Marea
Marea is an upscale Italian restaurant that accommodates guests off the Central Park South approach to Columbus Circle. Interior décor is remarkable for its minimalist furnishings that present modern appeal. For starters, begin your evening with calamari, tartare or astice. Astice is lobster meat, prepared with basil and eggplant. Next, Marea offers pasta, fish and poultry dishes as main entrées. Cavatelli and branzino are house specialties on the menu. Cavetelli is shrimp pasta with rosemary and controne puree. Meanwhile, branzino references seared bass. Marea serves its entrées alongside grilled asparagus, arugula and roasted beets as side dishes. Marea opens for dinner every day--with lunch served only during the workweek.
Marea
240 Central Park South
New York, NY 10019
212-582-5100
www.marea-nyc.com
Per Se Restaurant
Per Se Restaurant is the brainchild of Chef Thomas Keller. Chef Keller is also the founder of The French Laundry restaurant of California's Napa Valley. The French Laundry was hailed as the world's best restaurant in 2003 and 2004 by Restaurant Magazine. Chef Keller seeks to recreate French Laundry atmosphere at his Per Se location in New York.
Per Se Restaurant offers nine course-tasting menus that change daily. Tasting menus include traditional French cuisine, such as beet salad, braised rabbit shoulder and en persillade. En persillade is Atlantic halibut, served with rancho gordo pole beans and swiss chard. For dessert, swiss rolls and lemon gingersnaps are offered to complete your meal. Per Se opens for lunch to accommodate weekend crowds, and dinner is served every night. Jackets and elegant eveningwear are the preferred dress to match the formal setting.
Per Se Restaurant
10 Columbus Cir.
New York, NY 10019
212-823-9335
www.perseny.com
Jean Georges Restaurant
Jean Georges serves French cuisine to its Midtown Manhattan clientele. This restaurant overlooks Columbus Circle to provide panoramic views of Central Park. Appetizer listings include aged cheeses, butternut squash soup, foie gras and peekytoe crab cakes, prepared with grapefruit and ginger. Next, main course selections include red snapper, Maine lobster and grilled sirloin steak. The dessert menu presents vanilla bean ice cream, carrot cake and toffee pudding. Complement your meal with fine wine from the Loire Valley. With the exception of Sundays, when it is closed, Jean Georges serves lunch and dinner daily.
Jean Georges Restaurant
1 Central Park West
New York, NY 10023
212-299-3900
www.jean-georges.com
Article Written By Kofi Bofah
Kofi Bofah has been writing Internet content since 2010, with articles appearing on various websites. He is the founder of ONYX INVESTMENTS, which is based out of Chicago. Bofah enjoys writing about business, finance, travel, transportation, sports and entertainment. He holds a Bachelor of Science in Business Management from the University of North Carolina at Chapel Hill.
