Artisanal Brasserie & Winebar/Artisanal Table

Floor-to-ceiling windows and rich nickel-accented mahogany trick out the vast Brasserie, whose menu includes tweaked classics like sautéed skate wing w/ blood orange grenobloise and almond croissant French toast w/ apricot compote & ricotta, plus a carefully selected, 80-strong wine list and a sushi-style Bar du Fromage. Specializing in pizza and tapas, the adjoining Table is helmed by the same noted NYC chef, a guy who cemented his curd cred by setting the Guinness Record for the World's Largest Fondue via 2100lbs of boiling cheese (a terrible thing to do to Gilbert Brown).

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