FoodTyrant

American brassiere done perfectly, and the place that gave chef's and restaurateurs their new faith in the UWS.

It's the kind of classic, refined american fare that made places like the Gramercy Tavern seem quintessentially "New York"--and what seems is quickly becoming the Upper West's version of home-cooking.

So, think a slightly more version of what I said above with dishes so consistently dead on you won't believe it. And if that's not enough, think again, but this time about red leather wrap-around banquets, dark wood, and ace versions of beef shortribs, roast chicken, and any brunch dish you've every drooled over.

Lamb carpaccio, roasted and grilled rabbit, brunch, short ribs, basically everything