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Beautiful setting. Great drinks and appetizers. Amazing guacamole
Our hotel concierge sent us there with high praise; perhaps there was something in it for her?? The chef was apparently over-reaching, beyond his skills or the kitchens. Swordfish was somewhat overcooked; salmon came in 4 segments, each cooked to a different degree of doneness. Popcorn shrimp (side dish) was cold! And where was the grilled octopus?
Bustling upscale hotspot with Southwestern cuisine. The entrees were small, but well-presented, tasty and not too expensive - almost tapas-like. We ate at the bar, where the bartenders were friendly and fun. A little loud for intimate conversation, but a fun night out.
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