Dining in TriBeCa
Tribeca Film Festival
139 Duane St (between Church St and West Broadway ) 212-571-8880; Subway: A, C, 1, 2, 3 to Chambers St.; Average main course: $22.
Kurt Gutenbrunner draws from his Austrian roots at this Tribeca restaurant, located inside the former Le Zinc space. The restaurateur hasn’t done much in the way of decoration—he kept the large posters from the last tenant and added oversize mirrors—and instead focused on the food. For starters, choose from savory sausages like weisswurst (pork and veal sausage served with a soft pretzel). The wiener schnitzel, a traditional German breaded and fried pork chop, is superb. We were so stuffed afterward, we could hardly finish our kaiserschmarren, a cinnamon-dusted crumbled pancake with apple compote.
179 Franklin St (between Hudson and Greenwich Sts) 212-941-7661, http://www.thalassanyc.com
Subway: 1 to Franklin St. Average main course: $32.
Surprisingly intimate for its large size, this haute Greek emporium offers unfussy yet elegant preparations of Mediterranean seafood. Plump scallops encased in delicate phyllo make for a standout appetizer, and a piece of Dover sole needs little human intervention to improve on its flavor (a spritz of lemon does the trick). Attentive service and an exhaustive wine list (including many Greek bottles) cap off the experience. Order the baklava for dessert, a superb version with the combination of toasted almonds, honey, flaky pastry and an unexpected scoop of mango sorbet.
428 Greenwich St (between Laight and Vestry Sts) 212-274-0428
Subway: 1 to Canal St. Prix fixe: $58.
This stealthy sushi shrine—tucked away in the basement of Greenwich Grill—attracts solo diners who happily hobnob with the talkative chefs while popping exceptional nigiri morsels into their mouths. You can order à la carte, but the $58 prix fixe is a generous bargain: First-rate sashimi and grilled salmon starters are followed by half a roll and seven plump pieces (among them luscious chutoro and sweet, silky raw shrimp). For dessert: Try the classic Mont Blanc chestnut parfait. Unorthodox in this setting, but delicious.
179 West Broadway (between Leonard and Worth Sts) 212-343-3883, http://www.landmarc-restaurant.com
Subway: 1 to Franklin St. Average main course: $23.
This downtown dining destination quickly distinguished itself among Tribeca restaurants by serving heady bistro dishes (bone marrow, crispy sweetbreads) until 2am, and stocking the wine list with reasonably priced half bottles. Chef-owner Marc Murphy focuses on the tried-and-true: frisée aux lardons, boudin noir and several types of mussels. Metal beams and exposed brick add an unfinished edge to the elegant bi-level space. Those who have little restraint when it comes to sweets will appreciate the dessert menu: All desserts come in miniature portions and cost $3 a pop; a tasting of six goes for $15.
355 Greenwich St (at Harrison St) 212-274-9310, http://www.theharrison.com
Subway: 1 to Franklin St. Average main course: $24.
Chef Amanda Freitag (Gusto) meets her match in restaurateur Jimmy Bradley at the seven-year-old Harrison, where she recently took the reins in the kitchen. The menu marries Freitag’s Italocentric résumé with the restaurant’s signature New American cooking. Fried baby artichokes featured ricotta, pea leaves, sweet peas and spring-onion puree; a lamb chop marinated in rosemary and anchovies hid under buttery carrots and fennel. The lush olive-oil cake was also on point, thanks to pastry chef Colleen Grapes, a Bradley vet. Like an auteur director, he inspires not just great performances, but a loyal cast, too.
For the rest of the list, visit Time Out New York.