brasserie1The Sexy Main Dining Room

Seagram Building
100 East 53rd St.
New York, NY 10022
T 212 751 4840
F 212 751 8777
Special Events
T 212 751 4840
F 212 751 8777
See virtual tours, menus and more

Main Dining Room: Standing Capacity: 150-300
Seating Capacity: 160

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
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!

Brasserie Bar with Bartender The Fabulous Bar


For the Dinner Menu, Click on The Following Link:

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By Nancy Preiser

Located at 48 Gansevoort Street, Macelleria’s kitchen is open weekly from 12pm until 1am. Macelleria can easily accommodate large groups, with a seating capacity for 180 persons indoors and 30 persons in the outdoor café. For reservations and details on private parties call 212-741-2555.


You’ll Love This Butcher Shop

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Macelleria is intrinsic in its name. Italian for “butcher shop,” it is one of the first Meatpacking District meat houses to be converted into an upscale steakhouse.

The food is prepared using only the finest cuts of meat. To ensure the customer’s satisfaction, one can hand-pick their choice of prime dry aged Porterhouse, T-Bone Steak, Rib Eye, or Filet Mignon from an exposed meat-locker. In the main dining room, exposed brick walls and fresh cut flowers form a cool juxtaposition to the butcher block tables and meat hooks that hang from the ceiling, reminiscent of the space’s former incarnation.

Downstairs, the candlelit Wine Cellar makes for a more romantic dining experience, with walls made of stone and quartz. The Iceberg Wedge with Gorgonzola and peppercorn dressing is a refreshing starter, as well as selections like terrific mixed Salumi and the wonderful fresh bufala mozzarella. Entrées offer fresh homemade pastas, including the Straw and Hay with Peas and Prosciutto, with a rich cream sauce or the exotic Pappardelle with a Wild Boar Sauce (our favorite). Lighter options include the Freshwater Trout with herbs and lemon, or the Baby Squid grilled with Black ink. The Porterhouse for two is one of the best examples in town. Roasted Brussel Sprouts and Thin Fries are delicious.

For dessert don’t miss the Caramel Walnut Tart, American Cheesecake and superb Biscotti. The cocktails are constructed by a real mixologist, the wine list is beautifully chosen(Check out bottle not on the list like the incredible 2004 Barbaresco from Produttori del Barbaresco). Service is gracious and efficient and Macelleria, 48 Gansevoort Street, is a personal favorite and rates A Major” on the Walman Report.

Copyright 2008 by Punch In International. All Rights Reserved


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Gallagher’s Steak House, established in New York City in 1927, and its franchises in Denver, CO, Newark, NJ, and Tampa FL, are pleased to announce that Gallagher’s Private Reserve Red Wine from North Fork, Long Island’s Palmer Vineyards ( has been added to its wine list.

This year’s vintage will feature three of the five Bordeaux varietal grapes with their respective ratios in the blend or meritage: 16% Cabernet Sauvignon, 42% Cabernet Franc, and 42% Merlot.



Abercrombie & Kent opens up new territory with Extreme Adventures —
once-in-a-lifetime expeditions for today’s high achievers

Every successful person has an insatiable thirst for challenge. Much
more than just a motivation, it’s who they are. They satisfy that thirst
in boardrooms and at negotiating tables, in backcountry ski bowls, on
fairways and in personal goals. The more adventurous even take it a step further, spending their free time challenging themselves by taking it up a notch in the grand and awe-filled theater of nature. On their behalf, the legendary travel company Abercrombie & Kent has created an entirely new portfolio of 15 Extreme Adventures.

Forget your preconceptions of “adventure travel.” These expeditions blow the lid off the box by combining the most spectacular regions, the
finest wilderness guides and A&K’s trademark mix of privileged access,
air-tight organization and outstanding service. The result is nothing
short of extraordinary: a collection of expeditions in the true
Amundsen, Hillary, Shackleton and Burton sense of the word, all
guaranteed to take you to the outer boundary of experience and, in the
process, to the edge of yourself.

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The Rink at Rock Center Blooms Into Spring

The Rink at Rock Center Blooms Into Spring


Out of the Ice – A Garden Bar Emerges!

Patina Restaurant Group announced the opening of the Rink Bar, replacing the world’s most famous Ice Rink; where it will rejoin Gotham’s social scene during the summer months. Unveiling this Mother’s Day, May 11th, the Rink Bar will feature a wide array of refreshing cocktails in addition to a new spring/summer menu. Surrounded by gardens previously occupied by ice, this al fresco dining experience becomes one of New York City’s best kept secrets.

Arguably the city’s most iconic wintertime landmark, the closing of the Rink signals the formal end of winter when it trades its signature frosty white for spring’s most vibrant colors. The budding Rock Center trees create a haven for New Yorkers who crave a sizzling outdoor scene. A true harbinger of warmer weather, the Rink Bar will boast 120 tables on the sunny sunken plaza.

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