Category: Club Bars & Restaurants

In Mexico, a Chef Continues a Pandemic-Era Dinner Party Tradition

The New York Times – T Magazine:
The restaurateur Mercedes Bernal and her food-obsessed friends started eating and cooking together outdoors in 2020. At her family’s hacienda in Morelos, the gatherings go on.
For a Chef Beloved by the Art and Fashion Worlds, Flowers Make a Main Course

The New York Times – T Magazine:
At the artist Danh Vo’s farm north of Berlin, the restaurateur Rose Chalalai Singh created a lively lunch centered on the blossoms that grow there.
A Carbone on Every Continent: Major Food Group Moves Beyond New York

The New York Times – Business:
The restaurant hotshots have New York in their DNA and several opulent new places in Florida. But their sights are set on cities around the world.
Madhur Jaffrey’s Undefinable Roles

The New York Times – Fashion & Style:
The chef, author and actress, whose children’s book, “Seasons of Splendour,” was reissued this month, refuses to be boxed in.
Highlights From The New York Times Food Festival

The New York Times – Fashion & Style:
Some of the sharpest minds in food shared their insights on how American dining and cooking have evolved.
Why Is Chamomile Suddenly Everywhere?

The New York Times – T Magazine:
The humble flower has come to captivate the worlds of fashion and food.
A Dinner With Drama, and a Special Soundtrack for Dessert

The New York Times – T Magazine:
Known for his richly imaginative lighting and furniture, the designer Gabriel Hendifar is an equally inventive host.
Chef Tim McKee Envisions a Sea Change to Green

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Ryan Kavanaugh’s Relativity and Rogue Lifestyle Brand Form Innovative Partnership Deal with Hard Rock Hotel & Casino Las Vegas

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Fusion215 Joins New York Nightlife

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The Russian Vodka Room

Russian Vodka Room
265 West 52nd Street
(Btwn Bway and 8th Ave)
NY, NY
(212) 307-5835

By Kevin Shay

The name of this establishment really says it all:

Russian: Authentically so, judging from the accents of the management, the clientele, and the waitstaff (who occasionally seem to have been indulging in their own wares — an observation which is, of course, unrelated to their nationality).

Vodka: Every brand you’ve ever heard of and plenty you haven’t, including all the more obscure flavored variations of Stoli, Absolut, et al.

Room: I don’t know whether or not an intimate piano-lounge vibe is considered Russian, but it’s an eminently welcoming atmosphere in which to unwind after work, a fact understood by the business-suited crowd that gathers for the half-price Happy Hour.

Try the infused vodka, available in economical carafes and prepared in-house with ingredients from fruity (cranberry, raspberry) to spicy (garlic, dill), albeit with low-quality vodka. Then sample one of the premium brands (but expect to pay a premium price). Wash it down (Russians wash vodka down with food, not vice versa) with something from the extensive menu of tasty, salty Russian specialties. Then sit back and listen to the piano, and just be grateful it’s not a balalaika. M

November 1999
Russian Vodka Room

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