Avra Rockefeller Center

The MICHELIN Guide to the New York Power Lunch

"The rush to eat lunch at this sleek three-level Greek seafood boite, designed by the notable architect David Rockwell , starts at 11:30 a.m., according to general manager Orlando Santana, and continues well into the early afternoon. It’s a time when the dining rooms are a sea of suits, and regulars include C-Suite executives from companies located within the same building or nearby such as Blackrock, Bessemer Venture Partners and the law firms White & Case and Latham & Watkins. While the three-course prix-fixe menu is a mainstay for value seekers, Santana says that the power crowd gravitates to the lamb chops or shares a whole fish flown (fagri perhaps?) in from the Mediterranean that morning. Teetotaling is the norm though the occasional executive might order a glass of white wine.For serious business deals, the quieter downstairs room is the place to sit, but see-and-be-seen types command a perch in the main space. Here’s an insider tip: the tables numbered in the 20s and 40s are hot commodities." - Shivani Vora