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Sometimes going to a restaurant without any knowledge or preconceived thoughts of what the place may be like turns out to be something very special. That was the case when we made a last minute visit to Amali. After a holiday party that was lacking in the food department, we were hungry. Having met the chef and owner of Amali at an event a few days prior, we gave them a call to see if it was alright to come in. They graciously invited us, so we jumped in the car and drove right over.
Amali is special in many ways. Let’s start with sustainability, a core value of this restaurant. We have seen and heard many restaurants talk about farm to table, sustainability, etc., but Amali lives it, from the food that they purchase, the wines that they serve and the design of the space. They have made a holistic commitment to the ideal of sustainability which doesn’t end with food and drink, but extends economically by participating with and supporting numerous local charities, organizations and groups that promote environmental respect and biodiversity.
The food at Amali is inspiring. The menu is based on the Mediterranean way of life and emphasizes vegetables, olive oil, cheese, grains, fish and lamb. Put into the caring hands of visionary Chef Nilton Borges, Jr., this cuisine is elevated to a sublime and emotional experience. The Spanish octopus a la plancha was some of the best octopus we have ever tasted, tender with a beautiful char flavor from the plancha, dressed with a simple red wine vinaigrette, perfection. The two pastas that we had, the spaghetti with cured San Marzano tomatoes and the squid ink pasta with calamari were both as good as it gets and all of the pasta is crafted in-house. Spaghetti with San Marzano tomatoes is something that we all love and is generally very simple in preparation. Chef Junior takes this into another world as he cures the tomatoes in a two-day process that brings out elements of flavor that will change the way you think about tomatoes. The lamb is in a category all to itself and probably the most satisfying and unique example of just how skillful Chef Junior is. The lamb is first braised and then shredded into luxurious strands. It is then reassembled into what you would only consider a to be a block of pure lamb goodness. This block of heaven is then seared and served with an ethereal lamb reduction. We actually had to stop eating it at one point to meditate to regain our composure! This is a dish that you can honestly call a game-changer! Every dish that was presented to us was well crafted, thoughtful and memorable. Chef Juniors flavors are clean, bold and honest.
We also enjoyed some incredible wines that were selected for us by owner James Mallios. You know you are in for a treat when the decanter arrives at the table and you are told that the wine has been opened so it had a chance to breathe. The 2000 vintage Oikonomy Sitia from Greece that we were privileged to experience was over the top. This quite rare wine was a perfect choice to pair with Chef Junior’s cuisine. With a wine list of nearly 400 selections, James has received awards from Wine Spectator (Award for Excellence in 2011 & 2012) and Wine & Spirits Magazine (Top Ten Newcomer, 2012). Not only is James incredibly knowledgeable about his wine, he is a fantastic host and operator that understands what a dining experience is all about.
We really loved Amali. This is the kind of food that you want to eat. Please go and pay Amali a visit and let them know that Men Who Dine sent you!
Stepping up to the door of this seemingly small East Village establishment is completely deceiving, as soon as you enter, you will be amazed by the number of intimate dining rooms, hidden passageways and exceptionally delicious food!
Chef and owner Vito Polosa has built a restaurant that delivers big on sensational flavors and a wine program that rivals any Italian Restaurant in NYC. Hailing from Potenza, Vito has deep roots and an appreciation for the simplicity of cuisine utilizing beautiful ingredients prepared to highlight their natural flavors. We really enjoyed every aspect of our experience at Aroma and were delighted by the caring service and exceptional wine service. The food at Aroma is nothing short of spectacular. We love when simple flavors are elevated to a pont in which they explode with all of their potential and this is what Chef Vito delivers. Brilliant presentations and honest flavors are what you will get at Aroma, and paired with a selection of unique wines, the overall experience is something very special.
With complete joy we encourage you to make your way over to Aroma Kitchen and enjoy a meal that will blow your mind!
Aroma Kitchen is a hidden treasure and we are so excited to have found and experienced!
At the age of 24, Steve DiFillippo, purchased a locally-owned family restaurant called Davio’s on Newbury Street in Boston’s trendy Back Bay. Since that day in 1985, Davio’s has grown into several locations across Massachusetts, Philly, Atlanta and now thankfully New York! Coming into New York City for any restaurant is a major challenge, as now you are playing with the big boys. Davio’s can certainly play with the best of them. This is no ordinary steakhouse by any means. Davio’s is routed deeply in regional Italian cuisine and delivers with high execution on the food you want to eat.
