The restaurant scene on the upper west side is seeing a resurgence with modern, unique eateries popping up. Tessa, headed by Executive Chef Eric Cope fits the bill with a mostly Mediterranean menu of dishes like Grilled Branzino, Rabbit Cavatelli ,and  Long Island Duck. 

Rolling out a new lunch menu recently with dishes like the TESSA Linguini, our favorite,  an innovative take on cacio -de -pepe, featuring  Tasmanian pepper & lemon, parmigiano basil crunch and parmigiano foam and the Bruised Kale and Marcona Caesar with shaved parmigiano, squeezed lemon and a focaccia crunch. For meat lovers the TESSA Burger is made with prime angus beef, pancetta, fontina cheese, tomato, caramelized onion and Rosemary fries. 

Ahi Tuna Sanwich

Burrata, Beets, Watercress, Hazelnuts

Focaccia Flatbread

Tessa Linguini

Vanilla Pannacotta

The dishes can be paired with a curated wine list of 16 varieties of wine by the glass, 10 beers on tap, and a selection of refreshing cocktails . The intimate and comfy setting along with outstanding food and friendly and efficient service make TESSA a must try for lunch, dinner or cocktails.

TESSA 349 Amsterdam Ave. Bet. 76th & 77th St. (212)390-1974 http://www.Tessanyc.com

Burke & Wills is not your typical Upper West Side restaurant. Delivering adventurous cuisine all the way from Australia combined with seasonal specialties and original artisan cocktails, Burke & Wills delivers a unique experience in a neighborhood filled with lovely but typical restaurant choices.

Owned and run by Australian expats Tim Harris and partner Matilda Boland, they offer several different experiences under one roof, a casual bar, an exclusive cocktail lounge  and The Manhattan Cricket Club on the second floor.

A recently revamped Brunch menu showcases a build your own Bloody Mary Bar where choices range from the original spicy formula with lemon, celery and olive to the fancier option of the works plus with bacon and a shrimp skewer.

Recommended brunch specialties include The Avocado Smash with tomato, frisse, pickled onions and feta cheese.($10), The Swagman’s breakfast for the really hungry customer, 2 eggs, hanger steak, pork belly, roasted mushrooms and potatoes.($20) and the Pancakes with berries and candied walnuts($16).

The dinner menu offers more adventurous options such as a Kangaroo Burger with tomato jam, arugula, and pickled onions. The roasted salmon is a healthier choice and a favorite with heirloom beans, kalamata olives, and lemon nage.

Kangaroo Burger (Dinner)

Roasted Salmon Heirloom Beans (Dinner)

An extensive Australian wine selection is available to pair with the seasonal menus as well and creative cocktails invented by renowned mixologist Greg Seider. The “Beds are Burning” concoction is a spicy cucumber margarita with Arette Blanco tequila, lime orange bitters, fresh cucumber and Thai chili agave.

Burke & Wills 226 west 79th st. (646) 823-9251

Open 7 days a week for lunch, brunch, cocktails, and dinner as well as a late night lounge. Call for complete details or visit www.burkeandwillsny.com 

Esperanto is a lively, feel good latin- inspired restaurant located on Ave C in downtown NYC. Live music and entertainment including flamenco dancing are part of the experience. The cocktail menu strongly focuses on Caipirinhas, as it should, because it is a brazilian/south american restaurant.

Roasted Corn with Queso

Ceviche Trio

Carne Grelhada

Pork Cubano sandwich, with Slow-Roasted Pork, Ham, Swiss Cheese and Mojo Sauce( lunch only)

Banana Flambe

The food is a fusion of Latin American cuisine. Our dinner began with chips, pico de gallo, and guacamole a house favorite and a must try. Followed by a ceviche trio that was very flavorful mixing seafood, red snapper, was our favorite, with heavy lime juice, citrus, and mango. 

The most popular entrees are Feijoida, a traditional pork and black bean stew served with white rice and sautéed collard greens ($22), the Moqueca, a brazil seafood stew made with a choice of snapper or shrimp or both with coconut milk, ginger and cashews served with white rice ($24).

Our favorite was the Carne Grelhada, a marinated hanger steak, cooked medium rare, chefs choice, served with rice/ beans/guacomole and chimichurri sauce ($26).

Esperanto 145 Avenue C and 9th street. New York, NY 10009 (212)505-6559

EsperantoNY.com

Da Tommy Osteria is a charming Italian Restaurant located in the West Village. With a tavern like feel the comfy space allows guests to relax and enjoy the authentic Italian cuisine including homemade pastas made onsite. A wonderful selection of Italian wines are available along with a varied cocktail menu to complement the meal or if you are relaxing at the bar for the evening.

Beets and Goat Cheese Salad

Grilled Octopus

Trofie Al Pesto

Branzino

Tommy the owner is a young and charming Restaurateur who chose a tasting menu for us of some of his favorite dishes. We started with the beet salad with fresh goat cheese. Followed by a zucchini cake with truffle fondue that was delicious, I’m usually not a big fan of zucchini. The grilled octopus was cooked and seasoned perfectly. 

