Tag Archives: Date Spot

Diner, Dive In and Drive Away Happy

So it’s been a while, but I’m backkk!!! I sure hope you missed me, because I missed you!…and that you are wondering what food is bringing me back to the blog.…what restaurant could have been so noteworthy that the writer in me is ready to, well, write again? Ohh hold on tight cause this is a good one…

I was almost tempted to bury this information because, let’s be honest, I’m just not sure if I want this restaurant blowing up.  Sure, it might be selfish, but it also might be brilliant.  Keep this to myself and avoid having a hard time getting in when you all flock like seagulls to this place, sounds like the smart thing to do.   But, I wouldn’t be the Bite-Sized Blonde if I kept information this meaningful from you, now would I?

Is the suspense killing you? Okay okay, here it is…drumroll please…the restaurant so good I had to start writing immediately is…DinerDiner is well, an old diner from almost a century ago – resurrected and brought way above it’s former glory to become a superstar restaurant.   Of course, the food is the star here, but it seems rather silly not to mention the décor, because in this case, it’s what makes the atmosphere so freaking awesome.  Diner looks like a diner you would see on Diners, Drive-Ins and Dives if the wrong person bought this place.  You totally could have found chicken fried gravy on this menu or something equally as “comforting” and by comforting I mean just kind of ineffectual.  But, this place is so much more that a triple D joint.  It’s seriously cool, and not just in a BK hipster too cool for school kind of a way.  It’s like cool, man.  The diner is illuminated by votives that take the usual space and make it into something so unusual people are clambering to come in.   The space might be small, but nothing else here is.

Okay, so there’s one more thing that’s small, and that’s the menu.  But remember what I’ve taught you, good things come in small packages.  Or Bite-Sized packages really. But you get the point.   If you take after your favorite Bite-Sized Blonde, then you probably want to see the menu right now.  But you can’t, because it changes daily.  Pain in the ass to reprint the menu everyday, right? Wrong! The waitress sits down at your table to write the menu on the paper tablecloth.  So casual, so cool.

We shared several dishes, because how could we not.  So, I sampled about half of the menu.  We started with the Fried Green Tomatoes.  OMG, these FGTs were SG – so good, so so good.  Green tomatoes are different than your run-of-the-mill red tomatoes.  They are denser and a little sour almost.  Which is why they are great to fry.  They maintain their integrity even under high heat.  These FGTs were something special though.  Lightly breaded and fried to a golden perfection, they were served with a side salad of watercress and mint and moisturized in aioli.  Yes, moisturized – because they had a thin layer of creamy goodness on them to keep them moist.

We also shared the Romaine Salad, which kind of sounds boring, but it was anything but.  The crispy leaves were left in rather big pieces and combined with roasted beets and finely shaved red onion and then showered in love, otherwise known as creamy basil vinaigrette.   A simple salad elevated to awesomeness is a salad you could find me eating everyday.

As a treat, the kitchen sent us a plate of crostini.  Thin slices of sourdough bread, toasted on the grill, and covered in a garlicky spread and marinated green tomatoes is anything but your ordinary crostini, and man, was this good.  Of course, it only had me begging for more…

You know how I feel about burgers – so I couldn’t resist the Special House Burger at Diner since it is the one thing that is always on their menu.  And after eating it, I know why.  This burger is so good, I’m sure the Diner regulars would be up in arms if it disappeared from the menu.  A thick juicy patty of blended meat rests comfortably on a doughy brioche bun and is then adorned with lettuce and pickled onions and served with homemade ketchup.  The pickled onions take on a cabbage-like flavor that elevates the burger so subtly.  And the ketchup is thick and sweet with a hint of cinnamon; it is truly unlike any ketchup you have ever had.  Which is why it’s the only choice in condiments for the fries.

Fries are important to a burger like a bikini top is to the bottom.  Sure, they are separate entities, but if you have one without the other, you are just half naked.   The fries are thick cut and double fried in flavorful and greasy oil and then dusted with salt to create a crunchy, salty snack that is impossible to resist.  Even after I had finished my meal, and all of my fries, I still wanted more.  Not because I didn’t have enough, but because every time a plate of fries was brought near my table, and that incredible scent perfumed the air, I found myself salivating.

