Fodor's New York City 2019 by Fodor's Travel Guides

Author:Fodor's Travel Guides
Language: eng
Format: epub
Publisher: Fodor's Travel
Published: 2018-08-27T16:00:00+00:00

MIDTOWN EAST WITH MURRAY HILL

MIDTOWN EAST

Midtown East’s streets are relatively quiet at night and on weekends, but during the week, the restaurants are filled with expense-account diners celebrating their successes. Indeed, some of the most formal dining rooms and most expensive meals in town can be found here.

Agern. $$$$ SCANDINAVIAN Set in a vast room in Grand Central that was once hidden to the general public, Agern is the domain of Claus Meyer, most famous for being a cofounder of Copenhagen’s highly influential Noma. Here Icelandic chef Gunnar Gislasen mines New York for high-quality ingredients, turning them into palate-pleasing dishes such as a tender apple-glazed pork belly and poached lobster. Known for: Noma in New York; prix-fixe menus; superb ingredients. Average main: $70 Grand Central Terminal, 89 E. 42nd St., between Vanderbilt and Park Aves., Midtown East 646/568–4018 www.agernrestaurant.com Closed Sun. No lunch Sat. 4, 5, 6, 7, S to Grand Central/42nd St. 4:F4.

Aquavit and Aquavit Café. $$$$ SCANDINAVIAN This elegant and refined Scandinavian restaurant has seen a transition in the kitchen these last few years, going from Marcus Samuelsson to Marcus Jernmark to the steady hands of Emma Bengtsson. Prix-fixe options include a ten-course meal, a six-course seasonal affair, and a three-course dinner. Known for: full-flavored, inventive Scandinavian cuisine; housemade aquavit; modern Scandinavian design. Average main: $105 65 E. 55th St., between Madison and Park Aves., Midtown East 212/307–7311 www.aquavit.org Closed Sun. No lunch Sat. E, M to 5th Ave./53rd St. 4:F2.

BLT Steak. $$$$ STEAKHOUSE Chef Laurent Tourondel may no longer be involved with his namesake steak house, but this classy space, decked out in beige with resin-top black tables, still draws crowds. The no-muss, no-fuss menu with a variety of steaks and other options is nonetheless large, and so are the portions of starters such as supple crab cakes with celery-infused mayonnaise and ruby tuna tartare with avocado and soy-lime dressing. Known for: complimentary Gruyère cheese puffs; thick steaks; grilled lobster. Average main: $37 106 E. 57th St., between Lexington and Park Aves., Midtown East 212/752–7470 www.bltsteak.com No lunch weekends 4, 5, 6, N, R, W to 59th St./Lexington Ave. 4:F1.

Grand Central Oyster Bar & Restaurant. $$$ SEAFOOD Deep in the belly of Grand Central Station, the vast Oyster Bar has been a worthy seafood destination since 1913. Sit at the counter for the fried oyster po’boy or to slurp an assortment of bracingly fresh oysters before a steaming bowl of clam chowder, washed down with an ice-cold beer. Known for: all things oyster; straightforward seafood options; gleaming, tiled subterranean space. Average main: $30 Grand Central Terminal, dining concourse, 42nd St. at Vanderbilt Ave., Midtown East 212/490–6650 www.oysterbarny.com Closed Sun. 4, 5, 6, 7, S to Grand Central–42nd St. 4:F4.

The Grill. $$$$ AMERICAN The erstwhile occupant, the Four Seasons, may have gone to restaurant heaven, but after a meal at this sceney, upscale eatery in the sharp, clean Philip Johnson interior, you’ll quickly forget the number of seasons there were. Chefs Rich Torrisi and Mario Carbone (Dirty French,

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