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cool crowd, awesome decor...its on my regular routine for dinner on the weekends. Seems to be always a lot of attractive females at the bar when ive been.

I came to Charles when it first opened and I just recently ate here again. I can say that it really has changed since I first came. The waiters were so attentive and personable (and very attractive!)They also offered excellent wine choices to accompany the food. I ordered the Lamb shank (incredible!) and my friend ordered the lobster and wild mushroom ravioli, which I recommend. It's definitely trendy, but not to the point of being obnoxious. It is a great place to eat with friends. I'm definitely coming again.

You would think that a restaurant, no matter how exclusive and up-scale, would make a stab at friendliness for the sake of customers---particularly in these times. Not so at this new neighborhood spot. Too bad. I'm a strong local supporter when it's a good find.

satisfies every time. big fan. thanks.

been here a bunch. great scene (love the playlist), strong food, perfect cocktails. not overdone. always enjoy it.

For what this place is aiming to be, it failed. When Jason Binn secures one of your best tables, you know your personal network in this town is severely lacking. Average food, there is nothing I would recommend and we tried a lot of different dishes. The music was decent, heavy on the Stones but not original in anyway. Sometimes I felt like I was listening to a bad wedding DJ. I'll give the designer props on decorating the restaurant though, cool retro modern 60's look.

Charles has a lot going for it: an air of exclusivity, very cool atmosphere, excellent music (rivaling only Babbo), and well-crafted dishes. However, Charles seems to be a bit too caught up in itself. For starters, in order to charge the premium food prices (apps and entrees are 10-20% more than other top established NY restaurants--hovering around $17/&34, respectively), the food must be sublime and the service impeccable. Unfortunately, neither is remarkable. The waitstaff is affable, if inexperienced and often distracted, and the food is very good and well prepared, but not near excellent. The main problem with Charles is its haughty wine program. In this economy (really at any time), I find it appalling that a restaurant's least expensive bottle is $65 and most are well over $100 or more. Even Daniel and Jean-Georges have numerous bottles under $50 and a few under $40. To make matters worse, our waiter had little knowledge of the wine list (or wine in general) and there was no sommelier available. I really want to like Charles--it has a ton of potential, but it needs to shave a few dollars off almost all menu items and make the wine list a bit more affordable. Excellent quality (and profit) can still be had in the $40 range, and this will keep customers coming back. Once the novelty wears off, and if Charles has not adjusted, they will find themselves in trouble. I really hope this does not happen.