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shaygo Jan 26, 2007 07:36 AM

L.E.S. Dinner Rec. for tonight

We have to have dinner tonight on the L.E.S. -- 4 people -- 9pm. We have to be at sin-e at 11pm.

Any recommendations on a places we can grab dinner that won't have a ridiculous wait? All we can think of is Supper. . .or Frank's. . .help please. . .

  1. aryn Jan 26, 2007 11:56 AM

    Casanis on Ludlow and Broome. Its the best traditional French food I've had in the states. The Onion Soup is steller. Entrees run between $13-25.

    1. s
      svanso Jan 26, 2007 11:54 AM

      I'd go with Clinton Street Bakery. After living down there for two years, I realized almost every other restaurant down there is focused on being sceney and not on the food. Thusly, there's always a wait and the food is never worth the price. Clinton Street Bakery, however, can always seat you within 10 minutes and the food is excellent. the shrimp and grits is an especially great dish, but i've never had anything bad there.

      1. m
        mikka Jan 26, 2007 10:37 AM

        Falai Panetteria is always my go to place when I'm down in that area and tables seem to turn pretty quick. Also byo, if that interests you at all. Tapeo 29 is also another favorite, good tapas. Alias is a pretty good choice too.

        1. j
          Jim P Jan 26, 2007 10:03 AM

          Paladar, great latin food wont break the bank.

          1. k
            kathryn Jan 26, 2007 07:52 AM

            Clinton Street Baking Company is a far easier scene to take in at night and very close to Sin-e. I've walked in on several occasions and had a only a short wait or no wait at all.

            Cibao Restaurant, across the street from Alias, does great Cuban sandwiches and always seems a little empty to me -- it doesn't have great atmosphere but the staff will treat you right.

            I might also call and try to get a last minute reservation at The Kuma Inn or Alias.

            Opentable also says that Apizz, Chubo, Suba, and Core One Nine One have openings.

            Also see this recent thread:
            http://www.chowhound.com/topics/363889

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