"We normally don’t dine in hotel restaurants and don’t have great expectations for a good meal. Our dinner at this restaurant in the Wagner Hotel however exceeded what we would expect. The 3-course Restaurant Week Menu, although limited, was carefully designed for diners. The spicy tuna tartare was not available, but the shrimp/lobster salad was a wonderful substitute. The portions of my husband’s herb roasted chicken “under a brick” and my tagliatelle pasta with wild mushrooms and duck confit were quite substantial so we had to “doggy bag” half of the plates to make room for dessert. And we were happy to enjoy the “coconut in a jar” and “NY’s greatest cheesecake”. The waitstaff was attentive and friendly. It was a fine dining experience!"
