Good Food in Good Places - New York City

In New York City, where the upper class rules all, it is important that everyone try to share in wonderful life that is Manhattan. Here are a few places that young black professionals can go to experience some of the cuisinal benefits of being the Big Apple.

Chino's

173 3^rd Avenue, New York, NY

Ever had roast pork sandwich on a grilled Mandarin bun? Well, then you are missing out on life! The pork is marinated in rice-wine, and it is roasted to a tender and moist texture. The pork is then covered with plum sauce. The Mandarin bun is nice and soft and is grilled to perfection. All this is topped with cilantro and kimchi for the perfect completion of an Asian delicacy.

Russian Tea Room

150 W. 57^th Street, New York, NY

It's expensive, so come in a big group and enjoy the time. But once you get passed the fact that everything is marked up like a 21 year-old's sex count, you're in for a really good time. Obviously, if you go to the Russian Tea Room you need to try out one of the forty vodkas and cocktails. When it comes time to order food though, make sure you get some caviar, because it is some of the best in the city. Now it does get pricey. You could get the California Golden Osetra for $120 for 30 grams, or you could get the Iranian Special Reserve for $300 for 30 grams. But for you young black professionals on a budget, go for the Red Caviar from salmon and trout for only $25 per 30 grams. Trust me; you can't beat caviar and a drink at the Russian Tea Room with your friends. It's a hell of a time, and one you'll find yourself doing over and over again.

The Café at Country

90 Madison Avenue, New York, NY

The steak tartare at The Café at Country is the best in Manhattan. This hand-chopped steak delicacy is something out of this world. If you haven't had steak prepared like this, it's like only having experienced missionary style. Their tenderloin is sautéed until it is ready to go down your throat nice and smooth. The pickled chanterelles, a quail egg yolk, quenelle of crème fraiche and Dijon mustard top it all off for the perfect combination of spice and flavor. All this is served in cold Mason jar. Now how is that for old school steak tartare?