Brought to you by the same restaurant duo as the Producer’s Club, the two Albanian brothers who run this joint make sure the mostly Mediterranean menu is complete with savory small bites, grilled flatbreads, cured meats, aged cheeses and succulent steaks.Walking down Columbus Avenue, it would be easy to mistake Lura for just another tiny Upper West Side bistro, but that would mean missing out on all the fun. Peer in the first floor window for a peak at the cozy dining area up front. The look is more intimate group than raucous party, but at Lura, we’re bound to get a taste of both. The best eats, drinks and merriment shake down behind the façade, or in this case, beneath it. Hidden down a dark set of stairs is Lura’s main dining room — a stone lair revealing the building’s original foundation. With exposed rafters and a wooden bar reclaimed from neighboring Harlem, Lura is downright reminiscent of the roaring '20s. And with Tuesday night burlesque, Wednesday soul, Thursday jazz and DJs on the weekend, there’s entertainment to fill the warm subterranean space with a lively Prohibition-era vibe.
Brought to you by the same restaurant duo as the Producer’s Club, the two Albanian brothers who run this joint make sure the mostly Mediterranean menu is complete with savory small bites, grilled flatbreads, cured meats, aged cheeses and succulent steaks. The Margherita Flatbread, topped with shreds of fresh basil and sliced tomatoes, makes a shareable companion for a round of pints and fresh plates of Mediterranean Salad. We’d also say the 50+ bottle wine list should never go without a side of the Pan-Fried Steak, made intensely craveable with caramelized onions, peppers and truffle oil. Every dish is packed with Lura’s signature panache, and on the way out, the secret curbside staircase completes the spot’s speakeasy charm. Lucky for us, no password necessary.
Fennel, Almond and Mixed Olives, $5
Fried Artichoke Hearts, $8
Grilled Octopus Salad, $14
Mediterranean Salad, $8
Margherita Flatbread, $9
Pan-fried Steak, $14
Monday—Friday, 4 p.m. to 2 a.m.
Saturday, 4 p.m. to 2 a.m.
Sunday, 4 p.m. to midnight