Landmarc Restaurant

In the mood for a French-Italian Steakhouse? Try Landmarc, chef Marc Murphy's elegant restaurant in Tribeca. With its no-nonsense attitude, excellent and extremely reasonably-priced wine selection, Landmarc consistently delivers. With classic appetizers from French onion soup to foie gras terrine and fried calamari, some unusual surprises like grilled octopus and braised pork belly are equally delightful. Roasted marrow bones are succulent and satisfying. For main courses, grilled quail and braised lamb shank augment the usual New York offerings of salmon, tuna, pork chop and chicken. But is the stupendous selection of steaks, sauces and accompanying sides that so satisfy, whether a rib eye with shallot bordelaise, a strip with chimichurri or a tender filet mignon with green peppercorn sauce. And don't overlook the house specials: boudin noir, sweetbreads, steak tartare and calf's liver. The $3 desserts are a brilliant concept, slender and tiny in size, which allows you to affordably sample a range or even six for $15. Given the fantastic wine selections, which are priced barely above cost, Landmarc represents an excellent value in this price category. Servers wear black t-shirts and are hardly fussy or pretentious; in fact, you will be pleasantly surprised by the seemingly casual attitude paired with a vast depth of knowledge of wines. Even on a Saturday night, the wait is not insufferable, and there is no rush to finish your meal.