Harrald's Restaurant | Dinner table reservations online | Cuisine: International
Experience: Jason Fredricks and his cousin, Cordon Bleu-trained Chef Daniel Quinn, are the proud new owners of Harralds, a fabled AAA Four Diamond restaurant. Both Jason and Dan, formerly the head chef at Ondine in New Fairfield, CT, had long nurtured the dream of owning a restaurant.
So when Harrald Boerger and his wife, Ava decided to retire, these two energetic young men jumped at the chance.
Longtime customers will find all of the dishes they love, including Long Island duck that is "steamed to render out the fat, then roasted to perfect crispness," (New York Times, Sunday, August 10, 2003) and Harralds's famous fresh rainbow trout, prepared "en bleu" or meunier. (Patrons select the particular fish they want from an on-site tank, and it is displayed at table before cooking) . But they will also find refreshing innovations and updates, such as a value-priced a la carte dinner menu during the week, a prix fixe Sunday brunch, and a freshened decor and interior.
Buy NYC 