We tasted a few homemade pastas, but the downright favorite was the award winning Genovese style  “Trophie Al Pesto” by chef Alfio Longo. The Pappardelle ai Funghi with homemade  Pappardelle, Mushrooms, Asparagus, and Truffles is a must try.

For the entree the “Branzino al Forno” is highly recommended. Pan roasted Sea Bass with olives, capers, vegetables, in a white wine sauce. Other chicken, steak and seafood options are also available.

As requested we left room for dessert. The Creme Brûlée was creamy and light and the Tiramisu was baked just right.

Da Tommy Osteria

14 Bedford St. (212) 675- 9080

daTommy.com

Ben & Jack’s Steakhouse on 5th ave is a richly wood paneled traditional Steakhouse that was started by a group of waiters from famed Peter Luger’s Steakhouse. With The logo “Experience a Steakhouse like no other” puts pressure to deliver a unique and satisfying experience for the guests.

A large space in the heart of midtown Ben & Jacks is know for hosting many private and corporate functions upstairs as well as charity benefits to give back to the community. A family business with a rich history and a desire to deliver top quality food and service.

tuna tartare

Baked Clams

Surf & Turf

Filet Mignon

Tiramisu

Meats are the specialty here and quality “Prime” cuts are grilled to perfection using very little seasoning to not take away from the natural flavor of the aged meats. We started our meal off with a very fresh yellowfin tuna tartare and baked clams. Followed by a rich and cheesy french onion soup, a must try. For the seafood lover Seafood platters are available and can be customized to include shrimp, lobster, crab, oysters, clams and more…

For the entree we chose the Surf & Turf. The lobster tail was huge and the filet mignon, medium rare, was tender and full of flavor. My companion also had the lobster but chose to try the 12oz Sirloin instead and was very satisfied with the steak. The restaurant specializes in Porterhouse steaks that can be served for 2 to 4 people.

As a side dish the Lobster Mac’ Cheese is highly recommended, made with quality cheese and chunks of lobster. Sautéed Spinach adds a little “green” and healthiness to the meal.

Dessert was a creamy creme brûlée and a traditional tiramisu accompanied by freshly brewed coffee and a dessert wine. An extensive wine and cocktail list is available and wine pairings are suggested by the experienced waitstaff.

 Ben & Jack’s serves lunch and dinner daily and private rooms are available for corporate functions, rehearsal dinners, bachelor/bachelorette parties, holiday parties and more…

Ben & Jacks Steakhouse

255 5th avenue New York, 10016

(212) 532-7600

http://benandjackssteakhouse.com

Olma Caviar Boutique & Lounge recently opened on The Upper West side and is an extension of the very successful boutique & bar in the food hall of The iconic Plaza Hotel. A much larger space than the Plaza here guests can sip champagne and dine at the bar or can recline on royal blue banquettes.

The Visionaries behind Olma and the idea that Caviar should be made accessible to everyone, and not to a select few are hospitality veterans Edward Eliachov and his partner Igor Eliachov who is president of Olma Food (www.olmafood.com), a manufacturer and wholesale distributor of the finest caviars since 2001.

The concept is that caviar should be available for purchase in single servings or platters and not in the usual per ounce way. At Olma a $5 dollar tasting is possible with a blini topped with Salmon Roe Caviar. To splurge a bit a single serving of Beluga is available for a reasonable $32.

Our tasting included The Caviar platter, which is highly recommended and included a tasting of Salmon Red, Paddlefish black, Hackleback, White Sturgeon and Russian Osetra Karat and Beluga. Arranged in price starting lowest on the left and ending in the top of the line Beluga on the right.

In addition Olma carries plenty of other dining options like salads will grilled chicken, mango duck or prosciutto, varies paninis like arctic char, salmon lox, and foie gras and more….

Caviar Pizza

Grilled Chicken Sandwich

Interior Olma

To complement the Caviar and other delicacies a cocktail menu is emphasized using only top shelf premium brands. Popular cocktails include the Moscow Mule, Rye Manhattan, Basil Martini, and the Uptown. In addition there is an extensive red and white wine list and a Champagne menu featuring Dom Perignon, Krug, Veuve Cliquot, Cristal, and Ace of Spades. Non- alcoholic options include a complete Italian Espresso bar and and a selection of fine green, white, and black teas.

Olma Caviar Boutique & Lounge 420 Amsterdam Avenue at 80th St. (212)390-0708 

http://www.olmacaviar.com

Anisette is a new French Country Wine bar & Cafe serving deliciously inspired Provencal food. Occupying the former space of Italian Restaurant La Follia, which is moving a few blocks away and opening soon, same owners. Located on a lively corner (226 3rd ave & 19th st) this restaurant serves dinner nighty and will begin serving breakfast, lunch, and dinner 7 days a week in September.

