Inside Park at St. Bart’s
Time Out says
Wed Feb 24 2010
Though the dining room remains nearly empty, this ambitious restaurant—set cinematically within the namesake church—offers some of the city’s finest Greenmarket cooking. Chef Matthew Weingarten’s homey-elegant fare includes a nostalgic oyster pan roast—bivalves barely poached in seaweed broth, with celery root, leeks and bacon. Striped bass meunière is a gorgeous fillet drenched in brown butter, with crunchy fried capers and seasonal sides. Consider this a plea for your patronage: The recession shouldn’t claim a place this good.
Share your thoughts
Comments
Add +