Landmarc

Profile

Marc Murphy’s unique brand of frenetic largesse is on display at his new restaurant, which is three times bigger than the old one (300 seats compared with 100) and, as befits a big-box establishment in the city’s premier food mall, three times as hectic and impersonal as well. The new Landmarc occupies a dim, cavernous space on the north side of the mall’s third floor, hard by the glittering pastry display at Thomas Keller’s Bouchon Bakery and the ever-popular Aveda skin-cream store. The inherent gloominess of the room is made slightly gloomier by Murphy’s trademark neo-industrialist décor, which includes darkly painted walls and banquettes; metal-framed, factory-style windows; and a big chestnut-colored bar around which crowds of merry businessfolk cluster in the evening hours. The men’s room is hidden behind disorienting cylindrical metal doors, and the long ceiling is covered with rows and rows of rusted rebar, which look like something from the set of Saw II. The dinner menu at the new Landmarc is more or less a duplicate of the original one, which means it’s an exhaustive document, containing around 55 items, not including specials or dessert. In a cozy, neighborly environment, this kind of variety is a novel thing, but when you’re serving legions of clamorous mallgoers all day long (this Landmarc is open for daily breakfast too), mistakes are bound to happen. — Adam Platt

Favorites from the French-Italian dining-room menu are available (including appetizers like goat-cheese profiteroles and entrées like braised lamb shank with Brussels sprouts and bacon), but Landmarc prides itself on its ability to customize weddings and events—whether it’s with a traditional Romanian feast or a gourmet hamburger station.

Note
Reservations accepted for parties of six or more.

Ricotta fritters, mussels, crispy sweetbreads or rib eye, ice-cream cones.

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New York Magazine Reviews

• Adam Platt's Full Review (6/18/07)
• Gael Greene's Full Review (5/14/07)