service and food.\r\n\r\nThe menu incorporates a mix of classic family recipes as well as market specials. The restaurant\u2019s design embodies the Riviera\u2019s \u201csense of home\u201d with a warm color palate, original family photos and oversized vintage movie posters.\r\n\r\nThe multi-level restaurant offers an unforgettable experience where every single person is treated with affection and love.","cater":"Eat Out","coords":"40.721773, -74.003991","permalink":"http:\/\/www.rownyc.com\/locations\/mamo\/","address":"+1 (646) 964-4641","video":null,"deal":""},{"name":"Hakkasan","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2015\/10\/Hakkasan.jpg","desc":"Cavernous outpost of a London-based chain showcasing modern Cantonese cuisine in a slick setting.","cater":"Eat Out","coords":"40.758556, -73.990255","permalink":"http:\/\/www.rownyc.com\/locations\/hakkasan\/","address":"(212) 776-1818","video":null,"deal":""},{"name":"ilili","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/10\/ilili.jpg","desc":"Tradition meets sophistication at ilili, New York City\u2019s premier contemporary Lebanese restaurant offering inspired Mediterranean cuisine. ilili\u2019s menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean.","cater":"Eat Out","coords":"40.744505, -73.987980","permalink":"http:\/\/www.rownyc.com\/locations\/ilili\/","address":"2126832929","video":null,"deal":"","images":{"1":{"src":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/10\/ilili-nyc1.jpg"},"2":{"src":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/10\/ilili.jpg"}}},{"name":"Lattanzi","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Lattanzi.jpg","desc":"A family-owned NYC gem, Lattanzi serves Italian and Roman-Jewish cuisine in a rustic setting, offering dishes only found in Rome\u2019s ancient Jewish quarter. You\u2019ll find authentic Roman flavors rare in traditional Italian food and enjoy the ambiance of six dining spaces, each designed to reflect an aspect of both the old and new Italian identities.\r\n\r\nAbout Lattazni: For the finest in Italian restaurant dining in the heart of New York\u2019s famed Theater District, no experience quite compares to Lattanzi Ristorante. Where Italian Food is transformed into a truly distinctive cuisine served in a unique setting blending sophistication and warmth \u2013 to make Lattanzi a prime NYC destination whose appeal crosses generations and brings you back again and again. Inviting candlelight draws you in, a soft aria graces your ear, and tantalizing aromas the likes of which can only be appreciated in the Eternal City\u2019s Trastevere delight the senses. Here is a haven from the city beyond that transports you to the true essence of Rome and the Italian lifestyle. At Lattanzi, they pride themselves on being New York\u2019s outstanding home for classic Italian and Roman-Jewish cuisine, offering dishes only found in Rome\u2019s ancient Jewish quarter. You\u2019ll find hospitality that is elegant and welcoming, authentic Roman flavors rare in Italian restaurant food, and a chic urban sophistication for New York dining that plays off the timeless rustic settings of our six dining spaces, each designed to reflect an aspect of both the old and new Italian identities. Their appeal bridges generations. Many who grew up from childhood dining at their tables \u2013 or who chose them as the perfect, romantic setting for their marriage proposals \u2013 now return with their own families to share timeless meals and continue the tradition. Over some twenty-seven years of serving New Yorkers in the same location, in the famed Restaurant Row on West 46th Street close to New York theaters, their cozy Italian restaurant has grown from occupying a single landmark brownstone to two. In so doing, our spaces have only been improved, and our family has grown to accommodate yours. Inside diners discover a world of red brick, wooden beams, and spaces at once rustic and reminiscent of the old world, yet sophisticated and stylish. Each room within the restaurant, decorated to reflect the style of various Italian cities or regions, glows with its own unique charm. A sky-lit patio opens onto a garden, a street-level bar provides a place for convivial drinks with friends and family before a meal or a Broadway show, and on the second level, you may discover the beauty of a New York evening on the spacious tree-shaded Florentine terrace, redolent of Tuscany. Opened July 31, 1984, Lattanzi has been a proponent of fine dining and what has come to be called \u201cslow food\u201d\u2014the careful and meticulous preparation of every single component of a dish. As a result, \u201ctime and love,\u201d as the matron of their family, Erminia Lattanzi used to say, becomes the main ingredient of every dish prepared in their kitchen.\r\n\r\nDistance from the Row NYC hotel: 2 Blocks","cater":"Eat Out","coords":"40.761041,-73.989769","permalink":"http:\/\/www.rownyc.com\/locations\/lattanzi-html\/","address":"(212) 315-0980","video":null,"deal":""},{"name":"Blue Smoke & Jazz Standard","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Blue_smoke.jpg","desc":"Blue Smoke is one of Manhattan\u2019s most unique barbecue restaurants. Flaunting an extensive menu served in a gorgeous wood detailed restaurant upstairs \u2013 along with authentic smokers from Missouri \u2013 the real treat is the unexpectedly cool jazz club downstairs.\r\n\r\nAbout Blue Smoke & Jazz Standard: Widely credited as the founder of New York City\u2019s barbecue movement, Blue Smoke celebrates the evolving American South while honoring its culinary traditions. Executive Chef Kenny Callaghan\u2019s menu combines homestyle comfort with culinary finesse. You'll find diverse options such as iced oysters, barbecued mussels, tuna tacos, crispy calamari, devilled eggs, shrimp corn dogs, house made potato chips, chipotle wings, cheddar wafers, pork ravioli and three different salads. Barbecue platters with single boneless meats (brisket, pulled pork, chicken) are configured with sides; all ribs platters and combinations are served meat-only with sides a la carte. The ribs are available by full and half racks and assigned geographic regions: Texas salt and pepper beef ribs, Memphis baby back ribs, Kansas City spare ribs. There's also a rib sampler with all three and a \"Rhapsody in 'Cue\" platter that includes spares, pulled pork, chicken and sausage. There's also fried chicken, a few seafood dishes, two steaks and standard and veggie burgers. Classic and specialty cocktails, an extensive American craft beer list, bourbon and American wines complete the experience. As Executive Chef, Pitmaster and Partner of Blue Smoke and Jazz Standard, Kenny has pioneered the urban barbecue movement in New York City since opening in 2002. Prior to Blue Smoke and Jazz Standard, Kenny spent eight years at Union Square Cafe where he served as Sous Chef and eventually Executive Sous Chef. Kenny\u2019s professional career began at the Helmsley Palace Hotel, followed by the Russian Tea Room. He graduated from Johnson and Wales in 1988 with an Associates Degree in culinary arts and a Bachelor of Arts in foodservice management. Kenny is Co-Founder of the Big Apple Barbecue Block Party and its sibling event the Big Aspen Barbecue Block Party. The Big Apple Barbecue Block Party is one of the nation\u2019s premier barbecue events, with over 125,000 guests attending annually every June. Blue Smoke & Jazz Standard is also part of the Union Square Hospitality Group, run by Danny Meyer.