Frederick's Madison Restaurant

Frederick's Madison is a smart, quite intimate restaurant on Manhattan's achingly fashionable Upper East Side that has a real buzz. The welcome is warm and reassuring - not something to take for granted in the big city. The dining room has luxurious appointments, like red velvet banquettes and chairs, Lalique lighting, wood half-paneled walls, all with a New-York-in-the-1940s sensibility that has a stylish spareness. The crowd is just as Upper East Side as the address - smart-casual, beautifully groomed, handsome. Executive Chef Vincent Chirico, formerly of Daniel and Aquavit, brings enormous confidence to his mostly French, Spanish and Italian menu. It's called Mediterranean Riviera cuisine and it enjoys a few influences from farther around the Med. One can eat lightly here, but the intensity of flavour comes to the fore in dishes like starter of filet mignon tartare with Dijon mustard, main course of domestic rack of lamb with white beans and merguez sausage, and dessert of passion fruit semi-freddo. Open from breakfast through after-dinner coffee, and open to the passing pavement scene when the weather is warm.

Booking Tip: Please try to make your New York booking at least 48 hours in advance.