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David Amorelli, who once helmed the kitchen at his own midtown brasserie, Cité, and later worked under David Burke and Laurent Tourondel, is now the executive chef at Parlour Midtown, a new place billing itself an “Irish-style gastro-steakhouse.” Amorelli’s inaugural menu includes contemporary takes on Irish classics like Dublin toast, hot buttered prawns and garlic on Parker House toast, and more traditional dishes like shepherd’s pie and fish ‘n’ chips with tartar sauce and malt vinegar. Your usual steakhouse cuts — porterhouse, rib-eye — will also be available.
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