\r\n\r\nDistance from the Row NYC hotel: 22 Blocks","cater":"Eat Out","coords":"40.742201,-73.983804","permalink":"http:\/\/www.rownyc.com\/locations\/blue-smoke-jazz-standard-html\/","address":"(212) 447-7733","video":null,"deal":""},{"name":"5 Napkin Burger","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/5_Napkin_berger.jpg","desc":"The 5 Napkin Burger \u2013 an oversized 10 oz. gourmet burger \u2013 is the centerpiece of this laid-back NY dining spot, alongside incredible poultry, fish, entree salads, sushi and unique side dishes. Classic and modern cocktails, frozen drinks and ice cream shakes, plus an impressive collection of beers, spirits and wines are the perfect pairing.\r\n\r\nAbout 5 Napkin Burger: In 2003, Andy D\u2019Amico and Simon Oren opened Nice Matin on Manhattan\u2019s Upper West Side. Since opening night, no dish has been more popular than the \u201c5 Napkin Burger\u201d. The dish has been so popular, in fact, that with partner Robert Guarino, D\u2019Amico and Oren decided to give the burger its own stage in Hell\u2019s Kitchen.\r\nThe 5 Napkin Burger is 10 ounces of fresh ground chuck topped with Gruyere cheese, caramelized onions and a rosemary aioli. In addition to the house burger, the menu features six other burgers: cheddar bacon, Italian turkey, lamb kofta burger, veggie burger, inside out burger and a burger salad. At its core, 5 Napkin Burger is a great neighborhood restaurant. They have rounded out the burger section of the menu with a broad array of dishes that appeal to anyone in any group. Their menu offers hand-crafted sushi, appetizer and entree salads and a full selection of entrees. The 5 Napkin menu has a lot to offer. The hardest question might be what to drink with your meal. Guests can choose from 50 beers, 100 wines and 10 specialty cocktails. Their atmosphere is casual and fun, so whatever you choose to eat or drink, be ready to enjoy yourself. 5 Napkin Burger\u2019s decor is a similar whimsical wedding of this and that. There are dangling meat hooks, industrial lighting, tile floors and walls, a huge square banquette in the center of the large open room, and collections of old clocks and seltzer bottles. Side booths are challenging to squeeze into because of oversize table stands. Along with Simon Oren & Robert Guarino, D\u2019Amico is also expanding the 5 Napkin Burger concept nationwide with locations in Boston, Miami and Atlanta. D\u2019Amico says his ultimate goal for all his restaurants is to maintain the integrity of the food and offer patrons an honest dining experience with the best tasting food possible. \u201cMy greatest food memory is from my trip to Emilia Romana in Italy where I experienced an amazing meal cooked by three generations of Italian women in a little farm house,\u201d says D\u2019Amico. \u201cI want to impart that feeling in all my restaurants whether it\u2019s Marseillaise cuisine at Marseille, Ligurian cuisine at Nizza or even American cuisine with burgers at 5 Napkin Burger\u201d.\r\n\r\nDistance from the Row NYC hotel: 1 Block","cater":"Eat Out","coords":"40.759968,-73.991185","permalink":"http:\/\/www.rownyc.com\/locations\/5-napkin-burger-html\/","address":"(212) 757-2277","video":null,"deal":""},{"name":"Marseille","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Marselle.jpg","desc":"Inspired by the French industrial port city of Marseille, this Hell's Kitchen NYC restaurant channels a Casablanca-era, French-Moroccan feel - and a menu full of Mediterranean flavor. Dishes like Moroccan Chicken, Moules Provencale, and their famous Bouillabaisse are standouts.\r\n\r\nAbout Marseille: Take a step out of the heart of Manhattan and step out into the vibrant and colorful world of Marseille. The restaurant, inspired by its namesake French port city, has incorporated the cultural melting pot that is France\u2019s gateway to the Mediterranean into all the dishes served on the menu. Since 2001, Marseille has been an integral landmark and favorite dining locale for locals and Broadway veterans alike. Chef Andy D\u2019Amico, also of the Upper West Side eatery staple Nice Matin, creates exciting, flavorful, and authentic cuisine, celebrating Marseille\u2019s mix of French, Italian, Greek, and North American influences. Popular yet unique dishes such as Boullabaisse, savory tagines, perfect steak frites, gourmet \u201cfive-napkin\u201d burgers, succulent short ribs, fresh pastas and a wide variety of tasty hors d\u2019ouevres. Marseille offers its guests the opportunity to experience the ambiance of a French restaurant while never leaving the island of Manhattan. Andy D\u2019Amico, executive chef for Tour de France restaurants Marseille, Nice Matin, Nizza, and 5 Napkin Burger has been captivating New York diners with his sunny Mediterranean cuisine for over two decades. Like many chefs D\u2019Amico traces his love of cooking to his big Italian family and the food of his childhood. A graduate of the Culinary Institute of America, D\u2019Amico cut his cooking chops at such prestigious hotels as The Parker House in Boston and The Berkshire Place in New York before landing the pivotal position as sous chef at the Santo Family\u2019s Sign of the Dove, one of New York\u2019s prettiest and most romantic restaurants in 1982. It was there that he developed his love of the honest Mediterranean flavors so prevalent in Southern French and Northern Italian cuisine that would become the D\u2019Amico signature. D\u2019Amico thrived at Sign of the Dove eventually being promoted to Executive Chef of the Santo Family Group. Along the way, D\u2019Amico enjoyed two 3-star New York Times reviews by Brian Miller in 1988 and again in 1994 exalting his use of the ingredients and flavors of Europe, Asia and the Middle East in his dishes. D\u2019Amico\u2019s career continued on its upward trajectory when Robert Guarino, who at the time was General Manager at Tour de France\u2019s restaurant Marseille introduced him to Simon Oren. Making the move to Tour de France, D\u2019Amico partnered with Oren to open a restaurant that showcased his signature style. Nice Matin which he opened in 2003 as Executive Chef \/ Partner featured an inventive menu of classic dishes and new recipes inspired by a fact-finding trip he took to the South of France with Oren. Nice Matin was an instant critical success. D\u2019Amico received 2 stars from The New York Times and Crain\u2019s New York, and 2 1\/2 stars from The Daily News and New York Post. In November 2003, New York Magazine food editor Gillian Duffy named him one of the \u201cBest Chefs of 2003.