When a restaurant group starts to get the itch to spread its wings and open locations outside of their original successful spot, that is either a recipe for major success or almost instant failure. More often it is the later. What is clear in this case is that Davio’s has a recipe for quality, training and execution to enable them to expand across many states. Opening up in NYC takes guts and most restaurant groups avoid the city like the plague. Davio’s obviously knows what they are doing as their NYC outpost is awesome!
Without knowing the first thing about Davio’s, we went in completely blind, never looking at a menu, learning about their history or doing the obligatory web search. This is just how we roll. We were greeted with a stellar bottle of Jordan Cabernet and for the next few hours, we were deep in the throws of foodie heaven. For us, a steakhouse is simple. If you procure high quality beef and you know how to properly season and cook it, the result should be at worst, something great. That being said, many steakhouses unfortunately fall short of that greatness. Davio’s is better than great. They are serving world-class beef executed to the highest degree of excellence. That is what we love and admire. Do it right or go home!
Steaks are just one of the things that Davio’s does right. Every course that was delivered to our table was honestly outstanding. This is not easy to say for many steakhouses and the very reason that we know Davio’s will become a New York institution. With the variety of great dishes that are available on the menu, you will want to come back again and again to check out more of their signature offerings.
World-renowned Neapolitan pizza chefs, Roberto Caporuscio of the wildly popular Kesté Pizza & Vino in New York City, and his maestro, Antonio Starita, third generation owner of one Naples’ oldest and most revered pizzerias, Pizzeria Starita a Materdei, have joined forces to bring authentic Neapolitan pizza to Midtown Manhattan and Buckhead Atlanta at Don Antonio by Starita.
Located at 309 West 50th Street in New York City and 102 West Paces Ferry Road NW in Atlanta,Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella. Highlights include a selection of pizze fritte (lightly fried pizza), such as the “Montanara Starita”, which is flash-fried pizza dough topped with signature Starita tomato sauce and imported smoked buffalo mozzarella, then finished in the wood burning oven. This is a combination and technique first created by Antonio Starita over ten years ago and is now emulated by many pizza makers today. In addition to several red, white and specialty pizzas, the menu also showcases an assortment of gluten free pizzas, as well as several vegetarian and vegan options.
Open daily for lunch and dinner, the restaurant also includes a full-service bar featuring a list of carefully selected Italian wines and beers, specialty cocktails and Italian apertifs.
Since its debut in NY on February 7, 2012, Don Antonio by Starita has garnered much praise from the media, including named “Best Pizza in New York” by New York Magazine,“Best Pizza” in the state of NY by Food Network Magazine, amongst the top 25 “Best Pizza Places the US” by Food and Winemagazine and pizzas featured on the covers of Saveur and La Cucina Italiana magazines.
Where food, art and fashion converge
For over 38 years, Le Cirque has offered an unparalleled dining experience earning its place on New York’s gastronomical landscape. Famed restaurateur Sirio Maccioni and family welcome you to Le Cirque’s latest location on East 58th Street in the trendy Bloomberg building. Here guests can enjoy a modern, circus themed dining room, where the food is just as exciting to the palate as it is a feast to the eyes.
Le Cirque also offers a more casual café featuring a seasonal prix fixe menu and outstanding wines offered by the glass.
The 16,000 square-foot restaurant, designed by Adam Tihany and architect Costas Kondylis, features a main dining room with a giant, abstract “big top” light shade, a separate bar area available for special events (Egi), and a private event mezzanine (Stella) suspended above the bar. The all glass bar is a force within itself, serving as a commanding architectural element anchoring the 65 seat bar-wine lounge and balancing the custom designed 27-foot kaleidoscope wine tower.
The West Village is one of our favorite neighborhoods in NYC and home to one of our new favorite restaurants,Left Bank. Located in a landmark building in one of Greenwich Village’s historic districts, Left Bank’s unpretentious style of cooking and service fits this beautiful space. Inspired by Greenwich Village itself, owners Chef Laurence Edelman and Micheline Gaulin have built a timeless gem that reminds us that simplicity and passion are what great dining experiences are all about. Left bank is the restaurant that we all wish we had as our neighborhood bistro. Warm, friendly and inviting are the best ways to describe the atmosphere and vibe of Left Bank. There is something about this restaurant that makes you feel like you belong there.
