Benjamin Prime

The location was renamed in 2023 as The Flatiron Room Murray Hill. This feature was first published in September 2017. Fine & Rare, shorthand for “fine food and rare spirits” is the latest creation of Tommy Tardie, restaurateur and owner of the Flatiron Room on West 26th Street. In contrast to the more common restaurant theme of the 1920s and 30s, which Tommy considers to have “played out, ” Fine & Rare aims to be an aristocratic parlor straight out of the 1950s, modeled after classic Manhattan hideaways such as The Explorers Club. “The challenge was getting it to look like the Flatiron Room - old world, almost like we discovered it, ” Tommy told the Manhattan Sideways team. The space has had other lives as a Japanese restaurant and a photocopy center - Tommy said that when he first saw the space, it was raw, with concrete floors that had holes them and wires hanging from the ceiling. In 2016, it became a little slice of vintage Manhattan, complete with a repurposed teller booth from Grand Central Station serving as the hosts’ stand. The wallpaper is finely textured with glass and sand, and the stainless steel ceilings are reclaimed parts from a former distillery. Descending into the restaurant, we walked on 125-year-old floorboards from Connecticut that have the names of the restaurant’s investors carved into it. Two of these investors are Tommy’s young sons, River and Sawyer, who each made a $1 investment in the establishment in order to garner a place on the floor. Hanging above the booths are pieces of taxidermy that Tommy believes “bring in some more old world charm. ”The room is large, but because the tables are isolated from one another, each setting is intimate and unique. “Wherever you are in the restaurant, you feel like you’re in your own area. ” Each side of the dining room features a fireplace: one has hand carved marble from Italy, and the other is repurposed from the door of a country schoolhouse. The jazz stage provides a theatrical ambience to the space without overpowering it. “We want the performance to enhance, but not be, the experience. There’s always a show going on even if nothing is onstage. ” The walls are decked out with the restaurant’s inventory of over 1000 bottles, which Tommy noted are, “part of the architecture. ” Some sit atop high shelves and can only be reached by ladders, which members of the staff will climb throughout the night. Others sit in the caged bottle keep, with personalized labels that can be bought. “New York is all about showmanship - people love to put their name on something. ” The back elevated room holds up to thirty-five people and is used for tastings and private events. It has a few hidden elements of its own, including a chandelier and leather and steel door from a masonic hall. While speaking with Tommy, the Manhattan Sideways team sampled a few of the restaurant's scrumptious items, including the burrata served with arugula and an assortment of fruits, the short rib burger, the seafood Cobb salad, and the Greek grain bowl with quinoa, mint, and beet humus. While the Flatrion Room focuses largely on whiskey, Fine & Rare features cocktails with tequila, rum, and brandy. This does not mean that they do not still have some amazing whiskey options, such as the breathtaking smoked Old Fashioned that was presented to us to photograph and then sip. Tommy began his professional career as a creative director in advertising on Madison Avenue, but realized after a dozen years that he was craving something more exciting. “The higher I got on the corporate ladder, the less creative it got. It lost that cool factor. ” He resolved to go the route of the entrepreneur, initially with a few clubs, and later with the Flatiron Room and eventually Fine & Rare in 2017. “With this one, I decided to make the demographic and design a place I’d like to go, as opposed to previous projects that centered on reaching a specific consumer base. " Tommy also remarked on how Fine & Rare is the result of the trial and error from past ventures: “This is as if I got to do it again and I could do it better. I think entrepreneurs are genetically coded to forget how difficult it can be starting out, but a new project is fun. It makes your heart pump and your adrenaline go. ”

