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More American nearby

Lost Gem
Wolfgang's Steakhouse 1 American Steakhouses undefined

Wolfgang's Steakhouse

When I mentioned to a friend that I was up to 33rd Street, she reacted immediately, "You know that this is the street that Wolfgang's is on, don't you? " I loved the description that she and her husband shared with me. "It is an old world man-cave that has incredible charm and certainly appeals to the serious eater. " Situated in the former historic Vanderbilt Hotel with magnificently tiled low vaulted ceilings, my husband and I agree that this is a splendid restaurant to dine. Wolfgang's, located in the sleek New York Times building on West 41st Street, is equally pleasant, but offers an entirely different ambiance. During the daytime, the sunlight streams in through the floor-to-ceiling windows, allowing the steaks to glisten even more as they are being brought to the tables. The businessmen in their suits still dominate during the lunch hour; however, theatergoers and tourists fill the restaurant in the evening. Wolfgang Zwiener spent some forty years digesting the world of steak by working in the iconic restaurant, Peter Luger's. Think of it this way, Wolfgang received a veritable master's degree in meats in Brooklyn, and now has earned his doctorate in his own restaurant, where he has written a top-notch thesis. When others might have chosen to slow down a bit or even to retire, he began opening his own restaurants. Over the years, I have been to the four in Manhattan, with the 33rd Street flagship location being the one where we have chosen to celebrate many special occasions. As noted, it is a favorite of friends of ours, and when I asked them to speak to me further about Wolfgang's, the immediate response was, "Personally, of all the steak houses in New York, this is the one to go to. " They went on to describe the menu as not only having excellent steaks, but they also always look forward to ordering seafood, and then brace themselves as the kitchen presents them with a seafood platter appetizer that is "utterly outrageous. " There are jumbo shrimp (my number one oxymoron) and lobster with huge pieces to devour, and thrown in for good measure, some oysters and clams. "Even if you leave the steak out of the equation, it makes for an incredible meal. " But, who can leave the steak out? According to my husband, a man who is passionate about his meat, Wolfgang gets it right every time whether he decides on a filet or a porterhouse. And I, of course, am all about the side dishes and salads, which Wolfgang continues to deliver.

Lost Gem
Joe Allen 1 American Brasseries undefined

Joe Allen

Joe Allen, founded in 1965, is the archetypal post-theater restaurant. With one of the longer histories on Restaurant Row, Joe Allen has been serving classic American cuisine in a brasserie setting since I was a little girl. I was always happy to come here with my parents and be able to order a hamburger rather than having to go out for a fancy meal. Mr. Allen - who also owns Orso, an Italian restaurant next door – had an initial concept to provide a comfortable, dynamic atmosphere with good food. And while the restaurant continues to serve some of the best comfort food around, spending time at night in the bar area, shows Joe Allen's real appeal. The high energy level from the post-theater crowd is contagious. The manager explained to us on one visit that they are the first phone call that people make after they have secured their seats for the next Broadway show. And, while he remained hesitant to divulge names, he shared how many actors and actresses have continued over the years to head immediately to Joe Allen after they perform - "here, " he elaborated "you're surrounded by theater, and we do all we can to promote that culture. " I can attest to the numerous actors who grace their tables, as I have had the pleasure of meeting a few over the years, as well as a highlight one evening when Barbara Walters sat right next to me. It is hard to say something new about Joe Allen, so long has it been a staple for theater goers. While the menu remains updated and contemporary, Joe Allen does not take any risks. Rather, it thrives on its reputation among patrons based on its long tradition of casual dining. Seeing the last of the pre-theater crowd during our visit, we were struck by how Joe Allen seemed appropriate equally for a quick burger and glass of wine in half an hour before a show, or a long, late into the night dinner where no one wants to head home.

