RESTAURANTS
ZORZI
Filling a void in the Empire State Building district, Franco and Alberto Zorzi’s newly opened upscale restaurant and lounge serves genuine Northern Italian home-style cuisine and a delicious and particularly Italian style of cocktail hour finger-food called aperitivi. The menu is reflective of the Zorzi family legacy in Venice, and the current menu was developed in collaboration with the Ismerian Institute of Bio-Nutrition in Treviso, Italy. To complement the traditional food, the wine list showcases mostly Italian offerings, including a variety of unique vintages. The contemporary open-plan 130-seat restaurant incorporates stonewalls and mosaics, and is open for lunch, dinner, and aperitifs. The walls are adorned with ever-changing works selected by Zorzi foundation art consultants; the current exhibit is by Venetian painter and sculptor Luigi Voltolina.
1 E 35th St.
212.213.9167
SPAS
CORNELIA DAY SPA
At Cornelia, the focus is on the utter flexibility of your spa visit. It can be whatever you want: healthy, hedonistic, or a combination. The spa houses New York’s only Watsu pool, with womblike 95-degree saltwater for complete physical and spiritual relaxation. Other five star amenities include eucalyptus steam rooms, private spa suites, the David Evangelista salon, luxurious changing rooms with personal attendants, the Cornelia boutique, and multilingual guest relations staff. To further enhance your experience there is a rooftop garden cafe with eclectic dishes like miso salmon sate and Key lime parfait with an accompanying wine and cocktail list, and a relaxation library for tranquil time between treatments or to acclimate gently to the outside world afterwards. Treatments range from the usual luxuries such as waxing and manicures to the unusual, such as the “Blue Lagoon” treatments using Icelandic geothermal seawater and the “Jewelry for Skin” facial that includes the use of rubies, emeralds, gold, citrine, and sapphires.
663 5th Ave. #8
212.871.3050
RESTAURANTS
MILOS
Without traveling the seven seas, an ocean of the freshest fish is available to you at Milos. Amid soaring ceilings and white marble, Chef Costas Spiliadis presented the concept of healthy, flawless food in a comfortable and hospitable environment to New York in 1997. Previously, he founded Milos in Montreal, which has known enormous success. He presents a seafood-centric menu that focuses on finding the highest quality ingredients then preparing them in the simplest manner possible. Through travel and experience, he has gleaned the finest from fisherman, organic farmers, and artisanal enterprises from around the world, demonstrated by a few deliciously simple examples: its famous Quebecois goat yogurt, Greek wild thyme honey, and My Sister’s Olive Oil. And naturally, there’s the fish. The daily catch is displayed market style, and diners may have their choice grilled in a special hinged grill or baked in a rustic oven in plain view, then garnished with oregano, olive oil, and lemon. Milos is a spectacularly simple tribute to Greek culinary culture.
125 W 55th St.
212.245.7400
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