• T.G.I.Friday’s

The first T.G.I. Friday’s restaurant opened their doors in 1965 in New York City at the corner of First Avenue and 63rd Street on Manhattan’s Upper East Side. This location quickly became THE meeting place for single adults, totaling $1 million in revenues its first year. For all you movie buff’s, this location was the back drop for the filming of COCKTAIL, starring Tom Cruise.

T.G.I.Friday’s Restaurant became famous for its wide variety of food items and selection of drinks even though the first menu was a chalkboard.

Now, 50 years later, T.G.I.Friday’s has over 500 locations worldwide and is one of the leading restaurant brands.

Still America’s favorite restaurant, you can visit any one of the 8 NYC T.G.I.Friday’s and enjoy a wide variety of new and classic menu dishes such as  Pot Stickers, Jack Daniel’s Ribs and Vanilla Bean Cheesecake. In addition to the already exciting menu, the NYC T.G.I.Friday’s offer the best Happy Hours in town.  With discounted appetizers and drinks you’re a guaranteed a GREAT time.

T.G.I. Friday’s offers our guests a place to relax, have a good time and catch up with friends or family (and sometimes both!). With an emphasis on fun of course. Come in and try our world famous ribs, legendary burgers, tasty treats like cookie dough cheesecake or one of our famous cocktails!

NYC T.G.I. Friday’s Restaurants

T.G.I.Friday’s
604 5th Avenue bet. 48th & 49th St.
(Around Rockefeller Center)
T.G.I.Friday’s
211 West 34th Street
(Across from Madison Square Garden)
T.G.I.Friday’s
147 West 46th Street
(Just East of Broadway)
T.G.I. Friday’s
34 Union Square E.
at Park Ave. South
T.G.I. Friday’s
2 Penn Plaza on Amtrak Level
T.G.I. Friday’s
677 Lexington Avenue at 56thStreet
T.G.I. Friday’s
761 7th Avenue at 50th Street
T.G.I.Friday’s
47 Broadway at Trinity Place

CITY GUIDE MAGAZINE
RICHARD JAY SCHOLEM

TGI FRIDAY’S
T.G.I Friday’s, a very successful nationwide chain with special appeal for twenty- and thirtysomething’s, has opened just off Times Square on 46th Street. On a recent Sunday evening, the place was packed by 7:30pm. The frenetic, upbeat premises were alive with happy chatter, beat music, prominent televisions, a bustling open kitchen, scurrying red-and-white-clad servers toting fancy drinks and gargantuan portions, and patrons perusing multi-page, bed-sheet-size menus.

Obviously, T.G.I Friday’s is doing something right. In fact, it’s doing many things right. Simply put, the wide-ranging menu—with its Mexican, Asian, Italian, and all-American selections—delivers the dishes most people want to eat: wings, dips, steaks, shrimp, ribs, pastas, burgers, sandwiches, and over-the-top desserts like whisky cakes and brownie obsessions. The comments on the attractive menu, with its striking food photographs, capture the TGIF spirit well. Next to the Ribs section it reads, “Napkins mandatory, forks not so much;” next to the Sizzling section it says, “Bring the heat.” Salads are heralded with an “all dressed and ready to go” quip and beer is introduced with an “ice-cold and ready to heat things up” observation.

You get the message. TGIF is an every man restaurant. It’s not fine dining, nor does it pretend to be; it’s a leap beyond fast food that serves entrée-size appetizers for $13.49 (and a few cents more) that many diners order as their main course, and drinks with catchy names like Bee Sting, Platinum Mojito, Tiki Torch Margaritas. When civilized conversation becomes difficult, no one cares because everybody at the table is too busy having fun.

At times, four diners can easily share one of those king-sized starters; that certainly was true for the plate circled by a plethora of crisp tostados nachos alive with refried beans, vibrant ground beef, and melted cheese and accompanied by guacamole, salsa, sour cream, and zingy jalapeños. The long-sized barbecued flatbread served on a wood plank also delivered far more than most individual diners could consume. Cut into numerous pieces, it was covered with moist pulled chicken pieces under a chipotle barbecue sauce. It’s baked with Monterey Jack cheese, cheddar, cilantro, and sliced red peppers and onions. Nor was there anything wrong with the more average-sized warm Tuscan spinach dip with a cone full of tostada chips and the wedge salad enhanced by its abundant Applewood smoked bacon.

Both a first-class sirloin and a juicy rib eye steak (each with two side dishes) came medium rare as ordered.  A pulled pork sandwich was the equal of those at many southern barbecue joints, as was the half rack of slow-cooked baby back pork ribs that accompanied the sirloin steak. The humongous sizzling chicken and shrimp combination defeated the diner who ordered it.

For dessert, the tall vanilla bean cheesecake, warm brownie with vanilla ice cream, and especially the whisky cake—actually a warm toffee cake with Jack Daniels sauce—were impressive.