TABLE FOR ONE: MARBLE LANE

If you are seeking a great steak in the sceney Meatpacking District, you can't go wrong with Marble Lane, the restaurant smack in the middle of the lobby of the Dream Downtown Hotel. The Dream Downtown is one of NYC's hot spots, housing multiple spaces to get your party on. If you, or any of your model friends, are actually eating before you go party, a steak at Marble Lane, would suit you just fine. The one I had, a Cowboy Bone-In Ribeye ($65), with chili dust, lemon butter, and roasted garlic, was spot on delicious. Pair it with a side of duck-fat souffle fries, and your night of indulgence will start off just right.

Marble Lane
355 W. 16th St. (bet. 8th and 9th inside the Dream Downtown)
New York, NY 10011
212-229-2336
www.marblelane.com

TABLE FOR ONE: MONKEY BAR

Great and solid American fare awaits you in Midtown at Monkey Bar, the storied restaurant opened since 1936. This spot famous for its celebrity clientele, was purchased in 2009 by Graydon Carter and his team, and he smartly brought on restaurateur Ken Friedman to help revamp the place. With a charming bar up front, and a spacious dining room in back, with a showstopping mural by Ed Sorel, paying homage to the Jazz Age, it's the perfect Midtown joint to feast on Chef Damon Wise's awesome cuisine.

Start with the wonderful complimentary Parker House rolls, (you'll know these from one of Mr. Friedman's other joints-The John Dory Oyster Bar)then try an appetizer of braised pork belly ($21), crispy oyster, and Hatch chile kimchee, the perfect bridge of land and sea. Sweet, spicy, salty, and wonderful. Pork belly shows up on most menus in NYC nowadays, this was one of the best I've had. I fell in love with this dish.

Smoked fettucine ($24), with uni, Hackleback caviar, and pickled shallot, was fabulous. The perfectly cooked pasta was the ship for that caviar and uni. The sea was in my mouth that night. The saltiness just right.

Don't skip dessert at Monkey Bar, my chocolate mousse was fantastic.

So monkey around Monkey Bar, you'll be glad you did.

Monkey Bar
60 E. 54th St. (bet. Madison and Park)
New York, NY 10022
212-308-2950

www.monkeybarnewyork.com

TABLE FOR ONE: ACME

What was once the Southern/Cajun NoHo joint Acme, is now the uber-hip, sceney, and cool, New Nordic joint Acme. The owners of Indochine and Bond St. have brought in Chef Mads Refslund, from acclaimed Copenhagen restaurant Noma, and reinvented the space and menu. The restaurant is definitely cool. The food is daring and unique, and different. Of all the dishes I ate, I loved none. The flavors to me did not tickle my fancy. Is it because my palate was not used to this cuisine? Who knows. I have noticed some glowing reviews of this place as of late. I commend the restaurant for it's uniqueness, and it's a spot worth checking out for a new culinary experience. I would go back to try more of the dishes, but I was a bit confused after my meal here a few weeks ago.

Sweet Shrimp and Bison, with bitter lettuce and white walnuts sounded interesting on paper. But, the lettuce was too overpowering, I tasted none of the shrimp or bison. Why would you serve "bitter" lettuce? The bitterness killed the dish.

From a section of the menu labeled "Soil", I ordered Hay Roasted Sunchokes, with New England Gruyere and black Winter truffles. Although, I loved the Gruyere, which was served as a foam, the sunchokes just didn't do it for me. Maybe it was because I'm used to having more sunchoke purees than actual whole sunchokes. It was as if they were just picked from the ground, placed on a plate, and dressed with a foam. Not my style.

Pan roasted black sea bass with pickled tomatoes confit, and dandelion greens, was an excellently prepared fish. The fish was cooked to perfection, with a glorious crisp skin, and juicy meat. But what were those dandelion greens doing there in the center of the plate? Was it pretty? I suppose. Did it add anything to the flavor of the fish? No. It was pointless.

And then there was dessert. A beer and bread porridge with salted caramel. This dessert pretty much sums up my experience and feelings about the new Acme. It was interesting, unique, and daring, yet I totally disliked the flavors. It just wasn't my style, and I did not enjoy this dish.

Acme is an interesting restaurant. If you are looking to grab a drink within the downtown "Scene" of New York City, you should go check it out. I do love original restaurants, and daring cuisine. I have a lot of respect for Acme. I will go back and try other dishes. But my meal here and my taste buds just did not click.