As I walk the side streets of Manhattan, I am constantly seeing the destruction of the past. Thus, it was refreshing to find a new establishment, like the Refinery Hotel, embracing, and even perpetuating the city’s history: through its refurbishment, its restaurant, Parker & Quinn and even its branding. The Refinery’s building, (with its own entrance on 38th Street or through the restaurant on 39th) originally named the Colony Arcade, was once the millinery hub of the Garment District and continued as a hat factory until the 1980s. With hat-making tools, sewing machines and other manufacturing objects integrated throughout the Hotel’s interiors, the Refinery bridges materials of the past with a luxury hotel experience. Their rooms feel extra spacious with high-ceilings, custom-made furniture and stunning hardwood flooring, a rarity in hotels for sure. Besides drawing on the building’s millinery history, the Refinery recalls the past in their lobby lounge. Soon after the building first opened in 1912, Winnie T. MacDonald opened a ladies’ tea salon on the ground floor where she offered female shoppers a place to rest, to socialize and to get an extra kick in their cuppa gin or whiskey. Today, Winnie’s Lobby Bar continues as a resting place for weary travelers in need of a drink, conversation or entertainment – as there is an added bonus of live jazz Monday through Friday evenings between the hours of 7: 30 and 10: 30. I was completely enchanted by the lobby, the art and the guest rooms, but the surprises did not stop there. The lovely woman, who showed us around, then took us to the rooftop bar, which offers another breathtaking view of the Empire State Building and its surroundings. I was most impressed when introduced to the in-house mixologist who mentioned that he had worked for NASA. Before concluding our tour, we walked through the other end of the lobby to enter Parker & Quinn, which dresses up American comfort food in a delectable looking menu and atmosphere. With chandeliers of depression-era glass, wide booths and decorative tiles, this restaurant emanates that same vintage feel as the hotel.

As part of the restoration of Grand Central Terminal in the late '90s, Pershing Square Cafe opened under the Park Avenue viaduct. The fare is American and straightforward, with burgers and chicken pot pies, steaks and fish. The pancakes, served all day, are a big crowd pleaser. Up front, commuters sipping coffee, reading, and chatting while awaiting the next train, inhabit a more cafe-esque area. When speaking with the manager one day, he was proud to tell me that both Friends with Benefits and the Avengers were filmed at Pershing.

Peter Dillon's is Irish in every way. The waitresses are Irish. The bartenders are Irish. The drinks are Irish. There is no food, but customers are welcome to either bring their own or have it delivered while watching their favorite sporting events and downing a pint.

Growing up in France, one cannot help but gain a thorough education about good food. Although she admitted to not having any formal culinary training, Sandrine, the warm and delightful woman behind Ratatouille, avidly observed her mother in the kitchen. Her passion for authenticity brought her to 39th Street where she prepares everything on the premises. In addition to the chickens that are well-seasoned with Herbes de Provence, and spin on a rotisserie that was delivered straight from her homeland, there are chicken meatballs, a pulled chicken honey Dijon coleslaw sandwich, homemade soups, healthy salads, an array of vegetarian options, including rice balls and their star dish: lentil loaf. Each of these seem to go beyond the restaurant's name. The desserts are baked fresh everyday, and the marble cake, vanilla tart, and chocolate carrot cake are the absolute standouts. The yellow and red decor captures a feeling of the south of France, and there are a few tables and chairs that are used by people in the community. Sandrine often sits down and strikes up a conversation with her neighbors. When I asked why she chose to be on 39th, Sandrine explained that she had been looking for six months and when the realtor showed her this space, she knew it fit the bill. She loves the area (she lives only two blocks away) and her survey of the surrounding community revealed no comparable food places. Having first met Sandrine while she was painting and preparing for her spring, 2014 opening, we left feeling confident that Ratatouille would receive an enthusiastic welcome. “This is our dream location, " Sandrine told us, ” and we keep hearing people say that “we need flavor in this neighborhood. ” Well now they have it.

Known as Bryant Park Place today, this Renaissance Revival structure was originally built by Andrew Carnegie, in 1907, to house the Engineer's Club, a professional group of men who were creating an important niche for themselves in the world of business. It was Mr. Carnegie's strong desire to pay tribute to "ordinary men doing extraordinary things. " Members included President Herbert Hoover, Thomas Edison and Nikola Tesla. Today, No. 32 is completely residential, with Royce' Chocolate and Gotham Beauty Lounge located on either side of the stunning lobby. The exterior of the building remains almost the same, with its magnificent entryway and white stone facade.

