An irresistable place to take a date, to enjoy French and Moroccan cuisine, to sit late at night and drink wine in the back of the restaurant or perhaps just stand three-deep at the bar. The food is always good and the dining room makes you feel cozy and welcome. Recommended starters include the tangy French Onion Soup, the delightful Watercress and Pear Salad, and Fried Calamari with spicy aioli. For main courses we are fans of the Salade Nicoise, the terrific slow-cooked Chicken Tangine with Moroccan spices, the Steak Frites, and the always-pleasing Vegetable Couscous. Sea Scallops and Mussels are cooked to perfection, and for a smaller appetite do not overlook the Croque Monsieur or Croque Madame. Weekend brunch is another attractive option here, whether you are servicing a hangover or looking to create one, the three-ring circus lives on and on at Bar Six.

Named after the owner's daughter, 'Cesca offers a lively interpretation of Southern regional Italian cuisine. A wood burning oven, homemade pastas, simple grills, and all Italian wine list complement the elegant dining room and spacious bar. Now featuring chef Kevin Garcia, who arrived from Del Posto.

The first two floors of the Lefrak Building have been transformed into the 13,000-square-foot, 200-seat Midtown outpost of Nobu. David Rockwell will oversee the decor. The ground floor bar is immense and second-floor dining area is augmented by a sushi bar and private dining room. In addition, with a 12-seat hibachi and shabu-shabu station, the possibilities seem limitless at Nobu 57. Co-owned by Drew Nieporent, Nobu Matsuhisa, and Robert DiNiro, it certainly seems the mammoth size of Nobu 57 will make it easier to score a reservation. We also are pleased the New York Times' Frank Bruni aptly notes: "Much of the original Nobu had a frayed, complacent quality. There were epic waits for dishes and sloppy applications of dressings." We too are happy that churlish attitude has been kept in TriBeCa.

Real southern-style cooking by Stephen Tanner and Sarah Buck. We haven't experienced this much ambiance since eatin' BBQ in rural Oklahoma off I-10. In particular, the black-eyed peas are great, the fried chicken superb, the pulled pork delicious, and the pork hash even more delicious. You definitely want to try the pork box, a phenomenal pile of pulled pork atop a nicely toasted bun with elegant pickle spears and slaw. The mac and cheese, wonderfully spicy with a ton of cayenne pepper, is the perfect accompaniment. While the tiny storefront interior is rather quirky (think shotgun shack), two binders on the shelf about pastry tip you off that a mad genius lurks behind the stove, and the wares set before you will definitely satisfy. Enjoy those biscuits! Finish off your meal with some rhubarb or apple pie, the lattices of which will tempt you from the moment you set eyes upon them! There are also Rice Krispie treats, if you must.

By Jove, it’s not Thai or Japanese! Grand Street has undergone a Renaissance over the last few years, its dimly lit and dilapidated store fronts replaced by innovative eateries, galleries and stores. The requisite Williamsburg sushi spot, pizzeria and trattoria dot the street, along with a few bars that cater to newly arrived. But what makes Grand Street really interesting is the addition of Dokebi Bar and Grill, combining the local Willy B vibe with the tasty offerings of Korea Town. Welcome to Chul’s Place The interior is playfully controlled, from the muted geometry of the floor tiles to the deep red of the grill tables and banquettes. Large, street-facing windows open up the room; a raw brick wall faces it lime green alter ego. Warm light cascades onto table tops. Several people crowd happily around a grill. Owner Chul and Parson’s students Tan and Axelson-Chidsey have created a space with room to breath, and room to share a meal. Chefs Kim and Bahk The traditional menu features standard appetizers such gyoza (dumplings), pajeon (scallion pancake), japchae (cellophane noodles) and edamame (steamed soy beans). A real treat is the steamed squid, served in a bamboo steamer with a side of tangy chili sauce. Bibimbap (meat and rice), bokumbap (stir fry) and tempura are options, but for something special try one of Chef Bahk’s stews, such as the kalbi tang (short rib stew). The real attraction here is the table grill, especially the steaming shabu shabu, an assortment of vegetables (including three kinds of mushrooms!) and thinly slice beef steamed in a water bath rather than grilled - perfect for a wintry day. A nice of array of Chef Kim’s side dishes and sauces appear with each entrée, including the famous kimchi (spicy pickled cabbage). Suggestions Order the kalbi grill first, then follow up with the shabu shabu. Don’t be afraid to ask the friendly staff for assistance. First time grillers may need a little coaching. The sauces are fun to explore – ask about them. Saki, the New White Wine Dokebi has a notable saki and soju list. Ask about pairing a selection with your meal. Like wine, saki has a variety of qualities that can greatly enhance a meal. Afficionados will be happy here. The Bar Down the hall and past the kitchen is a full service bar, decorated with totemic art and a fair amount of laid-back pulchritude. Great place to wait for a grill table if the dining room is full. A separate entrance on North 1st Street allows the bar to stay open later than the dining room.

This is where it all began in 1884, when Mr. Patrick Joseph Clarke opened the doors of the little brick saloon that would, over the next century, grow to become the legend that it is today. Over the decades, the neighborhood around P.J.’s has experienced momentous upheaval, from the dismantling of the Third Ave El to the skyscraper boom of the 1950s. But through it all, the bar has remained virtually unchanged with its quirks intact – from the human leg bones over the door (an Irish talisman of luck) to the pay phone that has been broken for decades, to Skippy the dog, once the bar’s mascot, who was stuffed and mounted by the regular gang after he met his untimely demise at the wheels of a car and now forever stands guard at the bar. It’s the place, so unforgettable, that Johnny Mercer penned “One for My Baby” on a napkin while sitting at the bar, and serves as the backdrop for the classic film, The Lost Weekend. Step inside and you’ll know instantly why P.J. Clarke’s is more than just another bar, but the legendary haunt of Frank Sinatra, Elizabeth Taylor, Jackie Kennedy, and countless others – famous, infamous, and unknown alike.