Description
The setting couldn't be more perfect, a three-story townhouse that has been standing in the West Village for more than a century. Inside, the look is upscale, sophisticated and just a little funky, like the home of some eccentric heiress. Chandeliers dangle over tables topped with crisp white tablecloths, with antique mirrors hanging on white brick walls. As much effort was put into the menu as was put into the décor. Chef Patrick Connolly is a stickler for local, seasonal produce, even blogging about his relationship to farms like Long Island City¹s rooftop farm Brooklyn Grange and Neversink Farms in the Catskill Mountains. The menu is made of the simple contemporary American dishes that won Connolly a James Beard award: seared scallops served with roasted cauliflower, orange olive oil sauce and pancetta, roast chicken with spinach fondue, a gruyere-topped burger and more. In summer, the leafy back garden is the perfect place to sip a specialty cocktail or glass of wine.—Keith Wagstaff
