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Opening Hours
Today: 4pm–2am
Sat:
4pm–4am
Sun:
2–10pm
Mon:
Closed
Tues:
4pm–2am
Wed:
4pm–2am
Thurs:
4pm–2am
Location
7 East 36th Street
Neighborhoods
5th & Mad 1 American Bars Beer Bars Pubs Murray Hill

At 5th & Mad, a long curved bar snakes from the entrance to the back of the bar beneath TVs and New York sports paraphernalia. In a room off of the main area, we found a pool table and dart boards. Most of the beer on tap is American. A comfortable upstairs area opens to accommodate the expanded weekend crowd on Thursday (or as we at Manhattan Sideways like to call it "Friday's Friday"), through Saturday nights.

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5th & Mad 1 American Bars Beer Bars Pubs Murray Hill
5th & Mad 2 American Bars Beer Bars Pubs Murray Hill
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Lost Gem
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The Flatiron Room Murray Hill

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. ”

Lost Gem
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Parker & Quinn

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.

Lost Gem
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Wolfgang's Steakhouse

When I mentioned to my 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 I agree that this is a splendid restaurant to dine. 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 three 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 steak, 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 I think are excellent.

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Reichenbach Hall

Oktoberfest is celebrated every day on 37th Street with German beers and a menu that replicates all the favorites found in this country. Dressed in blue and white-checkered shirts with lederhosen socks, the staff is vibrant and jovial, and the seating is partially communal with wood tables and stools scattered throughout the massive hall. The menu impressed us; beginning with the soft, warm pretzels that come in two sizes - with the bigger one filling a large pizza tray. There are several kinds of charcuterie, and with a bit of a twist, there is even a vegan tofu "wurst. " Schnitzel can be prepared with chicken, turkey, veal or pork. Hearty sides including, of course, German potato salad, pair well with the Schnitzel but a favorite for us was the Spatzle simply prepared with butter, salt and pepper. And then there is the beer - fourteen taps, all German, served in half-liter or one-liter mugs, or two-liter boots. The German background music is upbeat as is the crowd that hangs out here. We witnessed a table participating in the "shot ski. " Two waitresses came out ringing bells and presented a long piece of wood resembling a ski that had shot glasses attached. Four guys stood up to the cheers of their friends, and together on the count of three, downed the mixture of vanilla baileys, and honey whiskey. Opened in the spring of 2013 by two of the grandchildren of Willy and Gerda, who came to the U. S. in the mid 1900s, this bar is fantastic. As their families grew, they continued the custom of gathering to share good German food and drink in their home. By instilling the importance of tradition, Willy and Gerda's grandsons, Keith and Willy, were inspired to try to recreate the spirit of their home country. And we believe that they have honored them well.