America's Great Restaurants

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• New York City

Brasserie 8 1/2

"At this souped-up designer bookend to the modish Brasserie, you get big brasserie dishes plus a pumpkin-carpeted-diva staircase entrance, and two subterranean, airport-lounge-style bars. We liked the simpler menu choices best, including the frisée salad, the burger, and the cornflake-crusted crab cakes."
- Rob Patronite and Robin Raisfeld, New York

This is another happening restaurant from the Patina Group and the kitchen is under direction of Chef Julian Alonzo ( A native of Greenwich Village and graduate of the French Culinary Institute). One might begin with the dazzling Seafood Bar featuring Chilled Oysters, Little Neck Clams and Jumbo Gulf Shrimp. Appetizers include selections such as the Steamed Bouchot Mussels; Yellowfin Tuna Tartare; Grilled Octopus Salad; and Hudson Valley Sautéed Foie Gras & Lobster Burger. Sample entrees include Roasted Maine Halibut; Miso-Glazed Baby Chicken; Pastrami Style Short Ribs; and a 24-ounce T-Bone Steak.