Chef/owner Marc Murphy's Landmarc is the TriBeCa destination for meeting friends over casual drinks and food that happens to be rib-sticking delicious. Downstairs, the bi-level space showcases thick steel cables suspending industrial art and a horseshoe bar flanking a large cooking fire that warms the soul and sizzles those lamb chops. The upstairs is more serene. Meals may start with lighter plates of smoky and blistered shishito peppers flecked with crunchy sea salt. Then, move on to deeply satisfying (and reasonably priced) nightly pasta specials, like thick and buttery spaghetti alla Bolognese. "Landmarc classic" cheese plates are a reliable highlight. Miniature desserts mean that there is always room for a lemon-custard tart (or four).
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