Megu

Motto: “MEGU continuously strives to leave a memorable impression by welcoming, serving and thanking each guest with the utmost genuine and personalized hospitality.”

Philosophy: Meaning “blessing” in Japanese, MEGU presents modern Japanese cuisine, sushi, and sumibi aburiyaki—a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties.  MEGU is a brand and an image of high quality environment that delivers the quality of exceptional things:  outstanding food, brilliant design and first class service.  MEGU is a harmony of all the finest and rarest ingredients found from around the world.  Both MEGU’s menu and design concept are a blend of traditional and modern Japanese times.  Authentic and avant-garde  ingredients are combined to suit every palate.  The overall décor is filled with customary Japanese interior accents, complimented with a contemporary ambiance.

MEGU’s concept is well-defined as sophisticated organic dining—in which the producer and customer are brought together in celebration—with the best in service and cutting-edge yet serene aesthetics.  The MEGU team has carefully selected the best American Kobe Beef available in the U.S.  Other Japanese condiments such as salt, soy sauce and 6 varieties of miso are also carefully selected, special for MEGU cuisine.

MEGU has a team of selected chefs and does not employ the idea of a star chef.  Instead, it has a collection of chefs who work as a team—the ingredients are the stars.

Some of MEGU’s signature dishes include: MEGU Original Crispy Asparagus, MEGU Oriental Salad, Crispy “Kanzuri” Shrimp, Salmon Tartare, Kobe Beef Carpaccio with Basil, Foie Gras in Crispy Kobe Beef Croquettes, MEGU Kobe Beef Slices “Ishiyaki” and Kobe Beef Skewers.

MEGU offers an extensive wine list with over 600 offerings of wine that perfectly compliment the cuisine – a rare and unique offering for a Japanese restaurant.  MEGU New York has won the Wine Spectator award two years in a row in 2006 and 2007, and MEGU Midtown recently won the same award in 2007.  Megu also offers 60 varieties of sake from Japan, each available by either glass or bottle.

Yasumichi Morita from Japan’s Glamorous Co. has designed a unique and amazing interior for all New York locations – MEGU New York and MEGU Midtown.  In his first United States project, Morita was commissioned to design the two-tiered, 13,000 square-foot MEGU New York space.  Blending ultra-modern design with ancient Japanese details, the end result is truly astonishing: white porcelain columns—made of over 5000 interlocking rice bowls and sake vases—greet guests upon entry and line the upper walls overlooking the main dining room.  In the upstairs Kimono lounge, stacked bolts of over 450 rolls of antique kimono fabric cover the walls, while white leather banquets with soaring eleven-foot backs provide an intimate setting for pre-dinner cocktails.  The Kimono lounge also features floor to ceiling glass walls overlooking the dining room.  Below, a giant temple bell, or bonsho, weighing over 800 lbs. is suspended from the ceiling and provides the centerpiece in the soaring main dining area.  The centerpiece also features a signature ice Buddha sculpture, elevated over a pool of water that is rebuild every night to ensure the customers of a spiritual and purifying experience.

The rich fabrics, the highest grade wood materials, and the artistic integrity were upheld in the construction of MEGU Midtown.  It is pure luxury to match the standard of Trump World Tower.  Unlike MEGU New York, MEGU Midtown is more intimate and to express the rich design of Megu, they made the design rise vertically.  Almost everything about the design in the main dining room points from the ceiling to the floor.  The lamp pillars, the family crests that cascade from top to bottom, and the 27 foot long hand drawn mural of tigers.  When the guests arrive they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready.  In the waiting bar there is illuminated photographic art conveying the “heart of Japan,” on 7 foot Kimono fabric pedestals.  The visual delights at MEGU Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier.  Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space.

Our RW menus are available until September 5th, Don’t miss this chance to enjoy the greatest value offered in New York City!!!  Check out our menus for Lunch & Dinner!!

