Tag Archives: pub

Red Hook Tavern

Red Hook Tavern is the recently opened endeavor of famed BBQ pit master Billy Durney, of Hometown BBQ. After mastering regional BBQ, he decided to take on the iconic old school NYC tavern style joint – typically featuring dimly lit wood grain interiors, a great selection of beer, wine and cocktails, a champion burger and a beefy chop or two. Think Minetta Tavern, Chumley’s or even McSorley’s. The outside even kinda pays tribute to Minetta Tavern. Similar font, coloring and shades drawn:

So did Durney achieve that iconic goal? In short, yes. There are some BIG hits here, but there are also some misses as well. Let me get into it so you know what to get and what to avoid.

We shared four starters among four people. We ordered the corn and nduja salad with radicchio cups, the wedge salad with bacon, the chicken liver pate, and the charcuterie board.

The corn and nduja was good, but it wasn’t as spicy as I had expected. In addition, the radicchio cups added a little too much bitterness into the dish. Maybe swapping out for some Bibb would be better.

The big hit for me among the starters was the wedge salad. It comes with a nicely cooked slab of Nueske’s bacon, and a surprisingly fresh pop of dill throughout. This is definitely big enough to share, so get this and share with another.

The charcuterie board was delicious, featuring lomo (my favorite – dry cured pork loin), salami and venison salami, along with a nice fresh slaw to cut the fat. I just wish there was more of everything.

The chicken liver pate was smooth, creamy and delicious. I could have easily crushed this by myself, which is what I recommend that you do. The only issue with that was that the toast was very dry and brittle. That bread needs an upgrade.

We shared four different entrees. We did the pan roasted half chicken, the 45-day dry aged strip steak, the grilled head-on spot prawns and, of course, the burger (we did two of those).

The prawns were overcooked, unfortunately, and that delicious chili, lemon and garlic sauce didn’t really get into the flesh, rendering them kind of bland unless you really dragged them through the sauce. The heads were delicious though. They come three to an order, but the waiter Ryan was awesome and asked if we wanted four pieces so that we could all get one. That’s the kind of service people will remember. Bravo, Ryan.

The Pat LaFrieda steak was very tender, nicely cooked, and had a great crust on it.

The addition of that finishing salt was essential, because it was otherwise just kind of bland in flavor. It didn’t have much punch or character to it, and certainly not much dry-aged flavor. 7/10.

One good thing about the steak is that for $49 it also comes with creamed spinach. I really liked this spinach. Finely chopped, not too creamy.

The chicken was better than both of the above entree items. It came with mashed potatoes and gravy, which was a nice touch, for just $28. The meat was juicy and tender, and the skin was crisp and well-seasoned. Get this!

But the star of the meal was this incredible burger.

Look at how perfectly cooked it is inside:

It comes with three perfectly crisped and seasoned potato wedges, and a half-sour pickle spear.

If you’re not into onions, you can remove yours from the bottom (the burger comes out sitting on top of an onion core slice). I generally don’t love raw onion on my burger, but this onion is somewhat steamed and softened, that way you don’t get that insane vaporous bite that destroys your mouth for two days. It also catches any juices that come out of the burger, making it a perfect flavor sponge that protects the bottom bun from sogging up.

It may look simple and pedestrian, but the bun is brought in fresh from a special bakery; the patty is a great mix of lean and fatty beef cuts that sport a really nice dry-aged flavor; the cheese is perfectly melted down the sides of the burger to create a lovely drape of full coverage – you never want for that melty American goodness; and the maillard sear on the outside even has a nice crunch to it for some texture. What a masterpiece. This might be a new favorite, especially at $22. While I generally prefer fries, the wedges were definitely good. I kinda wanted a couple more though.

The prices here aren’t too bad either.

I highly recommend this place. It’s tough to get a reservation, but if you get there early (or late, for that matter) you can probably score a seat at the bar pretty quickly.

RED HOOK TAVERN
329 Van Brunt St
Brooklyn, NY 11231

82 Stanton

This new spot is coming onto the bar food game pretty strong with a great selection of bites.

