Andaz Fifth Avenue offers two midtown Manhattan eateries — The Bar Downstairs and The Shop — for you to try if you’re in the area, or need a quick bite before theatre.
I stopped by The Bar Downstairs in the hotel’s cellar to experience their Ceviche Saturdays (offered only
through August 30th) where they serve a trio of ceviche along with Billecart-Salmon Brut for $80.00. That spicy trio includes Ahi tuna with navel orange, lime, serrano pepper, red onion and avocado oil; striped bass with serrano pepper, red onion, ginger, olive oil and cilantro; and rock shrimp with serrano pepper, cilantro lime juice, red onion and olive oil, all served with crispy house made, potato chips.
Sean, our friendly mixologist, created a number of pre-prohibition style cocktails for us, including the Sazerac (Bulleit rye, demerara syrup, Vieux Pontalier absinthe, Peychaud’s bitters) and Old Fashion (Bulleit rye, bitters, orange peel with a simple demerara syrup). I recommend them both.
And recommend some ni
bbles, especially the roasted head of cauliflower is blanketed with ajo blanco cheese and toasted almonds ($15). Also tasty are the Latin-style pork croquetas filled with chorizo and gran queso cheese ($9) and the arepas comes with pata negra and chorizo, topped with a gratin of manouri cheese ($9).
Since I was invited to sample both places, I also visited The Shop, for their new three-course prix fix theater menu ($65 with one glass wine; $85 with wine pairings for each course). Their appetizers and entrees offerings are also found on the regular menu. I liked that.
Don’t miss salad with Murray’s creamy burrata and organic heirloom tomatoes drizzled with Minus 8 vinegar, opal basil 
blossoms and focaccia crumble. It’s an explosion of flavors. The unusual Middle Eastern style chicken peas comes with roasted mushrooms, pickled red onion and harissa, over Argyle Farms velvety yogurt. I found the grilled country bread topped with Purple Haze chevrè, sliced white peaches, arugula salad and crushed hazelnuts unremarkable, especially as the in-season peaches were not sweet. Skip that.
Duck-lovers will relish the medium-rare breast slices along with wild rice all in cherry juice. For a really rich dish, try the skillet served, giant wine-sauteed, head-in-tact prawns, with chorizo and polenta. I also recommend an order of the roasted crispy artichokes flavored simply with lemon, salt and olive oil!
– bonnie
Andaz Fifth Avenue
The Shop / The Bar Downstairs
485 5th Ave (at 41st Street)
New York, NY 10017
(212) 601-1234
The Shop: 
The Bar Downstairs: 
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