From the restaurant's website:
"[Chef/proprietor] Henry Meer was born and raised in New York City . His intense love of food led him to the Culinary Institute of America, where he studied traditional French technique. Meer went on to perfect his classical training in two of New York City's highly touted French restaurants, La Cote Basque and Lutece. . In October 1998, Meer opened City Hall Restaurant to capture the classic New York dining experience. . Meer is committed to farm/restaurant relationships and works with many local farmers."
"The cavernous dining room has the spare quality of an old steakhouse, but the clean details, loud music and hip clientele give it an up-to-date air. The menu includes all the old classics,From iceberg lettuce to baked Alaska. Just as you are relaxing into this retro mode, however, you realize there is more to City Hall than old-fashioned fare."
- Ruth Reichl and William Grimes,
The New York TimesThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 21 food rating (very good to excellent)
Reservations suggested. Full bar. Serving breakfast Tue-Fri, lunch Mon-Fri, dinner Mon-Sat. Sat brunch 10 am-3 pm. Closed Sun.
From the restaurant's website:
"[Chef/proprietor] Henry Meer was born and raised in New York City . His intense love of food led him to the Culinary Institute of America, where he studied traditional French technique. Meer went on to perfect his classical training in two of New York City's highly touted French restaurants, La Cote Basque and Lutece. . In October 1998, Meer opened City Hall Restaurant to capture the classic New York dining experience. . Meer is committed to farm/restaurant relationships and works with many local farmers."
"The cavernous dining room has the spare quality of an old steakhouse, but the clean details, loud music and hip clientele give it an up-to-date air. The menu includes all the old classics,From iceberg lettuce to baked Alaska. Just as you are relaxing into this retro mode, however, you realize there is more to City Hall than old-fashioned fare."
- Ruth Reichl and William Grimes,
The New York TimesThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 21 food rating (very good to excellent)
Reservations suggested. Full bar. Serving breakfast Tue-Fri, lunch Mon-Fri, dinner Mon-Sat. Sat brunch 10 am-3 pm. Closed Sun.