MandB
Top 250 Contributor
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MandB's Stats
 
  • Review Count
    19
  • Helpfulness Votes
    0
  • First Review
    August 11, 2014
  • Last Review
    November 4, 2014
  • Featured Reviews
    0
  • Average Rating
    4
 
 
MandB's Reviews
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This Theater District gem is decorated with a charming collection of eponymous samovars. The banquette-lined main room adds an air of grandeur while maintaining a comfortable and welcoming vibe. Known for its flavored vodkas—at least a dozen herb and/or fruit infused varieties are available. There is also a full menu of Russian and Georgian classic comfort fare like borsht, pelmeni, and of course caviar. We are a pleasant place to visit while away for a few hours with friends or perhaps to romance a new interest, Russian style.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/28/2014
 2004
Dined on 10/28/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Quiet
Quiet
"Our second time here and equally as wonderful as the first time. Everything we ate was fresh and delicious. Couldn't resist having the herring again. Also shared appetizers that were very tasty. For our main course we had chicken Kiev (hadn't had that it quite a while) - great crust, juicy and delicious chicken, terrific sides. We will be back"
Dined on 10/28/2014
 2004
Special Features: neighborhood gem, fit for foodies, late-night find
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After 14 successful years in the neighborhood, Boerum Hill’s Michelin-starred restaurant, Saul, has moved to a new and larger space in the world-renowned Brooklyn Museum. Chef Saul Bolton has collaborated with the Brooklyn Museum and Restaurant Associates to bring the vibrant community a remodeled and refined version of the lauded New American restaurant. Chef Bolton also oversees food and beverage for the Museum’s café, the Counter.<br /> <br />Available a la carte, prix fixed, or via a chef’s tasting, the menus at Saul are inspired both by the season’s bounty, as well as the products and ingredients sourced from the restaurant’s long-standing artisanal purveyors. Guests will find a number of old favorites on the menu, in addition to several re-imagined newcomers. To complement Chef Bolton’s fare is Saul’s impressive wine list and cocktail program where mixologist Dan Carlson has created a number of seasonal libations for guests to enjoy.<br /> <br />
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 10/26/2014
 2004
Dined on 10/26/2014
 2004
Food 
3 / 5
(Good) 3 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Quiet
Quiet
"My wife doesn't eat eggs so we have to be careful when booking for brunch. The menu at Saul's listed on both its own web site and Open Table's listed plenty of options for her. Unfortunately the actual menu had nothing but eggs. The manager, obviously not an Open Table fan, basically said too bad, we haven't changed the web site for years. He also belittled us for being Open Table VIP members and said everyone is. Although the food was good it is disappointing that no one cares about their customers."
Dined on 10/26/2014
 2004
0points
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The latest member of the Heartland Brewery family of restaurants, HB Burger is the only full-service burger-oriented restaurant in the Times Square area. It features comfortable and spacious seating, wrought-iron chandeliers, two bars and a compelling menu. Expect to find prime Angus beef burgers, a sashimi-grade tuna burger, specialty salads, “Must Fry’s” like tatter tots stuffed with bacon and Jack cheese, and homemade sodas on tap.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/22/2014
 2004
Dined on 10/22/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Great Burgers, fries, wings, etc. Good services as well. Nice to have a place like this in the Theatre District."
Dined on 10/22/2014
 2004
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
 Heartwood
Heartwood
Heartwood is a warm, rustic, contemporary American restaurant with a core menu of wood- roasted meat, fish, vegetables and wood-fired pizza. Our bar is stocked with a wide selection of local and international wine, beer, whiskies and spirits and our bartenders will craft cocktails to accommodate any taste.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/25/2014
 2004
Dined on 10/25/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Great find in Theatre District. Excellent burgers, fries, wings, etc. Just what was needed in this area. Convenient, good, caring service and great food. We spoke to the manager, Matthew Rosen, who was very caring and concerned, about a problem with our Open Table reservation and it was resolved. We will definitely eat here again."
Dined on 10/25/2014
 2004
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
Delmonico’s, the country’s first fine dining restaurant, has expanded its premier location at 56 Beaver Street to Midtown Manhattan. But be warned, this is not your father's Delmonico's! Prepare to be dazzled with its chic,modern interior and casual vibe. Just steps from Madison Square Garden, Macy's, and Broadway theater this contemporary spinoff boasts a sleek marble bar, deep red leather banquettes, and candlelight tables.Perfect for lunch, a drink after work, or dinner before the big game.<br /><br />Delmonico's Kitchen brings a globally inspired, seasonal approach to dining using organic and local ingredients to create savory twists to some of the original legendary dishes such as Delmonico Steak, Eggs Benedict, and Baked Alaska. <br /><br />Separating itself from other traditional steakhouses with its innovative dishes and updates on the classics, the new Delmonico's Kitchen will surely entice guests to come back for more.<br /><br />
 
Overall rating 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 10/24/2014
 2004
Dined on 10/24/2014
 2004
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
1 / 5
(Poor) 1 / 5
Noise Level
Moderate
Moderate
"The restaurant tables are way too small for food - better suited to bar food. It's as if management doesn't want you to eat here. Hostess seems to sit you at the worst table available at that time - everyone we noticed (including us) asked to have their table changed. In order for our food to fit at the table the server had to remove plates, flatware, glasses, etc. It makes for a very uncomfortable experience. Our suggestion: go to Delmonico's in the Financial District; it's a real restaurant not just a bar. Oh, the food was actually good."
Dined on 10/24/2014
 2004
0points
0of 0voted this as helpful.
 
