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Posted by Opera Buff on 10/26/2011
For the first time diner, it could be frustrating trying to locate The Grand Tier. The website doesn't really tell you where to go, and, the map found at Lincoln Center isn't much help either. So here is how to find it: Approaching from Columbus Avenue via 62nd or 63rd Streets head toward the fountain in the middle of the courtyard, and, continue to go straight to the Metropolitan Opera House (the David H. Koch Theater will be on your left, and, Avery Fisher Hall will be on your right. The Metropolitan Opera House is the building straight ahead.) Once you are at the building, proceed inside, and, head towards the stairs. You will be asked for your tickets which will be scanned before you proceed up the stairs and make a right into The Grand Tier restaurant. As for the food, you can't go wrong with anything you order. It is perfection in every bit. The filet of beef is an excellent choice as are the scallops. For dessert -- ask if they have pistachio ice cream available. If they do, you are in for a treat! It is simply the creamiest ice cream with lots of nuts and very delicious! Lastly keep in mind this restaurant is a once in a while place to eat, AND, you need to have a ticket for that evening's performance to dine here. It is very upscale and to some that comes across as snobbish. I assure you there is nothing snobbish about The Grand Tier, it is refinement at its best. If you aren't accustomed to dressing for dinner and being served properly from a highly trained wait-staff then you may feel uncomfortable. For those who appreciate this type of service, you will feel nothing less than pampered. So go ahead - indulge! You'll be glad you did!
Posted by anonymous on 12/19/2010
arrnged champagne and dessert at intermission for a group and it was very special. The elegance was obvious and to be expected but I was surprised at how good the food was -- what's billed on the menu as a cookie assortment included amazing bite sized chocolate cupcakes, pistachio biscotti, and lemon tarts. The opera cake was excellent, the chocolate souffle on the dry side though. the waitstaff is attentive and efficient, and gets you back to your seat in good time. Recommended.
Posted by Kacy on 02/08/2008
My partner & I who are Opera buffs enjoyed a sumtuous meal beginning with 2 substantial drinks- a dry martini & a whiskey sour. Following this came a wonderful salad with endive and baked parmesean crisps which was delightful. Our waitress was so motivated by the fact that we complimented the chef on the parmesean cheese chips that she brought us extra on a large plate. Simply divine! A New England clam chowder overflowing with clams also was filling. The sea bass with a seafood risotto was orally orgasmic. I was glad for the exquisite cappuccino to perk me up for the performance. During intermission our waitress brought a dessert of tea and a wedge of caramel apple pie that was splendid. When we returned to our table the tea was steeping and kept hot- at the perfect temperature. You pay for good service and fine food but for a night at the Opera , YOU are worth it. Spoil yourself sometimes!
Posted by Anonymous on 12/03/2007
I invited my two nieces for their first opera, Butterfly, and decided to make the evening an even more special event by dining at the Grand Tier. Our booking was for 1830, the first course ( limited to soups and cold plates) came in a timely manner. When the main course was not forthcoming by 1915 I began asking...the female receptionist was full of attitude....by the second complaint at 1930, she was downright hostile. Finally, at 1945 (15 min before the start of the performance) our meals were delivered. I was totally shocked. I spoke to the manager and asked that the meal be served at the first intermission. I asked for a guarantee that they would not reheat the delayed dishes. In retrospect we should have cut the food in half thereby insuring that they couldn't reheat because I am convinced that it was a reheat... We asked for dessert at the second intermission (the best part of the meal). By this time I had already decided that I was not going to pay and was pleasantly surprised when the manager came over and volunteered the fact that the meal was gratis. He was most gracious. I am not sure I would take another chance with them. Perhaps dessert only? PS. I did give the waiter a good tip...The screw-up in the kitchen was not his fault.