Restaurant Management & Consultants
62 W 9th St, New York, NY 10011
- 5:00 am - 10:00 pm
- Mon - Wed
- 5:00 am - 10:00 pm
- Thu - Sat
- 5:00 am - 11:30 pm
- 5:00 am - 10:00 pm
Phone: (212) 353-3075
Phone: (212) 675-3001
General InfoJohn DeLucie, former executive chef of The Waverly Inn, has opened The Lion on beautiful, tree-lined west 9th street.
Bike Parking: Yes
Takes Reservations: Yes
Outdoor Seating: No
Cuisines: Family Style
Cuisine: Irish, European, Continental
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Wow, great place. Loved the ambiance, and the staff, especially the hostess, were extremely welcoming. The food is a little pricey, but tasted great.
Went with a friend and decided to try the 2006 Cloudy Bay Te Koko wine, a sauvignon blanc. Price was $172 which seemed expensive for this type of wine from New Zealand but decided to splurge anyway. The waitor said it was that pricey because of the region & year. It was very tasty but after researching on line today, I find I can buy this for an average of $40 a bottle!! Really!\r Usually a bottle of wine is doubled in price at a restaurant but $172 for a $40 bottle. Shame on me!\r Food was good but this really has annoyed me!
I must admit that I stayed away from the lion at the onset for a couple reasons. One it has been extremely difficult to get a rez. Second, the reviews have been barbelled, that is either someone hates it because it's the ""sceney"" place to be or they love it just for that reason. I finally went, and loved it. Did I want to dot a few bankers who thought they were God's gift? Would I have snookied more than one goldigger posting up at the bar if it were socially acceptable? Hells yeah. Regardless, the food is great and yeah the scene is everything you love and hate about NYC. If you don't like it, then go to the LES, put on some skinny jeans, grow a beard and order PBR cuz that's ""cool."" Better yet just move to Brooklyn.
We had reservations last night and when we showed up a little early the first greeting was accompanied by a head-toe-head look of each of us. I assume this was to assess if we were worthy of being sat at a ""good"" table. There were many free tables and it wasn't that crowded and yet we still had to wait. They finally seated us in an incredbily cramped and uncomfortable table that was positioned directly under an AC vent - so we were freezing the entire time. I believe they put people here they want to leave early. Who would want to linger? \r \r The food was good - seemed interesting on the menu - and tasted very good. The service was adequate if brusque and impersonal. \r \r Also, I found it odd that they had an attendant in the microscopic ladies room. She was pleasant if overbearing and I just couldn't be bothered.\r \r I just don't ""get"" places that only care about what you look like. My party and I were dressed fine but not uber-fashionable (like many others there). I guess we just aren't cool enough to deserve decent seating or service.\r \r The only reason I gave it 1 stars instead of zero is because the food was good. I will not return. There are tons of great restaurants in this city that have wonderful service. I'm not interested in attitude.\r \r
Called up and made a resie at the Lion and it wasn't half as bad as everyone claimed. We were given a 6:30pm seating time which I am sure is appalling for some, but given it was after work on a weekday, it suited us just fine. We arrived and had a drink and the dimly lit bar which around 6pm already had a nice crowd of good looking drinkers. We were seated in the dining room which is pretty small. They have a huge skylight ceiling that brightens the room. The room is filled with fun, classic pictures giving it an old school vibe. Our waiter was very sweet and made great recommendations. We started with oysters (deilcious) and artichoke fritters (tiny). We split the lobster pot pie, burger and fish. All were tasty but portions seemed very small. For dessert we had the nutella crepe, because really, who doesn't love nutella. The rugged John DeLucie was seen working the room as well as checking in on the kitchen- a rarity these days for notable chefs that was much appreciated. The only annoying thing was the host asking if we could drop the check when we were just starting dessert. But given the crowd as we left (the bar was a few rows deep) we could understand, but at least wait till we were done with our meal. Other than the typical NY host snootiness, the experience was solid barring the portions and it was a great scene. I would definitely recommend it to those looking for a night out at the next hot new place.
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