Diner is more than burgers though.   We also shared a Sirloin.  It was grilled, so it had beautiful char marks, and then was sliced and plated with grilled spinach and an heirloom tomato salad.  I’m not sure who the genius is that decided to grill spinach but I need to meet this person ASAP.  Spinach takes on a whole new level of deliciousness when it is grilled.  It was so intensely flavorful but light, which made it the perfect addition to one buttery soft piece of meat.

We also shared the Pork Chop, which was grilled and served on top of a garlicy sauce.  It was juicy and hearty and so insanely delicious, I was surprised no one at the table picked up the bone to salvage the last, impossibly small pieces of meat left.

Diner’s food is comforting, but it’s not comfort food.  I would eat here when I’m sad, when I’m celebrating, when I’m starving, or when I’m totally full.  This is the food you cannot pass up.  This place is so cool, that if someone took me here on a date and I didn’t know about this place beforehand, I might just be getting undressed at the table.  Clearly the way to my heart is through my stomach, but you already know that…

Diner
85 Broadway
Williamsburg
Brooklyn, NY
718.486.3077

Sorella So Really Good

I have this weird love hate relationship with the Lower East Side.  I Hate, with a capital H, that I can never get a cab anywhere in the Lower East Side.  Seriously, I think what Paula Cole really meant was “where have all the cabbies gone”?  But I do LOVE the neighborhood, and in particular, the neighborhood gems.  And one such neighborhood gem that I cannot get enough of is Sorella, because Sorella is so really good.

Sorella is a modest Italian restaurant on Allen Street that serves small plates.  This rustic yet chic restaurant is dimly lit for a touch of romance.  It has this homey feeling that makes you feel comfortable right away.   The same can be said of the service.  With a few key recommendations from the waitress, we knew we were awaiting a great meal.

Similar to tapas, small plates are meant to share.  This is my favorite way to eat because you get to try so many things, and so many of Sorella’s things are exceptional.  Don’t get it twisted, Sorella may serve small dishes, but they pack a big punch.

We started with a few meats and cheeses, because the joys of salty meat and creamy cheese are hard to pass up.  The prosciutto was delicate and mild while to soppressata was dense and salty.  Paired with creamy cheeses, honey and hazelnuts, this was the perfect way to start our meal.

I don’t know about you, but I have a very difficult time passing up Brussels sprouts.  Sure, I maybe a parent’s dream come true, but I’m really just a humble vegetable eater.  Can you just picture the devious smile across my face?  Well, you should try cause it’s awesome.  Just like the Shaved Brussels sprout salad I had at Sorella.  This salad was the perfect balance of flavors.  The mild Brussels sprouts were the perfect base for the crunchy croutons, salty capers, spicy red pepper flakes, sweet onions and creamy cheese.  Piled high, this salad was a big mountain of excellence.

After the Brussels Sprout salad, we ordered the Beef Carne Cruda.  But this was not your average Beef Cruda because this beef was imported from the Hearst Ranch in California.  That’s right, Hearst, as in Hearst Corporation.  The Owner and Chef of Sorella, Emma Hearst, imports her beef from her family’s cattle ranch in California.  Seriously cool right?  As if that isn’t cool enough, rumors are floating around about her opening a steakhouse in New York using the beef from her family’s cattle ranch too.  While these are just rumors right now, I’m still crossing my Bite-Sized fingers that this becomes a reality one day soon.  One more thing, Emma Hearst made the list of “30 Under 30” by Zagat, and no one can argue that this 24 year old is seriously deserving of such exciting recognition!

Okay, back to the beef.  The bright red, supple meat is garnished with simple fried onions and accompanied by side salad of shaved celery and radish.  So simple, yet so good.

I had never heard of Pici pasta (pronounced peachy), but after a solid recommendation from the waitress, I knew I wanted to try it.  Plus, how do you really resist a pasta called Pici?  The thick, doughy noodles swim in a bowl of hearty pork ragu, ricotta and pepperoncini.  This is an unusual dish that I would make my usual meal.

Agnolotti are ravioli, and these ravioli were Bite-Sized. No truly, they were tiny, but seriously divine.  The agnolotti were soft and pillowy.  Stuffed with beef short ribs and drizzled with sage butter and parmesan cheese, these baby ravioli were robust bites of comfort.

A side of broccoli was a must, especially after we found out it was fried and covered in a spicy aioli.  Reminiscent of Japanese style broccoli tempera, these bites were unexpected for an Italian restaurant.  It was like a surprise party for my tastebuds.