More places on 42nd Street

Lost Gem
Chez Josephine 1 Brunch French undefined

Chez Josephine

Manuel Uzhca's story reads like a fairytale. He came to New York from Ecuador when he was seventeen with absolutely nothing to his name and spent time as a dishwasher in a number of restaurants. He met Jean-Claude Baker when both were working at Pronto, an Italian restaurant on the Upper East Side. In 2011, Jean-Claude offered Manuel the position of manager at Chez Josephine — little did Manuel know that only four years later, the restaurant would belong to him. Manuel still recalls the day that Jean-Claude asked him to bring in his passport. Confused by his request, Manuel chose not to comply. Jean-Claude teased Manuel by saying, “If you don't bring your passport, that means you don't want my restaurant. ” The next day, still perplexed, Manuel presented his passport. Jean-Claude marched the two of them to the bank and added Manuel's name to his account, giving him permission to sign checks for the restaurant. Shortly after, Jean-Claude announced that he was retiring, but Manuel did not take him seriously. Jean-Claude then told him that he was leaving and insisted, “I won't be back. ” Jean-Claude proceeded to his attorney's office, changed his will, and went off to the Hamptons. He called Manuel to make sure that everything was in order at the restaurant, and then, very sadly, Jean-Claude took his own life. “I did not believe I owned the place, not even when they showed me the will, ” Manuel declared. Jean-Claude was the last of the children adopted into singer-dancer Josephine Baker’s “Rainbow Tribe, ” created with a mission of racial harmony. He lived and performed with her for a time before making his way to New York and eventually opening this restaurant. It quickly became a haven for Broadway clientele, known for its charming and colorful ambiance as much as its haute cuisine. Since taking over in 2015, Manuel has continued running this famed French restaurant exactly how Jean-Claude left it — paying homage to Josephine Baker, who captured the Parisian imagination in the 1920s and did not let go for decades.

More Breakfast nearby

Lost Gem
Margon Restaurant 1 Cuban Breakfast undefined

Margon Restaurant

"We are the oldest restaurant on our block. We try to keep a low profile while doing the best we can, and every day we appreciate that we are living in this country, ” said Guadalupe, who has been married to Rafael Rivas — affectionately known as Papa Bear — for over forty years. The restaurant was founded by three Cuban cousins, who took Rafael under their wing when he came to the U. S. from the Dominican Republic in his twenties. With their encouragement, he started out as a dishwasher, then a lineman, and eventually ran the show up front. When the cousins decided to retire in the mid-1980s but could not find a buyer, Rafael stepped up to the plate and asked if he could take over Margon. With years of hard work and small payments, Rafael has upheld the cousins' tradition of serving Cuban favorites, such as roasted pork, oxtail, fried sweet plantains, and rice and beans to the line of customers that stretches out the door on any given day. Little by little, each member of Rafael's family was brought from the DR to join the fold. Guadalupe — who met her husband while they were both on a tour of the Statue of Liberty — along with Rafael's brother, sister, sister-in-law, and many of their children — are all part of this warm and loving family affair. Papa Bear's smile lights up Margon — and his entire family smiles with him. They work like a well-oiled machine, serving a constant flow of customers ranging from construction workers on break, to ladies meeting for a leisurely lunch, to a gentleman in his eighties who never misses a day to sit down and enjoy his usual. According to Guadalupe, “We have the best customers. They come from all over the world. We have every accent. They visit once and then they tell their friends.

Lost Gem
Gleason’s Tavern 1 Breakfast American undefined

Gleason’s Tavern

One would not think, walking into Gleason’s Tavern, that one were in the middle of Times Square. The Manhattan Sideways team were quite surprised to find Gleason’s to be a welcomed reprieve from flashing neon lights and electronic billboards. Gleason’s is a traditional bar that serves breakfast, as well as pub fare for both lunch and dinner, and craft cocktails. The bar is intimate, with an event space in the back that can accommodate a small party. The bar is the fourth establishment from owners Mike Droney, Tom Cames, and Colm McGuickian. Unlike their other bars, Punch Restaurant, Wined Up Wine Bar, and Cassidys, Gleason’s is not known for specialized food or signature cocktails. As Tom says, “A cheeseburger is a cheeseburger and a beer is a beer, but it's the people that make a bar. "The owners worked in tandem with the newly opened Shocard Hotel, which is adjacent to Gleason’s, to bring this project into fruition. Black and white photographs of classic New York City line the walls, transporting visitors back to a different age that people today only get to experience in movies or stories. When Tom, Mike, and Colm were deciding on this location for their new bar, they could not resist being a part of a project to restore aspects of vintage 1970s Manhattan. According to Tom, “It takes you back a bit to old seventies Times Square, but with a new day twist. ” Both the hotel and Gleason's want to reestablish what has been lost in the Times Square community. Tom mentioned that the bar in the center of the room was built to be a noticeably lengthy fifty feet long so that customers from around the globe can more easily communicate. The staff is friendly and eager to talk when someone new walks through the door: Everyone is a part of the mission to make Gleason’s a place that anyone can call theirs. The bartender on duty, Chris Trindade, attested to the laid back feel as he poured an Negroni. “You want to work somewhere you want to invite friends to. ”And the people are exactly why Tom loves being in the restaurant industry. For him, the personalities coming into the bar are what will make a place successful or not. Businessmen in the area, Broadway cast members looking for a place to unwind, and men sneaking away from families for a drink during the Aladdin intermission are all what give their bar its particular character. No matter who comes in, Tom is happy to start chatting with customers to find out their story and what brings them to what is, in his opinion, the center of the universe.