Tag Archives: meatpacking

Coco J’adore

My wife and I tried the newly opened Meatpacking District French joint “Coco J’adore” this past weekend.

This place has a really beautiful interior that’s just screaming to be infiltrated by trendy types, insta-models and brunch-drunk socialites.

It will no doubt become a big time scene place with hard to acquire tables, but contrary to what you might assume from my lead-in, it’ll be worth the effort to get in here.

Both the food and drinks are awesome. Over the course of our sweeping menu tasting, we tried four different cocktails.

1) Covent Garden

This refreshing take on a sour was made with gin, aperol, amaro, chamomile peppercorn syrup, egg white and lemon.

2) Gustavia

Rum, cachasa, passion fruit, demerara, campari and ginger beer.

3) Madison

Rye, ricard, earl grey tea syrup, black cherry and lemon.

4) Nevsky

This was a favorite. Vodka, cinnamon, green apple juice, lemon and rose powder.

All tended to be on the sweet side, but there were a few others that were more robust in profile as well. I’ll try those next time.

Okay on to the food.

First off, nice table bread with whipped butter.

This fava bean “hummus” with mixed olives and citrus was awesome. I could eat this by the bucketload.

These scallops were perfectly seared and presented in a sauce that was reminiscent of runny egg yolk. Delicious. That;’s a carrot salsa on top.

I loved the escargots. They’re served in-shell in an aromatic bowl of peppercorns. Delicious. These are top tier.

We tried two pasta dishes: the salt cod agnolotti, which was our favorite of the two, and the rabbit gnocchi. The rabbit ate more like a fall or winter dish, while the agnolotti was light, summery and fresh. Both good though.

Next up, the wild salmon with couscous and broccoli rabe. Excellent. Nice crispy skin too. This was my wife’s favorite.

The filet mignon was cooked to a nice medium rare and served on a bed of mashed potatoes with a mix of sautéed wild mushrooms. Very nicely done. 8/10.

For dessert, we had the creme brûlée and the chocolate soufflé with vanilla ice cream. Of these, we preferred the creme brûlée but both were good.

This is a great addition to the neighborhood. Go give it a shot before it gets mobbed!

COCO J’ADORE
1 Little West 12th Street
New York, NY 10014

Uncle Jack’s (west side)

Uncle Jack’s (west side) overall score: 83

My wife and I came here to use a Groupon that we purchased, which gave us a five-course steak dinner for two for just $99.

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Flavor: 7
We had the options to choose a filet and a strip as our entrees, so that’s how we rolled. Both came in at 7/10 for flavor. They were cooked properly to medium rare, they had a good crust and sear on the outside, and they were seasoned properly.

Filet:

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Strip:

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I think they just lacked flavor due to the fact that they were such lean cuts. As a steak man, I tend to always go with a rib eye, which generally has more marbling, more fat, and therefore more flavor. For this reason, when cooking cuts like tenderloin and strip loin, many steakhouses will be quite liberal in their use of butter. Butter adds fat flavor back into the beef, and it triggers all sorts of cum-inducing sensations that start at your taste buds and end at the tip of your rock-hard cock. I didn’t taste too much butter at all, so my dick remained pretty flaccid throughout the meal. I did taste soy, which was nice, but ultimately it competed with the steaks natural earthy and aged flavor qualities. As a result, the steaks were just a little flat, and lacked flavor depth. Most of the score here is for good execution on the cook temperature and sear.

Choice of Cuts & Quality Available: 10
Uncle Jack’s has a really great selection of USDA Prime and dry-aged beef. Top notch stuff. There’s an elephant’s shitload of variety in terms of sizing, bones, cuts and even some specialty stuff like wagyu and kobe. An elephant shits large loads. That’s why I used that analogy there.