Blaue Gans meaning "blue goose" is Chef Gutenbrunner's reproduction of an authentic Austrian "Wirtshaus" in his own Tribeca neighborhood. Blaue Gans serves seasonal authentic Austro-German dishes with wonderful beers and wines. The perfect neighborhood spot for friends and families.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/23/2014
 2004
Dined on 10/23/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Always great food and beer. Schnotzels are always great as are the wurst and Liptauer cheese. The special this evening was venison goulash which was excellent. Great bread and pretzels as well."
Dined on 10/23/2014
 2004
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
Brasserie Les Halles is the home base of Chef-at-large Anthony Bourdain, author of the best selling Kitchen Confidential (Bloomsbury, May 2000) host of the TV Show, No Reservations. Bourdain is also the co-author of the Brasserie Les Halles Cookbook (Bloomsbury, 2004) with proprietor Philippe Lajaunie.<br /><br><br><br />Bustling and lively, Brasserie Les Halles is a typical Parisian brasserie serving fresh and simple dishes of France’s everyday cuisine.<br /><br><br /><br>For centuries, the old market district of Paris, Les Halles, fed people from all walks of life with food stalls, restaurants, brasseries, bistros and cafes, open at all times day and night.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/21/2014
 2004
Dined on 10/21/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Still consistent. The best moules-frites(probably the best fries in town). And everything else is always very good -- we've been dining at Les Halles since the days when Anthony Bourdain was behind the meat counter at the Park Avenue location. We get to NY every couple of months and never miss a chance to eat at Les Halles."
Dined on 10/21/2014
 2004
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
Halyards on St. Simons has been redefining Island Cuisine for 11 popular years. The Island's unrivaled see-and-be-seen dinner spot for locals who know and for coastal visitors who've heard that the Seared Tuna with a Plum Wine Reduction and the Prime N.Y. Strip with Soy Lime Butter will make your evening. That's not to say you should skip the Creamy Blue Crab Bisque or the nightly specials. The atmosphere is casually elegant(coozy lounge furniture in the courtyard and under the awning), the welcome warm (usually by name), the service crisp and attentive, the wine cellar vast (7 Wine Spectator Awards) and the comfortable bar hip and hopping. The menu is the brilliant handiwork of Chef/Owner Dave Snyder that changes seasonally and is bold, creative and gloriously rewarding. To be sure you're pleased, Dave roams the front of the house for comments when he's not out fishing for your dinner. As you would expect at a restaurant of Halyards' caliber, reservations are a good idea.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 9/27/2014
 2004
Dined on 9/27/2014
 2004
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Good food but disappointing this time. Was there a change of chefs? Chicken livers, friend green tomatoes, tuna, scallops, all good but not great. The chef seems to think every dish has to be pasted to its plate by something mashed. Chicken livers pasted with mashed beans, fried green tomatoes pasted with mashed chives, scallops with mashed potatoes."
Dined on 9/27/2014
 2004
0points
0of 0voted this as helpful.
 
Etch is the newest culinary venture from Chef Deb Paquette. Located in the ground floor of the Encore tower in downtown Nashville, Etch offers a private dining room, full bar and an open kitchen with bar-style seating. <br /><br />In her 13 years as Chef/Owner of Zola, Deb received accolades for Nashville’s best chef and Nashville’s best restaurant multiple times. Nashville restaurants are many, but Etch sets itself apart with bold flavors and colorful presentations.<br /><br />The cuisine at Etch is complemented by our comprehensive wine list, featuring an extensive collection of wines from around the world. Guests can also enjoy our modern take on classic cocktails, along with a variety of eclectic beers and regional drafts. <br /><br />We invite you to come try Chef Paquette’s latest endeavor, a menu referred to as “signature Deb – unique, playful, over-the-top, and as the address at Encore implies, ovation-worthy” (Carrington Fox, Nashville Scene).
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 9/18/2014
 2004
Dined on 9/18/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Lunch was wonderful making us want to go back for dinner next time we are in Nashville. The sauces offered with the roasted cauliflower appetizer were great but needed something more creative than cauliflower. Turkish Fish Taco was good but short of great; however, the Duck Pastrami Panini was fabulous, the best take on duck pastrami I've eaten. We will be back."
Dined on 9/18/2014
 2004
Special Features: neighborhood gem, great for lunch, fit for foodies
0points
0of 0voted this as helpful.
 
Mason’s, aptly named for the popular Mason jars used in Southern canning, is a Southern brasserie-style restaurant combining traditional Southern dishes with classical French techniques to create a uniquely local dining experience. Guests can experience the authentic flavors indigenous foods that make up the Southern food experience in modern day Nashville.<br /><br />Chef Brandon Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His creativity,<br />connection to the local culinary community and passion for farm-to-table<br />cooking contribute to Mason’s distinctive dining experience.<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 9/17/2014
 2004
Dined on 9/17/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Quiet
Quiet
"Great food, an amazing menu - everything on the menu was creative, imaginative, beautifully presented and absolutely delicious! We ordered several menu items just to taste them and all were fabulous. Great drinks list as well. Crab corn dogs, amazing! Fried green tomato crab cakes, amazing! Entrees (pepper rubbed pork chop) fantastic, as were sides (kimchee collard greens), and dessert. Incredible service, our waiter knew every element and nuance of each dish that he presented. We also had the opportunity to meet the chef, Brandon Frohne, whose knowledge of food, composition, presentation, and creativity is incredible. He has made us a fan. Can't wait for our next trip to Nashville so we can explore more amazing food created by chef Frohne."
Dined on 9/17/2014
 2004
Special Features: hot spot, notable wine list, fit for foodies
0points
0of 0voted this as helpful.