A trip to Sorella wouldn’t be complete with dessert, because dinner isn’t really done until you have dessert.  But especially because they have a gelateria next door called Stellina.  We ordered 3 scoops of gelato, and each was better than the last.  Seriously, this was THE best gelato I have ever had in the United States.

We also ordered cheesecake.  I know, I was surprised we weren’t too full also.  But, we weren’t so cheesecake we ate.  The light and airy cheesecake was shaped like a pyramid and covered in a delicate layer of smooth chocolate.

If your mouth isn’t watering, I think you might be sick.  So, please make sure to call the doctor.

Sorella
95 Allen Street
New York, NY
212.274.9595

Greece Lightning

Dare I say pleasant weather, pleasant surprise.  This warm weather has been such a nice break.  Indian Summer take 2…and hey, why not.  I’ve never heard anyone complain about too much summertime.   And speaking of summer, I know we are all dreaming about it.  So, whether you are dreaming about last summer or this coming summer, it might just be that time for a vacation, if not physical then at least mental.   Is there a food adjective that’s appropriate here? Foodal? No? I guess delicious will just have to suffice.  Come on Webster, it’s time for some new words.

I’m certainly ready for a vacation, and since I’m not heading anywhere anytime soon, I’ll just pretend.  If I close my eyes, spin around in a circle, and wind up pointing at a big, giant map, I bet I’ll be pointing at Greece.  While I don’t have time for a crazy long flight,  I do have time for a short cab ride down to the East Village.   Don’t be skeptical.  I promise this trip won’t disappoint.

Any true foodie knows the next best thing to actually going to Greece is eating authentic Greek food.  Attention restaurateurs…there is a lesson here.  Food can, and should be, transcendental, which is exactly what the food is at Pylos.  You know you are in a special place when you walk into this restaurant.  The stark white walls are accented by the bluest blue panels and decorated with copper nail heads to match the hundreds of terracotta pots hanging from the ceiling.  Beauty isn’t just skin deep at Pylos.  The food is equally as beautiful.

Pylos has some of the best pita bread I’ve ever tasted.  It’s soft and sweet yet slightly salty.   And since there are so many Greek options when it comes to dips for pita bread, why just get one?  You know this Bite-Size Blonde always thinks two are better than one.  And in this case, three are definitely better than one.  The Poikilia is a trio dipping sauces — tzatziki, taramosalata and meltizanosalata. Tzatziki is that addictively tangy yogurt sauce.  Taramosalata is a citrusy fish dip, similar to lox, but chopped up into a spread.  Melitzanosalata is rustic grilled eggplant dip that is irresistible.

It’s a fact that if you have a salad named after you, you have to be doing something right.  And the Greek’s are definitely doing this right.  Horiatiki is the authentic name for a classic greek salad, and authentic this is.   Forget the lettuce, the veggies speak for themselves.  Tomatoes, onion, cucumbers, capers and  kalamata olives combine to become an oasis of freshness.  The tangy feta cheese adds just the right amount of saltiness to this iconic salad.

The grape leaves at Pylos are familiar but not ordinary whatsoever.  They are stuffed with ground veal, golden raisins and pine nuts and drizzled in a lemon sauce.

The Italians get the most praise for meatballs; that’s for sure.  But the Greeks know a thing or two about their balls.  The seasoning is different, so you can really taste the meat.  And more than that, they aren’t camouflaged with sauce.  They are simply pan fried in olive oil and left to be admired in all their glory.   And admire I will.

Ouzo is as Greek as the Parthenon, although I’ll admit I think I like the Parthenon more.  Ouzo’s pungent flavor is not a Bite-Sized favorite, but when it’s used for cooking, the harshness dissipates, and leaves a unique concentrated flavor.  When combined with tomato sauce and cream, it makes a complex sauce for succulent shrimp.

If you’ve never tried octopus, and want to give it a shot, Pylos is the place to try it.  The octopus is charred perfectly and tossed in an acidic balsamic reduction.

If you learned anything from My Big Fat Greek Wedding, other than windex is the cure for every ailment, it’s that Greek’s love their lamb.  The lamb chops at Pylos are a Greek lovefest, grilled and served with eggplant.  This dish is comforting but satisfyingly light at the same time.

Short ribs are not usually a dish I would think to order in Greek restaurant, just like ordering steak in an Italian restaurant.  I was wrong before, and I was wrong again.  These short ribs were exceptional.  The ribs were fall of the bone tender and smothered in a sea of red wine sauce and potato puree that made me want to lick my fork clean.

