Bell Book & Candle | The New YorkerGood spot to hang and have a meal. The food was really good, as was the wine. We sat at the chef's table, which is very cool. This restaurant was great. We loved the sustainable practices including organic grass-fed beef and salads made with greens from their rooftop garden. You can find a range of options on their menu though I would describe the restaurant as contemporary american. We tried a number of dishes, all of which were good.
Goings on About Town
California is the fourth-largest wine producer in the world, after France, Italy, and Spain. Wine gives us liberty, love takes it away. Wine makes us princes, love makes us beggars. The food was pretty great and the ambiance was nice. I am so glad my friend recommended Bell, Book and Candle for Sunday brunch. This is my second time having visited the establishment and the staff is always warm, accommodating, gracious and amazing.
Been to Bell Book & Candle? Share your experiences!
Payment types Credit Cards incl. Think about it though, do you really want to eat "fresh produce" from the city of Manhattan? This whole farm to table thing has gone too far. The streets of NYC may glisten with fresh urine, but when it comes to fresh produce, let's let actual farmers take care of that. Those tomatoes need to breathe fresh country air, not the disgusting city schmutz we all ingest on a daily basis.