Ora
our comments
Ora offers regional Mediterranean cuisine in a casual but chic New York setting. Patrons are invited to enjoy pre-dinner drinks and hors d’oeuvres at the luxuriously long 22 foot corian bar or, try one of the 75 wines offered on a wine list crafted for selection. Set under a vaulted wood ceiling that provides the perfect acoustics for enjoying quality lunches and dinners, Ora’s interior design caters perfectly for large private parties and special functions of up to 75 people. Chef Michael Burbella aims to enliven the tastes and passions of the Mediterranean with a diverse lunch, dinner and dessert menu that explores traditional and contemporary Italian and French dishes. Appetizers include flavorful treats like grilled baby octopus with chickpea salad and roasted tomato Vinaigrette while entrees include such dishes as whole grilled branzino with saffron and vegetable couscous.- April 2005
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