Discreet and chic, the facade of Desmond's has a large Palladian window and symmetrical doors.

Photos courtesy of Desmond's
The interior of Desmond's has soaring walls and black trim. Look up to check out the modern chrome light fixture that adds a little bit of a the 70's to the mix.

With the dining options on the Upper East Side needing a perk, there is reason to get excited about a wonderful newcomer. Desmond's, recently unveiled at 153 E. 60th Street, is a tucked away jewel box with a delectable menu and style to boot. The converted bank space, built in 1929 - formerly the design office of Richard Keith Langham - has been reincarnated in a minimalist yet comfortable black and white color scheme. A welcome addition to the Upper East Side dining scene, Desmond’s is the creation of two British expats- Richard O'Hagan and chef-owner David Hart. Having worked for London's nightlife maestro Mark Birley (of Annabels, George, and Harry's Bar) O'Hagan has set out to create a spot where friends bring friends-- to return time and time again. His attention to detail and to the clientele will go a long way - everyone likes to go to a place where they know your name. Chef Hart mastered the menus at Soho House and Claridge's and has cooked for the Queen in his time.

The spectacular room features original architectural details, a soaring barrel vaulted ceiling, balcony mezzanine area and a wood burning fireplace. With an intimate yet lively bar to the front, Desmond’s has the makings of a club house for a local set as well as the allure to attract visitors from afar – creating a true destination on the Upper East Side.

As a place to see and be seen, it offers classically chic dining with a relaxed and fresh approach. With a focus on east coast and American ingredients, David Hart has crafted selections to form a menu that is expertly executed and delicious. Perfect for lunch after that trip to the D&D Building with a client and for dinner again later with friends! The open, white tiled kitchen in the back of the long space turns out delectable and simple American food that needs no translation. Start off with seared scallops, or pork belly with salted caramel and apple salad. Elegantly served on wooden boards, classic dishes like beautifully prepared lamb chops, dry aged cote de boeuf with bone marrow, and pan roasted cod filet with Bombay potatoes and curry sauce. In the evening, when the lights are turned down low, pineapple lamps are placed on the tables and the ambiance is set. Come for a drink, stay for dinner and return time and again for the great food and the clubby, comfortable vibe.