Portion Size & Plating: 10
The filet comes in three styles:  puss-bag 8oz, 12oz, or manly 20oz bone-in tenderloin. I must say, ordering the big tenderloin here is not a pussy move.  A little kid had one next to us and I felt like a rimmed out gaping asshole for sharing two steaks between me and my wife that, when combined in weight, added up to his one cut. That kid is going to grow up to crush so much pussy that he will STILL be crushing pussy while he rests between bouts of crushing pussy. The ribeye is 24oz (bone-in), the strips are 12oz or 16oz boneless, and the porterhouses start at 44oz (22oz pp). They also offer a cote de boeuf 44oz rib eye for two. Everything is pretty much on the large side here, which is good, and similar to Lex Steele’s penis. They even offer some wagyu and kobe selections as well. TONS of variety.

Price: 9
Since we had that great Groupon, this was a bargain. While it wasn’t the best steak we’ve had, I still feel that we got a good bang for our buck here.

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Bar: 8
The bar is perpendicular to the windows on the right as you walk in, but there are a few high tops along the windows for people watching. The location, 9th avenue and 34th/35th street, is not the best for hanging out, as it is close to what I call “the armpit of the city” (the Penn Station and Port Authority areas), but the bar does mix up some nice cocktails. Although the waiter or bartender got my martini order wrong (see service section below), it still tasted great.

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Specials and Other Meats: 8
There were no specials read to us that I can recall (probably because they knew we were eating from the Groupon menu), but they do offer pork, lamb and chicken for people who have too much estrogen in their bodies to properly enjoy beef like real men with dicks between their legs.

Apps, Sides & Desserts: 8
We had baked clams and a crab cake to start.

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I like that they give you eight clams per order (they split the clams up between us when they served them). The spicy butter and lemon breadcrumb stuffing was good, and the clams were whole, quality Little Necks, not chopped up cherrystones or bait clams that were then re-inserted into a clam shell that wasn’t its own. As for the crab cake, we loved the sauce in which it was served. It was like a reduced crab bisque soup mixed with vodka sauce. Very flavorful, and the top of the cake had a great crispy crust.

Our salads were next. My wife went with the farmers mixed greens. Some of the greens were soggy, wilted and probably rotten, so that was a bummer. Otherwise the salad had great flavor from the cranberries and pine nuts, and it was well dressed, so that’s a plus. My caesar was pretty standard.

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On the side we had creamed spinach and mashed potatoes.

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That pic is just a combined plate that I was eating from, not the full size portions. These were both pretty good, but nothing too stand out. I liked the potatoes better, which is reverse from my usual preference when it comes to these sides.

Seafood Selection: 8
There’s tuna, salmon, “day boat fresh catch” and surf & turf (lobster tail, shrimp or crab oscar with either a filet or strip). That’s a decent amount of shit in addition to the standard shellfish on the app menu. But if you’re ordering seafood for your main course at a steakhouse, you better have tits and a vagina, otherwise you are pretty much an asshole. Go home.

Service: 7
Unfortunately we had some slow service here. The staff was all nice, pleasant and courteous, but we found ourselves waiting a while to get drinks and order food. It picked up a bit after that, but it was slow to start. This was a little odd since the place wasn’t too crowded when we went at 6pm. A few other things I found to be odd or a bit off: (1) The steak sauce doesn’t come out to the table with the steak. You have to ask for it. We didn’t get sauce (not a problem, but I always like to taste it), and I overheard another table asking for it since they didn’t get it either. (2) Also there was no bread basket. Finally, (3) this time I ordered my martini on the rocks instead of up. They made it up instead. Not that big of a deal, but figured I’d mention it. I didn’t send it back, and it still tasted great.

Ambiance: 8
This joint is old school, where waiters wear bow ties, tables are covered in white cloth, and the decor consists of wood paneling, large mirrors, exposed brick, ornate chandeliers and a patterned tin ceiling. It’s a warm and inviting atmosphere, yet classy and elegant, without being pretentious. It’s a classic steakhouse look and feel.

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UNCLE JACK’S (WEST SIDE)
440 9th Ave
New York, NY 10001

American Cut (midtown)

American Cut (midtown) overall score: 89

My wife and I came here for a $29 restaurant week lunch. It happens to be one of the better deals for restaurant week, so we had to give it a try.

