Harry Cipriani Restaurant

Harry Cipriani's is across the street from Bergdorf's in NYC, from what I remember. They are the inventor of the bellini, made with white peaches and Italian Prosecco wine, which is really more akin to ambrosia.



The restaurant is small, many of the patrons eat there frequently, and you must dress.



The halibut with artichokes was really exceptional- buttery and flaky and with what I believe was a white wine cream sauce. The filet mignon was top-notch served with grilled vegetables that melt in your mouth and delicate buttery potatoes.



Great for bellinis before the Metroplitan Opera.