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Tamarind (CLOSED)

212-674-7400  •  $$$
ADDRESS: 41-43 E 22nd St, (bet Broadway and Park Ave S), New York, NY 10010

CUISINE: Late-Night Dining, Indian

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS

THIS LOCATION CLOSED DECEMBER 2013

Special dinners at owner Avtar Walia's resplendent Indian dining favorite Tamarind include a seafood platter with lobster, shrimp, scallops, sea bass and seasonal fish served with rosemary nan and tomato raita.

Full bar. Serving lunch and dinner daily. Late-night Fri-Sat. From the restaurant's website:
"Owner Avtar Walia created a sophisticated, warm and harmonious setting for Tamarind in New York City's bustling Flatiron section to reflect the diverse foods of India's regions when he opened his trend-setting restaurant in January 2001. He selected the name Tamarind for his first solo restaurant venture to showcase the versatility of a beloved ingredient, one that is familiar and used extensively in the preparation of the subcontinent's cuisine."

"Fusion reigns at this bright, modern Flatiron restaurant: Even traditional coconut chutney is transformed into a mayonnaise-based dip for plump cod-and-crab cakes. Tender venison chops have a spicy, fruity sauce of cranberries and chilies."
- Time Out New York

The New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2014: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick

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OWNERS & MANAGERS
DESCRIPTION

THIS LOCATION CLOSED DECEMBER 2013

Special dinners at owner Avtar Walia's resplendent Indian dining favorite Tamarind include a seafood platter with lobster, shrimp, scallops, sea bass and seasonal fish served with rosemary nan and tomato raita.

 
From the restaurant's website:
"Owner Avtar Walia created a sophisticated, warm and harmonious setting for Tamarind in New York City's bustling Flatiron section to reflect the diverse foods of India's regions when he opened his trend-setting restaurant in January 2001. He selected the name Tamarind for his first solo restaurant venture to showcase the versatility of a beloved ingredient, one that is familiar and used extensively in the preparation of the subcontinent's cuisine."

"Fusion reigns at this bright, modern Flatiron restaurant: Even traditional coconut chutney is transformed into a mayonnaise-based dip for plump cod-and-crab cakes. Tender venison chops have a spicy, fruity sauce of cranberries and chilies."
- Time Out New York

The New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2014: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
ADDITIONAL DETAILS
Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.

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Leave a comment for this restaurant





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