Flavor: 5 (updated to 7)
Unfortunately we were not that happy with the skirt steak on the price fix menu. While it was cooked to a perfect medium rare, it had an odd, rubbery texture and was under-seasoned (needed salt). I don’t mean rubbery like chewy. It was definitely tender, but it was an odd sort of tender that reminded me of some of the fake-tasting cuts my wife and I have had in Mexico while on vacation, which kind of grossed us out. Perhaps it was over tenderized? I’m not sure. I honestly don’t know what it is, but we know it when we taste it. On top of that, the chimichurri sauce added almost no flavor to the dish. It just tasted like “green” from the parsley. I didn’t get any salt content or even any garlic flavor from it. I was bummed. I didn’t even really want to finish it or continue eating, both because of the lack of flavor and the odd texture.

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I recommend sticking to the standard cuts and regular menu for steak here. If they are anything like the downtown American Cut location, then you’re in VERY good hands.

Choice of Cuts & Quality Available: 9 (updated to 10)
I took a point off here because the steak that I did try was sub-par, but I do know that the other cuts here should be okay, in theory. I hope to get back again soon and try a proper cut to get a better sense of both this category and the flavor category.

Portion Size & Plating: 8
Portions vary here. For the steak, they are pretty good. All are large sized cuts for a fair price, and even though we didn’t like the skirt, there certainly was a lot of it. I thought the beef tartare was a bit small in terms of the amount of actual beef on the plate, but the salad that came with it, and the marrow as well, make up for that (see below). The tots and shrimp cocktail items we got with the restaurant week menu were a bit skimpy (three medium-sized shrimp and about 15 tots). There’s a strong possibility, however, that these items are cut back a bit in size simply because they are included with a discounted lunch promo like restaurant week. American Cut also runs a regular $28 lunch price fix menu. I’m not sure how that differs from the restaurant week menu that we tried for $29.

Price: 7 (updated to 9)
Our bill came to about $75 after tax and tip for one $29 restaurant week lunch with a glass of wine and an order of beef tartare. Not bad, but not awesome considering we weren’t too happy with the skirt steak. Even though the place is pricey, the best value you get is when you order steaks from the full dinner menu and stick to that. My sense is that this score will increase after a second trip with a better steak-eating experience.

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Bar: 8 (updated to 9)
The bar here is great. It’s spacious, nicely art-deco in style, and seems like a really great place to hang out after work. I’m guessing that this isn’t the greatest place to be on weekends, but that doesn’t mean the bar isn’t gorgeous. The only down side is that the space is ground floor level, so no windows or natural light.

Specials and Other Meats: 10
Short rib, lamb, veal, chicken, and wagyu beef selections grace the menu here. I didn’t notice any pork, unfortunately. Perhaps the pig face from Marc Forgione could pop on as a special every so often, or a slab of pork belly served like a steak. That would be something worth adding to the menu. At the very least, I think an Italian style pork chop with cherry peppers and onions would work.

Apps, Sides & Desserts: 9
Shrimp Cocktail: This was a bit small (three medium-sized shrimp), and there was something slightly bitter about the taste of the shrimp. They were nicely cooked, however, and I liked the fact that they were pre-dressed with a horseradish-based cocktail sauce. Presentation was interesting too.

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Steak Tartare: This was great. While I think the plate could have had some more actual meat on it, the addition of marrow and a salad beneath was very good, and made up for the smaller portion. The salad was dressed just right, and included celery leaf, which added a great freshness to the dish. The grilled bread was soft inside yet crunchy on the outer edges.

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Tots: These were pretty good, and had a good spice level to them, but they were lacking a touch of salt. The inside was soft like a mashed potato, and the outside was perfectly golden crisp.

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Cookies To Go: These were tasty, and had a little bit of flake salt on top to make the chocolate flavors pop. They were soft and delicious.

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Seafood Selection: 9
Similar to the downtown spot, there’s a lot of nice seafood to choose from here. Sole, halibut, tuna and salmon are on the entree menu, along with surf and turf lobster-based shit as well. And you can always hit the appetizer section for your cold shellfish, or the crabcakes, octopus, etc.

