Who owns rue 57

The sprawling barn of a brasserie buzzes day and night. Or something like New York. Rue 57 is Balthazar Gone to the Mall. Imagine that Spring Street masterpiece reassembled out of the Ikea catalogue, and you get the idea.

Like a Vegas casino that mingles Paris and Polynesia, Rue 57 merrily stirs in every gimmick it can fit under a brasserie ceiling — serpentine banquettes, sushi bar, Latin soundtrack. The downstairs overflow room resembles a bordello. Two dinner visits and one for lunch turn up no sightings of celebrities like Jason Priestley and Angie Everheart, who supposedly hang out here. Cards in four languages explain how to tip. We made our reservation at the last minute, and were very pleased with our choice!

The service was excellent and the food was really good. Would definitely go again. The food we had last night was outstanding - my husband enjoyed a special pasta, and I had the sea bass, with spinach and carrots. The fish came with a delicious buttery sauce, and the fish was cooked to perfection, not too dry, very tasty, wonderful.

Our waitress was very nice and very funny. Portions were quite generous. Service was quick and quiet. Old stand-bye but far from out of date. Conveniently located and always good food, service and ambience.

Chicken was cooked to perfection, the creme brulee the very best and the service great! What a great dining experience! The cocktails are magnificent. I ordered the special tonight, meatloaf with Parmesan mashed potatoes and roasted carrots. The brownie sundae was also a nice dessert to top off our excellent meal.

Great service and ambiance for date night! We will return and highly recommend. Thank you! Good Staff!! Appreciate that proofs of immunization are checked. Good Food! Excellent as always! Went here with my son and his family. The extensive menu allowed everyone to find something they liked. Everyone enjoyed their meal… Not even a complaint from the kids!

Staff was cordial and service was very good. I definitely would go back if I were in that part of NYC. You can skip The Egg Benedict but the chicken and waffles is must have.

Great brunch menu - something for everyone! The oreo beignets were memorable! We are never disappointed! Nuanced bistro fare with attentive service and charming ambience. We had a wonderful, relaxed Saturday brunch during our long weekend in NYC. The food was delicious and we had excellent and very attentive service. We are visiting NYC. Our server did an excellent job. We both got the Chilean sea bass and it was delicious.

Skip to Main Content. Sign up Sign in. Full List of Metros. Overview Photos Popular dishes Menu Reviews. Rue Top Tags : Great for Lunch. Great for Brunch. Neighborhood Gem. Restaurants you may also like. Quality Italian - New York. Benoit Restaurant and Wine Bar. The Smith- Lincoln Square. The Smith - Midtown. Serafina Broadway.

Trattoria Dell'Arte. BG - Bergdorf Goodman. Tavern on the Green. We open for breakfast daily at AM and 9AM on the weekends. That said, the spend in New York is very respectable as well. I think the restaurant is basically the same. Actually, I would say people spend more in the restaurant in New York per person than they do in the restaurant in Vegas, but then they make up for it when they go up to the club.

Tell me how you became the operations guy? Mark Packer has 40 years in the industry, I have 30 years in the industry, our backgrounds are restaurants.

We simply believe that the bottom line is all about delivering an experience that is as consistent on day one as it is on day When we hooked up with Noah and Jason, they brought a whole new element to our partnership. Now, I often say we have the one-two punch where we have marketing and public relations and access to all of the tastemakers and celebrities and models that frequent our places. So when we deliver a new venue, we deliver a sexy, well-run, good food, great service operation that gets a lot of attention.

In terms of decision-making, everything is done unanimously. What happens when there is a deep disagreement? When there is no unanimity, it kind of depends on who feels the strongest.

We all pick and choose our battles. What is your background? I was a bartender in the Catskills at a disco in I was a bartender and waiter for about seven years.

The Chalet Discotheque. That was my first place I ever owned. We work really well together. We see eye-to-eye 97 percent of the time, and we work through the other three percent. Well, I saw a lot of people around me making a lot of money — owners, managers — and I thought that I could do just as well, if not better than them.

I thought that I was passionate about the business. People come to complain to doctors, people come to me to have fun. Do you do it for the money? The money is secondary. I get off on hospitality.

It gives me an opportunity to express myself creatively. To me, the lighting is as important as the food. Not almost as important as the food, but as important as the food, as is the music, as is the service, as is everything. Nothing to me has any lesser importance. People were just having so much fun, they were loving the venue.