Reserve Your Table Today! “We were kind of demanding and asked to have each of the kyoto courses for both of us “The food from the grill will be served directly behind the cooking station to guests with a paddle like stick.” “(Sitting at the robata counter is best - intimate but not cramped - for couples and solo diners.)” Show more review highlights 229 West 43rd Street, Unit 221, New York, NY 10036 Located at 229 West 43rd Street between 7th & 8th avenues. A, C, E to 42 Street – Port Authority Bus Terminal; Shuttle to Time Square – 42 Street. Icon Parking, 249 W 43rd Street. Please call us at 212.398.9810 or make a reservation online below. At the bar and sushi bar At Duane Reade’s Newest Outpost, Sushi and Hairstyling Despite the beleaguered stock market, Duane Reade is turning to Wall Street to make a profit. On Wednesday, the chain will open a roughly 22,000-square-foot pharmacy in the Trump Building at 40 Wall Street.

Joe Magnacca, president of Duane Reade and Everyday Living Solutions at the Walgreen Company, which owns Duane Reade, said it is the largest Duane Reade ever built. The drugstore occupies 40 Wall Street’s cavernous old bank space, with vaulted ceilings rising two stories above the marble floor. It includes opulent amenities like a hair salon for shampoos, blow dries and blowouts; a nail bar for manicures and massages; a pharmacy with a doctor on hand for consultation during the week; and a grocery market featuring sushi and smoothie bars. There is also a stock ticker. The Wall Street store’s extensive services are an attempt to rethink the American pharmacy model, which Mr. Magnacca said “hasn’t changed much since the removal of soda fountains 50 years ago.” “We believe it’s the most exciting drugstore in the world,” he said in an interview last week. Mr. Magnacca said this Duane Reade cost around 20 percent more than usual to build. It is the company’s latest effort to custom-fit a store to the surrounding neighborhood, a strategy that has touched off controversy in the past.

One that opened last year on Bedford Avenue in Williamsburg, Brooklyn, drew threats of a boycott from residents who feared it would force out independent pharmacies and homogenize the neighborhood. But the Williamsburg store, which features a bar that sells 64-ounce bottles of beer called growlers, proved so popular that Duane Reade adopted the growler bar at a second pharmacy on the Upper West Side. Mr. Magnacca said the new store was designed to preserve relics like black marble columns and gilded escalators from 40 Wall Street’s former life as the Bank of Manhattan Trust Building. He said he did not think financial district customers would see this Duane Reade as an encroachment; after all, there are already 14 locations around the neighborhood. Michael Fram and Tom McDonnell, who work at 40 Wall Street, were chatting outside the building Thursday afternoon. Both men said they were unaware that the store was opening, despite the gigantic banners that flapped directly overhead.

Told of its arrival, they said they thought the store would be convenient, but they were not sure they would go there for lunch. “I don’t know about the sushi,” Mr. Fram said. “I’d have to smell it first. But I’ll try anything once.”Ristegio’s sounds like an Italian restaurant and looks like a catering hall, but looks and sounds can be deceiving. The large, illuminated, free-standing building in North Patchogue, which opened in April, has a festive vibe and a few of its rooms might hold a private party or two, but it is basically an upscale steak and seafood res-taurant.sushi order online sydneyThe brothers Richard, Steven and Joseph Lanza, the owners, combined their first names to create the name of the restaurant. how to make sushi rolls with shrimp

Richard, who is also the chef, is the only one directly involved in the daily operations. He is a Culinary Institute of America graduate; his last post was at Blackstone Steakhouse in Melville.The Lanzas grew up in the Patchogue-Medford area, so the restaurant’s opening is a local-boys-make-good story. As a teenager, Richard worked as dishwasher in a restaurant on this very site, which was called Pat and Jim’s. The 60-year-old mainstay was leveled to make way for Ristegio’s.sushi cat 4 online game This restaurant’s look is as impressive inside as out. sushi takeout in bramptonA large four-sided bar anchors the interior. best sushi rolls dallasThere are three spacious dining rooms: one adjacent to the bar, and two others that can be used for overflow crowds or closed off for private parties. sushi delivery service london

The eye-catcher is a soaring, sparkling white stone wall with a window that reveals the wine collection behind it. Other walls are dotted with splashy modern paintings.The food at Ristegio’s is New American with a side of sushi. The combination reflects Richard Lanza’s experience cooking at Blackstone’s. I reserve my sushi eating for Japanese restaurants, but steak is a different story. I’ll try it anywhere, and so I focused on it and other non-sushi entrees for this review.sushi fish online orderingI was not disappointed. I loved the Denver sirloin, which had been marinated in a soy-based sauce, sliced and served atop a bed of diced Lyonnaise potatoes. The barbecued short ribs were also a success: fall-away-tender meat with a topknot of crispy onions. The garganelli pasta Bolognese, however, was a letdown. The pasta was hard and chewy, and the sauce was so creamy that it resembled a vodka or Alfredo sauce more than a classic Bolognese (a meat and tomato sauce with a touch of cream).

Seafood entrees fell between the two: not as rewarding as the meats but far better, in general, than the pasta. We liked the crisp and generously portioned crispy Mediterranean branzino fillet topped with a refreshing fennel-arugula salad. The lemon potatoes, however, were tasteless. The five scallops in the Porcini-dusted diver sea scallops were mouthwateringly good, but the bed of creamy leeks and white beans was sabotaged by hard beans.The best opener was the tempura artichoke hearts: a small fryer basket filled with the ethereally light morsels, all accompanied by a flavor-packed lemon garlic aioli. Also worthy were three truly jumbo fried shrimp set over seaweed salad. But the tuna tartare was too skimpy to warrant a $14 price tag. Sherried lobster bisque was creamy and pleasant but needed a bit more sherry and, perhaps, a dash of salt.Our favorite salad was the wedge. This was not the usual huge hunk of iceberg lettuce with not much else, but a moderate hunk with abundant amounts of bacon, chopped tomatoes and blue cheese dressing to give the lackluster-tasting but crunchy lettuce some kick.