\u201d Today D\u2019Amico oversees the kitchens and menu development at his restaurants Nice Matin, Marseille, Nizza and 5 Napkin Burger. Along with Simon Oren & Robert Guarino he is also expanding the 5 Napkin Burger concept nationwide with locations in Boston, Miami and Atlanta. D\u2019Amico says his ultimate goal for all his restaurants is to maintain the integrity of the food and offer patrons an honest dining experience with the best tasting food possible. \u201cMy greatest food memory is from my trip to Emilia Romana in Italy where I experienced an amazing meal cooked by three generations of Italian women in a little farm house,\u201d says D\u2019Amico. \u201cI want to impart that feeling in all my restaurants whether it\u2019s Marseillaise cuisine at Marseille, Ligurian cuisine at Nizza or even American cuisine with burgers at 5 Napkin Burger\u201d.\r\n\r\nDistance from the Row NYC hotel: 1 Block","cater":"Eat Out","coords":"40.760147,-73.99097","permalink":"http:\/\/www.rownyc.com\/locations\/marseille-html\/","address":"(212) 333-2323","video":null,"deal":""},{"name":"Gallagher’s Steakhouse","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Steakhouse_Gallaghers.jpg","desc":"Gallaghers has remained a New York City dining landmark for decades. Recently renovated into a stunningly refreshed space, its one-of-a-kind steakhouse experience, and it is the only steakhouse in NYC that grills its in-house 21-day dry aged steaks over hickory coals.\r\n\r\nAbout Gallaghers Steak House: Located just steps from the dazzling lights of Broadway and the pulsing energy of Times Square, Gallaghers Steakhouse takes its rightful place at the very heart of New York City. For over 85 years, this is where the city\u2019s sports teams have announced their wins. Where celebrities take their bows. And Wall Street titans toast their deals. With its trademark combination of the best USDA prime dry-aged steak, a classic cocktail list and a wait staff that never forgets a name, Gallaghers serves up an authentic New York City experience you\u2019ll savor for years to come. They always start by hand selecting the finest USDA prime beef, which is then aged to tender perfection for 21+ days in their very own humidity-controlled meat locker. A New York City landmark in its own right, the meat locker features its own window facing 52nd street. Newly rebuilt to meet the exacting standards of their owner, Dean Poll, it showcases their singular process of hand selecting, aging and butchering every piece of meat on the premises of the restaurant. Gallaghers Steakhouse was founded in November 1927 by Helen Gallagher, a former Ziegfeld girl, the wife of Edward Gallagher, and Jack Solomon, a colorful gambler with a large loyal following from the sporting element. These were the days of Prohibition, and Gallagher\u2019s was one of the first speakeasy gathering places for gamblers, sports figures, and stars of Broadway. In 1933 when FDR took office, he fulfilled his promise to end Prohibition. With liquor now legal, Gallagher and Solomon brought a new style of restaurant: Broadway\u2019s first steak house. This is where the first \u201cNew York Strip\u201d steak was served. With just the basics and an informal atmosphere of speakeasy and American country inn, the walls were covered with photos of the stars of Broadway, Hollywood, business, politics, and athletes past and present. In January 2013, Gallaghers was purchased by Long Island restaurateur Dean Poll, who also owns Central Park's Loeb Boathouse.\r\n\r\nDistance from the Row NYC hotel: 9 Blocks","cater":"Eat Out","coords":"40.762829,-73.983911","permalink":"http:\/\/www.rownyc.com\/locations\/gallaghers-steakhouse-html\/","address":"(212) 245-5336","video":null,"deal":""},{"name":"Cornelia Street Cafe in NYC","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Cornelia_Street_Cafe.jpg","desc":"Cornelia Street Caf\u00e9 - Distance from the Row NYC hotel: 45 Blocks<\/b>\r\n\r\n29 Cornelia Street, New York, NY 10014 | (212) 989-9319<\/b>\r\n\r\nFeaturing the work of local artists on the walls and a performance space downstairs, Cornelia Street Caf\u00e9 in New York City is a down to earth restaurant in West Village that serves delicious salads, sandwiches and more \u2013 with equally delicious service.\r\n\r\nAbout Cornelia Street Caf\u00e9: In May 1977, three artists stumbled across a tiny storefront in the heart of Greenwich Village and thought it the perfect place to open a caf\u00e9, and born was the idea of Cornelia Street Caf\u00e9 NYC. For two months they scraped and sanded, plumbed and plastered, and did the intricate dance one does with the authorities who live beyond the Village, and on the weekend of July 4, 1977, perpetually 201 years behind the US, they opened the Cornelia Street Caf\u00e9.\r\n\r\nOver the last thirty years it has quintupled in size, it has won numerous awards both for its food and for its performances, but it has remained at heart a New York City artists\u2019 caf\u00e9. Singer-songwriter Suzanne Vega started out here, as did Eve Ensler\u2019s Vagina Monologues. Senator & presidential candidate Eugene McCarthy & attorney-activist William Kunstler have read their poetry; Dr. Oliver Sacks continues to read his prose.\r\n\r\nNobel Laureate Roald Hoffmann presents a monthly Science Series; members of Monty Python & the Royal Shakespeare Company intermittently perform. Cornelia Street Caf\u00e9 NYC now offers some 700 shows a year, two a night, ranging from science to songwriting, from Russian poetry to Latin jazz, from theatre to cabaret. In 1980 Stash Records released the award-winning album, Cornelia Street: The Songwriters Exchange, a collection of songs born at the caf\u00e9.