At Unclebourbon’s gastro-pub in Staten Island, we believe that you should be able get everything you need in a good night out under one roof. We serve Comfort Food using only the best ingredients served on small plates so it’s easy to share with friends alongside some of the best micro-brews and classic cocktails availabl
At The Malt House, signature Black Angus Burger arrives fully loaded with applewood bacon, roasted cherry tomatoes, pickled red onion and queso sauce, alongside fried-chicken sandwiches, tempura pickles, and stuffed french toast. In addition to a full bar—which serves up drinks such as the Maltmosa, a blend of wheat beer, orange juice, and champagne—draughts have included craft beers from breweries such as Sierra Nevada and Ommegang. Patrons can find seating at a long bar lit by dangling bulbs, at high-topped tables angled at a sports-displaying television, or on a sidewalk patio.
Paying homage to the financial offices nearby, a giant white bull statue guards the dining room, where traders and other diners slip into red booths. Here, they share boards of imported and domestic artisanal cheese, which precede steak frites or Bailey Burgers with applewood-smoked bacon.
Rugby fans stumble into Nelson Blue at odd hours, their internal clocks aligned with the schedule of their beloved All Blacks. Though the city of Nelson is literally a world away from Manhattan’s South Street Seaport, these fans find a taste of home in chef Eric Lind’s New Zealand-inspired lamb skewers and soft-shell crab sandwiches.
Ox Cart Tavern takes pride in crafting almost every component of its creative comfort cuisine from scratch, from fresh grinding all meats in-house to handcrafting its own ketchup. Chef David Pitula’s contemporary spin on American classics start with appetite whetters such as chili-coated sweet-onion rings ($4) or roasted-garlic and goat-cheese spinach pies ($7) with zesty chipotle dip. A board of burger options present variations on a beefy 9-ounce theme, with selections as versatile as a hula burger ($12), which dances to its doom with a sweet-savory stack of grilled pineapple, Italian ham, and Swiss cheese, to the bacon, cheddar, and sautéed-mushroom-topped Good ol’ Boy ($12), which attempts to distract diners by singing all 37 verses of “American Pie.” A pastoral version of fish 'n' chips situates beer-battered white fish near a pyramid of pickled vegetables and a heap of hand cut fries ($13), and the Gelato sundae ($6) sweetly caps the meal with a tower of homemade fudge and bourbon caramel, crowned with maraschino cherries, fresh whipped cream, and praline.
The warm woods and worn brick of Matts Grill welcomes guests to a menu of casual American fare arranged on colorfully painted china by executive chef Ray Camacho. An appetizer of buttermilk calamari begs for dipping in a duo of cilantro-tartar and sweet-chili sauces, and the grilled flatbread pizza melts three cheeses over a bed of bacon, mushrooms, and tomato. Nestled between French bread drizzled with basil aioli, a sirloin steak sandwich combines Continental and hearty American influences more elegantly than a steer dressed in a beret. A main course of imported penne mingles with fresh basil in a savory tomato sauce, and the roasted barbecue chicken beds down on southwestern fried rice. In a final dish of apple crisp, autumn flavors peek through light, crumbly pastry like a prize pumpkin hiding in a rose garden.