Service: 9
Service here is great, just like downtown. We did feel a bit rushed, however, which was odd because the restaurant had plenty of room for other diners to come in. It’s not like they needed the table to clear out. In any event, the people are friendly, and the table bread, as usual, is the delicious everything biscuit with herb butter.

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Ambiance: 9
This place is gorgeous, large and spacious despite being a ground floor level joint. The only negative is that there are no windows, so it can feel a bit cavernous despite being grand and airy inside. The decor is awesome and it is similar in style to the downtown spot, very art deco.

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UPDATE: 2/2/18

My wife picked up a flash deal from Blackboard Eats, which scored us 20% off our bill as well as two free cocktails. We started off at the bar for their $10 smoked old fashioned cocktails for happy hour.

Then, when we sat, we got our two free cocktails.

And of course those incredible everything biscuits with veggie and herb butter.

We shared the foie for our app. It was nice and soft. Not too rich, which I like. Just right.

We shared a porterhouse next, and I noticed that they revamped their menu with a lot more interesting and widely varying beef cut selections. Dry-aged, wet-aged, domestic wagyu and Miyazaki wagyu all grace the menu here. I was impressed.

This was their wet-aged for 28-days and then flambéed table side with marrow butter and some other deliciousness prior to slicing. 8/10.

We cleaned it off.

On the side we had their sun choke spinach, which I really loved. This might be my favorite version of creamed spinach.

For dessert we had the banana and Jameson donuts with chocolate chip ice cream. Very nice.

All in, we saved about $75 with the Blackboards Eats deal.

AMERICAN CUT
109 E 56th St
New York, NY 10022

Michael Jordan’s

Michael Jordan’s overall score: 84

NOTE: THIS PLACE IS NOW CLOSED

My wife and I grabbed a quick lunch here for NYC restaurant week, summer 2016. The menu was pretty good for three courses at $29. Here were the selections:

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Flavor: 7 (now 8)
I went with the strip steak for $10 additional.

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It had a nice peppery crust, but was missing something in the flavor department. I’d guess this was likely a prime cut, or at the very least high choice, but definitely not aged. It was cooked nicely to medium rare from end to end, and it was juicy as well.

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The corn salsa that came with it was a bit too heavily dressed with red wine vinegar or something. I wasn’t a fan.

Choice of Cuts & Quality Available: 8
They offer all four main cuts here. They also offer several selections with a bone, and without a bone. It would be good to see some aged selections, but they at least have some large format items. All of the beef is either prime or high choice, as far as I can tell.

Portion Size & Plating: 8
Portions are good here. My steak was probably around the 14oz mark, boneless. So this is a good amount of food for the money. Plating is basic, with a touch of elegance. Not too much, though, as the tables are all covered in white paper. It’s not overboard.

Price: 8
We did the restaurant week lunch special, which I thought was a good deal. However, the regular prices here are pretty fair as well. If the cuts served on the standard menu are superior, this might have a better score, as everything is under $50 per person, per cut.

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Bar: 8
The bar seemed to be split away from the dining area. As this joint is situated in Grand Central, they are constrained by where they can set up and what they can do. But since this spot is across from Cipriani Dolci, it is definitely a nice place to drink.

Specials and Other Meats: 7
Chicken and veal are your only non-beef, non-fish options here, as far as I can tell. Our waiter didn’t read any special cuts for us.

Apps, Sides & Desserts: 7 (now 8)
We were limited here for what we could try on the restaurant week menu, but here’s a breakdown of what we had:

Caesar Salad: Nothing too amazing, and nothing bad. There was a generous amount of shredded cheese on this, which I liked.

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Tomato & Mozzarella Salad: A bit skimpy on the mozzarella, but the balsamic on the tomatoes was excellent. I liked the addition of cucumbers to this salad, and the onions weren’t too potent in their raw form.

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Cheesecake: Unfortunately, the strawberry shortcake listed on the menu above was replaced with cheesecake. However, the cheesecake wasn’t bad at all. It was creamy, without being overly sweet. It had a pop of lemon brightness to it as well.