Chef/Owner and Sommelier Suzanne Letulle Riva delivers a varied menu with French Provencal specialties such as Housemade Chicken Liver Pot with Cornichons and Crostini as well as a few tasty Italian dishes her loyal customers crave from The La Follia days.

Some of our favorites included the very fresh tuna tartare, the Avocado toast, and the Goat Cheese Tart. The wines are chosen from Regions of France with a lot of focus on Rose during the summer months and a full bar and cocktail menu is available as well.

Tuna Tartare

Goat Cheese Tart

Avocado Toast

Brunch is served Saturdays and Sundays 11:30 – 3pm and is offered pre-fixe or A La Carte. Brunch specialties include Pain Perdu with Bananas & Coconut Whipped Cream and Classic Croque Madame with Baby Lettuces and French Viniagrette.   

http://www.AnisetteNY.com (646) 850- 2540

Outdoor Seating Industry Kitchen

Industry Kitchen has many fine qualities, but none are as special as the view when seated outdoors on a beautiful summer evening. A panoramic view of both the Brooklyn and Williamsburg bridges and the passing sailboats on the East River create a special vibe that makes for a fun night of cocktails and cuisine with either friends, a special someone, or with the family.

Customer service is very important and “Eddie” our host and restaurant manager was very accommodating and assured us that this quality is something expected from all the Industry Kitchen employees to assure a quality experience for the guests. Many visitors hail from all over the globe and are looking for a trendy and fun experience by the Seaport. Industry Kitchen is also a favorite amongst locals and wallstreeters during lunch hours midweek.

We started off our meal with the blistering Shoshito Peppers ($9) with sea salt and olive oil. They were tasty and flavorful. We followed up with a Fresh Pot of Mussels ($15) infused with shallots, butter, garlic and white wine. For the main course The Grilled Marinated Miso Salmon ($23.50) was prepared just right with tomato-jalapeno- pineapple salsa accompanied with roasted potatoes and grilled asparagus. My partner had the Oven-Poached Shrimp, Cod, and Clams with Chorizo ($23) and was delighted by the spicy flavor of the red pepper aioli and Anaheim peppers.

Eddie insisted that we could not leave until we tried their specialty Wood Fired Pizza and brought us the “Bianca” ($14) with fresh mozzarella, aged pecorino and olive oil. 

Our dining experience was enhanced with the wide variety of wines and cocktails, but truth be told, with a view like that, a glass of wine and a wood grilled pizza would be enough for a great night by the Seaport.

Industry Kitchen 70 South Street at Maiden Lane New York, NY 10038 (212) 487-9600 

http://www.industry-kitchen.com

Philippe Chow is a contemporary, chic high end Chinese restaurant specializing in authentic and upscale Beijing style cuisine.

Executive Chef Philippe Chow who has had over 25 years working for the iconic NYC eatery Mr. Chow’s brings in a contemporary version of traditional Chinese cuisine in a sleek and trendy setting located on an exclusive block on the Upper East Side.

Owned by Merchants Hospitality Group, a hospitality company that owns upscale hotels, restaurants and residential properties around the world.

Philippe Chow is presided over by John Villa, who brings in his 10 years of experience running the Uber successful TAO group and contributing to making it what it is today. It is John’s vision to lead Philippe Chow to the next level, and we discussed his plans for the future, including an expanded and dedicated lounge area ,and how he is working towards gearing Philippe Chow towards a younger demographic while still catering to his loyal customer base.

King Crab Platter for 2

Beijing Chicken

Dumplings

Chicken & Beef Satay

Shrimp Spring rolls

Desserts

Philippe Chow has been awarded many accolades since opening in 2005. The New York Observer deemed Philippe as having the “Best Peking Duck ” and was voted “Best in Chinese” by Zagat.

Our tasting began with an array of signature appetizers including the dumpling trio, chicken and beef satay and shrimp spring rolls. The chicken satay  is “World Famous” and it did not disappoint. The Red King Crab Platter for 2 is a seafood lover’s dream and the American Black Bass, half in black bean sauce and half ginger-garlic sauce is expertly prepared. Other signature dishes include The Beijing Chicken, 5 pound Whole Lobster, Green Prawns and of course the 7 pound Peking Duck.

Dessert is usually not a specialty in Chinese restaurants ,but Philippe Chow is known for his Baked Alaska and Red Velvet Cake.

An inspired cocktail menu with specialty cocktails like “The Lychee Martini” and an extensive wine list complete the dining experience. Philippe Chow is pricey, but you get what you pay for, and the experience is unforgettable, as is the clientele that ranges from celebrities, socialites, sports stars, and politicians.

Three Course Lunch Specials are offered Monday through Saturday 12:00-3:30 for $23.95 per person or the $32.95 Power Lunch which includes a Lychee Martini.