Michael Psilakis's Bistro E Debuts Today

Three items plus a pint of beer: $15.

​It's not often you get to enjoy a three-course lunch conceptualized by a Michelin-starred chef, in a drop-dead gorgeous dining room with a 15th-floor vista of the city, along with a pint of beer, for $15! Usually it costs about ten times that much. But beginning today, at the spanking-new Bistro E, the "$15 on 15th" lunch deal is a reality.

Bistro E, located in the Viceroy Hotel, shares the same 15th-floor space with the nightly Eos, but there are different uniforms, plateware, menus -- let's just say it's a different restaurant. The concept is "fast, inspired, affordable." Patrons visiting Bistro E for a quick lunch before heading back to work will have an hourglass placed on their table so the staff knows to get them in and out relatively quickly. Diners who wish for an unhurried lunch simply forgo the hourglass and enjoy their food and drink in leisurely fashion.

Breakfast offerings are available as well, including cast-iron frittatas, country-fried breakfast, and grab-and-go favorites such as pastries, fruits, juices, and "a signature whipped café con leche." We'll have to check out that whipped coffee and let you know what it's like. Or maybe you can try it and let us know. 

Appetizers and snacks ($5 to $10) include grilled San Marzano tomato,
mozzarella, and basil pizza, and "one of a kind guacamole"; sandwich,
salad, and burger options ($14 to $18) comprise a brisket French dip with
Gruyère, caramelized onions, and garlic with dipping jus; and main
dishes ($13 to $22) include items such as hanger steak with crisp
potatoes and charred tomatoes.

Homemade chips

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I sat down with chef Michael Psilakis last week, and we talked for more than an hour.
He had fascinating stuff to say about how he first got involved with
food, what it means to him, why he cooks, and how food is intertwined
with family, memory, and life itself. Psilakis is passionate and
articulate on the subject -- quite frankly, too much so for the
impatient blog reader. Yet we'll post some of his thoughts about
food in the near future and see how it goes.