Here’s what I tried:

First, a nitro espresso martini. First time I ever saw something utilizing nitro coffee in a booze drink. This tasted like a mudslide, only not frozen.

The burger had great flavor. Nice and simple, right to the point. And the fries that came with it were awesome. Very addicting. Check out that CHIZZ drip (cheese jizz).

The fried chicken was really nice and crisp, not overly sauced up. They were well-seasoned too.

I loved the fish tacos. These were perfectly crisp, light and airy. I could put away a dozen.

This fried chicken thigh was really nice too. Juicy as hell.

It went nicely with this mac and cheese skillet.

I’ll definitely be drinking and eating here more often. The place has a great corner location with great wide open windows. You feel like you’re hanging out right in the street.

82 Stanton
82 Stanton St
New York, NY 10002

Warren 77

This joint puts up some solid pub food. I came in with a group of food bloggers to help them promote their Stanley Cup game night specials (the joint is owned by an ex-NY Ranger). Anyway, here’s what we had:

Wings

These are breaded and served lollipop style. I liked them, despite generally having less of a preference for breaded wings.

Nachos

Stacked high with tons of toppings. Really good.

Boneless Chicken Wings

For the vagina in your group who doesn’t want any bones. Still good though – and also breaded.

Fried Pickles

A little too salty for me, but I liked the texture and sauce.

Philly Cheesesteak

I loved that this was on a hot dog potato bun. They said they usually serve it on different bread but ran out. I say stick with the hot dog bun. It was great. Low budget and tasty.

Double Cheeseburger

This was nice and basic too, but well executed. For $11 this is a great deal (fries were $3 extra, shoestring style, and  very nicely cooked). Their “77 Sauce” is like a Big Mac sauce. Dig it.

WARREN 77
77 Warren St
New York, NY 10007

Handcraft Kitchen & Cocktails

I had the pleasure of attending an Instagram influencer event at Handcraft last night, and I have to say: I was super impressed with everything I drank and ate. This place really knows their stuff.

The meal started with some buffalo style deviled eggs, which were absolutely delicious.

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They had the same flavor profile you get from good spicy chicken wings, with a pop of hot sauce.

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Then came our first cocktail: Tokyo Drift. This was made with gin, sake, cucumber, lemon and fizz.

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It was really refreshing and slammable, which was nice to pair with the next part of the meal: Handcraft Nachos.

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These are tots, topped with corn, bean chili, pico de gallo, guacamole, chipotle sour cream and cheese sauce. These “totchos” were absolutely fantastic. You definitely need to start your meal with these when you come here.

Next up on cocktails was the Liquid Lunch: watermelon and strawberry gin, basil, balsamic vinegar and lime.

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This baby was like drinking a salad! So savory yet still with a nice pop of sweetness. I loved it.

We drank that with a killer fried chicken sandwich.

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This is up there with Delaney and Fuku+ in terms of taste and quality. It’s topped with pimento cheese, pickled green tomato and kale, served on focaccia.

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The chicken was so tender and juicy inside, and that cheese acted like a sauce to boot. Awesome.

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The final cocktail was a Bourbon Punch: bourbon, amaretto, southern comfort, orange and pineapple.

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The hard liquor really gets balanced out by the sweetness here, and the fruitiness of the drink went well with the next course: The Game Changer.

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This mountain of meat consists of a bison patty and a wild boar patty. Then it gets topped with duck confit, brie and cherry chutney, served neatly on a brioche bun. Amazing. The cherry chutney almost acts like a cranberry sauce, turning this into the perfect Thanksgiving substitute for those of you who despise turkey.

I highly recommend this place, and they have a great beer menu too.

HANDCRAFT KITCHEN & COCKTAILS
367 3rd Ave
New York, NY 10016

Malt House (FiDi)

You may recall my recent review of Malt House in the West Village. Well, the other day I was invited to the downtown location for another press review. I have to say, as Chef Armando (formerly of STK and Five Napkin Burger) has become more comfortable in his role as Executive Chef, he has really elevated the level of food.