Can you really say you’ve been out for Greek food without ordering a whole fish?  The jury is still out, but I don’t think so.  Pylos will filet that fish for you, leaving you beautiful, and easily edible filets of delicate fish.  Olive oil and fresh lemon juice dress the perfectly grilled fish for a true taste of Greece.

Now, it’s not over until the fat lady sings, or in my case, the Bite-Sized Blonde says Uncle.  And no one, I repeat no one, can get me to say Uncle sans dessert.  If you are thinking baklava, you are going to be wrong.  Just this once though.  The most underrated and delectable Greek dessert is the Galaktobourekakia, buttery phyllo triangles filled with Greek custard and drizzled with cinnamon and honey.   Don’t waste a single second trying to pronounce it, just point to it.

Still thinking about that vacation?  Yea, me too.  But in the meantime, Pylos is just a short cab ride away.

Pylos
128 East 7th Street
(between Avenue A and First Avenue)
New York, NY
212.473.0220

Sombreros…So Smart

They say the best things happen when you least expect it, like a relationship when it’s the last thing of your mind.  Come to think of it, I think that’s the only thing they say it about.  Because what else does it really happen with?  But, I’m not talking about relationships here.  Remember this is the Bite-Sized Blonde talking, which can only mean one thing.

The last thing I wanted to eat on Friday was Mexican.  After the rather adequate meal I had at Cascabel earlier that week, I had no interest in looking at another taco so soon.  But once I heard about the amazing margaritas at Rosarito, I was in.   Oh, the sweet, sweet power of tequila.  Rosarito is a new Mexican Fish Shack in Williamsburg.  NY Mag so cleverly said “This Mexican spot wears many hats (sombreros?), moonlighting as a pescaderia, tacqueria, and a “mezcal tequila bar.”   Damn I wish I thought of that first.  Sombreros…so smart.

Since it’s not PC to be shallow, we all pretend to not judge a book by its cover.  But, let’s be real…we all do it.  And I am guilty of it too.  I walked into Rosarito and was instantly attracted to it.  Bleached wood for that beachy feeling, antique lamps and dim lighting for a little romance, and a bar full of tequila.   Let me reiterate instant attraction.  Not what I was expecting to feel after Cascabel.   But like I said, the best things happen when you least expect it.

I started with a special margarita –  reposado tequila with guava, cilantro and lime.  Refreshing and delicious.  Reposado is aged anywhere between 2 months and a year in oak barrels, giving off a richer and more complex flavor.

What’s a Mexican meal without guacamole? No, this isn’t a riddle.  I’m not really a riddle kind of girl.  Let me tell you what it is.   It’s weird, kind of like those glasses without lenses.  The guacamole was great, but the chips were unapologetically crunchy, just the way I like them.

I’ve never heard of a pescadilla before, but I knew immediately I had to try it.  I mean, how could a crispy corn quesadilla filled with red snapper, cheese and salsa verde be bad?  It was awesome.  The tortilla was crispy but the inside was delicate.  The creamy cheese made this seriously sinful.

I always thought good things come in small packages was about me until I had the Taquitos De Cangrejo.  These mini tacos were filled with crabmeat, mango and salsa and garnished with a little pickled ginger.   The light crabmeat was a perfect filling for the salty taco shells and sweet mango.

While ceviche might seem simple, a great ceviche is anything but, and I had two great ceviches at Rosarito.  The first was the sea scallop ceviche.  The scallops were thinly sliced and drizzled with yuzu and garlic oil.  Yuzu is an Asian citrus fruit with a unique twang.  Mixed with the garlic oil, it was the perfect dressing for the scallops, which were accompanied by ripe avocado, onions and scallions, and topped with toasted buttery quinoa.  The dish was smooth and tangy and crunchy all in one bite.

I didn’t think another ceviche could exist as stimulating as the scallops but then came the lobster ceviche.  The lobster was cut into thin disks and served with equal size slices of sweet strawberries.  It was dressed with yuzu and covered in scallions and the same toasted buttery quinoa as the scallops, but with one awesome addition.  This ceviche was drizzled in truffle oil.  It sounds complicated, but the dish was an oasis of flavors.  This wild dish took me for a ride and I liked it.

