The Table
The Table Nedir?
L├╝tfen listeden bir ┼čehir se├žin
L├╝tfen listeden bir mutfak t├╝r├╝ se├žin (veya t├╝m├╝ i├žin bo┼č b─▒rak─▒n)
Fiyat Aral─▒─č─▒
aHo┼čgeldiniz
c├ľnce
dSonra
bSon Olarak

The Table s─▒radaki yemek deneyiminizi se├žmek i├žin en iyi ara├žt─▒r.

Profesyonel restoran de─čerlendirmelerini al─▒yor ve analiz ediyoruz

Ak─▒ll─▒ algoritmam─▒z her restorana i├žin bir de─čerlendirme puan─▒ olu┼čturuyor

T├╝m restoranlar─▒ kullan─▒c─▒ dostu bir tabloda g├Âstererek, o ┼čehirdeki en iyi restoranlar─▒ se├žmenize yard─▒mc─▒ oluyoruz

Bir sonraki yeme-i├žme mekan─▒n─▒z─▒ ke┼čfedin

Yerel uzmanlardan restoran ├Ânerileri al─▒n

L├╝tfen listeden bir ┼čehir se├žin
L├╝tfen listeden bir mutfak t├╝r├╝ se├žin (veya t├╝m├╝ i├žin bo┼č b─▒rak─▒n)
Fiyat Aral─▒─č─▒
145 W Broadway (at Thomas St)
New York, NY 10013
United States
(harita) (212) 233-0507
  • 82.5
  • ┬░ Buzz
    Sosyal Skor
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"
You expect to find a hangar steak with french fries, and there it is, along with trout amandine and a somewhat unusual grilled pork tenderloin with broccoli rabe, faro and bourbon sauce. Desserts run to homey Americ...
William Grimes
New York Times

* Ele┼čtirmen Yorumlar─▒

  • "
    Thirty years is a long time to sell anything, and The Odeon has a more interesting history than most other restaurants. In fact, Gael Greene named it one of the top ten "most important" restaurants in New York City (whatever that's worth).

    Serious eats
    84
  • "
    ItÔÇÖs been around more than three decades, long before Tribeca became an affluent suburb. Basquiat and Warhol hung out here; the ÔÇÖ80s cocaine chronicle ÔÇťBright Lights, Big CityÔÇŁ immortalized it. Read more: http://www.nydailynews.com/life-style/eats/restaurant-review-odeon-article-1.1207143#ixzz2dbfjE5lz

    New York Daily News
    88
  • "
    You expect to find a hangar steak with french fries, and there it is, along with trout amandine and a somewhat unusual grilled pork tenderloin with broccoli rabe, faro and bourbon sauce. Desserts run to homey American classics, like chocolate pudding, or bistro standbys like profiteroles.

    New York Times
    80