At the time of the West Village review, he was relatively new at Malt House. The food was good, but it had a different feel than the food I tried at the FiDi location. While both restaurants do share a similar menu, Armando brings a bit more of his personal touch to the FiDi menu. Here, Armando is more clearly elevating standard pub food to quality restaurant dining. Take my favorite dish of the evening, for instance: the artichoke and crab dip with crispy fried plantains.

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Every pub, Friday’s and Applebee’s offers something like this with tortilla chips. But Armando has removed the grossly oily and heavy texture that is so common with these dips – often laden with insanely salty cheeses and prickly, woody bits from the wrong part of the artichoke – and replaced it with a velvety smooth, light and extremely satisfying indulgence that is topped with succulent, high quality crab meat. The plantains – as opposed to tortilla chips – come with a thicker crisp as well, and they add a higher quality, more complimentary crunch element to balance with the creamy dip.

If my yammering about artichoke dip doesn’t quite convince you that this place is more than just pub food, just take a look at this gorgeous pan roasted chicken dish.

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Do you expect to see this at a bar? Of course not. That’s why I’m making a point of saying that this is real restaurant dining. That chicken dish comes with mashed potatoes, sauteed kale, mushrooms and au jus, by the way.

And as you might expect from a burger at a fine dining joint, plain old ground beef simply won’t cut the mustard. This location features wagyu beef in the grind. But that’s not where it ends. It also boasts hickory smoked bacon, a pesto aioli and Bibb lettuce on a brioche bun, with your choice of cheese, of course. But the kicker is something so simple that it’s brilliant: a slice of oven roasted tomato that just melts right into the burger to become a natural ketchup when you bite down on it. Amazing.

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Armando is also keeping things a bit more seasonal and market fresh at the FiDi location, swapping out the mahi in the fish tacos with whatever is good at the market each day, like mako or swordfish.

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If those types of fish don’t float your boat, maybe the blackened salmon sandwich will. This was good enough to make me think twice about beef for a brief moment.

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Cajun salmon with grilled onions, cucumber, avocado and sriracha aioli? Yes please. That was a great tasting sandwich!

However, my favorite thing between two buns, aside from The Cake Dealer’s thong, was the slow braised short rib slider.

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After braising, these babies are pan seared and topped with house made spicy and sweet pickles, shallots and rosemary caramelized onions. Oh my God, those onions… And those pickles… So good, and such a complex bite of food. There are lots of well-balanced flavors popping in these. I highly recommend. They’re technically apps, but I guess if you order enough of them you can call it a meal.

Speaking of appetizers, by the way, a pair of other notable mentions were the buttermilk bites and avocado bacon deviled eggs. The eggs come cleverly plated in an egg carton with six pieces per order. Very generous! And these devilish morsels tasted heavenly. The egg is mixed with the avocado to make a very creamy filling, and the sriracha and serrano peppers on top bring that slight bit of heat that you want from deviled eggs.

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The buttermilk bites, if sold in bulk, would probably be the cause of my death. I can easily see myself eating these until I pop. There’s nothing too complicated about them; they’re just southern style fried chicken morsels.

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But the buttermilk fry batter is spectacular, and the meat is tender and juicy inside. Perfect execution! What really brings these home for me, though, is the cilantro jalapeno aioli. It’s cool and refreshing, while at the same time bringing a kick of spice to your taste buds.

I also got to sample both the sweet potato and regular fries. Both were good, but I actually preferred the sweet potato fries for some reason. They ended up being seasoned better, they held a better crisp, and they actually tasted savory rather than sweet. This was a nice change, because I typically don’t like sweet potato fries.

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Malt House actually has a pastry chef now, so dessert is on point. I sampled four items: chocolate mousse, beignets with chocolate sauce, banana and chocolate filled crepes and cheesecake. All were nicely executed, simple and delicious.

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Now that I’ve gotten the food out of the way, let me talk a bit about the drinks and decor at this place. Aside from something like 200 whiskies and 40 draft beers, they also offer a nice cocktail menu and an extensive list of bottled and canned beers as well.

