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Russian Samovar
The spirit of Russian Samovar is Zastolye - lengthly joyous meals with lots of conversation and frequent toasts. There is nothing better! At Russian Samovar, everyone is a friend and if you come just once,  you'll come back again and again.
Owned and managed by Roman Kaplan, the "Samovar" was co-founded in 1986 by poet Joseph Brodsky and ballet dancer, actor and director Mikhail Baryshnikov. The "Samovar" is among the most important Russian-American cultural landmarks of New York. It is the meeting place for Russian intellectuals, bohemians, artists, celebrities and people from all walks of life. The restaurant features nightly live music, traditional Russian cuisine and an assortment of house made vodkas.
Expect equal amounts Russian expats and theater-types at this authentic Russian joint rumored to have once been a Rat Pack hangout. Offering a solid menu of Russian dishes like basturma and borscht, live music and over 14 potent flavored and infused vodkas (including dill, horseradish, pear, ginger, caraway seed and kiwi.) Keep an eye out for a lurking Mikhail Baryshnikov, as he’s part owner.
Insider Tips: Live Music Nightly!
The pre-theater prix-fixe is all night; there's also a private party space.
If you speak Russian, you probably will feel especially at home in this rowdy haunt of New York's Russian-émigré elite. The décor has a few old country touches, a pianist plays nightly and the menu features such  Russian standbys as borscht and blinis with caviar for starters and entrées like chicken Kiev and beef stroganoff. For dessert, choose among an assortment of French pastries. The raison d'être here is the party atmosphere. After a few vodkas, you'll understand.
Chez Josephine
A pioneer in the revival of 42nd Street since 1986, Chez Josephine is a bubbly return to the joie-de-vivre of Paris of the 1930s - le Jazz Hot with soul.
A tribute to Josphine Baker, the restaurant and its live music exude theatrical panache. This landmark jewel is inviting and romantic with its blue-tin ceiling, red velvet walls, and cavalcade of chan deliers which light up the vintage portraits of La Baker. The eclectic menu reinvents the traditional cuisine of the French bistro in an exposion of tantalizing flavors.
Ideally located in the heart of the theatre district, Chez Jospehine is a magnet for pre-theatre dining. At anytime, including holidays, you can experience what owner and host Jean-Claude Baker calls his "cocktail of human beings", a medley of celebrities, local color, and a loyal and devoted following from all over the world.
The kitchen remains open until 1:00AM making this spot the unforgettable end to an evening on the town. A warm welcome from Jean-Claude and his brother, Jarry Baker, and a dedicated staff is guaranteed.
About Josephine Baker
The lovely Josephine Baker, "the most successful m usic performer ever to take the stage" (Ebony Magazine), is subject of a number of books and recent films. Josephine Baker was larger than life. She was the toast of Paris in the 1920's, star of stage and screen in the late 1930's, Red Cross volunteer and undercover agent in WWII, participant in the 1963 Civil Rights Movement march on Washington, and star of several farewell (and comeback tours). Baker adopted 12 children of different races and called them her "rainbow tribe". Jean-Claude, "the thirteeth of her adopted children" Source: Library Journal
Frankie & Johnnie's Steakhouse
In the heart of the Theatre District just off Eighth Avenue on 45th Street, the restaurant is a celebrated broadway fixture.
A New York institution, Frankie and Johnnie's Steakhouse is the longest running show on broadway (as well as one of the cities oldest continual dining establishments) having first opened as a speakeasy in 1926. Over 75 years later, Frankie and Johnnie's Steakhous maintains its intimate hideaway aura and archetypal old New York patina as a classic steakhouse where generous portions of forthright food and excellent service are always the order of the day.
A remaining example of the classic New York restaurants that defined "class" for generations, it is a refreshing oasis on the New York restaurant landscape from the large, laud, high tech eateries opening today. There is a comforting authenticity in that famous stairwell, the red-shaded chandeliers, red and white draped tables, windows overlooking the Theatre District street-landscape, and autographed celebrity photographs - a room, a mood, a moment from a more romantic era frozen in time.
 Frankie & Johnnie's Steakhouse uses the dry aged method of steak preparation serving only USDA prime choice cuts of dry-aged beef.
Frankie & Johnnie's exacting approach of beef preparation is addressed by precise definitions of cooking terms on the menu. For instance "rare" is "very red, cool center", while "medium" is "red, warm center" and "well" is "broiled throughout, not pink". The perfect steak dinner served before or after a great play will complete a memorable night out on this great town.
History:
Frankie & Johnnie's opened in 1926 at the height of Prohibition, as a speakeasy. To gain admittance, patrons knocked on the unmarked door and used he password "Frankie" when a small peephole was opened. If it was business as usual, a confirmation reply of "Johnnie" was heard and admittance was granted. Hence, the Frankie and Johnnie's moniker which became synonymous with good food and drink in a welcoming, unpretentious setting, was born. The speakeasy became a steakhouse when prohibition was lifted and remained a favorite haunt of stars of stage, screen and society whose photos bearing autographed odes to the steakhouse adorn the walls.
With two locations in the city and two outside the city, all Frankie & Johnnies Steakhouses have the common bond of tradition, fabulous food, and their historic buildings.
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