DINING
Atlantic Grill
I T ’ S B AC K - A N D B E T T E R W I T H E V E R Y B I T E BY JULIE SAGOSKIN
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fter a refreshing renovation under new management from Michelin-starred Chef Antonio Salvatore and Monte Carlo Hospitality Group, Lincoln Square’s Atlantic Grill is back and better with every bite. With a mouthwatering and updated look - and menu - Atlantic Grill offers fresh and flavorful fare. Chef Antonio adds his own innovative and Mediterranean twist to an array of scrumptious seafood dishes amidst a sexy and ‘place to be seen’ setting. The 65-seat restaurant, which is open from Sunday to Tuesday for lunch and dinner, condensed its previous two dining rooms accessible on 64th and 65th streets to one dining space at 50 West 65th Street. From sushi and sashimi to Saffron Spicy Chicken, Atlantic Grill has a varied menu that will take you on a tasty culinary tour. Start off
with the Salpicon de Octopus, made with fresh peppers, jojo potatoes and spices, Red Shrimp Salad, composed of red shrimp, burrata, arugula and fennel or Lobster Bisque and Escalope de Foie Gras with Maine lobster, seafood broth, foie gras and crostini. Next up, share their East and West Coast Oysters or famed Seafood Tower, featuring a selection of the freshest catch of the day. Offered steamed or grilled, their daily seasonal seafood items include Langoustine, Branzino, Swordfish, King Crab Legs, Black Bass, Dorado and other delectable delicacies. Savor one of their sushi rolls at the updated 8-seat sushi bar. Favorites include the Dragon Roll, with crispy prawn, avocado, teriyaki, BBQ eel and umami tobiko, or choose to have a fiery feast with the Fire Cracker Roll, made with
spicy blue crab, avocado, seared salmon and truffle miso sauce. Their most savory specialties include Australian Lamb Chops with hummus, curry spices and labneh, Lobster Thermidor, a whole Maine lobster and Japanese Wagyu New York, 5oz of the most tender Japanese Wagyu beef. Don’t forget their deliciously decadent desserts including a selection of Mochi, Lotus Cheesecake and sorbets. The sleek and sumptuous decor in the intimate dining room was designed to demonstrate the restaurant’s rich history. They even incorporated reclaimed wood paneling from the former 64th street dining room which is now fixed upon the walls and accented by vibrant red and blue velvet curtains which are reminiscent of dramatic stage curtains at the nearby Lincoln Center. Imposing chandeliers
