Top Five New York City Restaurant

Table of Content Each of outresturant featured in the magazine are from different burrows in New York City. As you can see to the right the map of the burrows show each section in a different color. Within the magazine you will see the same color cordination connecting these bars

to what burrow they are located.

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5ABC Kitchen

Sarabeth’sMP Taverna

Frankies

The Dutch

Zagat:“From A to Z”, Jean-Georges Vongerichten’s “happening” Flatiron “charmer” in ABC Car-pet & Home “gets it right”, showcasing “tantalizing”, “farm-to-fork” American cooking com-posed from “top-notch” seasonal and organic ingredients; given the “genial” team manning the “chic, minimalist” setting, it’s a “huge hit” with “fashionable folks” and “still a tough

#1 ABC Kitchen

We are passionately committed to offering the freshest, safest ingredients, presenting a seasonal menu, that is locally focused and globally artistic, and cultivating a healthy relationship on our tables and for the planet.

ABC Kitchen & Michelin star Chef Jean-Georges Vongerichten invite you to enjoy our award-winning cuisine, curated in alignment with the farm-to-table movement. Our menu is free of pesticides, synthetic fertilizers, insecticides, antibiotics, hormones, is GMO-free, and naturally and humanely

sourced from regional farmers and fair trade cooperatives, celebrating community and the future of the slow food movement.

Our atmospheric elements, under ABC Home curation, feature environmentally conscious stories, honoring the preservation of the arts and global sustainability.

About

LOCATION & INFORMATION:

35 east 18th street new york, ny 10003p: 212-475-5829f: 212.598.3020

brunchsat, sun 11am-3pm lunchmon-fri 12pm-3pm dinnermon-wed 5:30pm-10:30pmthurs 5:30pm-11pmfri-sat 5:30pm-11:30pmsun 5:30pm-10pm

#2 The DutchZagat:

“From A to Z”, Jean-Georges Vongerichten’s “happening” Flatiron “charmer” in ABC Car-pet & Home “gets it right”, showcasing “tantalizing”, “farm-to-fork” American cooking com-posed from “top-notch” seasonal and organic ingredients; given the “genial” team manning the “chic, minimalist” setting, it’s a “huge hit” with “fashionable folks” and “still a tough

We cook things that make us happy, like a seasonal green market salad; a deluxe steak with a tower of shellfish; tasty sandwiches; flavorful curry or chili; homey fried chicken and fresh pie or something altogether surprising and new.

Our chef is Andrew Carmellini. He’s been in New York a good while and even has a couple cookbooks –Urban Italian and American Flavor. Oh look, here are some nifty web links.

We have a 18-seat private room downstairs that comes with its own bar and full audio / visual hook up.

About

Location & Information:

131 Sullivan St, New York, NY 10012p: 212-677-6200

Monday-Friday: 11:30- 12:00 p.m

Zagat:Chef Michael Psilakis (NYC’s Kefi, Fishtag) brings an “upscale”, “modern twist” to Greek fare at this Roslyn “hot spot”, where “fresh, flavorful” dishes, including “excellent” fish, are served in a “comfortable”, “simply decorated” space, with a small rooftop patio that adds

“just the right romance”.#3 MP Taverna

MP Taverna, Chef Michael Psilakis’s modern interpretation of a traditional Greek tavern, is an exciting addition to the Astoria dining scene. Open for lunch, dinner and weekend brunch, MP Taverna’s accessible menu offers mezes and salads like Crispy Cod with garlic, potato puree and tomato sauce; Octopus with a Mediterranean chickpea salad; Tomato Salad, string beans, grilled onions and Bulghar Salad with dates, almonds, pomegranate, olives and pistachios. Chef’s signature dips include Eggplant with roasted peppers and garlic; Yogurt with cucumber and dill and Feta with spicy chilies and herbs. Signature entrees available are Grilled Branzino with fingerling potatoes, cherry tomatoes and olives; Lamb

