Kaoru MC

On more than one occasion, as we walked 45th, a long line snaked out of BentOn, a small takeout eatery. This tiny gem provides authentic Japanese bento boxes to the lunch crowd in Midtown, a welcome break from traditional American fare. When striking up a conversation with a Japanese businessman who had stopped by for lunch, he shared his opinion about the food, saying that he felt it had been modified a bit for American palettes, but was as close to authentic as he had tried in Manhattan. The bento boxes vary per day and are served alongside their specialty drinks.

Aburiya Kinnosuke itself seems to be a portal away from the midtown bustle into a quiet and elegant Tokyo restaurant. Seating is available in the main dining room, around the grill, and in small private rooms - one of which features tatami mats, where guests can have a more traditional Japanese experience. Focusing on the izakaya style of dining, the meal is usually comprised of several small dishes shared among a table (comparable to the Spanish tradition of tapas). The menu is extensive, featuring over 100 plates, most of which are based on robata grilling, another Japanese culinary tradition in which skewers are slow-grilled over hot charcoal. Arriving in time for lunch, two of our team were the eager enthusiasts willing to try the specials of the day - dishes prepared in limited quantities each afternoon. On this particular day, there was very fresh Bluefin tuna collar, followed by the Aburiya set – a dish that featured simmered fish, washu beef and sashimi – and then everyone's favorite, the bentou box set, filled with a combination of Japanese small dishes.

Once we figured out where we needed to go - through the lobby of a commercial building and down a few flights - we parted a curtain, and turned to each other with broad smiles on our faces and gestures of approval. A friend had mentioned Sakagura a while back, saying don't forget to find this amazing Japanese restaurant when you are walking on 43rd. I put it in my notes, and made reservations on a Thursday evening at 7: 00 pm. We only waited a few minutes, but when we were taken to our booth - we were a party of six - every table was filled. Somehow the minimal interior with cement flooring, simple wood tables, bamboo, and a bar that extends down an entire side of the restaurant came together seamlessly. For me, however, it was the large flowering branches of cherry blossoms that captured my attention - and heart. It was the middle of April, and I had been eagerly awaiting these trees to open their buds in Central Park, but they had been taking their sweet time after a very cold winter. Known for their extensive selection of Sake, we browsed through the long list, and then took the advice of our server. Several of the items on the menu were a bit different from what some of us were accustomed to sampling, but that we did. Together with some standards like edamame, we ordered numerous small plates and main dishes to share - chicken, beef, fish, including fried eel and fillet of salmon sashimi, udon noodles, spinach with a sesame paste, rice balls with miso painted on top and the show-stopper, mashed potato balls fried in a sweet donut batter. Different and delicious.

Dainobu is a small Japanese market filled to the brim with aisles of colorful packages of food. Fridges along the side walls house the day's selection of bento boxes prepared fresh in a small kitchen at the back of the store. When we walked 47th street, Maria and Jasphy, two of the summer interns, loved browsing the aisles, impressed by its authenticity – "Dainobu is the real deal, " they said. The girls picked up a daifuku each and left happy with their sweet treats.

"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.

Not only does Barbetta profess to be the oldest restaurant on Restaurant Row, it is also one of the oldest Italian restaurants in New York. Opening its doors in 1906, in four adjoining townhouses built in the late 1800s by the Astor family, Sebastiano Maioglio began his long restaurant career. The emphasis has always been on Italian dishes and wine from the Piemontese region, where he was from. Sebastiano’s daughter, Laura, took over in 1962, and immediately began to remodel the restaurant in the style of 18th C. E. Piemonte. With her passion for collecting art, great sense of personal style, frequent visits in Piemonte, and an art history degree from Bryn Mawr College, it is no wonder that Barbetta’s exquisite interior has become as highly regarded as its food. The dining room demonstrates its old-world opulence, with ornate chandeliers, chairs, and tables meant to evoke a palazzo of the eighteenth century, during Piemonte’s cultural height. The baroque interior serves as more than just a reference to its heritage; it is a part of it. The great chandelier in the main dining room initially came from a palazzo in Torino, where it belonged to the royal family. Laura negotiated to obtain this 18th C. E. chandelier for two years. Other highlights of Barbetta’s extensive collection include the harpsichord in the foyer - crafted in 1631, as well as hanging wall prints from Piemonte - part of a distinguished set crafted in 1682. Items that could not be authentic, such as the numerous chairs and barstools, are reproductions of museum pieces that were specifically chosen by Laura to be reproduced in Italy. The garden, available for dining in the summer, holds trees dating back over a century ago, and, in line with the interior, holds the atmosphere of refined European aristocracy. Barbetta, while serving as a cultural landmark, remains focused on the excellence of its ever-changing list of dishes while serving classics such as risotto and polenta since its founding. Every dish on its menu since 1962 has been approved by Laura, and celebrating its long history and heritage, each menu item is marked with the year it began to be served, while dishes from Piemonte are in red print. Although esteemed for its dishes, Barbetta is also famed for its 72-page wine list, which has won numerous awards. Barbetta has also transformed the Italian dining scene through its numerous examples of “being the first”- from its conception to the present day. A few highlights include its beginning as the first Piemontese restaurant in New York, its status as New York’s first elegant Italian restaurant after its 1962 transformation, as well as its usage of numerous ingredients that at the time, were not commercially available in America and which had to be specifically imported by them from Italy. A particular example of one of these imported ingredients is white truffles. Years ago, Barbetta’s own truffle-hunting dogs became so well known that they were asked to perform a demonstration at Carnegie Hall in 1992. Barbetta is also unique in its emphasis on low sugar and low salt dishes - Laura even decided that Barbetta would smoke its own salmon to ensure it would not be too salty. Laura described Barbetta as “an institution, much more than a restaurant, ” due to the extensive culture that has been built around it and that it has created. The description as “much more than a restaurant” struck us as particularly apt, due to Barbetta’s long list of famous regulars - from The Rolling Stones to Jacklyn Kennedy - its exceptionally elegant and unusually spacious interior, variety of phenomenal food, and historical significance.

