| |  | Annisa | | | “Soothing shades of off-white and secluded nooks give this room a dignified grandeur, and the food backs it up.” —nymag | | Cuisine: American, French, American (New) |
| |  | | Posts (31) | |
| | | | | | sunday, february 25th, 2007 It is ferociously cold outside and as my companion and I step into the warm, refined space of Annisa it feels like walking into a softened bowl of butter. The host chats with us as he takes my cumbersome bags and coat. He does so effortlessly and I only notice everything ... Read More | | | | | | sunday, february 25th, 2007 It is ferociously cold outside and as my companion and I step into the warm, refined space of Annisa it feels like walking into a softened bowl of butter. The host chats with us as he takes my cumbersome bags and coat. He does so effortlessly and I only notice everything ... Read More | | | | | | Earlier this year, Keith McNally--owner of Balthazar, Pastis and the newly opened Morandi--wrote an open letter to New York Times food critic Frank Bruni accusing him of sexism. McNally wrote: "Bruni has never given a female chef in Manhattan anything more than one star, ever....On the two mom... Read More | | | | | | It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Romance. Allen & Delancey (Me... Read More | | | | | | While the West Village awaits Anita Lo's Bar Q to blossom this spring, I bade farewell to winter at her flagship, Annisa, this past weekend. The 8-year-old eatery's Asian-accented cuisine still impresses. Here are the highlights of the soon-to-expire winter tasting menu: Slow Cooked Eg... Read More | | | | | | On August 20, 2008, Linda, Karl and I joined Pat to celebrate her birthday at Annisa. We really like this restaurant for its inventive, well-executed dishes and its restrained, quiet ambiance in the midst of a raucous neighborhood.We ordered a bottle of 2007 Penner Ash Viognier and a bottle of 1999 ... Read More | | | | | | It's been seven years, and chef Anita Lo is still proud to call the West Village restaurant Annisa, her own. Lo has reigned as head chef, co-owner, and creative mind for the better part of a decade, while serving as consulting chef and partner for the successful (and soon to be nationally expandi... Read More | | | | | | foie gras dumplings were amazing | | | | | | | | | | | | Anita Lo’s work at Annisa has produced what Adam Platt calls “some of the most consistently interesting food in the city.” Her “skate with avocado and radishes, Korean flavors” exemplifies this: Three elements on the same plate are presented in both hot and cold combinations. As always, scroll over ... Read More | | | |
|
| | | |
|
|
|
| | Want Your Own
Restaurant Guide? |
 | Save Your Favorites | | Keep a Wish List | | Get Picks from Friends | | Reviews, Lists & more | |
|
| | | | | | |
|