Sparks Steak House

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.

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.

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.

"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.

Originally opened in 1932 only a few blocks away, Pietro’s has changed owners and locations but continues to thrive. Serving well-aged steaks and Italian classics, the restaurant remains a favorite with locals and those who continue to travel from Long Island, Connecticut and New Jersey to savor the incredible meals that are consistently delectable. As Bill Bruckman, the present owner, described it to me, ninety-five percent of the clientele​ are regulars​ and have been coming to Pietro's for generations. "People drive in from ​all over ​on a regular basis, ​"​ he said. He laughed and added, "You would think that there aren't any good Italian restaurants anywhere else. "​ To honor the regulars, there is a "wall of fame" that allows people to add their family tree, and there are gold plaques scattered throughout the space recognizing Pietro's most loyal customers. Having had some marvelous meals at Pietro's over the years, I was eager to sit down with Bill and learn more about the restaurant's history. I found it fascinating that there was no explanation as to how two Italian brothers, the original owners, decided on its name. They arrived in New York from Italy in the early 1930s and opened their restaurant on 45th Street and Third Avenue - Natala was the chef, while Pietro handled the front of the room, yet only Pietro had his name inscribed on the door. According to Bill, by 1970 the two brothers decided to retire, and it was their head waiter who took over for a number of years, followed by his son. Beginning in the 1960s, Bill's father-in-law worked at Pietro's, and when they needed a busboy in 1984 (when they moved to their present address) he recommended his son-in-law. Bill worked himself up to being a waiter and in 1994, together with three partners, had the opportunity to acquire this Manhattan staple. In addition to the fantastic food, I am certain that it is the old fashioned waitstaff that drive people to return. Bill believes that one must have excellent service to back up the food. There are many men who have been with Pietro's for decades. For instance, Bruno, who I have met on several occasions, is a wonderful example of a loyal and genuine Italian waiter. If one insists, he will give them a menu, but he prefers to recite the list of specials and then continue on with the rest of the menu, without missing a beat. At some point during the recitation, he is certain to announce, "You don't eat better than this! "In 2016, on the day that we returned to update our feature article on Pietro's Bruno ready to greet us. Prior to Pietro's, he had been a waiter at the original Palm for some forty years. He told me that he began his career in 1968, and then quickly added, "But this is the best restaurant to work for. " Bruno told me that his father had worked at Pietro's in the 1960s and he was pleased to say he believes that he has the "closest relationship to the restaurant's past. " There is a warm camaraderie among the men who serve the guests. They take their job very seriously, but also know how to joke with the customers and each other. I found myself laughing the entire time I was there. Stepping inside the kitchen, we met Chef Luis who has been cooking at Pietro's for five years. Bill said that the kitchen staff is an amazing team with five guys on the line working cohesively with the chef as they turn out dish after dish. Witnessing this amazing team at work was a treat. When I commented to Bill on how everyone cooked in perfect harmony, he smiled from ear to ear and said, "These guys can turn out 125 dinners at a time on any busy night. They are so in tune with one another. "Everything is cooked to order and Tom, our photographer, was in classic Italian heaven as he sat down with a plate of meatballs and spaghetti and Pietro's chopped salad. The Chicken Parmesan, considered one of the best in the city, was the show stopper, pounded as thin as can be with an equally thin layer of their secret tomato sauce recipe and then perfectly crusted Parmesan melted across the top. Bill is proud of the fact that the restaurant remains "old school, " and stated, "we refuse to change. " He went on to say that "the decor is not exciting, " but he believes that this "isn't why people come here. " They come for the food, and they return time and again for the people who make their meals memorable.

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.