The sister restaurant to Tao, this clubby spot has a dance club downstairs, and serves an intense one-pound Wagyu-blend meatball upstairs. Leer más.
The tiki trend gains some food-world cred: Craig Koketsu (Quality Meats) is in the kitchen and Richard Leach (Park Avenue Summer) brings the booze.
Drink the refreshing Greenmarket Melonball. The orange-tinged tipple is one of our #100best dishes and drinks of 2011. Leer más.
Underground cocktails in the East Village by master mixologist Jim Meehan.-Jimmy Bradley , Top Chef
Enter through Cipriani on the balcony at Grand Central & you'll feel as if you have entered a bygone era. Drinks are expensive ($15 martini) but the atmosphere is worth it. Reserve a table in advance.
