The Sexy Main Dining Room
100 East 53rd St.
New York, NY 10022
T 212 751 4840
F 212 751 8777
T 212 751 4840
F 212 751 8777
See virtual tours, menus and more
Main Dining Room: Standing Capacity: 150-300
Seating Capacity: 160
PRIVATE DINING ROOM
A haunt of famous and notorious New Yorkers, many
schedule first class seating in our side room, made private
by a hidden pivoting wall. With sleek floor-level lighting
and surrealistic décor, step beyond the velvet rope for your
next wine tasting, intimate reception or cocktail party.
Standing Capacity: 60
Seating Capacity: 45
SEMI-PRIVATE, FULL SIDE ROOM
Standing Capacity: 100
Seating Capacity: 75
Conveniently located in Midtown Manhattan, the main dining room makes a statement of style, whether for a product launch, cocktail reception or corporate party.
The mere mention of Brasserie evokes a fascinating tableau of
New York’s elite, mingling into the wee hours of the night. A favorite
since 1959, today’s Brasserie is a redefined legend. With its ultramodern design, this genuine New York icon presents alluring French fare. From corporate power lunches to late night cocktail parties, Brasserie provides a sophisticated, cool backdrop for table-hopping.
Guests make an entrance into Brasserie’s sunken dining room
by a long, dramatic staircase that extends into the center of
the restaurant. With its main revolving doors, Brasserie is
truly a “seen and be seen” destination as blurred snapshots
of entrants are viewed on a strip of 15 video monitors, suspended over a long, modern bar.
But let’s not neglect the food, which is better than ever, thanks to the return of Executive Chef Luc Dimnet, who brings more than ten years of classic French culinary experience to the Brasserie, Patina Restaurant Group’s beloved New York institution. He is known for his modern French style of cooking.
A native of Strasbourg in the Alsace region of France, Dimnet hails from an area known as the birthplace of the brasserie. At Brasserie, Dimnet combines his curiosity for exotic, international influences with a deep-rooted, traditional education in French cuisine and his European training in classic techniques. His respect for the finest, freshest ingredients brings out their essential aromas and flavors.
Nothing is a more dramatic starter than chef Dimmet’s “Plateau,” a layered confection of the freshest mussels, oysters, clams, lobster, shrimp, crayfish, crabmeat and the “scene stealer,” the best Civiche in town. Served in a salt-rimmed Margarita glass, with salmon as the star, it is breathtaking.
While all entrees are outstanding, we always go for any dish offered only for two or more, since it’s a true test of the kitchen. The “Porterhouse for two” arrived sliced, cooked à point, tender and juicy. The Pommes Frites were perfect, as was the Truffled Creamed Spinach and Hollandaise.
Don’t over do it on the terrific baguette and butter. Ken Larsen’s desserts are haunting, especially a perky Lemon Tarte, Chocolate Sorbet and outrageously delicious Cookies.
The cocktails, wine, and beer list are outstanding as is the relaxed and benevolent service. There is only one Brasserie. And it rules!
The Fabulous Bar
For the Dinner Menu, Click on The Following Link: http://www.rapatina.com/cgi-bin/menu.cgi?url=http://www.rapatina.com/menu/brasserie/dinner.swf&LinkName=Brasserie