\r\n\r\nIn the early days there was a toaster-oven, a cappuccino machine and a refrigerator display case. Now there are two full kitchens and two full bars which serve more than thirty wines by the glass. There are three dining rooms, one with a working fireplace. And in the summer there is one of the Village's loveliest sidewalk cafes.\r\n\r\nThe Cornelia Street Caf\u00e9 in NYC is owned and operated by founder Robin Hirsch, Angelo Verga, and chef Dan Latham. It is open seven days a week, serving breakfast, lunch, dinner, and weekend brunch.\r\n\r\nCornelia Street Cafe is all about keepin' it real, with local artists' work on the walls, felicitous service and a small downstairs performance space for readings and acoustic performances.\r\n\r\n \r\n\r\nCornelia Street Caf\u00e9\r\n\r\n29 Cornelia Street, New York, NY 10014 | (212) 989-9319<\/b>\r\n\r\nwww.corneliastreetcafe.com\r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n ","cater":"Eat Out","coords":"40.731552,-74.002386","permalink":"http:\/\/www.rownyc.com\/locations\/cornelia-street-cafe-html\/","address":"(212) 989-9319","video":null,"deal":""},{"name":"Kellari Taverna","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Kellari_Taverna.jpg","desc":"Named after Kellari \u2013 which means \u201ccellar\u201d in Greek \u2013 Kellari Taverna embodies the welcoming air of dining at a traditional Greek marketplace in NYC, serving generous portions made for sharing. Highlights include signature Greek spreads and salads, fresh grilled seafood and an impressive selection of wine.\r\n\r\nAbout Kellari Taverna: Kellari Taverna strives in the Greek fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate.\r\nThey purchase directly from Greek and Mediterranean importers fish, oil, cheese, balsamic vinegar, sea salt and beans because they are so distinct and virtually indispensable to the creation of a great Greek meal. They fervently believe in the inherent quality, freshness and greatness of their region\u2019s ingredients, purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals. Their desserts are like none you have ever eaten in Greece, yet they feel and taste totally Greek. Like most Greek restaurateurs, they love where they live and live to celebrate both our location and our ingredients, from the land, air and sea. Kellari Taverna is their interpretation of the best they have come to know in the Greek culture of family where it is best and most often celebrated, at the dinner\u00a0table. At Kellari Taverna, rarely you will find your favorite regional classics as you have eaten them in restaurants throughout Greece. What you will find delicious is simple food that tastes as good as you remember from your last visit to\u00a0Greece. With a menu focused on traditional Greek seafood, Kellari Taverna\u2019s signature dishes emphasize fresh, whole imported grilled fish. Appetizers include a variety of savory traditional mezedes (small plates or starters) and raw and marinated assorted Saganaki dishes prepared with Greek cheeses. Main courses comprise of grilled whole fish, lamb, steak and other specialty entrees. The menu starts with dips like melitzana, smoked eggplant with black sesame, and skordalia, and is followed by a unique selection of raw and marinated fish like the signature Greek barbouni, a red mullet soaked in vinegar, rosemary and olive oil. Traditional whole fish is sold by the pound and grilled with lemon and olive oil, but the kitchen also offers more ambitious dishes like sinagrida, a red snapper grilled in grape leaves with pumpkin, almonds garlic and greens. Greek for \u201ccellar,\u201d Kellari Taverna offers 250 wines by the bottle and dozens by the glass \u2013 ample choice for pairing up with an extensive menu of contemporary Hellenic fare. Above the bar at Kellari Taverna, the words \u201cEnter as Strangers, Leave as Friends\u201d are printed on a placard. And it is this feeling of warmth and hospitality that pervades the entire experience at Kellari Taverna, an impossibly cozy Midtown gem, with wood-beamed cathedral ceilings and walls warmed in sunset hues.\r\n\r\nDistance from the Row NYC hotel: 3 Blocks","cater":"Eat Out","coords":"40.755433,-73.9811","permalink":"http:\/\/www.rownyc.com\/locations\/kellari-taverna-html\/","address":"(212) 221-0144","video":null,"deal":""},{"name":"Dos Caminos","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/DOS_Caminos.jpg","desc":"Dos Caminos restaurant has captured the true spirit of genuine Mexican cuisine in a strikingly modern NY atmosphere. Featuring a selection of over 100 kinds of tequila, their menu spans everything from sensational quesadillas to steaks \u2013 and their fresh-prepared signature guacamole is a total must-have.\r\n\r\nAbout Dos Caminos: Dos Caminos has over 100 kinds of tequila... need they say more? If that doesn't sell you, they've got authentic Mexico City-style quesadillas and fresh guacamole that will make you say 'Ole!' As Executive Chef of Dos Caminos, Ivy Stark offers diners a wealth of experience gained at some of the country's top restaurants, as well as such acclaimed dining destinations as the New York fine dining institution The Sign of the Dove and the cutting edge market driven cuisine of Cena. Her passion for food developed as a child in Colorado, where she was exposed to fine dining at an early age through her father's career managing luxury hotels. After finishing her history studies at UCLA, she attended Peter Kump's (now the Institute for Culinary Education) and took a culinary externship which led to a full time position at Mary Sue Milliken and Susan Feniger's award winning Border Grill. After spending two years working every station at Border Grill (including pastry), Stark moved back to New York to work at a number of highly acclaimed restaurants. \"I wanted to learn the classic French style of cooking, as well as modern, cutting edge techniques\", she explained. Her first position in New York was as sous chef to ground breaking chef Gary Robins, followed by a position as sous chef under Andy D'Amico at The Sign of the Dove. After The Sign of the Dove closed in 1998, Stark moved on to become Executive Sous Chef at the short lived, but widely acclaimed Cena, where she worked closely with revolutionary chef Normand Laprise (of Montreal's Toque!) When mentors Mary Sue Milliken and Susan Feniger offered her the chef de cuisine position at Ciudad in Los Angeles, she could not refuse, and she helped open the pan-Latin hot spot to rave reviews. The excitement of New York City compelled her to return to an Executive Chef position at the chic American-Asian restaurant Match Uptown, followed by a twist, when she was named beverage director and sommelier at Brasserie 8 1\/2. \"I felt I needed to spend some time with wine and fine dining service to continue my education as a chef\", Ivy explained. The passion for cooking remained strong, leading her to a position as Executive Chef at Zocalo, as Corporate Chef at Rosa Mexicano, and the contemporary, seasonal product-driven coastal Mediterranean Amalia. Now, as Executive Chef of Dos Caminos New York, she has earned her right to be ranked among New York's top chefs.