Bars in New York City are to New Yorkers what pubs in England are to the Brits. Manhattan bars have long been places to meet and greet old and new friends. Tasting the menu of New York's master chefs at the bar has a much shorter history, however. But in recent years it has come of age.
Belly Up to the Bar is a guide to eating at the bar in Manhattan's top 101 restaurants (as rated by Zagat 2008 and the Michelin Guide to New York City's Restaurants, 2008). Written for New Yorkers, their country cousins, commuters, out-of-towners in New York on business, international tourists flocking to the city, and armchair diners, it features only restaurants rated Zagat 23 or higher (out of a perfect 30--the highest score currently is a 28!).
The format is charming but straightforward. The two-page description for each bar begins with the warmth of the greeting and the frequency of patrons dining at the bar. The place settings vary from casual to formal white linen. Demographics follows next: the number of bar seats, the number of people who are usually having a full meal, dessert and champagne, or a drink and an appetizer. Age, gender, formality, dress, and appearance of the crowd comes next. The food served is then described, with the variety and price of beer and wine beginning the description of what the bar offers.
Belly Up to the Bar includes only the best New York City has to offer. Although all of the restaurants are expensive, price is not as much of an issue at the bar. Unlike supercilious waiters who often act offended at patrons who order fewer than three or four formal courses, bartenders are happy to serve an appetizer or a dessert with your drink. The food descriptions are followed by the ambiance of the bar scene. Are people talking to each other, or is the bartender the only direction for conversation? Belly Up to the Bar ends with several indexes: by location, types of cuisine, and Michelin stars.
