Malt n Mash

Restaurants , Dinner Meatpacking District
  • 5 out of 5 stars
(1 user review)
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Photograph: Paul Wagtouicz

Oyster at Malt n Mash

Photograph: Paul Wagtouicz

Hamachi at Malt n Mash

Photograph: Paul Wagtouicz

Beef at Malt n Mash

Photograph: Paul Wagtouicz

Short ribs at Malt n Mash

Photograph: Paul Wagtouicz

Malt n Mash

Photograph: Paul Wagtouicz

Malt n Mash

Photograph: Paul Wagtouicz

Malt n Mash

Photograph: Paul Wagtouicz

Malt n Mash

Globe-trotting chef Nahid Ahmed—who tackled Spanish gastronomy at El Bulli and fine-dining high art at the French Laundry—goes New Age American at this MePa eatery. The menu is broken into four categories: raw, shared, sea and land. With Pearl & Ash’s Arjuna Bull as his sous, Ahmed dishes out whimsical creations like oysters with calamansi orange and mango “snow”; sweetbreads with popcorn and ramps; peanut-butter-chipotle foie gras; and short ribs with tamarind soy and scallion ash. Cocktails include the West Side Special (vodka, St-Germain, mint, cucumber and lime) and the Casino Royale (gin and maraschino, orange and lemon juices, and a prosecco float). The red-accented restaurant is trimmed with mosaic floors and exposed-brick walls.
Venue name: Malt n Mash
Address: 55 Gansevoort St
Cross street: between Ninth Ave and Washington St
Opening hours: Mon–Fri 5pm–2:30am; Sat, Sun noon–2:30am
Transport: Subway: A, C, E to 14th St; L to Eighth Ave
Price: Average entrée: $18. AmEx, DC, Disc, MC, V
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