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In addition, this joint is hugely spacious, with a main bar and dining floor, a nice mezzanine overlooking the main floor, a private party room off the mezzanine and a massive basement called “The Armory,” which features a wrap-around bar and tons of additional seating. I love the proud patriotism on display down there. There are tons of old US flags and such (to be fair, some might be British colonial flags as well – I’m not sure). This place also boasts some other nice historic and architectural touches, like a preserved 125yr old, all-original skylight in the private room and several actual Carnegie Steel Company beams in the main bar and dining room.

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The interior pics aren’t mine, by the way. They were provided to me by the restaurant. But you get the sense of how enormous and gorgeous this place is. Go check it out for yourself one of these days. You won’t be disappointed.

MALT HOUSE
9 Maiden Ln
New York, NY 10038

Joe’s Bar

NOTE: This place is now closed.

My wife grabbed a flash deal for this place.

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For something like $25 or $30 we got two burgers, a side of fries and two drinks. Below is a shot of the “Scooby Snack,” which my wife ordered. It was their frozen slush drink of the day. In this case, hibiscus margarita.

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Pretty sweet deal, and the food was actually good. Check out the burgers:

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That bottom burger is called “Joe’s Burger,” which is a patty that’s topped with sloppy Joe and cheese. Lots of meat. My bacon cheeseburger was a slight bit above medium, but I didn’t mind because it was juicy and well seasoned.

The fries were perfectly cooked, and a pretty good side for $6. It will feed two, no problem.

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JOE’S BAR
480 Amsterdam Ave
New York, NY 10024

Church Street Tavern

I went to Church Street Tavern with my wife and the founder of The Dishelin Guide and the DishEnvy app to finally check out their acclaimed burgers. The talk is accurate. These burgers are fantastic! We tried two: The Wellington and the CST Burger.

Let’s start with The Wellington: the patty is topped with mushroom duxelles (french for chopped mushrooms, onions and shallots sauteed with butter and herbs), foie butter and a cheesy pastry crisp that mimics the puff pastry that typically surrounds a Beef Wellington dish.

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You can see it sticking out the side here like a piss-clam tail, or a limp geoduck phallus.

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I guess those words aren’t the best to use when describing delicious food, but that’s what comes to mind. Anyway, I was expecting the burger to be wrapped in the pastry, just like traditional Beef Wellington (pictured below), but that wasn’t the case.

The burger was good. It was cooked to a nice medium rare, and the toppings were delicious. The bun held up nicely, didn’t crumble and wasn’t too stiff.

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The better burger of the pair, however, was the namesake CST (Church Street Tavern) Burger, which was topped with bacon-onion jam, aged cheddar, and arugula.

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It was seved on the same toasted brioche bun, but this burger had a much better flavor to the meat, perhaps from better seasoning and searing. Cooked to a perfect, juicy medium rare, this burger really hit the spot. I’d definitely go back for another.

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The big surprise of the evening, though, was this amazing porchetta sandwich that we saw on the menu.

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It’s a nice, tender pork sandwich with sauteed spinach and melted Swiss cheese. There were even some crispy pork bits in there for texture. The spinach had a nice hit of garlic to it without having any chunks of the breath-killer hidden inside. And the Swiss was surprisingly tasty to me. I didn’t expect to like Swiss with Italian pork, but it worked. I highly recommend this sandwich.

The fries here are equally satisfying. They’re slightly more squat and thicker than most places, but they’re cooked perfectly and generously-yet-simply seasoned with salt and herbs.

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The bar here is pretty nice too, and at happy hour you can get $4 select beers. I had a Session lager:

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CHURCH STREET TAVERN
313 Church St.
New York, NY 10013

NYC’s Oldest Joints

New York City can’t really compare with Europe when it comes to old establishments that have been slinging drinks for centuries, but it certainly can hang when it comes to restaurants.

Delmonico’s Steakhouse (94*/100) is rumored to be the world’s very first fine dining restaurant (year 1837). The restaurant, at the time, innovated many dishes that are now well known and popular, like Chicken a’ la King, and Lobster Newberg. They are also the namesake of the “Delmonico” cut of steak, which is typically a boneless rib eye.

