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the great restaurants of

 
Loft Restaurant       Uptown & Queens :: Upper West Side  
Loft Restaurant

505 Columbus Avenue
New York, NY 10024

Tailored to the urban sophisticate, Loft takes fine dining and stylish lounging to a higher level. Hands down one of the most stunning establishments in the city, Loft combines Asian and Moroccan design, sporting an interior featuring palm trees, shell-covered walls, plush banquettes and candlelit walls to create a cosmopolitan setting with worldly sensibility. The massive steel and antique mirror bar takes center stage, spanning an entire wall from floor to ceiling, while a picturesque olive tree sits beneath a 30 foot skylight. The Lower Lounge, ideal for private parties, adds another draw with cozy nooks and engraved Moroccan tables, where guests can enjoy a tapas menu while listening to a DJ spin behind the marble bar. In the kitchen, Chef Angelo Sosa creates cuisine fit for Loft’s adventurous style, taking chances with innovative pairings and striving to achieve higher standards for his Asian-Mediterranean fare. Sexy, unconventional, and breathtaking, Loft has elevated fine dining with a hip, contemporary twist.

"Critics Pick Award" -New York Magazine
"Ideal for Private Parties" -ZAGAT
"Very Sexy, Hippest spot to hit the Upper West Side" -Gotham Magazine
"Stellar Food" -New York Post
"The Young Chef Really Rocks" -New York Times

appetizers::
Chilled Watermelon Soup  10
Goat cheese and dill
Chicken and Cilantro Spring Rolls  12
Mint yogurt
Grilled Canadian Foie Gras  18
Cherry Lane wild strawberry scented with Saigon cinnamon
Yellow Fin Tuna Tartar  14
Spicy harissa and Italian honey
Shaved Green Papaya and Pulled Chicken
10
Candied tamarind and charred long beans
West Coast Oysters  14
Rhubarb mignonette, shaving of horseradish

flat bread::
Flat Bread of Braised Berkshire Pulled Pork
14
Marinated shallots and crème fraîche
KOBE Beef Flat Bread  25
Summer white truffle, hand picked garden salad

from the sea::
New Zealand Cockles and Tiger Prawns
24
Smoked coconut curry, steamed sticky rice and banana leaf
Fennel Crusted Flounder  29
Marinated onion, scented with mustard seed and dill
Pan Roasted Wild Striped Bass  26
Sweet corn and chillied tapioca

from the land::
Slow Roasted Organic Chicken  25
Summer truffle and herbed garden salad
Cedar Hill Farm Grilled Sirloin  29
Gingered mushrooms and Asian pear, red wine reduction
Sautéed Lamb Loin  26
Candied ginger mustard, juniper berry spiced bread
Pan Seared Duck Breast  26
Spiced marshmallow and sour cherry shooter
Grilled Filet Mignon  32
Himalayan smoked salt, sweet corn brûlée

house tagine::
Curried Seafood Tagine  27
Saffron and cardamom couscous
Whole Roasted Maine Lobster Tagine
32
Basil scented coconut broth
Organic Chicken Tagine  26
Farmer market tomato fondue, candied rose and ginger yogurt, dessert
Double Cream Chai Tea Custard  8
Local Wild Strawberry Chilled Rhubarb Soup  9
Pink peppercorn and white chocolate
Valrhona Chiffon Cake  11
Sour cherries and white chocolate
Chocolate Truffled Spring Rolls  10
Ginger bread spiced ice cream
Slow Baked Crème Custard  8
Chilled summer sangria

hookah tasting menu::
4 Course
First Course - Tuna Mole  
Sashimi grade tuna with avocado, chilled tapioca, bitter sweet chocolate; Reisling, Tesch, St. Remigiusberg, GER 2000
Second Course - Butter Poached Maine Lobster  
Cooked under pressure, fenugreek broth.
Santerre, Loire, Jean-Marie Reverdy FR 2004

Third Course - Earth Scented Kobe Filet  
Smoked corn brulee, white truffle and herb salad, Tawainese poached egg.
Cabernet Sauvignon, Jordan CA 2002

Fourth Course - Dessert Sampler  
Chocolate hazelnut dumplings with white truffle froth, Molten bitter sweet chocolate cake with smoked caramel, Autumn Cheesecake.
Chateau Belingard, Monbazillac FR 2002