28 Liberty St., 60th Flr,
New York, NY 10005
Phone Number: 212-230-5788
The Financial District of Manhattan is the home of the famous Wall Street, New York Stock Exchange, and some of the world’s largest banks. What some don’t know is that this neighborhood boasts some of New York City’s best restaurants and bars, such as Manhatta.
Manhatta is the newest addition to Danny Meyer’s empire of restaurants. It is situated 60 floors above Lower Manhattan, overlooking fantastic views of NYC. At the lobby, you are already greeted by some of their hospitable staff who shape the phenomenal dining experience. The dining room has an eclectic environment which makes it an accommodating restaurant for foodies who are willing to splurge on food but prefer not to be restricted by French fine dining policies. I suggest that you dress up well, though, especially if you’re looking forward to having photos with the marvelous NYC skyline. Tip: Request to be seated by the window. They have binoculars you can play with.
The restaurant is known for its $78 three-course prix fixe dinner (hospitality included), but it also offers an a la carte menu at the bar for those who are looking for a more casual meal. Prices range from $10-$38, depending on the serving size and ingredients.
I have always been a huge fan of the Union Square Hospitality Group, not to mention The Modern is one of my family’s favorite restaurants in NYC. I was also madly obsessed with the crullers from Daily Provisions during my first semester at Fordham University.
It goes without saying that the food at Manhatta was fantastic – French inspired soulful food that is slightly more modern than traditional. I went here for dinner on a Sunday night and opted for the $78 three-course dinner. Since I was dining solo, choosing from its expansive menu was a tough game. The restaurant offers 6 dishes each for the 1st and 2nd course, and 5 for the 3rd. I asked my server for the best sellers, but there were just a lot of them–so I went with my gut. And I’m happy that I did!
Lobster Quenelle is a mixture of creamy lobster, eggs, and breadcrumbs that are formed into a ball. It is then topped with lobster bisque, spring onions, and trumpet mushrooms.
The Wagyu Bavette is a tender and juicy strip of beef wagyu complemented with squash, pommes anna, and creamed spinach.
The Strawberry Sorbet is accompanied by olive oil sablé (cookie), basil, and sabayon.
Apr 27, 2018
I am an NYC based content creator, filmmaker, gluten-free foodie, and mental health advocate.