Listed below are links to reviews of Country from around the web.
[ more from ahamburgertoday]
"When you order a burger in a fancypants environment and it turns out to be great, it's a sure sign that the fancypants chef in charge of the kitchen loves a good burger as much as the rest of us. So the only conclusion I can draw after having a burger at..."
[ more from dailycandy]
"Your senses are in for an even bigger feast when the restaurant upstairs opens next month. Polish your Maloles: A 1911 tile floor and Tiffany-style glass dome were discovered and restored to dazzling effect...."
[ more from events.nytimes]
"Country, the chef Geoffrey Zakarian's follow-up to Town, doesn't put you in a rustic frame of mind. It's sophisticated, glittery and, as it happens, terrific, thanks to cooking that may not be innovative but is absolutely first-rate...."
[ more from gayot]
| "The civilized upstairs dining room of this two-part restaurant feels miles away from its clamorous other half---so much so that you"d think the patrons pulled up in shiny Bentleys instead of yellow taxis. The manor house décor enhances the elegant illu..." |
1 reviews
|
[ more from luxist]
"The upstairs dining room is now open at Country, New York chef Geoffrey Zakarian's new upscale eatery at 90 Madison. New York magazine dishes on Country, the counterpart to Zakarian's first restaurant, Town, giving it a thum..."
[ more from menupages]
"A friend and I had a late dinner at Cafe at Country last night after theatre. and there were only a few tables occupied at that time for dinner...."
[ more from nyjournal.squarespace]
"There were several service lapses, most of which I would ignore at a lesser restaurant. By the time I realized it, the food had already started coming...."
[ more from nymag]
"But the biggest draw, for scene-hungry tourists and locals alike, is the stylish chef-driven restaurant. The Carlton, which has operated as a hotel for more than a century, gets an "It" kitchen of its own in Country, chef-owner Geoffrey Zakarian..."
[ more from search.cityguide.aol]
| "Elegance was the art of the day in turn-of-the-century New York (you know, the other century), and Country seeks to invoke the oak-paneled, heavy-leather class of the era in a two-story space in the Carleton on Madison Hotel. The style-child of chef/owner..." |
11 reviews
|
[ more from strumerika]
"The meal began with an amuse-bouche of a fried frog"s leg in a cream sauce followed by a tiny quail egg, mini sweet potato tarts and some kind of salmon puff. Duck stuffed with foie gras was a highlight: intensely flavorful and delicately accented with..."
[ more from timeout]
"This basic pairing entered the Southern-food pantheon courtesy of Carolina fishermen, but the classic combination isn"t just for breakfast anymore. A menu staple from Charleston to Raleigh, the comfort dish is rumored to have made its upscale debut at C..."
[ more from villagevoice]
"Downstairs, Chef Geoffrey Zakarian"s latest escapade is a deluxe hotel coffee shop done in shades of tobacco, and dining there is a relaxing pleasure. As befits such an establishment, all three meals are served, with eggs available all day and late into..."
[ more from wcities]
"Owner-chef Geoffrey Zakarian cooks up European and American fare in his stylish establishment, comfortably nestled at The Carlton. This beautifully done up space is credited to designer David Rockwell, whose idea was inspired by the 1907 Beaux-Arts décor..."
|
