At Vermilion

The menu features a fusion of Latin and Indian dishes. Entrées include plantain crusted seasonal whitefish and bife de chorizo (dry aged sirloin steak, Himalayan sea salt encrusted, sundried tomato chimichurri, yucca mash). L (M-F), D (M-Sa). $$$


The 18 course tasting menu changes with the seasons but always centers around creating and enjoying a sense-guided experience. D (T-Sa). $$$$

Atlantic Grill

This Lincoln Center-seafood staple earned an excellence award from Wine Spectator in 2016, and serves up fresh daily-caught seafood, as well as fresh sushi and a raw bar, in an elegant, dimly lit, brick-walled space ideal for a date between fish-lovers. L (M-F), D (nightly), Brunch (Sa & Su).

Atlas Café

Moroccan-based fare includes vegan chicken with artichoke crepes, couscous and vegetable platter, smoked salmon baguette and a slew of healthy shakes made from fruits and yogurts. B, L & D (daily). $


Old-world flavors are paired with a contemporary attitude toward style and service. Savory dishes include wild branzino and Mediterranean couscous paella. B, L & D (daily), Brunch (Sa & Su). $$$

Au Za'atar

This fusion bistro—with an intimate dining room lit by lamps made from wooden pallets—serves traditional dishes from Lebanon, Tunisia and Morocco. Expect lavish mezze platters, kebab meats and wheaty Lebanese ales. L & D (daily), Brunch (Sa & Su). $$


The menu offers eclectic takes on classic comfort foods and includes dishes like roasted squash ravioli and a cauliflower risotto made with white chocolate. L (M-F), D (nightly), Brunch (Sa & Su). $$$

Aunt Jake's Pasta Lab

Executive Chef Carmine Di Giovanni hosts 1.5 hour pasta-making classes inside Aunt Jake's, a cozy cove for Italian home-cooking, where he covers topics ranging from handmaking pasta from scratch to perfecting sauces, and offers a wine pairing for students to enjoy while class is in session. 

Aura Zoob Zib

This Thai noodle beer bar has a menu that fuses traditional dishes with such items as crispy roasted duck topped with lemongrass sauce served with steamed bok choy and sticky rice. L & D (daily). $$


Chef Charlie Palmer’s flagship restaurant is a sleek haunt in Times Square with a dual personality. The dining room is white-tablecloth formal and serene, while the Liberty Room and bar area is more casual and lively. Both serve the cuisine for which Palmer is justly renowned. L (M-F), D (M-Sa). 


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