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Raspberry Sorbet: This was tasty and tart. I actually enjoyed it better when combined with a sliver of the cheesecake.

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Seafood Selection: 7 (now 9)
There’s branzino, lobster, tuna, salmon and swordfish here. That’s a good showing. My wife picked the salmon from the restaurant week menu. She ordered it medium, but it came back more like medium well. It had a nice char-grilled flavor to it, but it was otherwise a bit dry. The flavor was nice, it just needed some moisture.

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Service: 8 (now 10)
Our waiter spoke pretty fast and it was tough to hear him at times, but luckily it was formality kind of speak that we were missing out on. Waters were filled up often, and service wasn’t slow or poor in any way. The table breads were nice little miniature loaves that were warm, and went nicely with the flake salt and butter.

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Ambiance: 10
Dining while overlooking the hustle and bustle of Grand Central is definitely an amazing experience. You’d be hard-pressed to find a place in NYC with a better view that is so readily accessible to people of all means, whether you’re out for a nice steak meal for a special occasion, or power-lunching with the bankers of midtown.

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UPDATE 6/26/17

I had the porterhouse on my second visit. Very nice, and one of their only cuts that is actually dry-aged as opposed to wet-aged (the other is their prime rib). 8/10; this was good enough to move the flavor score up a point from the earlier review.

Good to the last bite.

Service was much better this time around as well. Full points, moving up to a 10/10. And I love the basket of fried onions that comes with every steak.

The apps, sides and desserts score has improved by a point as well (8/10). In that lunch review I was pretty limited. This visit, I had the seafood tower, which is jammed with great quality stuff for $85. A whole lobster, a few king crab legs, six oysters, four shrimp, lump crab meat, and tuna tartare were on this baby. This also ended up bumping the seafood score to a 9/10 as well.

The bacon was okay. I’ve had better, but I thought it was cool that it came out with grilled Romaine, grape tomatoes and dressing. Essentially this is a salad.

Truffle cream spinach? Really flavorful. A bit heavy on the cream but I don’t mind.

Mac and cheese was delicious. Can’t wait to eat the leftovers for lunch in an hour.

Desserts were on point too. The chocolate fudge brownie with ice cream was slightly more cake-textured than brownie-textured, but the baked Alaska was awesome with the pecan and chocolate ice cream inside, with pistachios as garnish.

UPDATE 8/10/17 – PRIME RIB

I came back again once I learned that this joint serves roasted, dry-aged prime rib every Wednesday and Thursday. It’s limited quantity, so you really need to get there early and order quickly. I ate at 6pm, and by 7pm they were out.

Although it’s not quite on par with Burger & Barrel or Keens, it is a delicious meal. Bone in versions are thicker, for $52, while boneless versions are a little more slim, at $42.

Clearly I went with the big boy. 7/10.

MICHAEL JORDAN’S “THE STEAK HOUSE” NYC
Grand Central Terminal
23 Vanderbilt Ave
New York, NY 10017

STK (Meatpacking)

STK (Meatpacking) overall score: 87

My wife and I picked up a flash deal for this place that gave us a $150 credit to spend, which we purchased at a discounted price. Check out how the deal turned out:

Flavor: 9
We shared a 36oz bone-in rib eye.

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This thing had a lot of nice flavor for a non-aged steak. It was cooked to a perfect medium rare from end to end, with the exception of the expected slight over-cooking that often happens to the fat cap portion of a large rib eye.

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There were no scraps left on the plate when we were finished with it. We even cleaned off all the bits that were still clinging to the bone.

Choice of Cuts & Quality Available: 8
All the steaks on the menu are prime quality beef, but they didn’t offer anything that was aged.

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The good news is they have several sizes of steaks to suit whatever kind of pussy appetite you might have, and two people can share the large steaks.

Portion Size & Plating: 8
Portions are pretty good here. While two of the large cuts seemed a bit pricey, I felt the porterhouse was fair and that all the other cuts were correctly priced as well. Side items and apps were also good. Plating was basic but with a touch of attention to beauty.

