CLOCKWISE FROM TOP LEFT: Strip House; Scuderia; Philippe; Amarone.
Meaty Matters
Tucked away in an area known for catering to students (think: cheap noodle joints, pizza stands, delis) is the decidedly grown-up Strip House, which specializes in some of the best cuts of meat the city has to offer. Forget Wagyu samplers and lollipop lamb chops; here you’ll find old-school steaks (classic New York strips, generous filets), abundant sides (a must-try: goose-fat-fried potatoes, a house specialty), and colossal desserts made for sharing. Pair all of that with a loungy atmosphere, attentive (but not overbearing) service and a well-edited wine list, and it all adds up to an ideal date night. Strip House, 13 East 12th Street, 212-328-0000.
In the Thick of It All
Opened by Silvano Marchetto of Da Silvano fame, and run by co-owners Leyla Marchetto and Alessandro Bandini, Scuderia (across the street from Da Silvano) is a bu 0stling spot that fills to the brim by 8 P.M. most nights. Cocktails are festive—try the Regale made with prosecco, St. Germain and crème de cassis. Antipasti include the popular polpette, meatballs with fresh tomato, and during our visit, a special of perfectly fried squash blossoms. The pizzas are tasty, with bubbled crusts cradling toppings (including Margherita and fi g jam, blue cheese and speck). Pastas include squid-ink tagliolini with seafood and pappardelle in a rich beefcheek ragù. The pizzetta with Nutella and mascarpone ends things on the right note—and buys time for more people-watching. Scuderia, 257 Sixth Avenue, 212-206-9111.
Chow For Now
Other than offering half-portions, there’s been no sign of scaling back at Philippe, the lively Upper East Side Chinese boîte headed by chef Philippe Chow. Au contraire: Chow, who led the kitchen at Mr. Chow for 25 years, has expanded his offerings with organic and farm-fresh foods.
Start with the famous, tender free-range-chicken satay with creamy peanut sauce (simply addictive). The green prawns with spinach, cashews, red peppers and mushrooms are delicious, and the roasted Peking duck with a dash of plum sauce, scallions and cucumber is surely the most savory duck dish in all of New York City. Other delectables include salt-and-pepper lobster and sea bass that’s been steamed to perfection. For dessert, try pastry chef Keith Frieman’s spectacular dark-chocolate-fudge tart and in-season kiwi or lychee sorbets.
For a more casual experience, Chow and his partners, Stratis Morfogen, Michael Reda and David Lee, created Philippe Chow Express (469 Sixth Avenue, 212-929-8949) in the West Village. Sit, or avail yourself of the computerized kiosks that make punching in a take-out order a breeze. Filipa Fino, Morfogen’s wife and an editor at Vogue, designed the interiors of both restaurants in a black-and-white minimalist style with touches of red. Philippe also has a new East Hampton annex with a catering component for home or boat (call in advance for reservations). The NYC crowds are sure to pack it every weekend. Philippe, 33 East 60th Street, 866-415-1683.
That’s Amarone!
Opened in 1997, Amarone, the original of the four neighboring restaurants owned by Tony Spiridigliozzi (Luna Piena, Tramonti and Azalea), pioneered the gentrifi cation of Hells Kitchen/ Clinton. Chef Giovanni Apicella’s authentic regional Italian specialties change daily and pastas are homemade. This recent winner of the international five-diamond for hospitality and gastronomy also has a sidewalk café for those balmy alfresco dinners. Amarone, 686 Ninth Avenue at 48th Street. 212-245-6060.
