The era of corporate excess is over. Client dining is not.
This isn’t about frugality; it’s more about restraint. So if your company’s paying, consider the following venues for more judicious ways to wine and dine. (For a closer look into more New York venues, visit this slideshow.)
1. Ai Fiori: 400 Fifth Ave. Information: +1-212-613-8660; http://www.aifiorinyc.com.
Why: Because Michael White, one of our leading Italian chefs, can crank out some solid truffled-lobster bisque and other Southern French hotel dishes.
Where: The Setai Fifth Avenue.
When: You need a quiet place near the Empire State Building. Four courses are $92; the tasting menu is $130. Sunday pasta menus are $72.
Private Room: Around 12-32 people.
Sound level: Whisper-safe.
7. Costata: 206 Spring St. Information: +1-212-334-3320 or http://costatanyc.com/.
What: Michael White’s first steakhouse.
Why: Because you want a chef with multiple Michelin stars overseeing your $116 porterhouse. White, New York’s foremost pasta chef, also serves his fine carbo-creations here, all for $21 or less each. Try the linguine with clams. Eben Freeman stirs a frosty Martini.
Where: The old Fiamma space in Soho.
When: Whenever you want a mind-altering ribeye, a dry-aged hunk of meat with notes of liver and blue cheese ($55). Refined carnivores should skip the bland, bone-in strip.
Bar: Yes, full menu.
Private Room: Yes, up to 60 guests.