The Citiblog

Some Places to Warm Up After Watching the Macy's Balloons Being Inflated
November 19, 2021, 5:26.50 pm ET

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Photo: Tasca

After viewing the Macy's balloons as they're filled with helium, here are a few places nearby where you can warm up with some cocktails and food!

Tasca, which resides in the expansive Upper West Side space that was previously occupied by the Greek Tavern, Kefi, has been completely redesigned by a family team of Jay,Norisa, and Justin Espinal. At Tasca, the focus is on the Iberian Peninsula in Spain, Cuba, the Dominican Republic, and Puerto Rico, a melting pot of Spanish-Caribbean flavors, showcasing how the flavors from the related cultures can work together in new and interesting ways. The restaurant’s beverage program incorporates a spirits list which includes over 100 varieties of premium rums. Additionally, Tasca has an extensive wine list from locales including Napa Valley, Provence, and New Zealand.

Pekarna NY, a contemporary Slovenian-American restaurant and cocktail bar which melds traditional Slovenian and New American seasonal dishes with French techniques. Executive Chef Kamal Hoyte, who runs the kitchen, honed his culinary skills at some of the finest restaurants in New York, Oceana Restaurant and Restaurant Daniel. Now, Chef Hoyte teamed up with Australian-native Dean O’Neillto bring those Slovenian flavors to the streets of NYC.

Sapphire Cuisines of India, authentic Indian cuisine that uses high end ingredients and even grinds their spices in house to create some of the best Indian food in all of Manhattan.Sapphire has turned to veteran restaurateur, Darshan R. Shah to relaunch the restaurant. Previously, Shah was the owner of adä, which received a Two-Star Review from former New York Times Critic William Grimes and was awarded the “Five Star Diamond Award” for five straight years by the American Academy of Hospitality Sciencesfrom 2003 to 2007. To implement his culinary vision, Shah brought on Executive Chef Sachin Wagh,formerly the Executive Chef at adä, who received his formal training from the French Culinary Institute.

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