Tag Archives: quail

The Back Room at One57


NYC restaurant week now includes this joint at the One57 building on Billionaire’s Row, “The Back Room.” They offer a really great menu. The decor is beautiful and vast. It’s a huge place. Tables are wide and spacious. Very different from the usual situation in NYC.

The onion bread with garlic and herb cream cheese is a delicious way to start the meal here:


We also sipped on some really excellent cocktails.



The charcuterie board had five different styles of cured meat with some pickled items. I thought this was really generous. The quality of these meats was top notch, too. Coppa, cacciatorini, fennel sausage, soppressata, spicy nduja, lardon. The fat content was so soft and sticky that it was clinging to the bottom of my tongue like peanut butter. So good.




We also had the reginetti pasta, which are like little squiggly brain shapes that hold the sauce nicely in the convolutions.



For our main courses we went with the beef cheek and the quail. The beef cheek was braised in red wine to a perfect tenderness that still retained a nice juicy inside. It was served on a parsnip and rutabaga puree, and topped with crispy onions and a red onion jam.



My wife’s quail dish was nicely cooked and had good flavor, but it was slightly gamey. The quail was in no way bad. It just didn’t hit the same high mark as the beef.


Dessert was pretty great. Maybe restaurants in NYC are finally understanding that people want to see something different than tiramisu, creme brûlée, chocolate cake and fucking flan. First up was this cocoa toffee pudding with brulee’d bananas, salty cocoa nibs and malted coconut ice cream. Excellent.


We also had the meyer lemon zabaglione with whipped tea, lemon confit and earl grey ice cream. Very inventive and unique, and a nice bright way to end a meal.


The waiter, Ivan, was great. He even brought over a candle and complimentary glass of honeyed dessert wine for my wife since they knew it was her birthday (was mentioned on the Open Table reservation).



On a second visit I tried their two-course lunch for $32, along with a taste of a few other things that the rest of the table had.

First was this delicious grilled octopus.


The texture was perfect. While the chimichurri-esque green sauce was a bit bland, I did like it a lot with the octopus, and even with the table bread as well.

I went with the skirt steak for my main course.


The dollop of garlic butter on top really added a great flavor and creaminess to the cut. It was perfectly cooked to medium rare.


While the steak itself was a bit small, it did pack a ton of flavor. 8/10.

Here’s a look at the lobster roll on the lunch menu. I think it could use a bit more quality, large chunks of claw meat. The bread was solid, but I’ve had better lobster rolls elsewhere.


The duck leg confit was brilliant. So tender and juicy, and beautifully plated as well.


And speaking of beautiful plating, this bowl of fried oyster mushrooms with lemon are served with an edible chive blossom.


For dessert we sampled a trio of eclairs and a chocolate espresso cake, which was super soft, smooth and decadent. The texture was more like soft fudge or a thick custardy pudding.


Of the three eclairs, I liked the pink and red one the best. All three had great creamy fillings and were beautiful as well as tasty.


157 W. 57th St.
New York, NY 10019

Priceless New York Oktoberfest Event

My wife’s credit card gives us all sorts of perks, like being able to attend Top Chef Duels and Masters premiere parties, or to dine on a billboard above Times Square. The perk we took advantage of yesterday was a special Oktoberfest beer tasting and food pairing event hosted by several breweries around New York, right next door to our apartment at the bar in Whole Foods. Yes – there is a bar in Whole Foods, and it is actually a pretty good bar!


I won’t go through all 12 beers that we got to try, but I will highlight some of the better choices.






My absolute favorite of the night came from local Oceanside brewery Barrier Brewing Company. It was a briny, salt-of-the-sea Belgian style wheat beer that had hints of toasted peat, called Le Pete. It was fucking perfect. The only thing that would possibly make this beer better is if it were served with an ice cold place of oysters on the half shell.

My next favorite was Original Sin’s Hard Apple Cider. It was crisp, light, flavorful, and not too sweet. Most cider’s hurt my teeth because of the sweetness. This was naturally sweet without being overbearing. Boozy, bubbly apple water. Awesome.

My third favorite was the Sierra Nevada Narwhal Imperial Stout. It was a beastly 10.2% ABV with notes of chocolate and molasses for sweetness and toasted coffee for a little bitterness at the end. This was paired with our dessert (see below).

Okay now onto the food and pairings.


We entered the bar to a nice set-up of bench tables with an assortment of snacks already set out for us:





The best was by far the hummus with toasted, herb pretzel bread pieces (immediately above).

The first course was a barley risotto with aged cheddar. This was pretty nice. Good texture to the barley, great flavor from the aged cheddar, and a little bit of sauteed apple in there for a kick. Naturally this was paired with one of the Original Sin ciders.


Next was quail with a butternut squash bread pudding and some sliced root veggies. This dish was great. The sauce was a little bitter, but when you mopped it up with the bread pudding it was a great balance. This was served with a Barrier beer made from butternut squash. Pretty nice.


Dessert was chocolate cheesecake made with the Narwhal beer I mentioned above. A whipped cream was made from the beer as well, and it was garnished with cocoa nibs and sat atop a nice graham cracker crust. Top marks for presentation here though – dessert in a mini beer mug for Oktoberfest:


We closed with a really cool presentation of a home brew kit product from Brooklyn Brew Shop. Looks pretty simple, and tastes pretty great. We were served their chestnut brown ale from the kit, which was my fourth favorite beer of the night, alongside the Barrier cream ale.