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Newsletter
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Kimika
In addition to its elegantly heated outdoor dining options, Kimika has safely resumed indoor dining at 25 percent capacity.
In addition to its elegantly heated outdoor dining options, Kimika has safely resumed indoor dining at 25 percent capacity. Imagined by the multidisciplinary design firm Bespoke Only, the restaurant’s interior greets guests with a warm, intimate environment perfect for the winter months. On the menu, diners can find a selection of Japanese-Italian cuisine by Chef Christine Lau, drinks by Greg Kong, and desserts by Clarice Lam.
Whitewaller recommends: The Japanese Wagyu Shabu-Shabu dinner—with just two seatings a night, available by a prepaid reservation only.
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Restaurants and Bars
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COTE
Restaurateur Simon Kim’s modern Korean establishment Cote is reintroducing safe indoor dining in New York at its NYC flagship.
Marea
For those still wishing to dine al fresco, Marea welcomes guests to an Après Ski-themed outdoor dining experience.
Aldea
On February 27 via Zoom, Chef Mendes is partnering with Dewar’s for a special virtual cocktail experience entitled “Scotland meets Portugal.”
Chefs Club
Chefs Club houses a unique residency program that regularly invites new chefs to take over the establishment’s kitchen and menu.
Hanoi House & Soup Shop
Hanoi House is an authentic Vietnamese restaurant offering traditional dishes like crispy spring rolls, grilled squid salad, shellfish curry, and shaking beef.
Narcissa
Narcissa is a cozy restaurant offering New American cuisine and a complementing biodynamic wine menu.
SUGARFISH
SUGARFISH features minimalistic interiors and traditional sushi offerings, as well as fresh specials, updated daily.
The Osprey
The Osprey's menu uses local and seasonal ingredients to create fresh takes on American comfort food.
Pilot
Guests at Pilot can expect to enjoy views of the harbor from open-air top deck seating, while dining on Chef Kerry Heffernan’s menu of seafood dishes.
Go inside the worlds of art, fashion, design, and lifestyle.