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With its fireplace-equipped study and two stories of window-lit noshing separated by a massive, repurposed-wood beer bar, Philly's Buttonwood runs the gamut from half-pound short rib/shoulder/brisket burgers like the Southwest Border (queso fresco, poblanos, chipotle-lime ranch) to a trio of daily catches that can be cooked one of four ways, sauced up however you want, and paired with the starch of your choosing, in case you want your salmon's collar extra stiff.
A spanking new sister restaurant to the Hotel Palomar's Saltbox, Cusp sits atop the 11th floor, where shared plates play on low-brow classics and heartier fare includes cast-iron-roasted hanger steak w/ charred rapini, cipollini onion, romesco, and crushed marbled potatoes.
Handmade pasta (bucatini w/ fennel sausage, crab, Calabrese peppers), pizza (burrata, squash blossom pesto, roasted tomato) and a burger w/ truffled lardo form the foundation of the menu at NY's newest Italian, which has filled the Mondrian SoHo's greenhouse with lush trees, chandelier clusters, and marble-topped tables held up by Roman columns.
The 5500sqft Prairie features a rectangular walnut bar overlooking Nicollet Mall, a two-story stone fireplace, and locally grown, seasonal eats that "evoke the Scandinavian and farming heritage of Minnesota", e.g., veal meatballs in chardonnay-gruyere cream.
With unobstructed views of the park, lake shore, and skyline, J. Parker's most intriguing menu is actually the drink list. Rotating quarterly, each iteration will rep a trio of international destinations, starting with selections from Spain/Mexico/Cuba including classic mojitos w/ local Werp Farms mint, Pimm's & Cointreau-enhanced sangria, and bowls of Jalisco Punch.
Gordo's take on the traditional steakhouse starts with beef aged for 28 days in a Himalayan salt room, all paraded around the room on a rolling meat cart so guests can ogle everything from 2lb porterhouses, to various 8oz American Kobe cuts (skirt, rib cap, filet) w/ a minimum "marbling score" of 9, which sounds like true marble madness.
Listen to R. Kelly's advice and hit the hotel lobby to settle in at Zen-Sai, a Deco-style indoor/outdoor Japanese eatery where you can nosh on squid jerky, spicy rock shrimp, or pork belly sliders, and wash that down with the sake/vodka Kimono martini or the Maker's-heavy Zing.
With a seasonal menu and decor that’s basically soft industrial-swank (just like Hilary in her upcoming film I’m a Dude in This One Too), house specialties include local clams served in a Seven Brides IPA ‘n sweet pepper broth, and the Bacon Bacon Bacon: bacon jam, crisped belly, and honey cayenne bacon-sticks.
This 110-seat, metal-heavy eatery sources ingredients from local producers, turning them into braised beef and saffron pappardelle, crispy skin Pacific sablefish w/ leek nage, and fresh oysters from Taylor Shellfish and Penn Cove.
Wolfgang Puck's first restaurant across the Atlantic mimics his vaunted Beverly Hills original's steakhouse menu, using hardwood charcoal to sear the "widest and best selection of beef available in London", and going beyond that with the likes of Bearnaise-drenched salt beef hash cakes.