Left Bank makes sense on many levels. It all just fits. The food, service and atmosphere work together in harmony to create an experience that warms your heart and delivers on their commitment to serve simple, wholesome, delicious food and drink. Chef Laurence knows delicious food and how to make it shine. We sat down at our table and asked to have Laurence send us out whatever he wanted to serve us. What happened next was an epic parade of inspired dishes that landed on our table and didn’t stop for hours. And let me tell you, we did not mind one bit!
To start the parade of amazing food, was the delicious Mongolian beef dumplings followed by a baby romaine Caesar with salt cod crostini and braised cuttle fish in its own ink with chick peas. All were fantastic and the cuttle fish was tender and flavorful beyond words. The pasta dishes that we had the pleasure to experience were superb but the paccheri with roasted cauliflower and fontina might be the best pasta dish of the year! The grass-fed bavette steak with roasted garlic butter and radish salad blew us away with its tenderness and perfect seasoning. And then there was the cassoulet.
When was the last time you had a cassoulet? For us, it had been a very long time. This is exactly why Left Bank is so amazing. We would have never ordered a cassoulet. Cassoulet is one of those dishes that is just not on our radar and as if not prepared correctly, may be far from appealing. Not only was it spectacular, but with the house-made garlic sausage, perfectly cooked beans and maple bacon, it was by far the best we had ever had. Do yourself a big favor and order a cassoulet at Left Bank…please.
Just when we thought the food was coming to an end, the most incredible roasted chicken was delivered to the table along with a whole roasted brook trout topped with a Sicilian olive salsa. A simple roast chicken is the true test-of-skill of a chef, and this chicken was a good as it gets. It was beyond moist and perfectly cooked with crispy skin, served in an ethereal broth with wild mushrooms. This is what great food is all about and a testament to a chef understanding how food is supposed to be prepared.
Now for what we can easily say was one of the best desserts of the year, the maple syrup pie with creme fraiche. All we can say about this is…get your butt over to Left Bank and prepare to be taken to another world! This pie is off the charts good.
Like we said, Left Bank is the kind of restaurant we all want in our neighborhood, so if anyone knows of a good rental apartment in the West Village, please let us know!
Before it was hip and trendy in the Meatpacking District, Sergio and Violetta Bitici, became pioneers and opened the now legendary Macelleria. Macelleria means “butcher shop” in Italian and to be completely honest, this is where you can find some of the best steaks on the planet.
Sergio Bitici is one of New York City’s premiere restauranteurs who is a passionate about his restaurant as he is warm and gracious to his customers. The food at Macelleria is nothing short of spectacular. This is where a lifetime of knowledge of Italian cuisine is served in one of the most rustic and comfortable settings to be found in New York. Macelleria at its core is an Italian steak house serving premium dry-aged beef sourced from the finest purveyors. But don’t think that is where the amazing food ends. The entire menu is packed with the food you want to eat! To begin, the lasagna Bolognese is by far the best we have ever had outside of Bologna Italy. This is a must have dish. We also had a risotto with radicchio and robiola cheese that was mind-blowing! The beef at Macelleria is what steak is all about. The finest beef you can find anywhere, perfectly seasoned with a delicious charred crust, expertly cooked and simply presented. This is nothing hide when serving such a quality product. The steak at Macelleria is as good as it gets, period.
Macelleria is the type of restaurant that you will want to visit on a regular basis. A warm and friendly staff makes you feel at home with service that is spectacular. The Bitici’s are such caring hosts and are dedicated to providing a dining experience that will make every moment of your time with them very special. There are literally thousands of Italian restaurants in New York City and Macelleria stands out as one of our favorite.
Nom Wah Tea Parlor first opened at 13-15 Doyers Street back in 1920 as a bakery and a tea parlor. For most of the 20th century, Nom Wah Tea Parlor served as a neighborhood staple offering fresh chinese pasteries, steamed buns, dim sum and tea. After it lost its lease at 15 Doyers in 1968, it moved into a brand new kitchen at 11 Doyers Street and has occupied 11-13 Doyers Street ever since. Nom Wah is most famous for its homemade lotus paste and red bean filling for moon cake during the Chinese autumn festival. It is also famous for its almond cookie.