Lunch for $24.07 (MEGU Midtown location only)

Choice of Appetizers

MEGU Original Crispy Asparagus

Madai Oriental Salad, Homemade Spicy Dressing

Yellowtails Carpaccio, Chili Kanzuri Sauce

Chef’s Mixed Green Salad, MEGU Dressing

Choice of Entrée

Sirloin Beef Steak

Silver Cod with Yuzu Miso

Four Herb Crusted Premium Chicken

MEGU Sushi Roll Combination

Choice of Dessert

Greentea Crepe

Yuzu Crème Brulee

New York Cheesecake

Chocolate Cake

Ice Cream/ Sorbet

MEGU New York & Midtown Dinner for $35.00

Choice of Appetizers

Crispy Kanzuri Shrimp

Madai Oriental Salad, Homemade Spicy Dressing

MEGU Original Crispy Asparagus

Choice of Entrée

Premium Kobe Washugyu Sirloin Steak

Silver Cod with Yuzu Miso

Chef’s Choice Nigiri Sushi and Half Roll

Choice of Dessert

Greentea Crepe

Mango & Coconut Mousse, Yuzu Anglaise

Saikoro Cube Chocolates

Kellari

Our goal is to make sure that your event, or a Private event at your house, is a great success. We bring our Greek hospitality to you and make sure your event runs smoothly and without a hitch.

We offer private and semi-private rooms. Please take our Virtual Tour

We offer a wide range of catering capabilities:

• Cocktail Parties, Lunch, Brunch
• Dinners Parties
• Catering buffet style parties
• Last-Minute Corporate Catering
• Delivery to your space
• Office catering setup
• Wedding Catering
• Event Planning & Venues
• Audio Visual Rentals
• Live band & DJ’S

What do we have to offer you!

All the ingredients for success are here: beautiful surroundings, easy accessibility, and most importantly, superb cuisine.

• MAIN ROOM seats 120
• WINE ROOM 50-80 persons
• ZANTE ROOM 50 persons
• BAR LOUNGE 10-50 persons
• DINNING ROOM seats 220

Traditional Greek seafood.

Signature Dishes

Fresh whole imported grilled fish.

Appetizers

Variety of Savory traditional Mezedes (small plates or starters) and raw and marinated assorted Saganaki dishes prepared with Greek cheeses.

Main Courses

Grilled whole fish, lamb, steak and other specialty entrees. The menu starts with dips like melitzana, smoked eggplant with black sesame, and skordalia, and is followed by a unique selection of raw and marinated fish like the signature Greek barbouni, a red mullet soaked in vinegar, rosemary and olive oil. Traditional whole fish is sold by the pound and grilled with lemon and olive oil, but the kitchen also offers more ambitious dishes like sinagrida, a red snapper grilled in grape leaves with pumpkin, almonds garlic and greens.

Wine

Greek for “cellar,” Kellari offers 250 wines by the bottle and dozens by the glass – ample choice for pairing up with an extensive menu of contemporary Hellenic fare.

Hospitality

Above the bar at Kellari, the words “Enter as Strangers, Leave as Friends” are printed on a placard. And it is this feeling of warmth and hospitality that pervades the entire experience at Kellari, an impossibly cozy Midtown gem, with wood-beamed cathedral ceilings and walls warmed in sunset hues.

Catering-Events

Seating Capacity 220, with semi private rooms for up to 50-80 people, including A/V capabilities.

Like most Greek restaurateurs, we love where we live and live to celebrate both our location and our ingredients, from the land, air and sea. KELLARI is our interpretation of the best we have come to know in the Greek culture of family where it is best and most often celebrated, at the dinner table.

At KELLARI rarely you will find your favorite regional classics as you have eaten them in restaurants throughout Greece. What you will find delicious is simple food that tastes as good as you remember from your last visit to Greece.

OUR PHILOSOPHY

Here at Kellari we strive in the Greek fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate.

We purchase directly from Greek and Mediterranean importers fish, oil, cheese, balsamic vinegar, sea salt and beans because they are so distinct and virtually indispensable to the creation of a great Greek meal.

We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals.

Our desserts are like none you have ever eaten in Greece, yet they feel and taste totally Greek.

Frank

After almost a decade, Frank Restaurant is still true to it's original vision. Modeled after Italy's trattorias and osterias, Frank Restaurant is “a place to eat” - an honest place, serving food prepared with care in a comfortable atmosphere and at a reasonable price.

Frank Prisinzano's inspiration to build Frank Restaurant came largely because he realized there was a huge gap in the restaurant community - between ego-driven pricey restaurants and cheap fast food dumps. He conceived a restaurant using his wealth of professional experience but based on his family's time-honored traditions.

In June of 1998, Frank Restaurant opened with just 29 seats and a menu of classic Italian pastas and Frank's own family recipes. Within the first month, the restaurant was a huge success - with 2 hour waits for a table and exemplary reviews in many New York City publications.

Five months later, the first wine cellar was installed and our now infamous wine list began to grow. To the relief of our customers, Vera Bar opened in March of 2000, adding a massive wood table that seats up to 20 people, a custom designed marble bar, and an outdoor patio - reducing wait time significantly.