Fraunce’s Tavern is a very old joint, dating back to 1762, which is actually now a Revolutionary War museum. It was the location of George Washington’s farewell/presidential address, and later his funeral procession, but it may have shuttered once or twice between then and now.

McSorley’s Old Ale House is NYC’s first Irish bar, and it is a place known for limited options. For example, the clientele was limited to men from 1854 until 1970 when it was forced to allow women into the bar. Their motto was “Good Ale, Raw Onions and No Ladies.” As far as beer goes, you can either have dark beer or light beer. You get two mugs that are mostly filled for the price of one beer, mostly because it is faster to pour two half-assed mugs than it is to properly pour a full mug while waiting for the head to settle. While there, you should man-up and try the liverwurst and onion sandwich. If you’re really feeling manly, spread some of that super spicy dijon mustard onto the bread, which is usually sitting at each table.

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Pete’s Tavern is the oldest continuously operating establishment in NYC. It opened in 1864 and has not closed or switched locations since. Great fun things to see in here, like the cash cage:

Old Town, which is just down the street from Pete’s, is one of NYC’s oldest and most awesome bars. It opened in 1892 and has remained relatively unchanged since. The beautiful high tin-patterened ceilings beckon you to a time when things were less technological and more raw. They also put up a pretty solid burger.

Chumley’s – may it rest in peace – was an old speakeasy buried in a Barrow Street courtyard in NYC’s Greenwich Village. While not as old as some other joints on this list (1922), it has great character. Trap doors, hidden stairways and secret hallways allowed for covert gambling and drinking during the Prohibition era. Rumor has it that the term “86” originated when unruly guests were escorted out the second Bedford Street door, which held the address “86 Bedford Street.” The place recently suffered a collapsed wall and has been closed and undergoing repairs ever since. Apparently it will stay closed, however, since neighbors living in the courtyard had been complaining about the noise emanating from the tavern for decades.

Keen’s Steakhouse (96*/100) was established in 1885 as a men only club (an off-shoot of The Lambs Club), but in 1905 a woman (Lillie Langtry) took the establishment to court and won her entry. The bar here is incredible, and the place is famous for having lots of historical memorabilia on the walls, including churchwarden pipes, and for their mutton chop.

White Horse Tavern opened in the west village in 1880 but was known more as a longshoremen’s bar than a literary center until Dylan Thomas and other writers began frequenting it in the 50’s and 60’s. It became a hub of Bohemian culture. It is one of the few major gathering-places for writers and artists from this period that remains open. It has become a popular destination among tourists these days due to that literary history.

Ear Inn was established in 1817 as a housing joint for sailors. Food, beer and whiskey was made on the premises to feed and water the sailors. The bar actually had no name. This “clubhouse” to sailors and longshoremen was simply known as “The Green Door.” Then in 1977, new resident-owners christened the place the Ear Inn. The new name was chosen to avoid the Landmark Commission’s lengthy review of any new sign. The neon BAR sign was painted to read EAR, after the musical Ear Magazine that was published upstairs.

McSorley’s Old Ale House

McSorley’s Old Ale House is NYC’s first Irish bar, and it is a place known for limited options. For example, the clientele was limited to men from 1854 until 1970 when it was forced to allow women into the bar. Their motto was “Good Ale, Raw Onions and No Ladies.”

As far as beer goes, your options are limited to their proprietary “McSorley’s” dark beer or light beer. You get two mugs that are mostly filled for the price of one beer, chiefly because it is faster to pour two half-assed mugs than it is to properly pour a full mug while waiting for the head to settle on the beer.

While there, you should definitely man-up and try their infamous liverwurst and onion sandwich. If you’re really feeling manly, spread some of that super spicy – and likely dirty – dijon mustard onto the bread. The stuff graces each table.

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Quick story about the wishbones on the light fixture above the bar: They were hung by guys getting ready to deploy in WWI. If they came back they took down a wishbone and made their wish. The ones that didn’t make it back; their wishbone remains on the light fixture. Special thanks to BG for that bit of info.

