Restaurant Week NYC!
Cocktail: Sarsaparilla Julep (Rye Whiskey, Sarsaparilla, Mint, Anise) Appetizers: Fluke Crudo (Preserved Lemon, Espelette Pepper) Johnny Cake - Chef Linton Hopkins (Asparagus, Spring Greens, Mojo Rojo) Maine Diver Scalklops (Quinoa, Meyer Lemon, Calabrian Chili Oil) Entrees: Sasso Chicken - Chef Gabriel Rucker (Grilled Zucchini, Marcona Almond, Black Truffle, Cipollini Onion) Thai Glazed Short Ribs - Chef Erik Anderson Barrel Aged Fish Sauce, Broccoli, Peanuts, Mint, Cilantro) Artic Char (Peas, Baby Romaine, Pearl Onions, Pistachio, Coconut Curry Sauce) Taste: 8/10The food was insanely fresh from the drinks to the desserts. Scallops were cooked perfectly and the Artic Char was delicious in the coconut curry sauce. The Peach Crisp was my favorite dessert (I'm biased towards fruit!) and the chocolate mousse cake was sweet and on par. A couple of the dishes were on the smaller side. Service: 9/10What you would expect from a nice restaurant Decor/Branding: 9/10The open kitchen was a great view, seeing the chefs put together the dishes. A classy place with a nice bar and waiting area. The brick ceiling was a nice, unexpected touch. Tab(5): $$$$ Afterthought:I'd go back on special occasssions for the food and decor, the price tag was a bit much for a normal dinner. www.chefsclub.com/new-york/