The first known owners of Nom Wah, the Choy family, dates back to the the 1940′s. It was then sold to Mr. Wally Tang in 1974. Wally has worked at Nom Wah since 1950 when he was 16 and started to manage it when he was 20. Nom Wah hasn’t gone through much changes thru the years. Its vintage looks, good food and great value has kept generations of families coming back. If you have ever been at Nom Wah in the past 60 years, you would know who Wally is! Thru the years, numerous movies and TV shows have been shot at Nom Wah. A few include Reversal of Fortune, Premium Rush, All Good Things, Quid Pro Quo, Third Rock and Law and Order.
In late 2010, Nom Wah gets a facelift while retaining its mid century feel. A completely redone kitchen along with just a few minor technology upgrades and changes in the dining area will bring Nom Wah into the 21st century. Nom Wah will also be managed by the next generation of the Tang family, Wilson Tang, under the watchful eyes of Wally himself and his team of culinary experts in dim sum. Wilson comes from a mixed background of finance and food service. After graduating Pace University, Wilson spent a few years with financial firms like Morgan Stanley and ING Direct. He also owned and operated a bakery in the Lower East Side for 5 years.
One of our all-time favorite Italian restaurants in NYC is Michael White’s Osteria Morini. Osteria Morini is as close as you will get to Emilia-Romagna without getting on a plane. Chef de Cuisine, Asi Maman, invited us to sample a few of the new spring menu items that were inspired by his recent trip to Italy and there was also a mention of a 120-day dry-aged ribeye that we were told would “blow our minds”. Who could pass up an offer like that?
There are so many reasons why we admire Michael White as a chef and restaurateur and one of the most is his ability to simply, do it right. True Italian food is all about the purity of impeccably fresh seasonal ingredients that are barely manipulated to showcase their natural beauty. In the hands of skilled and passionate chefs like Asi, this philosophy at Morini is transformed into a cuisine of brilliant flavors.
What happen over the next few hours, we did not expect. We were invited into the kitchen to watch each course being prepared, as Asi would then escort us to our table to describe in detail the origins of each dish and its inspiration. We were like kids in a candy store watching calamari being seared on the plancha, pasta being tossed in sauté pans, whole porchetta roasting on the rotisserie and a team of incredible chefs making it look so easy! Chef Asi as the conductor, was calling orders to the cooks, finishing plates and orchestrating it all with a smile on his face. The culture of a restaurant and inner workings of a kitchen crew is the direct result of the inspiration, or lack there of, the owners and management. It is quite obvious that Michael White has created a working environment that inspires his staff to strive for excellence and is motivated to learn and grow as professionals. The pure passion from the entire Morini team is impressive and inspiring.
The management and service staff at Osteria Morini are too what makes this restaurant so special to us. The entire team is so well trained and knowledgeable about every aspect if the food and wine and their level of service is impeccable. The food at Morini to us is serious comfort food. Its hard to think of another restaurant that makes us that happy on a regular basis. The consistency of quality and execution at Morini is extraordinary. The dishes that were prepared for us that night were truly legendary. To begin, the 120-day dry-aged rib eye was one of the best pieces of beef we have ever had. It was first served as Carpaccio with shaved artichokes. In this preparation you really get a chance to taste the aging of the beef. It had such a depth of beefy flavor and would basically melt in your mouth. The cooked steak was mind blowing. Here is where you can experience to insane tenderness and rich flavor that develops with 120 days of aging. You must go to Morini and order this steak! The pasta dishes at Morini are always fabulous and the ones prepared for us this night were unbelievable. The double ravioli was something that we had never seen before and was truly amazing. This was an epic meal that took us on a journey through flavors and textures that reinforces our love for the Emilia-Romagna region of Italy. The stellar team at Osteria Morini have once again shared with us their incredible ability to do it right with love, passion and style.
Osteria Morini is a restaurant that you must try. Thanks to visionary chefs like Michael White who have brought a small piece of Italy to the United States, we are all very lucky.
For us, dining at Paola’s was a completely new experience, but Paola has been serving up some of the best Italian food from her heart and hands for the past thirty years!