It was finally time for the tacos, and by then I had already forgotten my previous taco experience this week.  Cascabel who? The lobster taco was absolutely seductive.  The meat was so sweet and supple.  It was simply garnished with scallions and a little avocado cream. You know something is good when you don’t have to disguise it…like a pretty girl who doesn’t need to wear make up, which is exactly who this taco would be if it was a girl.

The taco shells need to be mentioned.  They were delicate and delicious and totally homemade.  Ingredient number 1 – love.  Yup, I could taste it.  Ingredient number 2 – steak and ingredient number 3 – beer.  Sounds like the makings of a pretty good Friday night if you ask me.

As if we didn’t order enough, there was just one more thing to finish off our meal, a steak.  The steak was marinated in adobe and served with sweet plantains.  I’ve never had a plantain before, because you know how much I HATE bananas and anything resembling them.  But these plantains were out of control.  They tasted like sweet potato candies.

Whoopsies, can’t forget about dessert, a classic tres leches cake.  Tres leches means three milks, usually evaporate milk, condensed milk and heavy cream, or otherwise known as a Lactose Intolerant person’s worse nightmare.  Because of the milk, the cake is extremely moist and sweet.  And what a sweet way it was to end a sweet meal.

Rosarito is now the third awesome BK dining experience I’ve had.  First came Brooklyn Fare, then TASTE and now Rosarito.  I never thought I would be declaring my love for another borough, but here I am saying I love you Brooklyn.

Rosarito
168 Wythe Ave.
Williamsburg, NY
718.388.8833

I L’ove L’artusi

L’artusi is one of those great West Village restaurants.  You know the ones I’m talking about.  Great music.  Great Atmosphere.  Great Food.  And I can’t put enough emphasis on great, which makes it the perfect setting for just about any occasion.  The music is fun for a birthday but not too loud for a date.  That balance is key! The space is as exquisite as it is extensive; you can sit downstairs near the bar, in the backroom by the open kitchen, or upstairs near the wine cellar.  And most importantly, the food is heavenly. 

L’artusi even knows their food is stellar.  Their tagline is “L’arte di mangiare bene” which means “The art of eating well.”  Now, that kind of confidence really gets me going.   But it’s not just talk; L’artusi can walk the walk.  Their food is always special.  My love for L’artusi only grows with each and every visit.  And this most recent visit was no exception.

To start, we ordered the Dayboat Scallop Crudo.  The crudo was dressed in sea salt, olive oil, lemon and espelette.  Espelette is dried red pepper powder, similar to paprika.  This dish is light and airy with a hint of earthiness from the smoky espelette and spicy olive oil.

 

The Hamachi Tartar is one of my favorite appetizers.   The hamachi is paired with lemon, chives and ginger to create a refreshing dish.  These flavors play together so nicely.  This dish will stimulate your palette without leaving you in need of a palette cleanser. 

 

The Panzanella salad was a no-brainer.  I mean, how can anyone turn down pancetta, tomato, watermelon and basil?  Panzanella is usually a salad of bread and tomatoes, but I didn’t miss the bread one bit.  The watermelon was crisp, the heirloom tomatoes were juicy, the basil was sweet and the pancetta was salty.  I would be doing this pancetta an injustice to just call it salty, though.  The pancetta was thick cut, almost like a spare rib.  It was delicate but rough.  This is how pancetta is meant to be served. 

 

The Orechiette, which means “little ears” in Italian, are the perfect vehicle for the spicy sausage ragu.  The peppers and basil add a touch of sweetness, which is topped off with creamy parmesan cheese. 

 

The special pasta, which was homemade Fettuccine with portobello mushrooms, egg yolk, and shaved parmesan cheese, was sensual.  The pasta and mushrooms were light, while the egg yolks and cheese were creamy. 

 

Charred Octopus is one of my favorite things to eat, if cooked properly.  It’s not an easy dish to cook, but L’artusi knows how to do it well.  The meat is actually meaty and tender.   It is paired with simple baby potatoes, chilies, olives and pancetta.  The potatoes absorb the salty flavors from the olives and pancetta which offsets the smoky flavor from the grill. 

I don’t usually order steak in an Italian restaurant.  It’s like ordering a bagel at the diner. Sure, the diner has bagels, but you know the bagel store has better ones.  I hate to be proven wrong, but boy am I glad we ordered the steak at L’artusi.  The steak was cooked to a perfect medium, with charred crust and tender meat.  It was served with a creamy salsa blanca and crispy potatoes. 

