“Redefining Toledo dining! Manhattan’s …. a fun
marriage of taste and style where wine pairings are
well considered and food is a taste journey.”
[ Eric and Ellen] 

“We depend on Manhattan’s on a regular basis.
Their delicious food is always consistent, with
the emphasis on service. We know what we’re
going to get is always going to be fantastic!” 
[ Reed and Kay Bennett]

“Manhattan’s is my ‘Cheers’. Some of the finest people I’ve ever met are from Manhattan’s. It’s owned and operated by a great family and they treat me like family. Also, my favorite bartenders are smiling at me from the other side of the bar!  The staff is dedicated and their attitude is one of respect and commitment to doing their very best. Manhattan’s is my ‘spot’!“
 [Cynthia McIlvain]

“Manhattan’s is our favorite blend of big city atmosphere and friendly, neighborhood vibe!  Good food, good friends, good fun!”  
[Don & Brenda Spurlin]

________________________________________________

Toledo Blade Restaurant Review: Ohio wines come into their own

Ohio wines are coming of age. No longer limited to the sweet pink Catawba vintages you may remember from the 1980s, the family of wines has expanded to sophisticated varieties that are definitely food-friendly and very drinkable.

It’s a theme that Manhattan’s restaurant will present at an Ohio Wine Dinner featuring the Firelands Winery at 6 p.m. Wednesday at the restaurant, 1516 Adams St. Chef Sarah “Mac” Sadlier will prepare a five-course gourmet dinner. Expected to attend is the winemaker Claudio Salvador, partner of the Firelands Winery based in Sandusky.

The dinner is $65 per person. For reservations, call 419-243-6675. The deadline is May 18.

“I’m excited about this wine dinner,” said the chef. “The big trend in America is staying local and going back to basics. It’s ‘keep it simple.’ Enjoy food for what it is and use seasonal products.” That’s what this dinner is.

“People will be pleasantly surprised by these Ohio wines,” said the winemaker in a phone interview.

Assisted by Kevin Boehm of Heidelberg Distributing Co., the chef selected wines that matched each course. With Beet and Goat Cheese Napoleon with Honey Balsamic Dressing, there will be a (Firelands) brut or sparkling wine. “The brut riesling is quite nice, with underlying sweetness with the beets, the creaminess of goat cheese, and the sweet and savory of the honey balsamic,” said Ms. Sadlier.

Read More …

________________________________________________

Toledo Blade Restaurant Review: Manhattan’s Music, Menu Harmonious Pairing

Manhattan’s, located in the Uptown neighborhood of downtown Toledo, derives its name, and the names of more than two dozen menu items, from New York City. In a menu page describing the origins of the eatery, the owners refer to their style of dining as “New York-inspired” with “rich New York flavors.”

That’s not exactly true. The Big Apple-related references run along the lines of Staten Island salmon, Waldorf Astoria salad, Little Italy bruschetta, Yankee Stadium ribeye, and of course, Manhattan clam chowder. But the cuisine, with a strong accent on Italian-American dishes, contains nothing that specifically shouts “New York” in either taste or style.

On the other hand, much of the food we ate there recently was remarkably good, New York-inspired 
or not.

That would include hearty Hudson Bay chicken, tortellini with Italian sausage, and an exceptional toasted reuben, as well as tempting steaks, chops, fish, and gourmet pizzas. Besides lunch and dinner, the place also serves daily breakfast, from omelets and grits to scones and waffles, plus brunch on Sundays.

Further enriching the bustling Manhattan’s experience is live music six nights a week, with emphasis on jazz and blues along with acoustic, Irish, and Gypsy jazz performances.

The four-year-old restaurant, situated at the point where Jackson and Adams streets converge, displaced the short-lived Sam and Andy’s eatery. It consists of a bar and two soon-to-be-expanded dining rooms — three if you count the open-air patio, which fills up fast in warm weather.

Among the appetizers, soups, and salads, we liked the garlicky ciabatta bruschetta ($5.99) and the whopping coconut shrimp ($8.99), breaded, fried, and served with an unimpressive tropical dip. Beef noodle soup ($2.50 cup/$4 bowl) was packed to the brim, and the similarly stocked red clam chowder would have been good but for rubbery clams. A conventional house salad sported a snazzy orange-honey poppyseed dressing.

Not everything on the menu gets a New York billing. Toledo is represented by Peristyle primavera ($7.59 lunch/$10.99 dinner). It’s a creamy combination of sautéed vegetables over penne pasta, with a generous helping of grilled chicken thrown in for $3 more. And the aforementioned reuben ($7.59), named after our own Mad Anthony Wayne, was thick with corned beef, sauerkraut, and provolone sandwiched between two slices of toasted rye.

Two other dishes that caught our fancy were Hudson Bay chicken ($17.99), succulent breast stuffed with crabmeat, roasted red peppers, and a somewhat salty cheddar cream sauce, and tortellini di sausage ($8.79/$13.99), loaded with zesty slices of Italian sausage. 

Especially hungry diners may want to consider the Zachary sandwich ($6.59), accurately described as a mountain of chipped ham with cheese and aioli sauce.

Article published Thursday, June 29, 2006 edition of the Blade.

Let us know how your dining experience was. Contact us today.

 

Further Information:
Special Events and Catering | Manhattan’s Banquet | Good Times at Manhattan’s
Reservations Recommended on Weekends | Private Parties Welcome