\r\n\r\nDistance from the Row NYC hotel: 13 Blocks","cater":"Eat Out","coords":"40.755856,-73.970135","permalink":"http:\/\/www.rownyc.com\/locations\/dos-caminos-html\/","address":"(212) 336-5400","video":null,"deal":""},{"name":"Giorgio’s of Gramercy","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Giorgio_Gramercy.jpg","desc":"Sophisticated and inviting, Giorgio\u2019s of Gramercy serves an array of Italian favorites in a romantic and relaxing NYC dining atmosphere. Their scrumptious food and service is always spot-on \u2013 along with an extremely popular happy hour that never disappoints.\r\nAbout Giorgio\u2019s of Gramercy: Giorgio\u2019s of Gramercy\u2019s eclectic American menu will not disappoint. They offer a selection of delicious salads, pastas and main courses that are carefully prepared and presented by their renowned chef. Mediterranean fare like oyster escabeche, poached seafood salad, and pappardelle with veal ragu are some of the highlights on the menu. Giorgio\u2019s exterior has all the trappings of exclusivity, but step inside this Gramercy standout and all expectations of haughtiness dissolve. Behind thick velvet curtains, a warm interior of beige and burgundy backs a sophisticated and inviting scene, and the diverse, mixed-age crowd generates a convivial buzz. Still, it\u2019s the kitchen\u2019s creations that leave the strongest impressions: pan-roasted meats and fish, and a handful of pasta dishes, are the building blocks of chef Craig Stafford\u2019s Italian-inflected New American menu. Sweet morello cherries and tangy ramp puree brighten up the fried chevre and hazelnut fritters. Simple touches of lemon zest, crushed red pepper, and confetti tomatoes add subtle flavoring to tender farfalle. The meaty halibut is roasted and bathed in a savory prosciutto broth, sealing in moisture and providing a hearty backing for the delicate cockles and grilled asparagus. The list of tempting desserts and after-dinner cocktails offers a few unexpected options of its own\u2014like the elusive Balvenie Portwood 21-year-old Scotch\u2014but a lower-than-expected total on your check may well be Giorgio's final and most welcome surprise.\r\n\r\nDistance from the Row NYC hotel: 27 Blocks","cater":"Eat Out","coords":"40.739779,-73.988567","permalink":"http:\/\/www.rownyc.com\/locations\/giorgios-of-gramercy-html\/","address":"(212) 477-0007","video":null,"deal":""},{"name":"Empire Steakhouse","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Empire_Steakhouse.jpg","desc":"Established by the owners behind Ben and Jack\u2019s Steakhouse, Empire Steakhouse is an experience in itself, located in NYC\u2019s iconic Rockefeller Plaza. This gorgeous restaurant also offers extraordinary prime dry aged porterhouse steaks and a classic steakhouse menu.\r\n\r\nAbout Empire Steak House: Founded by Jeff Sinanaj and his brothers, Empire Steak House proudly brings the time honored tradition of quality steaks to create the premier Midtown Steakhouse. With a combined experience of over 25 years as former Peter Luger waiters, the Sinanaj Brothers are experts at providing the finest dining experience. Jeff Sinanaj is very much a hands-on owner and is just as likely to be found greeting guests, orchestrating the kitchen's operations, or attending to his patrons. The menu at Empire Steak House features the signature dry-aged porterhouse for two. Because their reputation is based on their steaks, Empire Steak House proudly serves only the highest quality USDA Prime meats. They personally handpick the best loins, fresh from the area's best markets. Each loin is closely inspected to ensure the optimal mix of color, fat and bone quality. Once at Empire, the loins rest in our spacious coolers, where they are dry-aged for a full 21 to 28 days. While Empire Steak House is acclaimed for its famous porterhouse for two, the rest of the vast menu is equally stellar. Empire Steak House features a wide range of fresh seafood such as 4-to 5-lb lobsters, Chilean Sea Bass, Salmon, Yellow Fin Tuna, towering seafood platters, and much more. A host of exciting side dishes include German potatoes, creamed spinach, saut\u00e9ed asparagus, and other favorites. Great desserts round out every meal, which include Junior's New York Cheesecake and chocolate mousse. Their great food is complemented by an extensive, highly selective wine list and features many of California's most sought-after vintages. While steakhouses are known for their dark and wood-paneled decor, Empire Steak House has a decidedly unique feel. Here, the room features large sweeping windows, and a light, airy ambiance. The architectural lines are long and sleek and contrast nicely with the soft, bright colors of the interior design; a dynamic, artful balance. The backlit bar and upstairs private dining room each provide an additional air of sophistication.\r\n\r\nDistance from the Row NYC hotel: 10 Blocks","cater":"Eat Out","coords":"40.760472,-73.977624","permalink":"http:\/\/www.rownyc.com\/locations\/empire-steakhouse-html\/","address":"(212) 582-6900","video":null,"deal":""},{"name":"Chef 28","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Chef_28.jpg","desc":"A decades-old favorite, Chef 28 restaurant serves delicious Chinese and Japanese food in an inviting, modern New York City atmosphere. With a menu full of traditional favorites as well as scrumptious sushi, Chef 28 also has a popular happy hour, thanks to its incredible bar and oversized TV.