New York Magazine

Freewheeling Ferris

The hotel restaurant that doesn’t know it is one.



44 W. 29th St., nr. Sixth Ave.


THESE ARE NOT the best of times for restless, innovative cooks in the big city, especially in Manhattan, where it takes about as much cash to open a restaurant as it does to run for Congress or mount a decent-size Broadway show. If you’re Greg Proechel, who made a bit of a splash a few years back cooking a slightly elevated, off-center brand of cuisine at a trendy Lower East Side bistro called Le Turtle, maybe you’ll decide to leave the rat race behind after your initial success and open

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