Acme
9 Great Jones St. (and Lafayette)
New York, NY 10012
212-203-2121

www.acmenyc.com

TABLE FOR ONE: EMPELLON COCINA

The best restaurant to open up in New York City this year is Empellon Cocina. A meal there last week blew my mind, and it was the the first time I ever ate at a restaurant, and had to make a reservation for the next night to come back to try more of the menu. 

Empellon Cocina comes to us from Chef Alex Stupak, the very talented former pastry chef of WD-50, who opened up the Mexican taqueria, Empellon Taqueria in the West Village last year. Empellon Taqueria is a very good restaurant, but don't expect tacos at Cocina. These are two very different restaurants. The flavors of all the dishes at Empellon Cocina are unlike anything I had encountered before. This is Mexican like you've never had before-and you need to have it!

My first insight into culinary genius was the Peeky Toe Crab, served with parsnip juice, crab flan, and smoked cashew salsa. This refreshing and light dish packed a harmony of delicious flavor and texture, that was so good, I almost cried. Little hints of green chilies elevated an amazing dish to another level. Order it.

Melted Tetilla Cheese with Lobster Tomate Frito and Kol (a Yucatan style white sauce), was pure awesomeness. I love cheese. I love lobster. Bring them together so eloquently in a dish and you have my stomach, and my heart.

Squid with Heirloom Potatoes, Chorizo, Mayonnaise, and Black Mole is a triumph. First of all, it's a work of art. My plate looked like a painting, truly stunning. All the flavors in this dish came together so beautifully and perfectly, I just could not believe what was happening. I became entranced in the dish. It was an outer body experience. These flavors took me on a culinary adventure, to a place I had never been before, and it was a true joy.

For dessert, Vanilla Marquesote, with orange, Piloncillo and cafe con leche ice cream, was also out of this world awesome. A fabulous ending to a mind-blowing meal.

I was so excited and giddy after this meal that I really did make a ressie for the next night where I encountered some more unique dishes and flavors.

From a guacamole with pistachios and served with masa chips, a duck dish with Tinga Poblana (roasted tomato, chorizo, chipotle), and an Estofado de Costillas (baby bacl ribs, plantains, pineapple, Oaxacan style), these dishes too, were delicious. My mind was maybe not as blown as the night before, but these flavors were still transporting and different, and I appreciated every bite.

So head on down to Empellon Cocina immediately. Flavors, uniqueness, ingenuity, and pure awesomeness like this should not be missed. A magical culinary adventure awaits.

Empellon Cocina
105 First Avenue (bet. 6th and 7th)
New York, NY 10003
212-780-0999
www.empellon.com/cocina

TABLE FOR ONE: CRAFT

I finally got to Craft last month, Chef Tom Colicchio's solid American restaurant in the Flatiron district. Many people had told me they loved Craft, and I was able to see why. It's a restaurant that serves perfectly executed American fare, inspired by what is fresh from the greenmarket.

Roasted quail with balsamic ($14) was a tasty, perfectly cooked little bird.

Roasted sturgeon wrapped in pancetta ($32), was also perfectly cooked and delicious. A straightforward and well done dish.

A side of Shishito peppers were fresh, had a great kick, and excellent.

A take on smores was a fine ending to a deliciously solid meal.

So for one of NYC's favorite joints, Craft definitely delivers.

Craft 
43 E. 19th St (bet. Broadway and Park Ave)
New York, NY 10003
212-780-0880
http://www.craftrestaurantsinc.com/craft-new-york/

TABLE FOR ONE: OUEST

As a new transplant to the Upper West Side, I must admit, I was a tad scared of the dining scene up here. It's known as a "wasteland" of restaurants. It's not known for having too many great restaurants. Luckily, I have found some decent spots, and one such spot is Ouest. Known as a celebrity "clubhouse" up here, many celebs that live on the Upper West Side are known to frequent Chef Tom Valenti's restaurant. A meal here last month showed me why. It's a great spot.

Cauliflower Custard with Butter poached Lobster, Leeks & Trumpet Mushrooms ($18) was truly awesome. Everything about this dish was amazing. From the flavor to the texture, this dish melted in my mouth and I loved it. Order it and see for yourself. Wow.

Pan Roasted California Squab with Duck Liver Risotto ($36), was also super fabulous! I rarely eat squab, but if you eat one squab dish in NYC, this should be it. This perfectly cooked bird, paired with the tasty duck liver risotto, did my body good. I loved the dish.

So for a popular Upper West Side joint, that's worth the hype, head west to Ouest. You'll be glad you did.