\r\nAbout Chef 28: Chef 28 offers you excellent food in a warm, friendly atmosphere. They've been in the neighborhood since 1987 and have made many friends and loyal customers. They're pleased to expand their menu with many new dishes. As always, they use homemade sauces and the freshest ingredients as well. \r\n\r\nDistance from the Row NYC hotel: 16 Blocks","cater":"Eat Out","coords":"40.743908,-73.985027","permalink":"http:\/\/www.rownyc.com\/locations\/chef-28-html\/","address":"(212) 685-8871","video":null,"deal":""},{"name":"Ben & Jack’s Steakhouse","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/ben_jacks_1100x530.jpg","desc":"Offering prime dry aged porterhouse steaks is not the only thing Ben and Jack\u2019s restaurant does to perfection \u2013 their classic NYC steakhouse menu has everything from fresh seafood to mouthwatering sides, and exquisite desserts.\r\n\r\nAbout Ben and Jack\u2019s Steakhouse: Ben and Jack, long-time waiters of New York\u2019s famous Peter Luger's Steakhouse, opened this beautiful restaurant in the Flatiron District of Manhattan, along with a former Peter Luger chef. They offer prime, dry aged porterhouse steaks and a dazzling assortment of steakhouse favorites. The beef, Midwestern prime, is dry aged on the premises for 21 to 28 days. It arrives sizzling hot, awash in butter and the steak\u2019s natural juices. The signature cut is a porterhouse for two, three, or four, served sliced alongside its king-sized bone; the meat is silky and lean whereas the marbled rib eye has a richer mouth feel. Sirloin, filet mignon, lamb, salmon, and lobster are also on offer, and traditional steakhouse add-ons round out the menu: simple salads, several kinds of potatoes, creamed spinach, and cheesecake.\r\n\r\nDistance from the Row NYC hotel: 20 Blocks\r\n","cater":"Eat Out","coords":"40.745014,-73.986893","permalink":"http:\/\/www.rownyc.com\/locations\/ben-and-jacks-steakhouse-html\/","address":"(212) 532-7600","video":null,"deal":""},{"name":"Del Frisco Double Eagle Steakhouse","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Del_Frisco.jpg","desc":"A classic midtown restaurant with sprawling views of NYC, Del Frisco\u2019s offers incredible service and superb steakhouse cuisine in a beautiful three level space. As if that isn\u2019t enough, it is also known for having one of NYC\u2019s best wine lists \u2013 and bar.\r\n\r\nAbout Del Frisco\u2019s Double Eagle Steakhouse: Del Frisco\u2019s is an energetic, luxurious three-story restaurant, is located in the heart of Midtown Manhattan, near Times Square, Rockefeller Center and Radio City Music Hall. Featuring floor-to-ceiling windows with breathtaking views of Sixth Avenue and nearby Rockefeller Center, Del Frisco\u2019s treats guests to an unforgettable New York steakhouse experience through chef-driven cuisine, a world-class wine program and unparalleled hospitality. Del Frisco\u2019s Double Eagle Steak House was born more than 20 years ago. Since then, their vision has remained the same: to embody the rich tradition of the classic American steakhouse, with their impeccable chef-driven cuisine, extensive award-winning wine list and unparalleled hospitality. The cornerstone of the Del Frisco\u2019s Double Eagle Steak House menu is aged USDA Prime Beef. They serve only the best hand-cut steaks, chops and freshest seafood, including Australian coldwater lobster tails. We use the freshest ingredients to create mouthwatering appetizers, flavorful side dishes and irresistible desserts. Their sommeliers are on hand to guide you through their extensive wine list, and their bartenders will lift your spirits with hand-shaken martinis and handcrafted cocktails. They offer their guests an unforgettable experience in a stunning, energetic atmosphere perfect for special occasions, business affairs or a grand night on the town. Elvis Inniss, Del Frisco\u2019s Executive Chef, was born in Barbados, West Indies. Once in America, he began his career in Mount Vernon, New York working for a soul food restaurant catering to the locals. It then expanded to the Bronx with Elvis as head cook. Elvis\u2019s big break came in the form of a Del Frisco\u2019s ad looking for experienced cooks. Here, \u201cwatching and being trained by great chefs was truly beneficial in the growth of my career. I could never repay those who came before me,\u201d says Elvis of his training and mentors. He continues to wow guests and truly loves blending flavors and cultures together on a plate.\r\n\r\nDistance from the Row NYC hotel: 5 Blocks","cater":"Eat Out","coords":"40.759806,-73.98198","permalink":"http:\/\/www.rownyc.com\/locations\/del-frisco-double-eagle-steakhouse-html\/","address":"(212) 575-5129","video":null,"deal":""},{"name":"Brazil Grill","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Brazil_Grill.jpg","desc":"Reflecting the culinary diversity of Brazil, New York\u2019s Brazil Grill offers diners a choice of dining a la carte or radizio style, where you can eat as much as you please while being served by passadores - waiters that visit your table with a variety of delectable meats on skewers.\r\n\r\nAbout Brazil Grill: Brazil Grill, in the heart of the Theatre District, reflects the culinary diversity of Brazil; its cuisine, festive culture and hospitality. The restaurant is spacious and inviting, featuring a large bar, and two private party rooms that accommodate up to 75 guests. The menu features steaks, exotic salads, pastas, vegetarian pastas, seafood, churrascarias and more. Brazil Grill brings plenty of energy to the neighborhood. Try our radizio style, where you can eat as much as you please as passadores visit your table with a variety of meat on skewers, including beef, pork, filet mignon, lamb, chicken and duck for you to sample the authentic flavors of Brazil. The full service bar offers all major brands of domestic and imported beers, liquors, mixed drinks and a wine selection from around the world \u2013 Chile, France, Italy and New Zealand.\r\n\r\nDistance from the Row NYC hotel: 3 Blocks","cater":"Eat Out","coords":"40.76109,-73.987387","permalink":"http:\/\/www.rownyc.com\/locations\/brazil-grill-html\/","address":"(212) 307-9449","video":null,"deal":""},{"name":"Ethos","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Ethos.jpg","desc":"Warm and romantic \u2013 yet beautifully modern and sleek \u2013 Ethos boasts traditional Greek dining that\u2019s truly unforgettable, in the heart of NYC. From delicious dips to honeyed desserts, it\u2019s known for its unbelievably fresh seafood that\u2019s flown in daily.\r\nAbout Ethos: Whole grilled fish is the main event, but the Ethos\u2019 menu is filled with classic meze (dips, stuffed grape leaves, and charcoal-grilled sausages), feta-flecked salads, clay-pot-baked lamb, and honey-drenched Greek pastries.