PORTER HOUSE NEW YORK
Chef Michael Lomonaco, former chef of Windows on the World, opened a steak house on the fourth floor of the Time Warner Center. Porter House New York, designed by Jeffrey Beers, has 140 seats in the main dining room and an additional 50 in a private room. (10 Columbus Cir., 4th Floor, 212.823.9500) POST HOUSE
On the first floor of the Lowell Hotel, this steak house offers a warm atmosphere with parquet floors, creamcolored walls, and wooden wainscoting. Like the other Smith & Wollensky restaurants, the Post House is a familiar spot for business lunches and steak lovers, and has a 40-seat private room. (28 East 63rd St., 212.935.2888) PRANNA
This pan-Asian restaurant took over Scopa’s space on Madison Avenue in 2008. For events, the venue features a private space overlooking the main dining area, a subterranean wine cellar, and a semiprivate satay lounge. (79 Madison Ave., 212.696.5700) PREM-ON THAI*
This Thai restaurant, from chef and owner Prakit Prem-on, features four dining areas. The main dining room has a wide gold-leaf stripe running along the walls and banquettes upholstered in red Thai silk. The restaurant seats 85, and there is outdoor seating for 10. (138 West Houston St., 212.353.2338) PRIMAVERA RISTORANTE
This Upper East Side restaurant serves Northern Italian cuisine in a 65-seat dining room decorated with framed paintings, wooden paneling, and marble columns. The private dining room seats 50; Primavera requires a minimum of 20 guests to use it. (1578 First Ave., 212.861.8608) PRIME GRILL
This Midtown kosher steak house also serves seafood and sushi. The interior is simple, with wooden paneling, warm lighting, and unadorned chairs. The main dining room seats 230 guests, the sushi lounge seats 40, and an 18-seat private room has a plasma TV for presentations. (60 East 49th St., 212.692.9292) PRIMEHOUSE
B.R. Guest added Primehouse—a 300-seat modern steak house—to its list of eateries. Replacing Park Avenue Country Club, the 5,600-square-foot space offers three separate areas: a bar in the front, a main dining room, and two interconnected private dining rooms. On the menu is fare from chef Jason Miller, formerly of Primehouse in Chicago. (381 Park Ave. South, 212.824.2600) NEW PRINT RESTAURANT5
Print, open since February 2010, is the lobby-level restau-
rant of the Ink 48 hotel in Hell’s Kitchen. Designed by the Rockwell Group, the 80-seat space is accented with walnut wood floors and walls, green mosaic tiles, and copper-topped tables. In April 2010, the restaurant’s 3,000-square-foot rooftop lounge, Press, opened with a menu of light fare, cocktails, and the capacity for events of as many as 300 people. (653 11th Ave., 212.757.2224) (653 11th Ave., 212.757.2224) PROVIDENCE
With a coastal European menu from chef Robert Cangelosi, this restaurant replaced Le Bar Bat in 2005. Highlighting the venue’s original function as the Manhattan Baptist Church, the redesigned space has original wooden beams and marble accents. Providence can hold as many as 1,200 in its 13,500 square feet on three levels. (311 West 57th St., 212.307.0062) PS 450
This 4,000-square-foot restaurant and lounge has a flexible floor plan to accommodate large groups or provide intimate meeting space. PS 450 offers New American cuisine by chef Dominic Giuliano. The space is decorated with dark mahogany touches, antique red glass lamps, and plasma TVs, and can hold 350 for receptions. (450 Park Ave. South, 212.532.1519)
heated above 118 degrees—from chef Sarma Melngailis. The minimalist, 75-seat restaurant has low lighting and orange walls and attracts the curious and the healthconscious. A garden seats 100, and a private dining room seats 20. (54 Irving Place, 212.477.1010) QUALITY MEATS
Quality Meats, a venture from the steak pros at the Smith & Wollensky group, was designed by AvroKO. The space has inventive details like chandeliers fashioned from silver-toned meat hooks and pulleys, walnut plank walls, industrial-looking columns, and butcher-block wood on the stairs—which lead to a private dining space that seats 40 and holds as many as 60 for receptions. (57 West 58th St., 212.371.7777) NEW QUATTRO GASTRONOMIA ITALIANA
The Trump SoHo New York is home to the first New York outpost of Quattro Gastronomia Italiana, a popular restaurant in South Beach, Florida. Timed to the launch of the hotel, the 3,800-square-foot eatery opened in April 2010 with an interior look by Studio A Design, 160 seats, and a 1,200-square-foot mezzanine with two private dining areas. On the menu is Northern Italian fare from chef Fabrizio Carro. (246 Spring St., 212.842.4500) NEW RABBIT IN THE MOON
Inspired by spaces like libraries and municipal buildings, Public is decorated with antique furnishings and serves an eclectic menu from head chef Brad Farmerie. The semiprivate wine room seats 20, and a lounge in the rear holds 30 for receptions. The entire restaurant is spread across five rooms and two terraces, and holds as many as 125 people. (210 Elizabeth St., 212.343.7011)
Scheduled to open in Spring 2010 and billed as an Englishstyle gastropub, this Greenwich Village eatery was inspired by and modeled after the Eagle, a pub in London, England. Set in a bilevel space near Washington Square Park, Rabbit in the Moon offers a lounge on one level and a main dining room on the other. A private room seats 40 and on the menu is English comfort foods like shepherds pie. (47 West 8th St., 212.473.2800)
PUKK
NEW RARE BAR & GRILL5
Pukk (the Thai word for vegetable) is an East Village restaurant that opened in 2005 serving Thai vegetarian cuisine. The sleek, narrow, 700-square-foot space seats 36 and has minimalist decor, grass-green accents, and walls with white round tiles. (71 First Ave., 212.253.2741)
Inside the Wyndham’s Fashion 26 hotel is another outpost of Rare Bar & Grill. Opened in April 2010, this spot has a 1,000-square-foot lobby bar and a 200-seat restaurant. And much like the set up at the Shelburne Hotel, Rare Bar & Grill will operate Rare View, a 3,000-square-foot rooftop lounge slated to open in summer 2010. (152 West 26th St., 212.807.7173)
PUBLIC5
NEW PULINO’S BAR & PIZZERIA
To open this pizza-focused joint on the Bowery, restaurateur Keith McNally partnered with chef Nate Appleman. Pulino’s debuted in March 2010 and has two wood-fired ovens and offer meat dishes in addition to the pies. The eatery offers 110 seats for dining in a room decorated with white tiled walls, exposed brick accents, and vintage light fixtures. (282 Bowery, 212.226.1966) PURE FOOD & WINE5
Pure Food & Wine was New York’s first upscale outpost serving the popular raw-food diet trend—organic produce prepared in blenders and dehydrators but not
RAYUELA5
Rayuela is a modern Latin restaurant that uses unconventional ingredients in traditional Latin and Spanish dishes. The 3,500-square-foot bilevel venue features a live olive tree and seats 60 downstairs, 110 upstairs, and 18 on its terrace. The entire space is available for events of as many as 250 people. (165 Allen St., 212.253.8840) NEW RECETTE
In mid-January 2010, chef Jesse Schenker opened this West Village restaurant. Serving Schenker’s contemporary