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.

Natsumi Tapas merges Italian and Japanese cuisine with dozens of small plates from hot to cold like sashimi rolls, a spicy tuna caviar flatbread, seared salmon toro don with caviar and avocado and heartier dishes like the ciao meatballs and the short ribs. Surprisingly similar in textures and ingredients these cuisines fuse quite well and the results are delicious. Haru owner Barbara Matsumura created this concept in her desire to expand the traditional flavors of Japanese cuisine. Natsumi Tapas 323 Third Avenue (212) 889-2182

Saffron On The Upper West Side (320 Columbus Ave (212) 724-6363) is an authentic family friendly Indian Restaurant within walking distance of Lincoln Center and The Museum of Natural History. The chef incorporates spices, herbs, and exotic fuits to create traditional Indian dishes with a twist. The Sunday Brunch offers a huge selection and is priced around $15 bucks.

Alfredo 100 took over the space of Bice at 7 east 54th street. (212) 688-1999 Owner Russell Bellanca, formerly of Alfredo of Rome, relocated his Al Hirschfeld lithographs to the new space and will once again focuses on the generous portions of hearty pasta dishes such as their famous fettuccine alfredo and our favorite, the whole lobster with linguini in a spicy marinara sauce. The wine list is extensive and the lounge area has a nice vibe.

Frankie & Johnny opened up their new location recently at 320 west 46th st. (212) 997-9494. The bi-level 140 seat restaurant with a private dining room and an expansive bar houses their historic photo and poster collection of celebrities who used to frequent the restaurant. The menu is traditional steakhouse with a few Eastern European flavors like potato pancakes and calves liver with sautéed onions. The Ribeye that was perfectly cooked was our favorite! Top shelf spirits and a large wine list make this restaurant a favorite especially for theatre goers with a 3 course $30 pre-fixe menu.

Photos by Noah Fecks:

Husband and wife team Michael and Maria Maroni started Maroni Cuisine in Northport, Long Island 15 years ago and quickly became known for Grandma Maroni’s 100 year old gourmet meatball recipe. They began using enamel red pots for to-go orders in Long Island and recently brought this idea to Manhattan’s Upper East Side with their new spinoff Maroni Hot Pots( 307 east 77th st. 212-535-2866), http://www.maronihotpots.com).

The Hots Pots come in 3 sizes: small $30 (1-2 people), medium $45 (3-4 people, and $65 (6 to 8 people). If the hot pot is returned clean then the customer will receive a $4 dollar credit towards the next order.

The food is fresh and homemade and the small restaurant where the hot pots , as well as other items can be found on the menu is decorated with a music theme as inspired by music lover and chef Michael Maroni. Favorite hot pots are Grandma’s meatballs with or without spaghetti, Penne ala Vodka, Fresh Ricotta Ravioli, and Cacio E Pepe. Pans are also available in half  $28 (1-2 people) or  full  $40 (4-5 people). Homemade Chicken Parmesan and Chicken Milanese were our favorites. Other recommendations include the Lobster Bisque and Baked Clams Oreganata. 

Friendly Service and Homemade food make this restaurant a neighborhood favorite.