\r\n\r\nDistance from the Row NYC hotel: 17 Blocks","cater":"Eat Out","coords":"40.754507,-73.965908","permalink":"http:\/\/www.rownyc.com\/locations\/ethos-html\/","address":"(212) 888-4060","video":null,"deal":""},{"name":"Palma","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Palma.jpg","desc":"Using only organic ingredients, Palma is a down-to-earth Italian NYC restaurant that remains true to its roots. The best parts? Palma\u2019s own garden and carriage house \u2013 which was built in 1810.\r\n\r\nAbout Palma: Let Palma welcome you into her villeta in citta. White stucco walls, beamed ceilings and salvaged chestnut door leads to a beautiful garden with ivy covered walls, fresh herbs and flowers - a place to relax and enjoy life. Palma is a traditional Italian restaurant that stays true to generations of family recipes and techniques. Pure ingredients are a must; food nurtures the soul as much as the body. Their 1810 carriage house is a magical place where friends and family come together to share a magnificent feast and gracious service. Day or night, their Carriage House room embraces you and becomes yours for the night. The ground-floor kitchen dining room has all the warmth and spirit of home. The second-floor library is filled with books and stories. It\u2019s a place where time stops, and memories are created.\r\n\r\nDistance from the Row NYC hotel: 45 Blocks","cater":"Eat Out","coords":"40.754990, -73.973165","permalink":"http:\/\/www.rownyc.com\/locations\/palma-html\/","address":"(212) 691-2223","video":null,"deal":""},{"name":"Union Square Cafe","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/Union_Square_Cafe.jpg","desc":"A decades-old dining favorite that has been Zagat-ranked as New York\u2019s Most Popular Restaurant nine times, Union Square Cafe serves American cuisine with an Italian soul, using fresh ingredients from the famed Union Square Greenmarket.\r\n\r\nAbout Union Square Cafe: One of America\u2019s most acclaimed and popular restaurants, Danny Meyer\u2019s Union Square Cafe serves robustly flavored, seasonal American cuisine in a relaxed setting of casual elegance. Union Square Cafe\u2019s iconic food and gracious hospitality changed the restaurant landscape in New York City, and continue to set the bar for excellence and innovation under the helm of Executive Chef and Partner Carmen Quagliata and Managing Partner Sam Lipp. Sophisticated yet approachable, Union Square Cafe takes inspiration from the Greenmarket, the Union Square community, and its heritage. Showcasing exquisite local ingredients with provenance, Chef Quagliata\u2019s creative, flavor-obsessed menu pays homage to his southern Italian and Californian roots. Founded in 1985, the restaurant has won five James Beard Awards and also earned Zagat Survey\u2019s #1 ranking as New York\u2019s Most Popular Restaurant an unprecedented nine times. Chef Quagliata follows in the tradition of James Beard Award winning Chef Michael Romano, who lead the kitchen from 1988-2007, helping establish Union Square Cafe\u2019s reputation as one of the most well-respected restaurants in New York. As Danny Meyer\u2019s first restaurant, Union Square Cafe is the birthplace of a generation of widely lauded, award-winning restaurants, and an enormous number of world-renowned chefs. It is the defining culinary measure for contemporary-minded American cuisine that continues to remain a destination for warm hospitality and thoughtfully executed, creative cuisine. At Union Square Cafe, with the Greenmarket at his doorstep, Executive Chef and Partner Carmen Quagliata explores and develops his passion for his native Italian cuisine in one of the country\u2019s most beloved restaurants. Carmen\u2019s culinary style was formed by the Sicilian matriarchs of his family, who made sausage and bread by hand and grew pole beans from seeds carried across the Atlantic by their Italian kin. After graduating from the Culinary Institute of America, Carmen became an apprentice at the Greenbrier Hotel in West Virginia under Chef Hartmut Handke. Three years later, he headed west to work for Michael Chiarello at Tra Vigne in Napa Valley. There he quickly advanced from Sous Chef to Executive Sous Chef to Executive Chef\/Partner. In 2001, Carmen was hired to work for Lydia Bastianich at Felidia in New York City. He then moved to Boston and became Chef at The Vault, which quickly earned three stars from both the Boston Herald and Boston Globe. After researching opening a restaurant in Boston, Carmen realized his heart lay in New York, and a fortuitous introduction brought him to Union Square Cafe. It was immediately apparent that Carmen was the perfect complement to Chef Michael Romano\u2019s kitchen, and in January 2005, he was hired as Chef de Cuisine. Carmen was promoted to Executive Chef in September 2007. Within a year the restaurant received four stars from Time Out New York, and reclaimed the title of New York City\u2019s Most Popular Restaurant from the Zagat Survey \u2013 an honor Union Square Cafe has received an unprecedented nine times. Carmen\u2019s cooking continues to show his respect for all that has come before at USC, as well as his creativity, taste and appreciation for the seasons, as he shapes the restaurant\u2019s future.\r\n\r\nDistance from the Row NYC hotel: 30 Blocks","cater":"Eat Out","coords":"40.737047,-73.991249","permalink":"http:\/\/www.rownyc.com\/locations\/union-square-cafe-html\/","address":"(212) 243-4020","video":null,"deal":""},{"name":"Hill Country BBQ & Market","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/hillcountry_lg_1100x530.jpg","desc":"Hill Country Barbecue and Market was inspired by Texas BBQ \u2013 especially the signature dry-rub style of central Texas. Served on butcher paper and cut by the pound, this can\u2019t miss NY restaurant cooks everything fresh daily using their in-house custom meat-smoking room.