Price: 9
With the flash deal in hand, this was a great experience. I might feel the prices were a bit steep otherwise, but we left completely happy.

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Bar: 8
The bar here is quite different from the upstairs rooftop version of this restaurant. This bar is more spacious, with lounge seating and a fireplace right there.

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They did a nice job mixing up our cocktails, and I can see this place getting pretty crowded on nights and weekends.

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Specials and Other Meats: 10
There is chicken, lamb, duck and beef short rib for those who don’t want a real cut of steak. On special this time was a 16oz boneless rib eye from Niman Ranch. But they also have some wagyu selections available as well, for those with fatter wallets. I was glad to see that they changed up the specials from last time I was here, up on the rooftop. That means they’re constantly pushing the envelope.

Apps, Sides & Desserts: 9
My wife and I tried two apps, one side and a dessert. All of them were fantastic. Here’s how it went down:

Beef Tartare: This was really delicious, and quite possibly one of the best in town. It was well dressed, nicely salted and chock full of nice, high quality beef.

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Fois Gras: This was slightly on the small side, but the candied orange and mini pancakes made for a fun and different take on the dish.

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Broccolini: Simple and well executed, these tasty stalk were sauteed with garlic, oil and seasonings. They came away with a really nice texture and tons of flavor.

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Apple Crumble: This tart with ice cream was very tasty. The apple pie portion was warm and fresh, with lots of Autums flavors.

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Seafood Selection: 8
There are at least three or four fish items on the entree menu to choose if you have a snatch and don’t eat meat, but we certainly didn’t try any. The appetizer fare is chock full of shellfish and other seafood items, however, and some of those are pretty good, based on my experience on the rooftop.

Service: 10
Jerome, our waiter, was great, and the manager came around to ask how everything was during the meal. They sent out complimentary glasses of Prosecco when we started the meal, too, because my wife told them we were celebrating our anniversary when she made the OpenTable reservation. In addition, we really enjoyed the table bread here, which was a sort of “monkey bread” with garlic butter on top and an herb butter dipping sauce on the side.

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Ambiance: 8
This is really the only difference between the rooftop and down in the regular restaurant. Upstairs offers something really unique, and downstairs seems to match the decor and vibe of their other locations, like the one in midtown.

STK (MEATPACKING)
26 Little W 12th St
New York, NY 10014

STK Rooftop

STK Rooftop overall score: 87

I came here with a group of friends for a steak night. I have to be honest; I wasn’t expecting much from a scene-heavy location on a rooftop in the meat packing district, but this place delivered. Everyone seemed happy at the end of the meal, especially me, which is all that really fucking matters anyway.

Flavor: 10
I ordered their off-menu special cut, which was an 8-10oz spinalis (the fat cap of the rib eye). It was topped with pickled mushrooms, pickled jalapenos and chimichurri sauce.

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This fucker was perfect. Unlike Bowery Meat Company, which ties together several slivers of trimmed cap to form one round cap steak, this seemed to be one full hunk of the same spinalis. I was impressed with the flavor and cook quality of the meat, and the pickled items added a nice pop of brightness and flavor to the meat. It was cooked to a perfect medium rare / medium temperature, it was juicy and I could taste the dry-aged flavors come though (this was the only dry-aged offering). 10/10. Also note that this is the only other place in the city aside from BMC that offers a version of this cut, so go get it.

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I also had a taste of a bone-in tenderloin that a friend ate, and it was very tasty as well (9/10). To clarify, he actually ordered a rib eye but they delivered a filet. He was a little bummed about it but decided to keep his filet. In the end I think he was happy with the steak.

I noticed that all the steaks had a good charred crust on them, and they all seemed to be seasoned generously. I snapped a few photos to demonstrate:

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I didn’t get to try the rib eye this time, but here’s a shot of it:

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Choice of Cuts & Quality Available: 8
All the steaks on the menu are prime quality beef, but they didn’t offer anything that was aged aside from the special that I got (which was not on their menu).

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The good news is they have several sizes of steaks to suit whatever kind of pussy appetite you might have, and two people can probably share the large steaks.