The food at Paola’s is nothing short of spectacular, and as Paola said, “after thirty years, it better be right!” The flavors that come out of her kitchen are spot on. This is simple food prepared at the highest level from a woman who has extraordinary knowledge of what Italian food should be. Simply put, this is the food you want to eat and eat often. Literally, every dish that hit our table left us grinning like kids in amazement of just how special this food was.
Paola’s has a staff that has been with her for decades and it shows. The entire team works together to deliver a level of service comparable to the finest restaurants in the city. When dining at Paola’s, you are in her home and treated as if you are family.
You must go to Paola’s and experience Italian food and flavors that will make you smily with pure joy. If fact, you will probably see us there as we have found our second home!
The new San Domenico New York is named SD26. The new Restaurant concept has actually evolved… The new SD26 logo repositions the new restaurant image; young, contemporary and accessible. The new SD26 is an American interpretation of Italian/Mediterranean food, wine and lifestyle. The new SD26 philosophy is one of simplicity, tied-in to a cuisine that considers today’s nutritional values and the Consumer’s wish to move away from the established way of enjoying a restaurant experience. The Restaurant today is entertainment… ambiance as theater… food has to be fun… service unobtrusive and efficient… quality that meets their expectations… price that conveys perceived value. The whole experience has to be unforgettable.
Italian Cuisine has evolved and is stepping up and ready to leap from a fragmented regional, folkloric image to a cuisinne recognized simply as… Italian! The New San Domenico features a contemporary array of dishes from the entire Italian and Meditteranean territories, by explouting the diversity and the bounty ofa product driven Cuisine. The food selections vary from a small portions menu at the Bar, served for 12 hours, to a full menu at the Dining Room tables. Lunch is a special meal at SD26. Il Quadrifoglio (the health symbol in Italy) is a one-course meal, nutritionally balanced, studied by a set of Nutritionists a the University of Milano, with the menus composed by skilled professionals. These special menus, while not compromising with the taste of the food, have the property to re-energize you for the afternoon work at the office.
SD26 features a Mediterranean way of eating grains, olive oils and wines. The winning triad! Plus vegetables and fruits from small farm producers, meats and fowl from free-range farms and organically preserved boxed, canned or jarred specialty food products.
Link to our post: CLICK HERE
We will just come out and say it, Sotto 13 is incredible! You all know by now that we have an insane passion for Italian cuisine, and if you don’t, you must be living under a rock. That being said, we are all very lucky that our friend Chef Ed Cotton is now at the helm of a very cool Italian restaurant in the West Village, Sotto 13. Ed’s culinary pedigree is as good as it gets and as soon as we heard that he is now doing Italian, “His way”, you know we had to check it out.
Sotto 13 is exactly what a neighborhood restaurant is supposed to be and so much more. This restaurant is comforting, casual and down-right delicious. The unexpected is what we found to be so intriguing was we entered. The restaurants size is deceiving as you walk past the wood-fired pizza oven into the large gorgeous dining room. The space is rustic, tasteful and romantic. So men, we have found you a new killer date spot! Sotto 13 is the type of place you want to hang out and enjoy the lively atmosphere, fabulous wine and cocktail program and of course, Ed’s insanely creative cuisine.
Within a few minutes of of tasting Ed’s food, is was very clear that we were in for something very special. Ed takes his decades of classical culinary experience and folds it into his mad-scientist creativity to simply, rock your world. How about starting with prawns “saltimbocca” or crispy chicken wing “lollipops“ with agrodolce? Yeah, these are amazing! Then you may want some duck carbonara and something we have never experienced before that had us speechless, the baked pigs-feet parmesan. This will change your life! Just order this dish and get ready to fall onto the floor in culinary bliss. This dish is just that good! Ed’s pizzas are exceptional and the shaving of fresh herbs table-side is a very cool touch. The pasta dishes that Ed has developed for Sotto 13 are as good as they get, and we know good pasta. They are perfectly cooked, balanced and exceedingly deep with complex flavors.
Sotto 13 has a “Social Brunch” every Saturday and Sunday serving a variety of breakfast small plates, tapas, pizza and fresh cocktails. This is the restaurant that you want to go to, trust us. We are just pissed that we don’t live in the neighborhood! But no fear, you will see us at Sotto 13 as regulars!
