Description
This stately Tribeca culinary landmark seems much older than its three years, and the food has maintained its high quality since the restaurants inception; but nowadays one is more likely to find strollers parked outside than limousines. The menu is still pleasingly divided between steaks and chops cooked over the wood hearth downstairs and more forward-looking provender including, on a recent revisit, a so-called asparagus mimosa garnished with chopped egg and tarragon aioli, and a daily pasta special of orecchiette in a rich sauce of crumbled Italian sausage and cream. But you'll do just as well going for the perfectly grilled strip steak, which comes sided with french fries that are even better than they need to be.
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