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The City

Good Eating | The West 50s

On Stage, Ingénues

Published: October 28, 2007

The new theater season is in full swing, and for dinner with the show, these new restaurants in the West 50s fit the bill.

AMALIA

(212) 245-1234; 204 West 55th Street (Seventh Avenue); $$$; Article: 8/1/07.

With framed copies of oil paintings forming a kind of patchwork fresco above some tables, Amalia means to dazzle the eye, much like its next-door neighbor, the Dream hotel. The restaurant is named for Freud’s mother, but the Mediterranean menu is much sunnier than the psychiatry references might suggest, with dishes like blood orange and golden beet salad, chorizo-stuffed chicken, and avocado hummus with herbed flatbread.

GORDON RAMSAY

AT THE LONDON ★★

(212) 468-8888; The London NYC Hotel, 151 West 54th Street (Seventh Avenue); $$$$; Review: 1/31/07.

You might expect Gordon Ramsay’s debut New York restaurant to be brash, but the dining room is coolly elegant. The $90 charged for a three-course prix fixe is reasonable, given everything that’s provided: from croutons with foie gras and truffled cream cheese spreads at the start to a flurry of first-rate petits fours at the end.

INSIEME ★★

(212) 582-1310; 777 Seventh Avenue (51st Street), in the Michelangelo Hotel; $$$; Review: 6/20/07.

This exciting new Italian restaurant is from the chef Marco Canora, who worked at Craft and is an owner of Hearth in the East Village. Mr. Canora has high standards for the quality and seasonality of ingredients. His menu, which changes frequently, currently includes shellfish and fish stew, pumpkin risotto, and roasted pork loin.

PURNIMA

(212) 307-9797; 245 West 54th Street (Eighth Avenue); $$; Article: 7/18/07.

Vikas Khanna, a native of northern India and formerly the executive chef of Salaam Bombay in TriBeCa, is the executive chef at this restaurant, whose name means full moon in Sanskrit. Inventive dishes like tandoori chicken stuffed with spinach and figs express the chef’s style.

TOLOACHE

(212) 581-1818; 251 West 50th Street (Eighth Avenue); $$; Article: 8/22/07.

The chef Julian Medina opened this contemporary Mexican place with 80 seats on two levels in August. It is decorated with brightly painted tiles and craft items from Mexico, and it has a ceviche and guacamole bar with five seats and a wood-burning oven for casseroles and quesadillas. The restaurant’s name (pronounced tow-low-AH-chay) is that of a flower that some believe inspires passion.

Compiled by Kris Ensminger
E-mail: eating@nytimes.com

Compiled by Kris Ensminger
E-mail: eating@nytimes.com

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