Outtodinner
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Outtodinner's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    November 24, 2014
  • Last Review
    December 15, 2014
  • Featured Reviews
    0
  • Average Rating
    4.3
 
 
Outtodinner's Reviews
 
Culinary School graduate and James Beard honoree Chef Navjot Arora has put together a unique menu borrowing from the vast culinary diversity of India.<br />We truly believe great food starts with great ingredients. We procure only fresh, wholesome ingredients with no artificial flavorings or additives, local produce wherever possible, all natural poultry, free range lamb, wild not farmed seafood. We grind our own spices to ensure freshness.<br /><br />The New York Times gave high marks to our succulent tandoori cooked meats and referred to our sauces as superbly complex.” Vegetarians will feel like royalty” says The Journal News, referring to our delicious curries and vegetable appetizers. Our menu reflects Chef Navjot’s true passion for food that began from a very young age. He further honed his skills and learnt from the very best master chefs at the Taj Group of Hotels <br /><br />The menu offers a variety of combination platters, along with biryanis, curries, tandoori entrees.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 12/13/2014
 2014
Dined on 12/13/2014
 2014
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 12/13/2014
 2014
Special Features: fit for foodies
0points
0of 0voted this as helpful.
 
A New York landmark with Guastivino tiled vaulted ceilings. There are two dining rooms open for reservations and walk-ins. The oyster bar, lounge, bar, and counter seating are open to first-come first-serve customers. There are 450 seats for you to choose from and we offer 25-30 varieties of the freshest oysters and seafood.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Customer Avatar
OpenTable Diner Since
Dined on 12/10/2014
 2014
Dined on 12/10/2014
 2014
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 12/10/2014
 2014
Special Features: great for lunch
0points
0of 0voted this as helpful.
 
Culinary School graduate and James Beard honoree Chef Navjot Arora has put together a unique menu borrowing from the vast culinary diversity of India.<br />We truly believe great food starts with great ingredients. We procure only fresh, wholesome ingredients with no artificial flavorings or additives, local produce wherever possible, all natural poultry, free range lamb, wild not farmed seafood. We grind our own spices to ensure freshness.<br /><br />The New York Times gave high marks to our succulent tandoori cooked meats and referred to our sauces as superbly complex.” Vegetarians will feel like royalty” says The Journal News, referring to our delicious curries and vegetable appetizers. Our menu reflects Chef Navjot’s true passion for food that began from a very young age. He further honed his skills and learnt from the very best master chefs at the Taj Group of Hotels <br /><br />The menu offers a variety of combination platters, along with biryanis, curries, tandoori entrees.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 11/21/2014
 2014
Dined on 11/21/2014
 2014
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 11/21/2014
 2014
Special Features: neighborhood gem, scenic view, fit for foodies
0points
0of 0voted this as helpful.