Gotham Bar & Grill
It’s been honored by the James Beard Foundation and lauded by critics far and wide since the day its doors opened in 1984. More than 20 years later, and Alfred Portale’s ode to all that is fine in dining still feels fresh, even to hot, young chefs like P*ong’s Pichet Ong and Monkey Bar’s Chris Cheung.
Portale’s modern American dishes, which change with the seasons and have the faintest Mediterranean zing, like the linguine tossed with earthy, wild mushrooms and an all-too-alluring drizzle of white truffle or lusciously seared rack of lamb with roasted cipollini onions and gently sweet swiss chard.
Sit beneath the floaty, white ceiling lights (they remind you of jellyfish a little bit) in broad, airy dining room and be assured that you’re not just taking in a nice meal, but eating a little piece of New York culinary history in the making.