After 10 years, our wine list boasts over 750 Italian wine labels. We believe that complicated wine is best enjoyed and understood when paired with simple food. So, come enjoy one of Italy's most spectacular wines with a simple bowl of spaghetti!

Much of Frank Prisinzano's love and respect for food comes from his childhood experiences. Born into a proud Italian American family of great cooks with strong family traditions, Frank became fascinated with the process of cooking. At an early age, he began traveling to Italy and assisting both of his grandmothers in the kitchen. After graduating high school, Frank attended the Culinary Institute of America in Hyde Park, N.Y. and graduated at the top of his class.

Frank's early experiences show his dedication to learning about every position in a restaurant - washing dishes at a pizzeria for $2.50 an hour, working as one of Long Island's best young chefs, bartending and waiting tables in Miami, in New York City at The Park Avenue Café (under David Burke and Brad Steelman) and in Miami at Amano (under Chef Norman van Aiken). All these experiences have helped Frank form the visions of his own restaurants.

Frank Prisinzano is now the Owner and Executive Chef of 3 East Village Italian Restaurants - Frank Restaurant, 88 2nd Avenue (5th -6th St.), Supper Restaurant, 156 E. 2nd St. (Avenue A-B) and Lil' Frankie's Pizza (1st-2nd St.), all of which Wine Spectator has recognized with an Award of Excellence. Frank's newest business, Frank Catering, serves the production industry and all of Frank's continued loyal customers.

Through all of Frank's successes, his interest in creativity and giving back to the community hasn't waned. In June 2003, he launched East Village Radio, a community radio station that streams live from its storefront, street level studio on 1st Avenue. Additionally, he and best friend Rui Docouto formed a furniture and interior design company called Site Specific Design (SSD) which was born out of their very first effort together - building Frank Restaurant in 1998.

Cognac

Restaurateurs Vittorio Assaf and Fabio Granato brought their love for French culture and cuisine to New York City by giving the Big Apple an authentic slice of France when they opened Brasserie Cognac de Monsieur Ballon in April 2008. Located in the theater district and frequented by celebrities, businessmen, locals and tourists, the setting is both exciting and charming. The Brasserie style menu combines French classics with Executive Chef Florian V. Hugo's modern creations. Guests can choose to dine in the outdoor sidewalk café, casual original French bakery, classic main dining room, lively bar/lounge or the private Cognac Room as they enjoy meals complimented by 102 varieties of cognac and a gorgeous wine list including first-growth Bordeaux sold by the glass. 

The main principles for Brasserie Cognac are: (1) incorporating only the highest quality ingredients available; (2) pleasing the guests with friendly and professional attention; and (3) maintaining reasonable price points with no menu item costing over $35. 

Reflecting its goals and inspirations, Brasserie Cognac’s motto is 
"Toujours la fête!"

1740 Broadway (Corner of 55th Street)
New York, New York 10019

Phone: 212-757-3600
Delivery: 212-757-3604

Hours of OperationMonday - Friday: 7:30AM - Midnight
Saturday - Sunday: 11:30AM - Midnight

Seasonal

Over the years together, Wolfgang Ban and Eduard Frauneder have perfected their own modern take on Austrian cuisine - one which combines traditional techniques, contemporary innovations, and updates to some of their favorite childhood dishes. The team behind the prestigious private catering group, Elderberry Catering, chefs Ban and Frauneder, together with a small group of investors, have opened Seäsonal Restaurant & Weinbar, their first venture open to the public. Their goal is to provide elegant home-cooking in a sleek but welcoming setting.

Ron Gushue of ERG Architects in Greenwich, Connecticut worked to create an intimate setting that would enhance the sophistication of the food. Rich, brown leather-clad banquets and a celestial ceiling, punctuated by tiny threads of light shaped into branches, creates a glowing canopy to the dining room. Additionally, the white washed walls act as a revolving canvas for the works of Austrian and German artists and can be expected to rotate seasonally with the menu.

The chefs at Seäsonal pride themselves on maintaining the utmost quality in their cuisine, and therefore, consistent with its name, the kitchen uses only the freshest seasonal ingredients. The visual presentation of each plate is the final step in the process, and the chefs have ensured that the look of each plate matches the refinement of the food itself and the décor, creating an unforgettable dining experience.

Seäsonal would be pleased to host your next private event in its intimate and modern dining room. Whether it is a corporate function, private family event, birthday party, or anniversary, Seäsonal can make your event unique and special.

