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one sixtyblue
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American (New) | City West |
4.6
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4.6
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4.3
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E
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160 N. Loomis St. | |||||||||||||||||||||||||||||||||||||||||||||||||
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More than one traditionalist reacted unfavorably to Adam Tihany's Miami 80s redesign of Le Cirque in New York. This time around, the designer confined his penchant for audacity to the exterior of one sixtyblue, outfitting this West Side hot spot in electric blue. Step inside, and you'll find quite a contrast, as this post-modern space evokes an elegant warmth and sophistication for its trendy guests. The apparent contradiction of form and content can also be found in one sixtyblue's innovative menu. The cuisine, described by more than one patron as almost too beautiful to eat, is not only edible, but very satisfying and downright hearty at times. Although the chef occasionally pushes the envelope with his New American cuisine, the menu is grounded just enough to keep from startling or disorienting customers. The seafood-heavy menu is invitingly bold and lavishly sprinkled with the chef's creative concepts. In addition to one sixtyblue's sleek and comfortable dining room, you'll find a stylish lounge (highlighted by plush sofas and a zink-capped bar) as well as a private dining room that can accommodate about a dozen.
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