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.

For Sammy, a member of the Manhattan Sideways team, walking into the Overlook, and "being hit by the smell of burgers and beer, was a feast for the nose and an appropriate cologne for any watering hole worth its salt. " For me, I was initially intrigued by the back walls filled with what were clearly drawings by an accomplished cartoonist. In chatting with the owner, we learned of its storied past. Inspired by James Thurber who, in the 1940s and 50s, use to draw on the walls of a nearby bar in an effort to reduce his drinking tabs, the Daily News cartoonist, Bill Gallo continued this tradition and made his mark, decades ago, on the walls of what was then called Costello's. Years later, he was asked back to add more of his illustrations on the other side. Today, both walls are filled with entertainment, particularly to those of us who remember many of the characters being depicted. A bar's bar, ultimately named the Overlook offers ales galore and TVs aplenty, enough to serve as host of New York's Chicago Bears fan club. A rooftop deck offers a place to unwind during the warmer months. The Overlook is helped by the steady flow of customers from the hotel on one side and apartment building on the other.

The thoughtful design of this stunning bar makes it as welcoming in the winter as it is in the summer.

A traditional Irish bar, The Perfect Pint has an impressive variety of beers on tap - forty to be exact. Gold lettering and dark woods are reminiscent of British pubs and give the bar a warm and homey feeling. Inside, beer-themed decor reigns supreme, with the tap knobs as faucet handles and re-vamped kegs as the base for bar stools. Sandwiched between the two black-and-white pictures of the old Guinness wagon is a flat-screen TV, the perfect juxtaposition of the Irish bar culture with that of today. The hidden gem, however, is the rooftop bar. Going up the three flights of stairs, we found outdoor seating overlooking 45th Street. Bookended by exposed brick walls and a thatched roof, it can easily transport one back to a quaint Irish village. Below the cast-iron gas lamps, guests sit at tables made from old casks of beer that showcase international coins, beer memorabilia, and other odds and ends. Even the bathrooms are consistent with the theme.

To spend time inside the Wheeltapper is to take a trip back in time to Ireland, as the pub pays homage to their locomotive system. Numerous pieces of railway equipment adorn the walls and every other possible inch of available space. Even the metal bar stools and wood tables are reminiscent of a long gone Irish era. There are several rooms to meander through and grab a mug of beer. In the back, is a pleasant garden, with heat lamps during the colder months, which is connected to the Fitzpatrick Hotel next door.

Aburiya Kinnosuke itself seems to be a portal away from the midtown bustle into a quiet and elegant Tokyo restaurant. Seating is available in the main dining room, around the grill, and in small private rooms - one of which features tatami mats, where guests can have a more traditional Japanese experience. Focusing on the izakaya style of dining, the meal is usually comprised of several small dishes shared among a table (comparable to the Spanish tradition of tapas). The menu is extensive, featuring over 100 plates, most of which are based on robata grilling, another Japanese culinary tradition in which skewers are slow-grilled over hot charcoal. Arriving in time for lunch, two of our team were the eager enthusiasts willing to try the specials of the day - dishes prepared in limited quantities each afternoon. On this particular day, there was very fresh Bluefin tuna collar, followed by the Aburiya set – a dish that featured simmered fish, washu beef and sashimi – and then everyone's favorite, the bentou box set, filled with a combination of Japanese small dishes.

Considered by many to be one of the top sushi restaurants in Manhattan, I was intrigued to learn more about Yasuda. When I asked a friend who lived in the area, about the restaurant, she explained to me that this is where she goes for a "clean, fresh, authentic Japanese sushi/sashimi experience. " They are purists at Yasuda, clearly discerning as to the quality and integrity of the fish that they select and the simplicity and care with which they prepare and serve it. She went on to say, "Put simply, they allow the flavors of each fish to speak for itself - and each bite does, in fact, transport the diner to the sea. "