\r\n\r\nAbout Hill Country Barbecue and Market: Hill Country honors the barbecue and live music capital of Texas and takes its \"cue\" from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in their custom meat-smoking room. Their brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas. Updated versions of classic Southern sides and sweets, created by executive chef Elizabeth Karmel, include Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes. Hill Country features a marketplace full of Lone Star State favorites such as Kreuz Market sausage, Big Red soda, and Blue Bell ice cream. Their bar offers a wide selection of longneck beers, tequila, bourbon, and specialty cocktails as well as live American Roots Music in their legendary Boot Bar most nights of the week. Executive Chef Elizabeth Karmel, a.k.a. Grill Girl and often referred to as Queen of the Grill grew up in North Carolina where she was raised on BBQ. Her cultural passion for barbecue served Elizabeth well as she played with fire everyday handling marketing public relations efforts and culinary initiatives for client Weber-Stephen Products Co. for a decade before creating Girls at the Grill in 2002. Elizabeth is a grilling and barbecue information resource for the country\u2019s media and food writers, chefs and cookbook authors. She is frequently quoted and generally regarded as America\u2019s female grilling expert. As the years passed, Elizabeth realized that her true calling was to spread the good word of grilling and barbecue. Elizabeth recognized that most women she met \u2013 even the women who were very good cooks \u2013 never stepped one foot in front of the grill. So she decided it was time for the girls to take back the backyard and she was going to lead the charge! In June 2007, she opened the award-winning Hill Country in New York City as the executive chef. The first weekend the restaurant was opened, it fed 7,000 happy folks and has gone on to receive praise from both local and national food and restaurant critics, including Best BBQ in NYC. The highly acclaimed restaurant celebrates and honors the barbecue traditions of Central Texas and the Texas Hill Country. The James Beard Foundation invited Elizabeth to be a guest chef in August 2007 on behalf of Hill Country\u2014where barbecue meets fine dining to earn its rightful place in the New York culinary community. In September 2010, Elizabeth opened Hill Country Chicken as the executive chef to bring homemade fried chicken and pie to hungry folks in Manhattan. In March 2011 Elizabeth opened HCDC\u2014Hill Country Barbecue Market in Washington, DC to crowds of barbecue-starved constituents in the nation\u2019s capital.\r\n\r\nDistance from the Row NYC hotel: 21 Blocks","cater":"Eat Out","coords":"40.744136,-73.990391","permalink":"http:\/\/www.rownyc.com\/locations\/hill-country-bbq-market-html\/","address":"(212) 255-4544","video":null,"deal":""},{"name":"Wolfgang’s","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/wolfgangTimesSquare_1100x530.jpg","desc":"After four decades of experience \u2013 including years as the head waiter at NYC\u2019s renowned Peter Luger Steakhouse \u2013 Wolfgang Zwiener learned his craft well. Not only does Wolfgang\u2019s restaurant serve phenomenal porterhouse steak, but the marvelous atmosphere and world-class service are truly incomparable.\r\n\r\nAbout Wolfgang\u2019s Steakhouse: After 4 decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger\u2019s head waiter, Wolfgang didn\u2019t just duplicate an exceptional steakhouse; he improved upon it, making Wolfgang\u2019s Steakhouse extraordinary. Not only does Wolfgang\u2019s serve phenomenal porterhouse steak (for one, two, four or more), but the atmosphere, the expanded menu, the service and the accessibility of the location is appealing to even the most exacting diners. Menu items include their signature Porterhouse, Filet Mignon, Ribeyes, Lamb Chops and Fresh Seafood dishes like meaty crab cakes, lobster and much more. Wolfgang's Steakhouse uses only USDA Prime beef that is stored in an in-house aging room for dry-aging. The meat is thickly sliced and cooked in a broiler at 1600 degrees Fahrenheit. The indulging steak is then served on a hot plate creating flavorful taste. Other than steaks, Wolfgang's Steakhouse offers a variety of appetizers and side dishes such as Lobster, Salmon and Swordfish.\r\n\r\nWolfgang's Steakhouse - Distance from the Row NYC hotel: 16 Blocks\r\n","cater":"Eat Out","coords":"40.758034,-73.96889","permalink":"http:\/\/www.rownyc.com\/locations\/wolfgangs-html\/","address":"(212) 588.9653","video":null,"deal":""},{"name":"Turkish Kitchen","photo":"http:\/\/www.rownyc.com\/wp-content\/uploads\/2014\/02\/turkish_kitchen_1100x530.jpg","desc":"Irresistibly welcoming, the Turkish Kitchen serves delectable NYC Turkish cuisine that\u2019s perfect for snacking and sharing. Flaunting a dimly lit sunken dining room in rich Turkish red, this spot also boasts a popular all-you-can-eat Sunday brunch.\r\n\r\nAbout Turkish Kitchen: New York City is, of course, not the first cultural melting pot in history, and proof is available nightly at Turkish Kitchen, a hearty and welcoming restaurant in the Murray Hill section of Manhattan that reproduces with resolute authenticity the polyglot cuisines of Istanbul and the Anatolian provinces. The influences and affinities one may taste in Turkish dishes range from Central Asian and Persian to Greek, Egyptian, and Jewish. The ancient Turks, and later the Ottomans were canny incorporators of whatever good cooking they found on their migrations or in the far-flung realms of their empire. Three-dimensional triangular panes of glass alternating in convex and concave zigzags create an eye-catching fa\u00e7ade through which passersby can examine Turkish Kitchen's sumptuous, sunken dining room, which is bathed in the Turkish flag's blazing shade of red. Red fabric drapes over the seats and the red walls are lined with dangling cobalt blue candleholders and vases full of daffodils. Dim spotlights complete the beguiling effect and set the stage for the enticing eats to come. Well-suited for nibbling and sharing, the wide array of cold and hot appetizers covers delicately spiced, creamy yogurts and pastes\u2014like hummus and mashed eggplant\u2014as well as stuffed vegetables or I\u00e7li K\u00f6fte, grainy, warm wheat patties filled with ground lamb, pine nuts, black currants, and walnuts. Next up are their marvelous meats. The Yogurtlu Karisik lets you sample two for one\u2014thin strips of chargrilled chicken and melt-in-your-mouth lamb over charred pieces of spicy pita bread. Among other skewered and stuffed entrees is the unusual Manti: a dish of tiny, ravioli-like beef dumplings that are unfortunately drowned in a mild mint and sumac sauce. At dessert, the server brings around a platter of puddings, cakes, and shredded wheat confections, dripping with honey and flavored with nuts and apricots. Compliment the sticky sweetness with a cup of bitter, muddy Turkish coffee or have another look at the drink list, notable for a handful of old-fashioned cocktails and the fruity house special.\r\n\r\nDistance from the Row NYC hotel: 24 Blocks","cater":"Eat Out","coords":"40.741925,-73.98125","permalink":"http:\/\/www.rownyc.com\/locations\/turkish-kitchen-html\/","address":"(212) 679-6633","video":null,"deal":""}]}