Eating Out In New York City In Style

Written by The Editors of DuJour

Mel’s

Mel’s is a new West Chelsea pizza restaurant from chef Melissa Rodriguez (former executive chef at Del Posto) and Radicle Hospitality, the restaurant management company owned and operated by Jeff Katz and James Kent. Designed by MN Design Professional Corporation in collaboration with consultant Akari Endo-Gaut, the 80-seat dining room, done in a red, yellow and blue color palette, features a long bar that wraps around the open kitchen. Standout dishes include coal-roasted parsnips with robiola fresca and hazelnuts, frutti di mare pizza with octopus, squid, shrimp, tomato, chilis and basil and whole grilled branzino with lemon and fennel conserva. Everything is prepared either over a wood-fired grill or in the pizza oven in the open kitchen. Soon, Rodriguez will also open Al Coro, a fine-dining Italian restaurant in the soaring space previously occupied by Del Posto.

Written by The Editors of DuJour

Ci Siamo

Chef Hilary Sterling (Lupa, A Voce and Vic’s) is at the helm of Danny Meyer’s new Italian restaurant, Ci Siamo, newly opened in a bi-level space with indoor and outdoor seating at Manhattan West. With Italian-inspired menu items like housemade pastas (rapini agnolotti with chili and lemon and cavatelli with lobster and scallops), cast-iron focaccias and entrees like a wood-fired whole trout with pine nuts and raisins and pork Milanese, this is sure to be a crowd pleaser.

Written by The Editors of DuJour

Katsuya

In 2006, SBE founder Sam Nazarian and Japanese chef Katsuya Uechi opened the first Katsuya in the heart of Brentwood. Over the years, Katsuya has opened locations in Las Vegas, South Beach, Dubai, the Bahamas and, now, New York City. “I am thrilled to continue to expand our working partnership with chef Katsuya, who so skillfully translates Japanese flavors and techniques to the American palate, and is steadfastly aligned with our vision to make Citizens at Manhattan West a culinary epicenter in New York,” says Nazarian. Designed by David Rockwell and his firm Rockwell Group, the 7,000-square-foot, 305-seat restaurant features a robata and sushi bar, a 100-seat rooftop terrace and two private dining spaces, the perfect interiors in which to enjoy the brand’s signature crispy rice with spicy tuna and baked crab hand rolls.

Written by The Editors of DuJour

Kazunori

Kazunori, the original hand roll bar from the Sugarfish brand, has opened a second New York City location in Midtown East at the Hugh food hall. With hand roll sets, a la carte options and special menu items on offer, there is something for every seafood lover to enjoy alongside its signature iced green tea.

Written by The Editors of DuJour

Lindens at Arlo SoHo

Lindens is a modern American restaurant situated within the Arlo SoHo. Celebrating the essential tastes and flavors of each season, Lindens features the finest local ingredients. Inspired by the Linden trees that line New York’s streets, Lindens is a spirited ode to nature within the city. A produce-forward ethos encompasses the food and beverage experience, with menus centered on evolving seasonality in support of local growers and purveyors. A curated raw bar complements an inventive cocktail menu, organic-driven wine list and local craft beers.

Written by The Editors of DuJour