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A New Restaurant on the Upper East Side

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Food and Drink

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Wine and Spirits

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A Dinner Date With Michael Stipe


A Dinner Date With Michael Stipe

Over a meal at one of his favorite restaurants in New York City, the former R.E.M....

Nicole Franzen

The Upper East Side of Manhattan got a dose of downtown when Philip Winser and Benjamin Towill—the British duo behind Lower East Side restaurants the Fat Radish (17 Orchard St.; 212-300-4053; and the Leadbelly (14 Orchard St.; 646-596-9142;—opened the East Pole on 65th Street in early September.

The restaurant—housed in a historic brownstone and decorated sparsely with American walnut, copper and whitewashed details—brings a hip vibe.

Pass through the lighted arbor outside to the long, lively bar where a younger set sips specialty cocktails like the Tradewine Cup (Rhum J.M. Blanc, orgeat syrup, Varnelli L'Anice Secco Speciale, fresh lime, bitters), wine and regional beers. (Tom and Anthony Martignetti, co-owners of the East Pole and proprietors of Brinkley’s pub, curate the beer selection.) The bar opens up to the dining room, with its mix of black leather banquettes and round wood tables, all custom designed by Winser and Towill.

With Fat Radish chef Nicholas Wilber in the kitchen, the restaurant shows the same commitment to using local, seasonal, organic and sustainable produce, meats and seafood as its downtown siblings. The map on the back of the menu proves it, pointing to their sources scattered from New Jersey to Maine. Highlights include the Scotch egg; mustard, fennel and fish pie with lobster and tarragon; and chicken Kiev with charred broccoli. 133 E. 65th St.; 212-249-2222;


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