Wall Street is a constuction zone, but a few jewels are still to be found and the crowds are minimal.
Last week I joined a group of professors from Cornell and Imperial College for dinner at Fino Wall Street (owned by the same folks who run Fino in midtown). Excellent selection of Chianti’s.
For appetizer I had the Vongole Oreganata – baked stuffed clams with herbs and seasonings. I ate a nice, fresh filet of fish picata with steamed vegetables.
A colleague had the pan-seared salmon with champagne, leeks, scallions and English mustard.