Ouest
2315 Broadway (and 84th St.)
New York, NY 10024
212-580-8700
www.ouestny.com

TABLE FOR ONE: GRADISCA

Gradisca, a popular Italian restaurant in the West Village, that recently had an article written about it in the NY Times, is really good. I stopped by for the first time a few weeks ago, and had a great time. I like the layout of this restaurant, the bar is in the back, as opposed to the front, which is nice. The food is spot on too. 

Veal and guanciale meatballs ($15), with wilted onion-tomato friggione, are some tasty balls.

The NY Times highlights "Mama", the mother of the chef who comes in from Italy to make the pasta. "Mama's" hand-crafted meat tortellini ($30), with parmigiano cream is a joy to eat. Knowing that these little guys were made by a real Italian grandmother enhances the experience. They are special and great.

I like Gradisca a lot. The vibe is cool, and the energy is positive. Everyone here is very nice. They got the name "Gradisca" from the convivial character in the Fellini movie "Amarcord. Her bon vivant personality embodies all that is good in life. All that is good in life is present at Gradisca.

Gradisca
126 W. 13th Street (bet. 6th and 7th ave)
New York, NY 1001
212-691-4886

www.gradiscanyc.com

TABLE FOR ONE: SALINAS

Sexy Spanish tapas await you at Salinas, a new spot that opened up in Chelsea last year. The place is dark and "loungey", and typifies the NYC "Scene". It's a hot spot with really good food from Chef Luis Bollo. 

Your fist insight into a good meal starts with the complimentary olive tapenade spread that comes with the bread. It's delicious!

A dish of fried brussel sprouts ($9), green cauliflower, citrus, mint yogurt, and pimenton de la Vera, is flavorful and nice.

Tripita ($12), braised veal tripe, veal feet, iberico ham, chorizo sausage, tomatoes, pimenton de la Vera, chorizero pepper, and crispy garbanzos, is great. I love when chefs make tripe dishes tender and fabulous. This is one of them.

​A dish called Rosejat Råpida ($25), crispy fideo pasta, chicken breast, chorizo, cockles, and saffron aioli was pretty good. I almost loved this dish, but really thought that the saffron aioli was totally unnecessary. The dish would have been great had it been left off the plate.

So get your tapas on in Chelsea, a sexy night awaits.

Salinas
136 9th Ave (bet. 18th and 19th)
New York, NY 10011
212-776-1990

www.salinasnyc.com

TABLE FOR ONE: PRIME & BEYOND

Prime & Beyond, the new steakhouse with a Korean twist in the East Village is really good. An offshoot of the Fort Lee, New Jersey original, the place, owned by two Korean brothers, will please any steak lover. With expertly cooked USDA Prime steaks, and awesome french fries (actually imported from Japan), this place is truly a welcome addition to the East Village. Top your steak off with a little scallion and have a fabulous night!

Prime & Beyond
90 East 10th St (bet. 3rd and 4th Ave)
New York, NY 10003
212-505-0033
www.primeandbeyond.com

TABLE FOR ONE: BUVETTE

What was once the Pink Tea Cup, is now Chef Jody Williams' (Gottino) Buvette, and it's an amazing little place. She calls it a "gastroteque"; it's a wine bar, a cafe, and a restaurant all in one. It's a neighborhood place where you might want to come in for breakfast in the morning, and back again for some wine and small French bites for dinner. It is charming, quaint, and just about perfect. 

I stopped in recently and fell in love with the place. I really felt like I was whisked away to France. The food at Buvette is mainly small French bites, from a limited menu, perfect to accompany a nice glass of wine. What really made this restaurant for me though, beyond the food, was a waiter. A small little French man, whose name I forgot, but he left a memorable, lasting impression on me. He was not an actor, but if this were a French film, he would be perfectly cast as playing the waiter in the film. He was charming, energetic, enthusiastic, and very French. In all my years of dining, I never met a waiter that portrayed the part of waiter so perfectly. It was as if Remy (the rat from Ratatouille) was a man. A little French man, passionate about his job, and his customers.

Artichokes were delectable. 

Steak tartar will surely tickle your fancy, as well as your taste buds.

A special of potato, cheese, and prociutto on toast will pair perfectly with a splendid Burgundy.

So stop by this West Village charmer when you have a moment. Grab a glass of vino, have a small bite, and make sure you say hi to that little French guy running around. A magical evening awaits.

Buvette
42 Grove St. (bet. Bleecker and Bedford)
New York, NY 10014
212-255-3590
www.ilovebuvette.com