Time Out says
Wed Jan 26 2011
Don't let the unmarked door fool you: This West Village eatery is designed to be a neighborhood hang, not a snooty hideaway. Take a seat at the chef's table on the mezzanine and watch as cooks prepare seasonal New American plates, like cured pork belly with beets and polenta; grilled hanger steak with a cauliflower gratin; and crispy duck breast with Swiss-chard ragout. To drink, there is a small selection of wines, craft beers (like Troeg's Hopback Amber Ale and Session Lager) and classic cocktails.
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