Landmarc at the Time Warner Center $$$$$

 

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Three years after changing the way Manhattanites think of the traditional neighborhood restaurant, Chef Marc Murphy and his wife, Pamela Schein Murphy, owners of the renowned TriBeCa eatery landmarc [tribeca], open an uptown location in the acclaimed Time Warner Center.

The menu at landmarc [at the time warner center] will offer the same contemporary bistro dishes as its TriBeCa counterpart, along with the well-selected, famously well-priced wine list. No stranger to a neighborhood clientele, Murphy’s menu will also feature what may be the most logical kid’s menu in the city — english muffin pizzas, pigs in a blanket, peanut butter & Nutella sandwiches and green eggs & ham (a genius addition of pesto to scrambled eggs makes them irresistible to kids of all ages). An avid opera and jazz fan and supporter of the New York City Ballet, Murphy is committed to offering a full menu available until 2 am for those late night diners. Breakfast is served all day as well, beginning at 7am and delivery is available seven days a week from 11am to 11pm within a 40-block radius.

When asked what is different about landmarc [at the time warner center], Murphy proudly responds, “besides the size of the restaurant, the address and the fact that we serve breakfast? Nothing. What we do in TriBeCa works, and it’s what makes us such a great choice for the Time Warner Center. There’s no reason for us to reinvent what we do — we just want to bring the same menu, wine list and atmosphere to people who might not want to travel so far downtown, and to the whole new crop of residents who are moving into the area. Basically, everything that our diners love about landmarc [tribeca] is exactly what they’ll find at the Time Warner Center.”

In a city where even the most common element is intent on the next best thing, it’s nice to know some things adhere to the adage “if it ain’t broke, don’t fix it.”

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The 300-seat restaurant was conceived by Chef Marc Murphy in collaboration with internationally renowned designer, Clodagh. An amalgam of industrial and natural materials — exposed brick, hardwood floors, rebar and rusted metals, along with a smattering of luxurious materials, recall the downtown roots of landmarc’s TriBeCa outpost while creating a sense of luxury for this flagship location.

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Marc Murphy, Executive Chef and Owner

Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington D.C., Rome and Genoa — “and that’s before I turned 12,” he’ll explain. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine. Indeed, the menu at his first restaurant, landmarc [tribeca], is a delicious culinary ride through France and Italy the way Murphy has experienced these countries: at a leisurely pace, with whimsical excursions onto enticing side roads. Now, having launched two successful restaurants — landmarc [tribeca] and ditch plains — Murphy feels ready to embrace a new part of town with landmarc [at the time warner center], offering Uptowners the chance to enjoy his contemporary bistro fare with half the travel time.

At landmarc [tribeca], which Murphy opened with his wife, Pamela Schein Murphy, he has transformed food – turning casual rustic French and Italian dishes, accompanied by great wines, into memorable occasions. He applies the same mentality to the fish shack concept with ditch plains, where guests enjoy fish shack staples on a corner in the West Village. At landmarc [at the time warner center], Murphy will bring his downtown, neighborhood bistro to uptown diners in need of a comfortable staple.

Foie Gras Terrine—Duck liver marinated in brandy and port, seasoned with salt, sugar, black pepper, pink salt, served with grilled country bread and pickled red onions and topped with fleur de sel

Roasted Marrow Bones—Three to four bones served with grilled country bread, red onion marmalade and fleur de sel

Frisée aux Lardons—Salad of frisée, large cubes of cooked bacon, blue cheese croutons, a soft poached egg and red wine vinaigrette

5 Cuts of Steak (hangar, rib-eye, skirt, filet mignon, strip)—Choose your own sauce, served with french fries and mixed greens

Daily Pasta, such as Orecchiette alla Norcina—Orecchiette (small ear shaped pasta), Italian sausage, rosemary, garlic, parmesan and heavy cream

Crispy Sweetbreads—Sweetbreads dusted in flour and sautéed served on top of green beans

Warm Goat Cheese Profiteroles—Seasoned goat cheese stuffed into savory pate au choux. Served with a salad of frisée, basil leaves, parsley leaves and marinated roasted peppers

One of Each (bite size, dessert board)—Blueberry crumble, Nutella éclair, tiramisu, chocolate mousse, crème brulee, lemon tart