Description
This West Village restaurant attempts to be one of those quintessential downtown spots, tastefully trendy enough for fashion types with food good enough that those without a corporate credit card don't feel cheated. Vaulted ceilings, clubby leather chairs and a massive mural give the place that classic New York feel. But enough about the décor; let's talk about the restaurant's now-legendary bread basket. Every table gets a huge pile of bread piping hot from the oven, from thick, salty pretzels to olive oil-brushed focaccia. Chef/owner Harold Moore prepares an eclectic international menu including everything from maltagliata pasta served with a pork belly ragu to red snapper cooked with bok choy in a Thai-herb broth. The wine list numbers well over a hundred, with each of the bottles (which ring in at between $40-$400) categorized by country of origin. On weekends, the restaurant serves a similarly international brunch menu.—Keith Wagstaff
