Group dining in NYC
This content is provided by The Russian Tea Room
The Russian Tea Room is one of the world's most celebrated restaurants – an icon of celebrity and style, making it a unique New York event venue. Decorated in modernist Russian style, the Russian Tea Room brings you four magnificent floors – featuring the original main dining room, an elegant lounge, a grand ballroom, and a hearth room.
This content is provided by Le Rivage - Chef Paul Denamiel
Chef Paul Denamiel offers his guests a tantalizing menu with excellent service.
Planning an event has never been easier. Le Rivage will make it impressive as well as unforgettable. Enjoy top-quality French cuisine in our private dining room.
Chef Paul Denamiel offers his guests a tantalizing menu with excellent service at your disposal.
This content is provided by Célon Bar & Lounge
Célon is a luxury cocktail lounge located off the lobby of The Bryant Park Hotel. This beautiful venue is the perfect space for after work cocktails, late night partying, and private events.
This content is provided by 191 Knickerbocker
191 Knickerbocker's warm and inviting dining room is excellent for any celebration. While the handcrafted bar greets you with an old world charm, the dining room is decorated with unique and obscure puzzles put together by the husband and wife team who are also the chef/owners. The restaurant is truly a family affair!
This content is provided by Bazar Tapas Bar & Restaurant
Bazar Tapas Bar uses only the finest ingredients in its savory plates. The selections are derived from a variety of national cuisines, prepared especially for your specific palette. Enjoy them with some fine wine, or one of the many signature cocktails crafted by our skilled mixologists.
This content is provided by C Lounge Restaurant & Bar
An up and coming Hookah Bar and Restaurant with an amazing environment and plenty to offer signature drinks. Offers include hookah, food, music, special events, and a great time!
The latest behemoth addition to the perpetually buzzy restaurant’s large-format menu is a 50-day dry-aged, salt-crusted rib eye and cap ($250) cooked a la plancha (on a hot griddle) for a deep sear. After coating the beef in browned butter and thyme, chef Matthew Rudofker serves 65 ounces of juicy meat alongside bowls of roasting juices, bulbs of blackened garlic, red-wine–and-onion marmalade and béarnaise. Complete your plate with a heaping Caesar salad studded with brown-butter–toasted croutons and crunchy, salted fries with a house-made smoked-bacon ketchup.
Ed Schoenfeld and Joe Ng’s basement bird haunt offers an assortment of house-pickled vegetables and fried fish-skin chips before its glistening Peking duck ($78) arrives. Crisp from the rotisserie, the bird is sliced and, in Beijing tradition, paired with piping-hot shots of clear consommé, and fixins like cucumbers, scallions and fried leeks. Pile cuts of supple meat onto thin, spongy pancakes, and mix-and-match your “sides” and "snacks"—a parade of small plates (oxtail dumplings, octopus salad), vegetable fried rice and entrées such as grilled shrimp with seared beanurd—until the impressive buffet is cleared.
An ambitious departure from the seafood small plates at April Bloomfield and Ken Friedman’s Ace Hotel raw bar, a 3-pound red snapper ($75 per person) is flung into the deep fryer and presented whole at your table. The flaky tempura crust is flecked with fried basil, a canvas for sweet-and-sour and Thai-chili–licked fish sauces. The Far East feast also includes spicy papaya salad, green-curry–soaked eggplant, and rice cooked in coconut milk. Cool your taste buds with dessert: a scoop of bright lemongrass sherbet lanced with cashew wafers.
Danny Bowien has gone normcore. The relaunched Mission Chinese, trades in beer kegs, paper dragons and a cramped, dive-punk Orchard Street basement for smart cocktails, banquet-hall booths and an ample, gleaming dining room in the far reaches of Chinatown. That inescapable hour-long wait for a table can be spent in the downstairs bar, but the real party is upstairs—a lively hodgepodge of bespectacled food disciples and beanie-clad millennials spinning lazy Susans loaded with pork cheeks and turnip cakes while golden-age hip-hop pumps through the room. Family-style dining is available for parties of just two or more, and include dishes like the Chongqing chicken wings, salt cod fried rice and mapo tofu.
Buzzing with urban-farming fund-raisers, local brewers pouring their ales and food-world luminaries fresh off Heritage Radio interviews, this sprawling hangout has become the unofficial meeting place for Brooklyn's sustainable-food movement. Opened in 2008 by Chris Parachini, Brandon Hoy and Carlo Mirarchi, Roberta's features its own rooftop garden, a food-focused Internet-radio station and a kitchen that turns out excellent, locally sourced dishes, such as delicate bibb lettuce with red-cherry vinaigrette or linguine carbonara made with lamb pancetta. It also doesn't hurt that the pizzas—like the Cheesus Christ, topped with mozzarella, Taleggio, Parmesan, black pepper and cream—are among the borough's best. Group dining is available for prix fixe menus where pizza takes the center stage.
Walk into this LES rathskeller on a crowded evening and you may think you’ve stumbled into a bar mitzvah—Yiddish sing-alongs and folk dancing are ignited by the live synthesizer and further fueled by icy shots of vodka. The very Eastern European menu includes chopped chicken liver, garlicky karnatzlack sausage and enormous beef tenderloins, all of which are hearty enough to slow down the hora. The sparse decor may be dated, but the prices aren’t: Order carefully or you’ll lose your dowry paying for your meal.
At some restaurants, bread is an afterthought—baskets of chalky, uninspired dinner rolls shuffled out with chilled, foil-wrapped butter. This is not that restaurant, and it’s certainly not that bread. At High Street on Hudson, the day-to-night West Village sibling to chef Eli Kulp and Ellen Yin’s lauded Philadelphia restaurant, High Street on Market, head baker Alex Bois’s astonishing loaves—potent New World ryes, hearty German-style vollkornbrot, anadama miche enriched with molasses—obliterate the idea of bread as mere mealtime filler. Here, it is the meal. Who will say 'no' to that?
Even in a city smitten with large-format feasts—whole hogs, huge steaks, heaps of fried chicken—the Breslin breaks new gluttonous ground. The third project from restaurant savant Ken Friedman and Anglo chef April Bloomfield offers the most opulently fatty food in New York—served in medieval portions in a raucous rock & roll setting. Within the casual-restaurant landscape that the pair, also behind the Spotted Pig, has come to epitomize—a world without tablecloths, reservations or haute cuisine pretense—the new gastropub delivers a near-perfect dining experience. There are three types of group feasts offered for hungry groups: A whole-roasted suckling pig, rib of beef dinner or a fried chicken feast.