The Feed first look: The Grange Bar & Eatery

Harlem gets a farm-focused bistro and bar, with locally sourced comfort fare from chef Alan Vargas (Thymari).

0

Comments

Add +
  • Photograph: Filip Wolak

    Crab cakes with lime slaw at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    Watermelon salad at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    Devilled eggs at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    Champs Elysees at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    Grange Collins at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    Edgecombe Overlook at the Grange Bar & Eatery

  • Photograph: Filip Wolak

    The Grange Bar & Eatery

  • Photograph: Filip Wolak

    The Grange Bar & Eatery

  • Photograph: Filip Wolak

    The Grange Bar & Eatery

Photograph: Filip Wolak

Crab cakes with lime slaw at the Grange Bar & Eatery


Harlem meets the farm at this locavore bistro and bar, outfitted with mason jars, weathered white-oak floors and antique chandeliers. Chef Alan Vargas (Thymari) oversees a comfort-food menu rooted in seasonal produce. Having scoured nearby farms like Old Chatham and Coach Farm, Vargas dispatches seared crab cakes with celery-parsnip slaw; watermelon with feta, arugula and mint; and a roasted-beet salad with lime yogurt, almonds and goat-cheese croutons. At the 40-foot-long butcher-block bar, find a beverage program designed by Dead Rabbit head bartender Jack McGarry—cocktails include the Grange Collins (Farmer's Gin, pomegranate liqueur, basil, lemon juice and soda) and the Convent Stroll (Heaven Hill whiskey, ginger, honey, lemon juice and soda). See a sample menu below. 1635 Amsterdam Ave at 141st St (212-491-1635, thegrangebarnyc.com)

SAMPLE MENU

SMALL PLATES
Spiced sweet potato fries with ginger and lime crème fresh.
Fromage plate: chef’s cheese selection. Served with our berries compote.
Charcuterie plate: prosciutto, capicola, soppressata.
Fried green tomatoes with heritage bacon, red pepper and harisa goat cheese spread, tomato compote and frisee.
Deviled eggs topped with black caviar, paprika, and dill.
Steamed mussels, fennel, garlic and white wine. Served with rustic sourdough bread.

SALADS
Watermelon salad with Hungarian feta cheese, mint, citrus vinaigrette and arugula.
Roasted beet salad with goat cheese, Marcona almonds, lime yogurt, and herb goat cheese puff crouton.
Poached duck egg and asparagus salad with citrus hollandaise and garlic panko.
Seasonal greens salad with shaved seasonal vegetables with truffle and yuzu vinaigrette.
Heirloom tomato salad with country bread croutons, burrata cheese and balsamic glaze.

SOUPS
Roasted butternut squash with herb greek yogurt and basil oil.
Daily soup selection.

ENTREES
The Grange burger: 100% grass feed beef (dry-aged, short rib, hanger) cooked to perfection, served on a brioche bun with lettuce, tomato, pickles, hand cut fries.
Seared skate fish with sautéed spinach, lemon and wine.
Braised short rib with port demi glaze and sweet potato mash.
Roasted free range chicken with lemon and herbs, garlic mash and sautéed asparagus.


Users say

0 comments