Shank with orzo and root vegetables in a lamb jus and Greek Paella comprised of shellfish, spicy lamb sausage and orzo. Simply grilled options include Chicken, Salmon, Swordfish and a “Fish of the Day.” Weekend brunch features sweet and savory items like Ricotta Pancakes with caramelized apple, almonds, raisins and zabaglione sauce and Roasted Tomato skillet-baked eggs with sheep’s milk ricotta, Graviera, basil and garlic. Honoring the Greek tradition of food as a vehicle for gathering friends and family, Psilakis also offers roasted whole animals for large groups. Choices include Whole Fish, Baby Lamb, Suckling Pig, Kid Goat and Rack of Rib Steak.

About

Location & Information:

31-29 Ditmars BlvdQueens, NYp: 718-777-2187

LunchMonday–Friday: 12:00pm–3:00pmDinnerMonday–Thursday: 3:00pm–11:00pmFriday–Saturday: 3:00pm–12:00amSunday: 3:00pm–10:00pmBrunchSaturday–Sunday: 11:00am–3:00pm

#4 Sarabeth’sZagat:

“From A to Z”, Jean-Georges Vongerichten’s “happening” Flatiron “charmer” in ABC Car-pet & Home “gets it right”, showcasing “tantalizing”, “farm-to-fork” American cooking com-posed from “top-notch” seasonal and organic ingredients; given the “genial” team manning the “chic, minimalist” setting, it’s a “huge hit” with “fashionable folks” and “still a tough

Sarabeth’s Upper East Side location made its debut in 1983 and has been known for its fresh and sumptuous menus ever since. Located near the Metropolitan Museum of Art, Central Park, The Jewish Museum and 92nd Street Y, it’s where New York locals and visitors go for breakfast, lunch and dinner every day of the week. We also have a legendary weekend brunch with specialty drinks such as the Four Flowers Mimosa and Pickled House Bloody

Mary.

About

Location & Information:

1295 MADISON AVE. AT 92ND STREETp: 212-410-7335

Monday—Saturday 8am-10:30pmSunday 8am-10pmWEEKDAYBreakfast 8am-3:30pm (Walk-ins only after 10am)Lunch 11am-3:30pmAfternoon Tea 3:30-5pmDinner 5pm-closeWEEKENDBrunch 8am-4pm (Walk-ins only after 9am)Afternoon Tea 4pm-5pmDinner 5pm-close

Frank Falcinelli and Frank Castronovo have strong opinions about what sort of experience they want to share at Frankies and what sort of people and products help create that experience. Frank and Frank hold on to love of the old ways they learned in their grandparents’ kitchens—sausages made in storied butcher shops the same way for over 100 years and vegetables sold by the neighborhood’s push cart grocer. But they are also dedicated to serving fresh, healthy, local, humanely raised fare. To lend an old world flavor to their modern Italian cooking, Frank and Frank established relationships with

local butchers, delis, cheesemongers,coffee purveyors, organic grocers and brewmasters who are similarly dedicated to

old-school quality. We have created a list of Frankies “friends” to help you know a little more about us—and them. These friends are a lively bunch—Oregon coffee fanatics, the son of the last horse-drawn cart peddler of fruits and vegetables in Carroll Gardens, farmhouse cheesemongers on the Lower East Side and a sausage maker in the West Village who really has been making sausages with the same care and pride for the past 100 years. These are small, dedicated companies anyone would be proud to do business with, and Frankies

wouldn’t be the same without them.

About

Location & Information:

457 Court StreetBrooklyn, NY 11231p: 718-403-0033

Sun thru Thurs11am - 11pmFri & Sat11am - MidnightBrunch SpecialsSat & Sun11am - 4pmNOTE: The Garden closes nightly at 10pm

Zagat:“Terrific in all the ways that count”, these “rustic Italians” with “pleasant vibes” and “huge buzz” are touted for “impressive” Tuscan cooking and “charming” settings; the Carroll Gar-dens original boasts a “beautiful garden”, but both share “decent” prices, “noise” and no-

rez rules.#5 Frankies