If there is one thing that New Yorkers can never tire of is its dynamic dining scene.  Just like the dating scene in the city, New York City offers plethora of choices with an ever changing landscape of new hotspots, seasonal menus, and places worthy of experiencing.  From elegant five star fine dining to downtown hotspots, power dining, Mediterranean favorites, and the Williamsburg scene, take the time to enjoy the diversity of flavors New York City has to offer.

Dining Out May 2016 EditionAlfredo 100
Described as New York’s most respected Italian restaurant, Alfredo di Roma restaurant began operating in 1914 in Rome. Its meteoric rise began when Hollywood legends Mary Pickford and Douglas Fairbanks patronized the restaurant while on their honeymoon in Rome, and fell in love with their signature dish- Fettucine Alfredo. Often imitated but seldom mastered, this rich and indulgent dish is made with simple ingredients- al dente fettucini topped with equal amounts of butter and parmesan mixed with salted pasta water. After providing a century of excellent food and genuine service, Ilaria Coletto partnered with Russell Bellanca to relocate Alfredo to its current location in Midtown Manhattan that evokes a Roman ambiance enhanced by Al Hirschfeld murals. Executive Chef James Henderson has mastered their most famous dishes along with other Italian classics such as Ossobuco with saffron risotto and Spaghetti all’aragosta served in a lobster shell. As famous Roman Federico Fellini once said, “Life is a combination of magic and pasta.” Alfredonyc.com

Dining Out May 2016 EditionAmerican Cut
An addition to the midtown power dining scene is LDV Hospitality and Marc Forgione’s newest eatery, American Cut.  Rightfully earning his celebrity and Michelin starred chef status, Forgione pays homage to the classic American steakhouse by capturing the nostalgic charm of yesteryear and adapting it to today’s modern social lifestyle.  The elegant dining room housed in the historic Lombardy hotel features an art deco opulence  awash in pale grey with touches of 70s glam.  Forgione’s decadent touches on classics include oysters topped with champagne and black truffle, a rich thick cut house seasoned bacon with his signature steak sauce and a melt in your mouth 20 oz. bone in rib eye rubbed with pastrami spices and smoke.  To top off the dining experience is their interactive craft cocktail program. The diverse menu includes unique ingredients to scintillate the palate whether its an unexpected savory libation or a light and refreshing concoction made with seasonal produce. americancutsteakhouse.com

Dining Out May 2016 EditionClement at the Peninsula Hotel
Embodying the iconic elegance of The Peninsula New York is their resplendent five star fine dining restaurant and bar, Clement. Chef Remi van Peteghem specializes in utilizing the best seasonal and local ingredients to create elevated contemporary American cuisine. Sample seafood delicacies such as the Seared Sea Bass with Roasted Duck Broth, Black Kale, and Maitake, or the Charred Octopus with Berkshire Pork Belly, Espelette Jus, Sea Asparagus, and Sepia Risotto. Carnivores would savor the perfectly seared 28 Day Dry Aged Striploin with Roasted Rosemary Potatoes, Pan Fried Scallions, & Herb Compound Butter. A new addition this spring are the daily revolving ‘chefs plates’ that pay tribute to home cooked American classics from the 1950s with anindulgent flair such as whole Maine Lobster Pot Pie or Slow Braised Wagyu Beefcheek Bourguignon Casserole. The cocktail menu features a variety of signature drinks that blend old world favorites with seasonal ingredients including the Sassafras Cobbler which is concocted with Dickel Rye sassafras leaves and pickled blueberries that can also be enjoyed in their chic bar setting. newyork.peninsula.com

Dining Out May 2016 EditionTommy Bahama
Whisk yourself away from the concrete jungle of Manhattan to a tropical oasis on Fifth Avenue where everything from the décor to the cuisine feels like you are on ‘one long weekend.’ A popular after work spot is the intimate Marlin Bar on the ground level that features serves barrel aged cocktails Caribbean(?) rum and other as well as a wide selection of exotic hand crafted libations specialty cocktails. For full service dining, meander upstairs to the bright airy dining room designed with plank wood floors and plantation shuttered windows that feels like a tropical resort. Specialties from the Hawaiian themed island inspired menu include ahi tuna poke, their famous crispy coconut shrimp with a mango dipping sauce, short rib sliders, kona coffee crusted ribeye, miso marinated black cod and of course the triple layered pina colada cake and pineapple crème brulee. Everyday should feel like a holiday. tommybahama.com

Dining Out May 2016 EditionOcean Prime
Initially established in Ohio, Ocean Prime currently has 12 locations across the country with its thirteenth opening in the country’s capital in fall 2016. While the American restaurant is renowned for its wide variety of seafood and impressive cuts of steak, it provides guests with an extraordinary dining experience. Each location draws design inspiration from the city’s ambiance with an open kitchen, sleek banquettes and a contemporary décor that are the hallmarks of the Rockefeller Center location. Taking cues from a traditional steakhouse, prime cuts are broiled at a searing 1200 degrees locking in flavor and juices.  Other seafood items are equally as delectable with traditional dishes such as crab cakes, lobster or snapper that are delicately prepared and paired with vibrant sides like jalapeno tartar, champagne truffle sauce or soy butter. Ocean-prime.com