MCSORLEY’S OLD ALE HOUSE
15 E. 7th St.
New York, NY 10003

Jeremy’s Ale House

What can I say about Jeremy’s Ale House? This bar was a regular stop during my old law school days, because my counselors-in-training and I could score 32oz beers in styrofoam cups for very cheap, on a pauper’s budget, all while having a blast near the picturesque South Street Seaport and Brooklyn Bridge locale of lower Manhattan.

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My wife and I were married on a yacht that used to sail from the Seaport too, and with a pair of my groomsmen having gone through law school hell with me, this was naturally where the wedding party landed after disembarking. In short, this place is associated with the most incredibly important parts of my life. As such, being invited here for a press dinner was really exciting for me and my wife, and we jumped at the opportunity.

This place is nothing short of iconic. It used to be located a bit closer to the bridge, but it has since moved. It hasn’t lost any of its charm and character, however, other than the awesome outdoor beer garden that it used to boast. The new spot has some elevated curbside seating near big windowed doors, which is cool in its own right.

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It still has the incredible collection of cut ties and bras hanging on the walls, ceiling, and over the bar, fabled to be swindled from alcohol-lubricated businessmen and women who wandered into the bar after a hard day of work on Wall Street or the Financial District in dire need of shedding their stuffy monkey suits with a carefree romp at the famed dive.

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Even my wife contributed an over-the-shoulder boulder holder to the collection:

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The walls are filled with everything from jocular anecdotes and silly images, to reflective and somber NYPD, FDNY and EMS tributes to fallen heroes of 9/11.

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Jeremy’s served as a safe house after 9/11 for people who were destined to still be in the area working cleanup. Jeremy kept the place open, and in that spirit of giving back to his community, he’s also throwing a fund raiser to help fight breast cancer at his other location, out in Freeport, Long Island.

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Jeremy himself is a really outgoing and inviting person. His warm and honest persona fills the room with a sense of familiarity and comfort.

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Much of his staff has been with him for several decades, like Milton, aka “Monstro,” who has worked behind the bar and ran the kitchen and staff for coming up on 30 years (Jeremy, seated: Monstro, right).

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Jeremy has been in the saloon game for nearly 45 years now, first opening his doors back in 1970! He reminisced to us about how the first bras graced the walls of the older locations via auction, with the money going to charity if the women felt awkward about taking the cash that was offered… but sometimes the pot would go up to nearly $200, and the girls would take it because in the 80s that was a lot of scratch for a bra! About a week’s worth of pay, for many. We also talked about how the neighborhood changed so much between then and now, and how NYC laws governing food establishments caused him to make changes or operate differently, depending on the mayor and what safety concerns they pushed in their agendas.

I was only acquainted with Jeremy’s from 2000 onward, just a third of the time it was open. And throughout those 15 years I really had no idea what was happening in the kitchen in terms of food. I never even gave food a second thought here, because, well, there were quart-sized beers!

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As it turns out, Jeremy’s serves up some pretty great pub food, and Jeremy himself is somewhat of a recipe innovator and amateur chef.

We first tried some of his lobster bisque, which currently is not on the menu. He does give it out to customers on occasion, but right now it is an off-menu hush-hush item.

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Jeremy spent years perfecting New England clam chowder recipes at home, spoiling his family in the process, who can now no longer eat the chowder at restaurants because the homemade version was so much better. The secret, Jeremy says, is in using heavy cream and half & half instead of milk, and a bit of sherry. You can see that a little shot of sherry is served alongside the chowder for mixing (or drinking, like I did).

The bisque here is made from a commercial lobster base and then enriched with some of Jeremy’s chowder methods. He adds pepper, creams and sherry (no starch for thickening), and then tops it with a generous portion of “lobster essence” (bits of lobster that are ground up and re-combined) and imitation lobster meat for substance. I have to say, it was pretty good for pub food!

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Next up was a side-by-side comparison of the dry batter seafood and the grilled seafood: Scallops, shrimp and calamari.

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Jeremy is partial to the dry batter preparation, because it seals in the natural juices and flavors of the seafood. The grill, on the other hand, gives it a fired-up taste and the seafood takes on some of the grill flavors. I’m more of a fan of that method.