A marriage of Mexican and barbecue, the bursting flavors of Mexicue set it apart from other mobile eats during its beginnings as a food truck in 2010. In 2011, the energy and vivacity of the original endeavor were carried over to a brick and mortar location on Seventh Avenue, and in 2014 Times Square became its third location, with continued plans for expansion. Great smells awaited me when I first stopped in one summer afternoon to find out what the buzz was about. Apart from the inviting wooden slab booths, the innovative menu, and the dynamic bar (which hosts weekday happy hours from 4pm to 6pm) what made me return for dinner that night was the charisma of the staff. From hostess to waiter, all members were devoted to ensuring a comfortable experience for their guests with bubbly smiles and relaxed attentiveness. Among other hits, the burnt ends brisket bowl has garnered quite a following with a base of award-winning chili, tortilla chips for crunch, and house-pickled jalapeños for a little kick. The empty bowl, after Manhattan Sideways members were done with it, assured me it was something special. What provoked my own interest, however, was the kale and quinoa bowl, an interesting listing on the menu that made sense at first bite, a perfect flavor combination of spicy Mexican and smoky barbecue.

At times, living in Manhattan can become a bit chaotic – and it is at this moment when Muji feels like a breath of fresh air. So different from our busy and cluttered apartments, Muji is the epitome of minimalist class. There is no rhyme or reason to what items are carried and yet while there are a million trinkets to browse through, the atmosphere remains effortlessly crisp and clean. Everything is made in neutral colors and simple materials, and labeled with clear descriptions. After wandering around, I suddenly had the urge to go home and clean everything out of my closet and start fresh. The store has a calming and almost meditative effect on people. The vast variety of items includes furniture, clothing, home goods – and yet everything feels unified. Some of the hidden treasures can be found within the office supplies – pens that glide beautifully across the page and notebooks that rival moleskin for utility and sophistication, but at a fraction of the price. Even the clothes are in soft, soothing colors, but made from fine fabrics and sold at very reasonable prices. Step inside to escape the bustle of the city, and do not be surprised if you leave with a new toothbrush or a pair of slippers.

Old world finery bedecks the walls and ceilings of this classic steakhouse. As we entered, we were surrounded quickly with pictures of celebrities and notables who had likewise walked this walk. This gave way to fine wines, in turn giving way to a room of intricately carved wooden banisters, warm beige lights, fireplaces and leather chairs. The signature steak is the porterhouse, served on sizzling plates in order for guests to choose the perfect moment to take them off the heat. Upstairs, a walkway curves out over the dining floor downstairs, allowing for bird's-eye views of the goings-on below and leading to a red-velvet-curtained wine room in the back. A definite favorite restaurant for my husband to satisfy his steak craving periodically, he found it particularly interesting when I told him that the owners and Chef Arturo began as servers at Peter Lugers. They formed their team in 2007 and have successfully been serving their own meat, which is dry-aged in house twenty-eight to thirty-two days, at high-powered business lunches and relaxed evening dinners. The trio has also gone on to open Seafire Grill on 48th Street.

45th Street is the original location for Frankie & Johnnie's, and the site of a former speakeasy from the days of Prohibition. Legend has it that in order to gain access, one had to knock on an unmarked door and use the password “Frankie” when a small peephole was opened. A reply of “Johnnie” would come from the other side of the door and admittance was granted. Over the decades, Frankie & Johnnie’s gained a remarkable reputation for its steaks and chops. The Panopoulos family - three siblings, along with their father, uncle and cousins run F& J Ventures. The daughter, Jennifer, is stationed in Rye, NY. While raising my children in Westchester, we celebrated many memorable occasions in this Frankie & Johnnie's, and can attest to the stellar meals that they prepared. The sons, Ross and Gus – one a former attorney and the other from Wall Street – are splitting their time between the two Manhattan restaurants. The father, Van, began working at the Hideaway on 37th Street many years ago. In 2002, when he decided to purchase the home that was once John Barrymore's, he completely renovated the space and added another Frankie & Johnnie’s to their repertoire of steak houses.

With locations scattered through the country and, in particular, Manhattan, 42nd Street was my first encounter with Capital Grille while walking north on the side streets. My family is a fan of the restaurants, and we have dined at several of them over the years. So, it was with great anticipation that I entered. Built as an annex to the Chrysler Building, and designed by the renowned Philip Johnson, the dining room is surrounded by tall glass windows with light pouring in during the daytime hours. It is a stunning setting for a glorious steak dinner with all the trimmings.