Department of FoodieDepartment of Foodie
583 Park is one of the nicest event spaces in Manhattan. Located on the main drag of Park Avenue at 63rd street, this is now the second time we have been to a gala here and both occasions have been an amazing experience for the guests and the charities!
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Rough experience at the H. I always felt like construction was happening but nothing was ever fixed. No paper towels, soap, TP. Elevators always out. Some instructors were ok, but they never stuck to office hours, returned calls or emails. IDK I have so many loans I'm paying off but not sure I shouldn't have gone to Baruch instead. In my next life...
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Evidence of mice was found on site.
Flies were present in the space.
Contaminated food was kept instead of being thrown out.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Creative Barcelona-style tapas made with market-fresh ingredients in a warm, modern space.
What to order: Patatas Bravas · Gambas al Ajillo · Seared Octopus · Bacon‑Wrapped DatesElegant, rustic Spanish-style tapas with strong execution and bold flavors. The charcuterie board was well-balanced — quality cured meats (salami, chorizo, jamón) paired with pickled peppers and toasted bread for texture contrast. The shrimp in garlic sauce was rich and comforting, perfect for dipping bread. The seafood rice delivered depth, with mussels, clams, scallops, and shrimp layered over a savory base and bright herb drizzle. The steak over purée was tender and flavorful, elevated by ch
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
This spot was so fun! The GM Caitlyn and our server Chris were awesome and so sweet! Loved their holiday menu options, will definitely come back
Regal hotel in a 1930s landmark featuring elegant rooms & suites, plus dining, jazz & park views.
What to order: Lobster bisque · Tuna tartare · Lobster rollFinding a peaceful oasis in the middle of Manhattan is a luxury in itself, and my evening at The Pierre was exactly that. The atmosphere was incredibly tranquil and effortlessly exclusive—it truly made me feel as though I was a private resident of the hotel rather than just a diner. The service was warm, highly attentive, and incredibly accommodating. I left my drink orders entirely in the hands of the staff, asking them to surprise me, and they delivered an exceptional series of expertly crafte
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Evidence of mice was found on site.
Live roaches were found on site.
A worker handled ready-to-eat food with bare hands.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Evidence of mice was found on site.
Contaminated food was kept instead of being thrown out.
Food surfaces weren't washed and sanitized between uses.
No working thermometer in the fridge or hot-holding unit.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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