April Bloomfield and Ken Friedman’s latest venture also seems to have been designed, at least on the surface, with a brassy, optimistic vision of the future in mind. more →
Oysters or scallops crudo, oyster pan roast, Eccles cake.
A maddening no-reservations policy makes it difficult for anyone who doesn’t have time or young legs to stand around waiting for a table, but the food is incredibly good. more →
Oysters, clams, lobster with tomalley vinaigrette; bay scallops; parsley and anchovy toast; escarole salad; crab salad; smoked char; Parker House rolls; pan roast; chowder; stuffed squid; Eccles cake.
April Bloomfield and Ken Friedman, a chef-restaurateur team with rare staying power, seem to have an instinctive read on where New York’s food mores are heading—not following trends, but often presaging them. more →
Oysters on the half shell, chilled lobster, oyster pan-roast, octopus, stuffed mussels.
New York’s seafood temples understand everyone doesn’t eat fish, which explains the roast duck at Le Bernardin or the dry-aged sirloin at Marea. more →
Malted ice cream with honey comb, excellent haddock-studded Kedgeree.
