Description
Peter Hoffman's relaxed American bistro places an emphasis on vegetables and other farmstead products, preferentially acquired as near to the city as possible. There's a cream-based oyster chowder substituting sunchokes for potatoes, a winter-squash tempura with a smoked paprika dip, and a farm-raised trout from the Catskills that fries up all herby and crisp. Though reviled by some reviewers, we found the grass-fed burger a paragon of its type, though the French fries are made with potatoes that are a little too sweet.
