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Restaurants & Bars 1

In Defense of Beacon Restaurant on 56th St.

Elizabeth Rothman | Jun 9, 200806:54 PM

I had made reservations for tonight at Beacon at 25 W 56th St. I made the reservations based on location and searching for a restaurant that was as eco conscious as possible in the area, that I could get reservations to one day ahead. After making the reservation, I began looking at boards and on menupages and started to think i had made a mistake. Lots of negative reviews. I went with it because it was very convenient for the whole party and I really liked the look of the menu.

The dinner was phenomenal on all counts. I had the spring mix salad with goat cheese and dry aged pasture raised and grain finished 8oz Fillet followed by an out of this world wood oven roasted strawberry and balsamic reduction served in a terracotta dish straight from the wood burning oven accompanied by cheesecake ice cream. Other really good dished my party ordered, wood roasted oysters and the chocolate chip souffle (though it was made with flour). We also had a bottle of new Reisling they are carrying which is almost on the dry side, not too sweet, fantastic!

When I go back I will definitely be ordering the oysters and the balsamic strawberries with the Reisling.

Just one girls humble opinion, but our night there was superb.

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