Al Fresco Dining at Alta Linea
A modern take on rustic Italian is on the menu at Alta Marea, the newest restaurant for the Epicurean Group, which also operates dell’anima, L’Artusi, L’Apicio, and Anfora.
Partnering with the High Line Hotel, the restaurant is located in the hotel’s front courtyard and garden.
Among the dishes served: Crispy Artichokes with salsa verde; Mortadella & Taleggio Panini with aged balsamic and arugula; and a Summer Vegetable Terrine. A vintage gelato cart proffers seasonal flavors of sorbetti and gelato, and ice cream sandwiches.
Do as the Italians do and pause for the aperitivo hour. Joe Campanale showcases refreshing spritzes and negronis: The Casoni (with Casoni, soda, sparkling wine, and orange), or the Frozen Negroni (with Campari, Carpano Antica Formula red vermouth and Greenhook Ginsmiths gin) in partnership with Kelvin Natural Slush Co.
Customized picnic baskets available for those heading to the High Line and Hudson River Park.
Open seven days for dinner. Brunch service to follow in a few weeks.
180 10th Ave. (between 20th and 21st streets)
Stopover at Station LIC
A stop away from Grand Central, Station LIC in Long Island City takes its inspiration from a ’20s train station.
The 2,400-square-foot space serves American cuisine with international influences.
Of note on the menu: the Ponzi burger (with grass-fed beef, pepper jack cheese, potato nest, bacon, and secret sauce), where diners pay the burger forward to the next guest who orders it. It’s transparent at least: a blackboard keeps track of who paid for the last burger.
There’s also Cubano Mac and Cheese, Portuguese salt cod, and signature cocktails like the Darjeeling Limited (what else would you expect cocktails here to be named after?).
For brunch, five types of bloody marys complement crème brulée French toast or Smoked Salmon Hash.
Serves dinner daily and brunch on weekends.
10-37 Jackson Ave. (at 50th Avenue)
Italy via Sicily and the Coast
Located in SIXTY SoHo hotel, Sessanta offers Sicilian and coastal cuisine.
Chef Jordan Frosolone (who has worked at Momofuku and Hearth) cooks up dishes like Polpette de Maiale (sausage meatballs), Steamed Black Bass with cranberry beans, smoked tomatoes, and caperberries.
A wine list focuses on Sicily, Puglia, Calabria, and Campania. There are also homemade cellos, from the classic limoncello, and flavors such as coriander, farro, fennel, and cacao with Calabrian chilies.
The 100-seat restaurant is the latest from Mercer Street Hospitality.
Open for dinner.
Top of Times Square
Perched high atop the Knickerbocker Hotel at the heart of Times Square, St. Cloud is a 7,800-square-foot rooftop bar and terrace with indoor and outdoor seating. The seasonally focused small plates menu comes from chef Charlie Palmer, with items such Wagyu Hot Dogs with house relish and mustard, and Tuna Tacos with wasabi aioli and Cilantro. There’s also a cigar lounge, three VIP sky pods, private lounge rooms, and walls of greenery.
The name comes from a late 19th-century hotel that occupied the site.
Open from 4 p.m. on Mondays through Fridays. Closed Saturdays and Sundays.
6 Times Square (southeast corner of 42nd Street)