Harta

The food here was wonderful. I ordered a burger and the ingredients were fresh and savory. The bacon was wonderful. The bun was hot and the burger was cook very well. The fries were fresh and delicious. The sevice was efficient. The ambiance is beautiful. The bar has beautiful colors and is organized incredibly. The colors complement the decor of the entire bar/restaurant. The seating was bountiful and comfortable.

Stop by for drinks on a Sunday evening, it was empty but the hostess didn't want us to sit at the corner banquette but a four top table as - the seat is for 3 people, we had 4 and the restaurant is empty...Cocktails were whatever but the Fried Chicken and the Fries were the worst ever in our life. The Fried Chicken texture was like overly braised meat that was kinda stringly and mushy. It was gross.

I had the pleasure of eating at this restaurant. The service was great, and the food was incredible. My server, Jay, knew the menu items and gave great recommendations. He even checked in from time to time to make sure we were good. The ambiance and decor I liked a lot. Very inviting and chic. I had the Charred Eggplant as a starter and the Fried Chicken Sandwich with fries. For dessert, I had Fresh Berry Catalan. It was delicious, a light vanilla bean custard like. Also had the chocolate cupcake that was topped with hazelnut praline, candied hazelnuts.

Second time eating here (and being hotel guests!) and it is pretty consistent so far. The decor is beautiful with a modern take on 1960's Florida style.BREAKFAST (April): We were guests at the hotel and decided to get breakfast before hitting the road. I ordered the H&H Bagel with lox. They forgot to bring the cream cheese, so I had to ask for it. The bagel was, by NY standards (and H&H standards), not the most fresh I've ever had, so it was slightly disappointing, but the fish was fresh. Potatoes were cooked perfectly but a little over-salted. My husband ordered a breakfast sandwich which he said was fine, but again, over-salted taters.DINNER (July): We came back and it was during NYC Restaurant Week, so we had the chance to have a 3-course meal. - Appetizers: I had the burrata, which was so delicious. The toasted bread was wonderful and the addition of the artichokes was really yummy. Tomatoes were SO good. My husband had the fried calamari. It was SLIGHTLY overcooked (rubbery), but tasty and had a nice kick. The addition of the pickled peppers was nice.- Entrees: I ordered the salmon and asked for it medium-rare. It was cooked perfectly. The charred eggplant/tomato on the side was delicious and the pumpkin seed gremolata gave it a nice nutty flavor with the sweet potato underneath. My husband ordered the branzino -- the flavors were fabulous but unfortunately again fro him, it was slightly overcooked/dry.- Desserts: I had the pistachio soft serve ice cream, which had crunched up phyllo dough on top and honey. I am not a super-sweet-dessert person, so this was perfectly light and refreshing for me. My husband ordered the Basque cheesecake (similar to Italian style) - it was FANTASTIC. - Cocktails: I had the Paper Plane, which was so nice for summer. My husband ordered the Smoked Old Fashioned - also a great drink.

Nice but incompetent staff ! Food was okay - drinks I wouldn't know mind didn't come ! A friendly village idiot with ok fried food. I guess it's fine for midtown !

Restaurant in the hotel I was staying at, I have tried half of the menu items while staying here. Nothing was special about the food , mostly bland food with fancy names. My biggest disappointment was the lox bagels and the avocado toast, really hard to mess that up but they somehow did. Some of the prices they have are not justifiable for the size of the food. They have fantastic seating areas inside and outside but the food is much more important. Service was ok. I also ordered the steak and eggs with the steak being medium rare and received it overcooked. Just an awful experience all around.

A new spot with potential This new spot opened in November 2022. It has all the makings of a cool spot but needs a few tweaks. The Burger was prepared upside down where the burger was on top of the condiments which had an adverse effect on the taste of the burger. On the first bite I thought it was lacking taste and flavor (original rating: C) once I flipped the burger and ate it the way it should be the rating flipped from a C to an A rating. The Shishito peppers were perfect (rating A)The service was goodThe ambiance has all the makings of being a great spot with a second floor called Harta Bar which I think has a much better vibe than any rooftop bar in terms of space and vibe. This place is going on my list of places I would recommend highly. I can't wait to come back and try the cocktails. Fries were good

We went here for their restaurant week menu and were quite pleased. The restaurant is located in the lobby of a hotel so definitely sit further back if you don't want to be right by the rotating doors. The interior was very nice and color, but overall lighting is dark.Some dishes tasted better than others. The shrimp appetizer blew the beets appetizer out of the water. The chicken tagine was huge but it was missing something. The black bass entree was phenomenal. Desserts were okay.Definitely planning on coming back with a group so we can try all the different dishes.

Decided to do a Sunday brunch at Harta. The restaurant is inside the Grayson Hotel. The restaurant is extremely cute. The food and coffee were delicious as well. The restaurant is a block over from Bryant Park. Service is extremely slow though even with the staff being super nice. Took us over 20 mins to get seated when we made a reservation. Our waitress was slow as well and went missing a few times to the point other waiters/waitresses noticed and had to ask us if we were okay and brought us our check.

Came to Harta during Restaurant Week Winter 2023. Our waitress Ksenia was very attentive and provided great insight into each dish we selected. To start, we ordered the kale Caesar salad and lamb ribs. The salad was light and refreshing. The lamb ribs were delicious and the tzatziki sauce accompanied the meat beautifully. For entrees the black bass was great and I really enjoyed the vadouvan broth. The black angus sirloin was great. The cocktail called Vanille was a highlight and enjoyable for folks who like drinks on the sweeter side. One part of my dining experience that I was not a fan of was the dessert. The basque cheesecake was too tart for my liking and the quince crostata did not taste restaurant worthy.