Open late Fri.-Sat.
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Restaurant 1833 Restaurant Review: Restaurant 1833 is a complete gastronomic experience in a romantic, historic setting. Each of the five distinctly themed dining areas and two bars (there is also an outdoor courtyard) pays homage to a different era in the two-story building’s 180-year history. Chef Levi Mezick, whose résumé includes turns with both Daniel Boulud and Thomas Keller, clearly knows how to develop flavor. The pork cheeks on the chef’s tasting menu are savory morsels served on chard with a little red pepper flake and a petite fried polenta brick that could have stood on its own. A deceptively small piece of brioche topped with arugula, pickled red onion, crispy prosciutto chips, a poached egg and a drizzle of truffle butter comes together in a mesmerizing blend of taste and texture. From the regular menu, we enjoyed the rich, fork-tender lamb shank. The cocktail selection is extensive and interesting, as is the international wine list. The dessert menu is a trip down childhood memory lane, from red velvet whoopie pies to banana s'mores. Let your server pour some flaming absinthe into orange juice for a fiery finish.