Dining Out May 2016 EditionUpstairs at the Kimberly Hotel
Situated on the rooftop of Kimberly Hotel, patrons can enjoy panoramic views over Midtown Manhattan and the iconic Chrysler Building in Upstairs, a glass enclosed penthouse lounge and bar that even has a fireplace.  Executive Chef David Andrews has developed a menu that is a delectable as the view with mouthwatering bar dishes such as mini Kobe sliders and seared steak tartare that pair perfectly with a scintillating cocktail menu. Having mastered the art of mixology, Alex Ott concocted potent themed cocktails such as The Chrysler, which pairs champagne with honey, lemon and lime. While the night scene offers a unique experience, “Upstairs” is a wonderful location to admire the big apple in the day too with a generous breakfast buffet during the week and a hearty brunch menu on the weekends. Upstairsnyc.com

Kellari Aerial ImageKellari Taverna
The Mediterranean taverna’s motto “Enter as Strangers, Leave as Friends,” speaks volumes of their genuine hospitality that is currently celebrating their 10th anniversary. Feel the warmth of Greece with an atmosphere that evokes the warmth of the islands with wooden arches, natural linen curtains separating banquettes, and warm ambient lighting. Everything from the ingredients to the recipes are imported directly from Greece and the Mediterranean to stay authentic to its roots. One of the best deals in the city is their generous boozy 3 course brunch for $32.95 including unlimited bloody marys, bellinis, and mimosas.  Enjoy full sized courses of Greek classics that are prepared in a simple but delectable way such as grilled calamari with olive oil and herbs, spanakopita, char grilled salmon or crab cakes with oregano fries.  Of course save room for Greek sweets such as baklava, Greek cookies or house made gelato. kellariny.com

Dining Out May 2016 Edition23Lucilles Bar & Grill at BB King
True to their Southern Blues roots is Lucille’s Bar and Grill at BB King that serves down home Southern comfort fare where calories don’t count.  Executive Chef Wenford Patrick Simpson began cooking in Jamaica and has brought the flair and spices to traditional Southern dishes to the heart of NYC in the eclectic music atmosphere of B.B. King Blues Club.  Enjoy dishes such as Jerk Chicken with mango salad, fried chicken and Belgian waffles, mac ‘n cheese and slow braised beef brisket sliders. While the restaurant walls are adorned with iconic pictures of prolific blues musicians, the Louisiana experience comes to life as with nightly live blues performances on stage. Bbkingblues.com

Dining Out May 2016 EditionVandal
A celebration of art, architecture and worldly cuisines, Vandal is the latest pet project by TAO Group and Chef Chris Santos. One of hottest spots of the moment on Bowery, the bi-level space accommodates a bar, restaurant, and dining area that is open until 3 am. Traveling around the world in search of inspiration, Vandal’s menu is a clear representation of Chef Santos’ repertoire. His multi-ethnic dishes include nods to international street food from Chile to Thailand to Europe. The 22, 000-square foot space is decorated by streets artists including HUSH, Apexer and Eelus. HUSH painted three semi-nude women across a 35’ x 16’ wall. A mélange of art and cuisine, as guests step into Vandal, they are greeted by an 11-foot tall, hot pink bunny rabbit, sculpted by the Rockwell Group signifying a night of wonderment.

Dining Out May 2016 EditionFig & Olive
Instead of centering dishes on butter, the menu’s key ingredient is olive oil. Having grown up in the South of France, Laurent Halasz, founder of the restaurant, was enlightened by the seasonal availability of ingredients in the Mediterranean.  Using the abundant bounty of spring he has created a delicious menu this month with dishes such as burrata with asparagus and blood orange dressing, crab salad with apple horseradish dressing, sea scallop with carrot orange puree and filet mignon with a manchego and mascarpone olive oil infused Bearnaise sauce.  With five locations throughout the city, accessing a taste of the Mediterranean is easy for New Yorkers. Figandolive.com

Dining Out May 2016 EditionOleanders
Executive Chef Kevin Chojnowski has reimagined the McCarren Hotel & Pool’s Oleanders restaurant concept in favor of more modern American comfort dishes.  The new bar program by Beverage Manager Francis Verrall complements the menu offerings with an array of spirit-forward craft cocktails featuring seasonal ingredients and local distillers.

The menu spans from elevated classic comfort American cuisine such as tender Cider Braised Short Rib towering over creamy polenta with colorful vegetables and a Bone Marrow Cheeseburger bursting with beefy flavor from bone marrow and Pat LaFrieda meat, topped with Havarti cheese, housemade onion relish and a side of hand cut fries. Composed sides range from creamy, Burrata drizzled with truffle honey, gorgeous veined greens, candy striped beets and pickled golden raisins to perfectly charred Crispy Brussels Sprouts with contrasting sweetness from honey. Come summer, Oleanders introduces exciting seasonal offerings in tandem with the opening of the hotel’s rooftop and expansive pool deck. oleandersnyc.com

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