Speaking of fresh seafood, if you order the shrimp cocktail here, you’re given a choice of whether you want it hot with drawn butter on the side, or chilled with cocktail sauce. The reason you’re given this choice: everything is prepared fresh, to order. When you want it chilled, the shrimp gets flash-cooked and then instantly chilled in an ice bath before it comes out to you. Pretty awesome, because the shrimp stay tasty and juicy. All too often I get shrimp cocktail that tastes like absolutely nothing, because it was cooked a month ago, frozen, and then thawed out prior to serving. The result is a rubbery, bland and flavorless piece of dog shit. Fuck that. Jeremy’s Ale House does it legit. And it is also worth noting that Jeremy makes his own tartar sauce for the pub. He uses extra relish and a bit of ketchup in the preparation to cut the sour with a bit of sweet. Very nice.

The food tasting continued with the special half pound burger that comes topped with bacon, American cheese and tomato on a pretzel bun.

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The pretzel bun is fresh and supple. Really excellent. The bacon was thick and crisp, perfectly cooked. The cheese was melty and gooey. The only downside? My burger was a bit overcooked. But I have to say, for a dive bar, this burger is pretty freaking awesome – especially for just $10 (they offer smaller burgers for about $5 or $6 as well). Also, look at the mountain of fresh homemade potato chips that comes with the burger:

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While I was digging into this fucker, Jeremy called out for Monstro to bring us over one of the Jersey tomatoes that he uses both at home and at the bar for salads, burger toppings and also just for snacking. These were picked fresh from near his hometown in southern New Jersey (he grew up in NJ, but he is originally from England). They have a slightly thicker skin than most tomatoes, but that helps to seal in the juicy freshness and sweet qualities of the fruit (yes, tomatoes are technically fruit, not veggies). These particular tomatoes were light on seeds and that slimy goop in the center, which was great for me because I hate that garbage. Jeremy even sent us home with a bunch of fresh tomatoes.

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The next item to come out was the fried chicken finger sandwich. This is about six ounces of fried chicken on a pretzel bun with pickles and fried onions. Excellent!

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What a great bar sandwich this is: The chicken was tender, the breading was crisp, the pickles were of good quality and the onions were a great topper.

While we were on the subject of chicken, Jeremy explained to us how he has (and is currently working on) some options for people who are trying to be more health conscious. He had Monstro bring out a cooked patty of his chicken burger, which is made of one third leg and thigh meat, and two thirds breast meat. But it doesn’t break up or taste like ground chicken. It eats like a pounded-flat piece of thigh or breast meat. It is incredible. Here it is: six ounces of amazing chicken, grilled to perfection:

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This patty was by far my favorite item of the night. And we just had it plain! Usually, this gets served on a bun with toppings and a side of chips, like the other sandwiches – we were just trying out the patty on its own for shits and giggles. Actually, I was slicing up some of the Jersey tomatoes and eating them together, with a little bit of Jeremy’s incredibly spicy homemade hot sauce on top:

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That hot sauce is so fucking good. But be careful, because it will make your face numb! Simple too: smoked habanero, vinegar, garlic and salt. Generous as he is, Jeremy sent my wife and me home with a few containers of the sauce, after I suggested that he bottle it and sell it.

We were getting stuffed, but Jeremy wanted us to keep trying things. He and Monstro were discussing what else we could sample when my wife asked, “What is your favorite thing to eat?” They both answered, “The hero.”

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What you have there are two different subs. One is spicy, with sliced cherry peppers included. Both have salami, ham, cheese, lettuce and a nice vinegary sandwich dressing on top. The bread is fresh, crusty Italian bread – the only thing worthy of such a sandwich. Monstro hollows out a bit of the bread’s interior so that all the fillings can fit inside the sandwich without being too massive to bite down on. I’d say this was probably my second favorite item from the tasting.

What an awesome place. I’m really glad Jeremy reached out to me for this press meal, because up until now, I just looked at this place as a joint for big, cheap beers. A watering hole, a dive bar. Now I know its a great place to eat, too!

JEREMY’S ALE HOUSE
228 Front St.
New York, NY 10038