|
|
|
|
|
Reservations
Reservations are strongly recommended. You can either call the restaurant or make one online via Opentable. It's recommended that you call at least several days in advance for both lunch and dinner reservations.
Seating is cozy. It's not ideal for having discreet or sensitive conversations, but it lends itself perfectly to enjoying the resturant's fun and whimsical atmosphere. Guests may choose from chairs and banquettes, both of which are reasonably comfortable.
While the noise level can get a little loud during dinner, it is louder in the bar area than in the main dining room. Your servers keep a close eye on you, and guests shouldn't be without anything for very long. Servers will help you through the menu and give you time to choose if you need it. While lighting is muted, you should have no problem reading the menu. Light music plays in the background.
The restrooms are down a few stairs from the smaller dining room and up a few from the main dining area. Each is a single occupancy restroom. |
|
|
|
|
|
|
|
|
Dress Code
The dress code is business casual.
Your best bet is to come by cab or subway. If you drive, however, there are a number of garages within a couple of blocks. You can try street parking, but available spaces are few and far between.
This year, Star Chefs gave Chef de Cuisine Eric Hara its 2007 New York Rising Star award. The restaurant in general has won several awards, as well, including: Wine Spectator, Award of Excellence, 2005; Arrive Magazine, Best of New York Chef's Choice, 2007. David Burke, meanwhile, has earned the following awards, in addition to the Meilleurs Ouvriers de France Diplome d'Honneur: James Beard Foundation, Best Chef New York nomination, 2007; Japan's Nippon Award of Excellence; James Beard Foundation, Best Chef - New York City, 1995; Robert Mondavi Award of Excellence, 1996; CIA August Escoffier Award; Nation's Restaurant News, 50 Top R&D Culinarians. *Please note that the restaurants featured at TravelsinTaste.com may have changed their personnel, menu, pricing, decor, hours of operation, etc., since our last visit. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Given their frequent fluctuations, most restaurants welcome inquiries about their current hours, menu and more. |
|
|
|
|
|
|
Reservations
|
|
|
Seating
|
|
|
|
Atmosphere
|
|
|
|
|
Awards
|
|
|
|
|
Restrooms
|
|
|
|
|
Parking
|
|
|
|
|
|
|
|
|
|
|
|