Located in the theater district of New York City off of Ninth Ave at 53rd St., Exectutive chef, Steve Gutterman, servers a contemporary American menu with weekly specials. We offer lunch, brunch, dinner, outdoor dining, delivery, prix fixe menus, vegitarian-food, group dining, and 7 day per week dining. Dress casual and wheelchair accessible.

The Origins of Pad Thai:The name Pad Thai literally means "Thai-style stir-fried noodles", and to be named as such would indicate that it is a regional variation of a dish, rather than a dish that actually originated from Thailand. The art of noodle cookery in most South-East Asian countries was actually introduced by the wave of immigrants who arrived from southern China and who settled within the region throughout the past century.They brought with them the basic rice noodles and their own ways of cooking them. It was during the Asian recession that followed the Second World War, that the Thai government looked for ways to stem the massive tide of unemployment throughout the country and started the aggressive promotion of rice noodle production & the development of noodle shops.

Directions Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface. Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce. Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.

Be your Guest provides guidance in catering and restaurant selection.   Menus can be defined according to theme, tastes as well as particular dietary requirements.

No ordinary hotel restaurant, this one is housed within a 100-year-old castle with Hudson River views. Dinner is à la carte or a $66 prix fixe and offers such contemporary French fare as terrine of foie gras with Calvados, pan-roasted wild striped bass with corn ravioli, and medallions of venison with red cabbage and root-vegetable cakes. Dress Code No jeans, T-shirts, or sneakers.

Always a challenge for the penny-pinching epicure, steak seldom fits the Underground Gourmet's budget. That's where Buenos Aires comes in, with its myriad cuts of Argentine-style grass-fed beef (procured, thanks to a ban on the genuine article, from Uruguay and Nebraska). While you won't mistake it for Kobe, you probably won't find a better inexpensive steak-frites (be sure to request your fries blitzed with garlic and parsley). And even if your harried waiter can't elaborate on the subtle differences between the various Malbecs, they're cheap enough for you to find out for yourself.