While it's primarily known as a gorgeously outfitted hair salon where owner and a legion of equally talented stylists—turn out perfectly-layered, easy-to-wear cuts, this massive space also has an in-house space devoted to massages, nail treatments and waxing.
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With four-star ambitions and prices to match, Mario Batali’s cavernous restaurant has become nothing less than the city’s top destination for refined, upscale Italian cuisine.
The Italian-American supper clubs immortalized in mob movies and sepia-toned photos were never as dreamy as they seemed. The young guns behind Carbone, though, have moved beyond sentimentality in their homage to these restaurants by flipping the whole genre onto its head.
Dressed in farm-to-table drag with potted plants in the windows, blond wood pillars and gingham booths, the place could easily pass for another seasonal New American restaurant.
The expansive, opulent restaurant is dramatically outfitted in black banquettes, pink-clothed tables and illuminated, golden dragons that wrap around the perimeter of the dining room.
For some, Jing Fong might be intimidating: It’s marked by giant escalators, a vast dining room and walkie-talkie–toting waiters marshalling diners. But it has remarkable dim sum.
Although there’s a beautiful pricey steak – Creekstone Farms rib eye in a tenderizing marinade of fresh papaya and soy, the real draw for the neighborhood is the stuff that’s most recognizably Chinese, given the dearth of good Sino restaurants nearby.
Swiss chef Daniel Humm mans the kitchen at this vast Art Deco jewel, which began life as a brasserie before evolving into one of the city’s most rarefied and progressive eateries. The service is famously mannered, and the room among the city’s most grand.
The Bell Tower is the restaurant that transformed Danny Meyer from a one-shop restaurateur to a full-blown impresario, made Tom Colicchio a star and launched a citywide proliferation of casual yet upscale American eateries.
While plenty of New York restaurants have lately made the environment a priority – sourcing their ingredients locally and crafting dining rooms from salvaged materials – none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s Ribs and Sauce.
Despite the luxe reworking- matched with a pleasant though militantly stiff waitstaff and those fussy trappings left over from the space’s days as the oligarchic Brasserie Pushkin – chef Bryce Shuman thankfully hasn’t lost his sense of fun.