We are able to provide guests with chefs tasting menus, Austrian/German wine pairings and seasonal cocktails. Seäsonal can accommodate seated multi-course dinners, wine tastings and cocktail receptions. The secluded dining room can host a seated dinner of up to 16 guests. The entire restaurant is also available for seated dinners of up to 70 guests.

If you have a private event inquiry, please contact us at 212.957.5550 or email

Tel: +1-212-957-5550

132 West 58th Street
New York, NY 10019
between 6th & 7th Avenues

The iconic New York

For more than eighty years, New York's defining cultural moments have taken place at The Russian Tea Room.

Since being founded by members of the Russian Imperial Ballet in 1927, The Russian Tea Room has been a second home for boldface names and the intellectual elite - an exclusive enclave where actors, writers, politicians, and executives plan their next deals and celebrate their friends’ latest Carnegie Hall performances.

Countless guests visiting from around the globe walk through the antique revolving doors to catch a glimpse of the booth Dustin Hoffman sat in when filming Tootsie; to see the inspiration that Woody Allen found for the movie Manhattan; to walk past the coat check where Madonna worked before she found fame; or to try martinis like the cast of Gossip Girl recently did.

Today, The Russian Tea Room still captures modernist Russian style décor, hosting New York’s elite as a restaurant for continental fine dining, elegant high tea, the finest vodka selection and a stylish party venue.

Fine dining in New York

The modern Continental cuisine at The Russian Tea Room is fused with a Russian flare, complementing the restaurant's radiant décor.

The seasonal menus are dynamic and innovative, yet pay homage to classic dishes, including Traditional Tea Room Red Borscht and Famous Tea Room Blintzes.

Fine dining at The Russian Tea Room is perfected by the venue’s world class beverage selection, including wines hand-picked by a veteran sommelier and more than 40 varieties of Vodka.

Whether you're looking for an ideal location for a business lunch or eleganthigh tea experience, our New York restaurant menus are sure to impress.

(212) 581-7100

150 West 57th Street
New York, NY 10019, United States

Open Weekdays 11:30am-11pm; Sat 11am-11pm; Sun 11am-10pm

info@russiantearoomnyc.com

COLORS - New York

COLORS was born in 2006, when we first opened our doors in New York City with a menu that lovingly reflected the culinary traditions of the 22 countries from which our proud worker-owners hailed. The idea that such finely prepared, full-flavored, creative dishes as slow-roasted pork, poached hake, and curried goat could be offered in an elegant lower Manhattan restaurant where everyone from the busters to the cooks and servers had an ownership stake might seem unlikely. But we were all former restaurant workers from the restaurant at the top of the World Trade Center who had survived 9-11 and had gone on to form the Restaurant Opportunities Center – the country’s largest restaurant worker organization - and that seemed unlikely too. So here we were, serving Philippine lobster lumpia and a squash risotto under a mural of the world, joined by the hope that through finely prepared food, we could both serve and rebuild our community. Frank Bruni,The New York Times restaurant critic said, “If Hollywood producers deemed restaurants as ripe for emotional drama … there would be a half-dozen competing projects in the works about COLORS …. [I]t has an inspirational back story, a genesis in tragedy, an arc of resurrection.”

Five years and thousands of memorable meals later, we’re still passionately serving our community in every way we can – from creative, full-flavored fare made from the finest local ingredients, to professional training and cooperative business start-up programs that put our neighbors back to work, to a people’s space that is open to all. From New York to Detroit, COLORS restaurants are nourishing our communities, one meal at a time.

What it comes down to is something that we all want and need. We call it Just. Good. Food. – food that tastes great, that’s great for you, and that you can feel great about. It’s just that simple and just that good. We invite you to join us at our table!

COLORS restaurants are a social enterprise of Restaurant Opportunities Centers United (ROC-United), the nation’s largest restaurant worker organization dedicated to improving opportunities in the industry for workers, consumers, and employers.

At Colors, we reflect our diverse workforce through the global cuisine we serve. We offer small plates of a variety cuisines that span the globe and hope to make a truly communal dining experience by introducing you to exciting, new flavors that change with the seasons. — We are committed to sourcing localized, traceable products from small to mid-sized farms that are invested in the quality and integrity of their products. We have set a 50% food buy goal from traceable sources and our beverage offerings reflect small-batch, local, organic, and/or sustainable production. — We are a worker cooperative that enables workers through self-governance and stands for better working conditions, improved wages, racial equality, and career mobility in the restaurant industry. By proving that restaurants can provide better wages and working conditions while still making a profit, Colors hopes to serve as a model for other restaurants.