Chinatown Brasserie
A small stairway framed by a black bamboo paneled moon gate leads to a small anteroom and private room for up to 20 guests located above and behind the main bar. The anteroom contains mounted decorative panels, small marble inlaid chairs and a beautiful glass-enclosed bamboo garden also framed by a moon gate. Near the entrance to the restaurant, a special stairway with a “lily pad” landing on the large rectangular koi pond leads to the downstairs dining lounge, a tasty late-night hotspot and perfect space for private events.
The downstairs room features leopard print carpet, and six-foot wide traditional carved cork sculptures from Shanghai. The bar features backlit red glass, black lacquered shelves and a... [MORE]
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[CONT] ...black granite top. Inset semi-private booths line the back wall and retro-inspired furniture adds to the funky and casual-cool vibe. Open daily for lunch and dinner, Chinatown Brasserie seats 175 guests in the main dining room, 100 in the downstairs dining lounge and banquet space, and 80 guests outside during the warmer months, and is the perfect spot for enjoying authentic Chinese classics north of Chinatown.
Signature cocktails are the creations of beverage director Rain Lampariello. The cocktail list features a variety of fresh fruit juices, infusions and house-made purées. Whether enjoyed at the hammered Zink-topped bar, casually in the downstairs dining lounge or outside in the sidewalk café opening later this month, these delicious Asian-inspired libations are the perfect compliment to Chinatown Brasserie’s fun and flavorful dishes.
Chinatown Brasserie offers one of the most exciting dim sum programs in New York City. After receiving specialized training from the age of 11 in kitchens throughout Hong Kong, 36-year-old Ng has prepared these Cantonese specialties at restaurants throughout the United States. Steamed, pan-fried and crispy roll dim sum selections are offered at both lunch and dinner. A more extensive list of approximately 40 dishes is offered during lunch and Saturday and Sunday brunch service, the traditional time for enjoying these small plate delicacies and dumplings.
(Launching 5th of April 2008)