York Grill has been serving uptown fare with a downtown flair since the restaurant opened on Manhattan’s Upper East Side in September 1995. The restaurant is owned and operated by brothers Tony and Charles Greco, whose veteran career in the hospitality industry began when they opened their first restaurant in 1972. Zagat raves, “This Upper East Side new American grill may be the best kept secret i
n New York.”
This upscale restaurant features a Modigliani-inspired interior with portraits and a large mural that mirror the artist’s style. An exposed brick wall separates the bar area from the main dining room, and hardwood floors run throughout. Printed table clothes drape each table and matching fabric drapes floor to ceiling windows providing a view of the neighborhood. Executive Chef Stefan Wiles has created a New American Fusion menu designed to please even the most discriminating gastronomes. Appetizers range in price from $6.95 to $14.95 and include: beef tenderloin board with grilled filet mignon and garlic crostini with béchamel spinach served with horseradish cream and house made steak dipping sauce; crispy shrimp and vegetable spring rolls with a sesame seaweed salad and three dipping sauces including sweet chili, soy and Chinese mustard; and sizzling mushroom platter of crimini, portabello and shiitake mushrooms sautéed with cherry tomatoes, onions, garlic and herbs with grilled Balthazar bread. Entrees are $23.95 to $33.95 and feature: grilled marinated skirt steak served with caramelized onions, garlic mashed potatoes and chef’s vegetable of the day finished with a burgundy demi glace drizzle; pan seared red grouper filet served over an al’dente DeCecco risotto topped with seared baby spinach with shallots and white wine finished with a lemon beurre blanc; and grilled porterhouse cut of Berkshire pork chop served with Stilton blue cheese, stuffed poached pear, roasted garlic whipped potatoes and chef’s vegetable of the day finished with an au poivre peppercorn brandy sauce drizzle. Desserts range from $8.95 to $9.95 and include: banana and cheesecake buñuelo with nutella; crème brulee with strawberries and crème; and amaretto Disaronna almond tiramisu. Sunday brunch is priced from $19.95 to $23.95 and includes a choice of champagne, mimosa or Bloody Mary and features: traditional eggs Benedict; homemade blueberry pancakes with blueberry compote; and York Grilled chicken cobb stack with romaine and gorgonzola layered with tomato, bacon, scallions, and egg with a drizzle of mustard vinaigrette. Weekly specials are available several nights and are all offered with a selection of bottled wine for 25-percent off. On Friday and Saturday nights, guests may enjoy surf and turf for two featuring either an American oyster tasting or jumbo South African shrimp cocktail and porterhouse steak for $79.95. “Tuscan Tuesdays” offer a stuffed herb infused crackling pork belly stuffed with spinach and pork tenderloin served with caramelized onions, fennel and fingerling potatoes for $23.95. “Prime Rib Thursday’s” feature an angus prime rib of beef with an Idaho baked potato for $28.95. The restaurant is open Monday through Saturday from 4 p.m. to 1 a.m., and Sunday from 11:30 a.m.
