Food, Beverage, Dining

Cooking is like love – it should be entered into with abandon or not at all.

At Canlis, that is exactly what we do. As the birthplace of Northwest cuisine we complement the occasion you bring with unforgettable food. It's a journey of culinary pleasures. A commitment to hard work and high standards. Consistently excellent. Food that makes you smile. Time deliciously spent. (from canlis.com/food)

Cochon showcases the food Donald Link grew up preparing and eating at his grandfather's side. A descendant of Germans of Acadiana, Chef Link brings his love for authentic Cajun cuisine to New Orleans.

wd~50 opened at 50 Clinton Street, between Rivington and Stanton, on Manhattan's Lower East Side on April 9th, 2003. The 65 seat restaurant occupies a former bodega and has a full bar. The restaurant also offers private dining in its wine cellar for up to fourteen people.

The menu at wd~50 utilizes elements and techniques from a wide array of cuisines. The restaurant has garnered praise for its inspired culinary combinations, cutting edge culinary techniques, and innovative use of ingredients.

Pizza selections from the menu of what some consider the best pizza restaurant in the United States:

• Pizza MARGHERITA - Tomato Sauce, Fresh Mozzarella, Basil
• MARINARA - Tomato Sauce, Oregano, Garlic (No Cheese)
• ROSA - Red Onion, Parmigiano Reggiano, Rosemary, AZ Pistachios
• SONNY BOY - Tomato Sauce, Fresh Mozzarella, Salami, Gaeta Olives
• BIANCOVERDE - Fresh Mozzarella, Parmigiano Reggiano, Ricotta, Arugula
• WISEGUY - Wood Roasted Onion, House Smoked Mozzarella, Fennel Sausage

(from pizzeriabianco.com)

A quiet revolution bubbles inside the aqua blue fantasy like Victorian architecture – inventive modern New Orleans cooking coexists with our Haute Creole. Sense the team’s professional grace clothed in the warmth of the Brennan Family’s brand of hospitality. From your first sip of a Sazerac to your last crumb of bread pudding soufflé – we hope you are pampered and delighted... and go ahead be a little bad... that’s what living in New Orleans is all about. (from commanderspalace.com)

Bern’s Steak House has been doing things differently since opening its doors in 1956. We take great pride in our unwavering commitment to using only the highest quality steaks, painstakingly dry-aged and hand-cut to order, then charcoal broiled to your exact specifications.

The philosophy of “one size fits all” does not exist at Bern’s. Instead, we strive to meet each and every guest’s individual taste and exceed every diner’s expectations.

In the early part of the twentieth century, the Lower East Side was home to teeming millions of newly emigrated families. Lack of public and private transportation forged a solid community. Katz's reputation for recreating the flavors of the Old World created a loyal following for many generations of residents and visitors to New York.

After various owners, Bunny Biggers leased the building on April 5, 1990 and began waitressing for the first time in her life. In 1991, she changed the name to Bunny's Onion Burgers and a year or so later, added a true dining room.

Dining at The Inn has been likened to a performance with the guest always playing the star role.

Patrick O'Connell's inspired American cuisine, draws admirers from around the world and has been described by critics as "so good it makes you cry".

Peter Luger Steak House has been serving the finest steaks since 1887. We choose from only the finest USDA PRIME meat available. The selection process is crucial and therefore is done only by members of the family who visit the wholesale markets on a daily basis.

It begins with fresh sides of beef that usually come from the Midwest. The section of beef used is called the short loin. Only those cattle graded PRIME by the United States Agriculture Department are even considered.