Philippe

Philippe puts his own spin on traditional Beijing-style cuisine with results that are modern, flavorful and theatrical. All specialty dishes are served family-style, giving all guests the opportunity to experience a taste in every dish ordered. Our philosophy focuses on bringing people together for an experience that they can share with one another – starting with our signature dishes.

Visit the owner's old stomping grounds, Mr. Chow.

Philippe offers a three-course prix fixe lunch for $20.06 Monday through Saturday from noon to 4pm.

"Low-lit and high-class", this East Side Chinese channels "Mr. Chow" with "well-crafted" cuisine served in a "cacophonous" setting to a "glamorous" crowd; the $20 prix fixe lunch dodges the "sky-high" tabs – but while you may "run into Lil' Kim", skeptics shrug the scene's "better than the food."

Philippe is a chic, contemporary Chinese restaurant whose owner, namesake and executive chef is Philippe Chow, the former stove master at Mr. Chow. After sampling some signature cocktails like the signature Philipptini, a fruity concoction of lychee and pineapple, head through a side doorway to the lovely front dining room (ask to be seated in the back room under the vaulted skylight). The...

Chow schism, as Philippe finally leaves Mr. Michael for new life on the old East side. Fortunately, the tried and true favorites (green shrimp! drunken fish! $65 duck!) have come along, as have a few of Mr. Chow's prize chefs, including "Mr. Cheng's Noodles" himself. Note that extra salty also apparently means extra pricey. Full menu available for take-out, so if you're in the right zip code...

Under the auspices of Philippe Chow, and seasoned restaurateurs Stratis Morfogen and Howard Stein comes this deluxe Hong Kong style restaurant. Overseeing the preparation of all noodle, dumpling dishes and desserts is Carter Wise.

With a dynamic menu of specialties as well as a tasting menu for six or more at the very reasonable price of $50 per person, Chef Chow has created a number of...

"Best in Chinese 2010"" by Zagat & ""Best of the Best"" Adam Platt NY Mag"