So, I’ll leave you with this: L’arte di mangiare bene.  If eating well is an art form, and we all know it is, then L’artusi is the Met. Luckily, you don’t have to buy tickets to visit this exhibit.

L’artusi
228 West 10th Street
New York, NY
212.255.5757

When I Grow Up…

When I grow up, I want to live on the corner of Commerce and Barrow. I can picture my charming apartment now, just above my Bite-Sized bakery and restaurant. It is one of the most beautiful blocks in Manhattan. It looks like it’s straight out of a fairy-tale, which is why it is the perfect setting for my storybook ending and dreams come true. Until then, I will just have to visit my favorite block when I visit one of my favorite restaurants, Commerce. Commerce is a quaint, contemporary American restaurant with a menu that is as seductive as it is robust.

The restaurant buzzes with energy from the crowd and the staff. You can tell they actually want to be there, which let’s face it, makes a world of difference in the service industry. And you know what else makes a world of difference? A phenomenal breadbasket. Commerce serves 3 different kinds of breads, right out of the oven, which goes a long way with this self-declared Carb Connoisseur. The only problem with the breadbasket? Filling up before you even get your meal! It’s impossible to resist the warm pretzel, onion and garlic rolls.

Do yourself a favor – sample each roll and then walk away from the breadbasket. Repeat after me, “Put down the rolls and no one will get hurt.” You’ll want to save room for the Roasted Sweet Potato Tortellini. The plump tortellini are filled with a sweet potato puree and tossed in a beurre noisette with toasted hazelnuts and pomegranate seeds. Beurre noisette is brown butter, which is rich and nutty. The concentrated flavor of the butter accentuates the hazelnuts and plays off the tart pomegranate seeds to create a luscious dish.

The Summer Vegetable Fricassee with Truffle and Poached Egg is also a must have. A thin parmesan crisp sits delicately on top of a poached egg. The egg, once punctured, oozes into the vegetable stew. This creamy dish is as flavorful as it is colorful.

The Ragout of Lamb with a Soft Rosemary Pappardelle is as comforting as it gets. The wide al dente noodles are the perfect platform for this tender meat. The green hued pappardelle tastes fresh which balances out the slow cooked flavor from the lamb ragout. A bite of this dish feels like a great hug.

The Classic Veal Meatballs are actually not your classic meatballs at all. In fact, they’re paired with polenta and barbeque sauce rather than the “classic” tomato sauce. This dish was not what I was expecting, but it was delicious.

So back to the seductive and robust menu. There were at least half a dozen other dishes that I wanted to order. You know what that means, don’t you? I guess I’ll be getting to know my future neighbors sooner than later. 

Commerce
50 Commerce Street
New York, NY
212.524.2301

Not Your Standard Grill

On a beautiful day, the best seat in the house is at a table outside, right? Well not if you are at The Standard Grill.  Don’t get me wrong, sitting outside is great.  But why sit outside, when you can sit inside at the Chef’s Counter?  That’s right.  The Standard Grill has a glorious chef’s counter.  There are about a handful of seats at this counter that face a window into the kitchen.  You get a firsthand look into the life of a chef, and for this Bite-Sized Blonde, that experience is priceless. 

Even if your sights aren’t set on being a chef one day, this is still a cool experience.  It’s like dinner and movie, or in my case, brunch and a show.  I had a mint lemonade to start which was super yummy.  The lemonade was freshly squeezed and mixed with a handful of mint leaves; such a refreshing way to start a meal! I couldn’t decide between the burger and the olive oil poached eggs, so I ordered both.  Hey, you only live once. 

The eggs were divine.  They were served floating in a shallow bowl of spicy olive oil with a side of grilled French bread.  I ordered a side salad to go along with my eggs; I love mixed greens with eggs.  Try it some time; it rocks! The eggs were perfectly cooked.  The yolk ran into the olive oil which was the ideal mixture of creamy and spicy for my bread.  The salad, as simple as it was, was also great.  The greens were crisp and they were dressed with just the right amount of vinaigrette. 

The burger, which I had the privilege of watching being cooked, was awesome.  It was charred yet tender.  The bun was soft but sturdy enough to handle the juicy meat.  The fries were crunchy and salty, just the way I like ‘em. 

So, the next time you are in the mood for a not so standard brunch, make a stop at The Standard Grill, and don’t forget to indulge.  You can walk it off on The Highline after.

The Standard Grill
848 Washington Street at 13th Street
New York, NY
212.645.4100