Restaurants:
Go, Consider, Stop Edible enlightenment from our eatery experts and colleagues Richard Nalley, Monie Begley and Randall Lane, as well as brothers Bob, Kip and Tim.
The Aviary NYC
Mandarin Oriental, 80 Columbus Circle & 60th St. (Tel.: 212-805-8800)
The mad wizards of cocktails have landed in this spectacular 35th-floor lounge, with its sweeping views of Central Park and midtown. Try the “In the Rocks”—a sphere of ice encasing cassis, scotch and bourbon that comes with a piece of metal and a slingshot to crack the ice; or the “Beam Me Up, Toddy,” which is concocted of hot cranberry, brown butter, pear and cognac that smokes and then cools in minutes. There are à la carte offerings for nibbling, a tasting menu of small plate items, a pairings menu or an eight-course Kitchen Table menu.
Public Kitchen
Public Hotel, 215 Chrystie St., between Houston & Stanton streets (Tel.: 212-273-9403) The menu, based on chef Jean-Georges’ worldwide travels, is a tad overcreative, incorporating too many different herbs and spices in each dish. Though the spicy tuna tartare with puffed crackers and the tagliatelle with basil-pistachio pesto are delicious, the popcorn-cheddar frico is overladen with chili pepper, as is the rigatoni with meatballs. The winning dessert is the chocolate cake with peanut butter ice cream.
Kappo Masa
Gagosian Gallery, 976 Madison Ave., between 76th & 77th streets (Tel.: 212-906-7141) The sleek, lower-level restaurant decorated with fabulous art offers exotic cocktails, excellent traditional Japanese fare and an imaginative take on the bento box. Robata chicken features a delectable crispy crust and rice, and beef sukiyaki includes some sublime funghi. Both are delivered in a flat-bottomed wooden bowl accompanied by a smaller bowl with some tempura, shredded cucumber and other pickles and sweet potato. Dessert is a must—either the green tea crepe cake or the miso crème brûlée.
Café Altro Paradiso
234 Spring St., between Sixth Ave. & Varick St. (Tel.: 646-952-0828)
Very good northern Italian food served in a fun setting with high ceilings, white walls, a collection of bread boards and vintage photographs. The Milanese chicken comes with arugula and tart mustard, the Caesar salad is classic and the prosciutto is plentiful. The tartness of the Amarena cherries marinated in balsamic overwhelms the panna cotta, so have the chocolate torta, or the fig or vanilla-bourbon gelato.
Babu Ji
22 East 13th St. (Tel.: 212-951-1082)
What makes this place sing is its food. For starters try the gol gappa, a sesame-crusted ball filled with a zingy, minty liquid; crispy papadum with a variety of accompaniments; or the naan pizza with pickled green mango butter and daikon. Both tandoori chicken and tandoori steak are fabulous, as are the coconut shrimp curry and the “unauthentic” butter chicken. For dessert enjoy the kulfi—frozen Indian custard on a stick.