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In a tiny prep area that backs up to the bar, the nimble gray-smocked chefs of Plat 99 assemble a handful of distinguished small plates like pinwheels of rare beef and arugula sprinkled with black Turkish salt, braised pork-belly sliders sticky with cherry chutney, paper-thin elk carpaccio, and a flight of oysters. The food struggles for attention, competing with a flamboyant drink menu organized along a boozy timeline and the lush lounge decor of the Alexander hotel’s bar-centric showpiece, a corner space illuminated by colorful glass sculptures with sweeping skyline views through floor-to-ceiling windows. But do not skip the nibbles—even the complimentary bags of truffled popcorn still warm from the popper are worth the indulgence.