amed after the local ‘hood, ‘Beca employs that trendy “New American” menu with a touch of the Mediterranean. The sleek décor appears to be a take on Asian design mixed with some DWR accents to modernize the space. An emphasis on red (from the chairs to the benches, Bertoia chairs at the bar, natural woods and back booth illumination depict this mix.

With cuisine executed by Executive Chef Kristiaan Ueno, the dinner entrées utilize market fresh ingredients and reliable delicious recipes that many of us are used to grilling on the BBQ come the summer weather. The Proscuitto wrapped Filet Mignon with porcini mushrooms, haricot verts (i.e. fancy name for green beans), fingerling potatoes and cherry tomatoes is a relatively overpriced version of the traditional bacon wrapped version available for purchase at many local supermarkets. The roast chicken has relatively the same side ingredients, with the addition of caramelized onions (that I would argue would pair more nicely with the steak). Mind you, this is a hotel resto that has to juggle room service and the out-of-towner’s sometimes unrefined palates, however, with the heavy competition that the Tribeca restaurant scene has to offer, lets hope that ‘Beca’s New American cuisine prevails.

'beca is also serving breakfast and lunch now. Start the day off with some delicious prosciutto eggs Benedict, or quell mid-day hunger pangs with a tasty Kobe burger.- E.J.