Finally! We have all waited anxiously since the opening of Chef Bill Telepan’snamesake eatery on the Upper West Side for him to venture out and open a second restaurant. Thankfully, the wait is now over and our prayers have been answered with the opening of his American Tapas spot in Tribeca,Telepan Local. All we can say now is, Thank You! If you are a Telepan enthusiast as we are, Telepan Local will certainly make you very happy. If you have not yet experienced the food of this amazing chef, you are in for a major treat!
Telepan Local is special in many ways. It is a delight to have the opportunity to experience a wide range of flavors, as the small plate concept allows you to order several dishes per person. In classic Telepan style, the menu is clever, playful and wildly delicious. With Chef de Cuisine, Joel Javier at the helm, what comes out of this kitchen is nothing less than stellar.
Any restaurant that serves house-made pigs in a blanket, is on our go-to list! Just imagine snacking on a few bone marrow arancini, moving into foie gras “jammers”, then some fried watercress with cashews & chili oil, a bite of corned tongue with grilled cabbage and finish it off with grilled short ribs with spicy fermented cabbage. Oh yeah…you can do this, and much more! Now, lets add some stellar cocktails and craft beers and you will understand that Elvis has entered the building!
You really can’t go wrong with anything on this menu, and we can tell you that from experience. We tried every dish…yes every dish! In fact, we stayed so long eating, we believe there may be a table named in our honor. So friends, Telepan Local is just that good. If we have to spell it out for you, we will. Get yourselves over to Telepan Local and don’t leave for several hours. Try anything and everything. Become a “Local”…trust us, you will thank us!
How can one restaurant consistently engage your senses, continuously push the culinary envelope delivering World-class cuisine and unrivaled service to earn the title of #1 Most Popular Restaurant in NYC an unprecedented nine times? Simple, at the age of 27, Danny Meyer launched Union Square Cafe and changed the landscape of American dining forever. It’s been over 20 years since either of us have dined at Union Square Cafe. That in itself speak volumes for one of New York’s most beloved restaurants as there are so few establishments that have the longevity of Union Square Cafe.
Union Square Cafe is New York City. There is a sense of purpose and deliberate focus on excellence the extends way beyond just great food. No better example of that is when Executive Chef and Partner Carmen Quagliata was tapped to take the helm in 2007. Stepping into Chef Michael Romano’s kitchen is no easy task. But with Chef Carmen’s vision of the future and respect for the past, he has begun writing the restaurants next chapter.
Link to our post: CLICK HERE
Union Square Cafe has been serving farm-to-table cuisine before is was a trend. Just steps from Union Square Greenmarket, Union Square Cafe has a built-in farmers market at its door and the ability to source the freshest seasonal ingredients on a daily basis. This market inspiration is the driving factor of Chef Carmen’s quest for extraordinary flavors that exude his depth of creativity and culinary honesty. There is nothing more important to us than the chefs that are supporting the wonderful local farmers who break their backs to deliver the seasons finest offerings to us in NYC. Partnering with these farmers goes to the core of who Danny Meyer is and what has made Union Square the iconic establishment that it is.
To understand just how extraordinary Union Square Cafe is, one must realize that dining here is an art form. To be more specific, Union Square Cafe is all about the smallest of detail. The thought, care and love brought into every facet of the dining experience is at the heart of this restaurant. It is a philosophy that was created and ingrained into the fabric of the operation by Danny Meyer. Delivering this is no small task. The entire team works together like a symphony in complete harmony. From the incredible wine service, the outrageous food and stellar service staff; all flow together and transform the evening into a magical moment in time.
The food that is executed in the kitchen by Chef Carmen is something very special. His sense of harmony in the dishes that he creates is what matters most to us. There is nothing pretentious about Chef Carmen’s food, it is pure. His food is passionate and uber-exciting. Every dish had its own voice singing clear notes of intense flavor and perfection. Course after course we were amazed by the skill of Chef Carmen and the vast range of his use of flavors. When a chef can take a simple ingredient and can elevate it to something other-worldly; that is clearly an act of culinary greatness. Our minds were blown away by the food that Chef Carmen delivered to our table and paired with a spectacular wine selection, this was a meal never to be forgotten.
So, after more than 20 years since our last visit, Union Square Cafe is clearly a everything that we remembered and so much more. And as promised Danny, we will be back in less than two decades next time!
Thank you Union Square Cafe for one of the best dining experiences of all time!