Time Out says
Wed Dec 1 2010
The team behind Meatpacking hot spots STK and the Collective takes its clubby concept east at this cavernous 200-seat eatery inside Park Avenue's Gansevoort Park Hotel. Chef Marco Porceddu, a Las Vegas import, is in the kitchen, dishing out rustic Italian fare like a milanese veal chop with arugula, grilled cherry tomatoes and Grana Padano, and cocoa pappardelle with wild boar ragù.
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