Portion Size & Plating: 8
Portions are pretty good here. While two of the large cuts seemed a bit pricey, I felt the porterhouse was fair and that all the other cuts were correctly priced as well. Side items and apps were also good. Plating was basic but with a touch of attention to beauty.

Price: 9
We were eating with nine people and the bill came to $187 per person, with tax and tip included and two of the diners not paying (they won credit card roulette). There were lots of cocktails and wine involved too, so I thought this was pretty fair, though we did skip dessert. For the quality you get, this is a good deal.

Bar: 8
The main bar here is a bit small, but you’re up on a rooftop that looks out across the Hudson. It’s a nice spot, and there is also a lounge on the other side of the dining room if the bar area is too crowded. I think it just would have been better planning to have the bar and the lounge adjacent to each other rather than split by the dining room. In any case, the drinks were made well, and the cocktail menu was pretty interesting.

Specials and Other Meats: 9
There is chicken, lamb, duck and beef short rib for those who don’t want a real cut of steak. As I mentioned above, they had a great spinalis special. But they also have some wagyu selections available as well, for those with fatter wallets.

Apps, Sides & Desserts: 8
We started with some oysters for the table. They were small, which I don’t mind, but some people do. They were west coast fuckers too, so a bit more fish and brine flavors involved.

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I had the octopus appetizer, which is done two ways; grilled and braised. They’re served together on the plate with nice purple potatoes and roasted, skinless grape tomatoes. While some bites had a bit more snap to them than others, overall this was a tasty dish and the octopus was tender.

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I also tried two other sides that we ordered for the table: truffle fries, and mac and cheese. The truffle fries had a good truffle flavor but they weren’t crispy enough. That was a bummer, and it made me think that the truffle flavor was just an oil-based add-on that was poured on top before serving, which could have been why they weren’t crispy. But the mac and cheese was awesome. It was topped with a nice baked bread crumb crust, and the cheese was top notch quality. Apologies for not getting a pic of either.

Seafood Selection: 8
There are at least three or four fish items on the entree menu to choose if you have a snatch and don’t eat meat, but we certainly didn’t try any. The appetizer fare is chock full of shellfish and other seafood items, however, and some of those, as mentioned earlier, were pretty good.

Service: 10
Our waitress, Sue Ann, was great. Not only did she properly explain each cut of steak on the menu, but she was forthcoming with her opinions on which steaks were better than others. She was also looking out for us, because when we first arrived, three of us were not yet there. They wouldn’t seat us at our table for nine until all guests arrived. The table for six, at which we were originally sitting while waiting for the final three, was really just comfortable enough for four people. There’s no way we could have eaten there, even if the last three didn’t make it. She told us to start ordering and when the others arrived, it’d be timed right as another large group would be finishing up their meal, so we would swap tables. It worked out nicely.

Ambiance: 9
The rooftop is beautiful. I’m only taking a point off because I thought the space could have been laid out and organized a bit better. I think it’s great that they have cover in the event of rain. Also some areas are still uncovered so if the day is nice, you can get some sunlight. They even have temperature control, at least near the bar. It was a muggy night but we were still very comfortable while eating dinner up there. Nicely done.

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STK ROOFTOP
26 Little W 12th St
New York, NY 10014

Gansevoort Market

Below is a quick and dirty photo dump of some of the cool joints in Gansevoort Market. My wife and I strolled through after eating lunch so we didn’t really partake in anything here. When I get back down here I will update this post accordingly.

Bruffin:

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 Luzzo’s Pizza:

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 Some other interesting shops, like gelato, tacos, sushi, etc.

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MEAT! Cappone’s and Macelleria:

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 Some signage:

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This little crepe joint was cool too – I nabbed some video:

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Greek yogurt being made, teste bag format:

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Bangkok Bar looked delicious:

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Donostia has some interesting looking sandwiches:

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This was probably the coolest thing to behold. Bacon on a stick for $5, and it was HUGE:

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Would love to try a chorizo dog too.

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Essentially I need to go here with the intention of eating, vomiting to make room, and repeating. Fuck yeah, Bulimia!