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
The cooks at 1Republik plate a menu of upscale New American pub fare as bartenders decant more than 40 brews on tap. Starters such as the truffle oil-laced tater tots or the grilled prawns warm up out-of-practice dining teams, readying dormant tongues for entrees such as the seared sea salmon or the potato-flanked strip steak. Chicken pot pie layers root vegetables and chicken velouté into a flaky puff pastry, providing a savory alternative to standard Americana pies filled with apples or bits of the Patriot Act. Duos and foursomes are also entitled to a round of draft beers or house wines.
Butterfield 8 is a first-floor lounge with skyline views. At the back of the room, past the dazzling chandeliers and vintage ceiling mouldings, hangs a full-wall, photorealistic mural of a misty cityscape. The ambiance is classic Manhattan, but the menu looks beyond its neighborhood to encompass pub-food favorites from across the country, often tweaked into surprising new shapes. Mac ‘n’ cheese comes fashioned into crispy squares topped with bacon, jalapeños, and marinara sauce, and philly cheesesteaks are packed into egg-roll wrappers with garnishes of caramelized onions and spicy ketchup. As for larger dishes, the menu drops into Memphis for pulled-pork sliders, New Orleans for crab-cake sandwiches with Cajun rémoulade, and the New England coast for plates of citrus-tinged Atlantic salmon. Though the venue is the official NYC bar of the Denver Broncos, sports fans of all stripes are welcome to take seats at the 40-foot granite bar and cheer as their teams compete on high-definition TVs overhead or suddenly parade past the front windows.
Little Town NYC unabashedly hearts New York. Of its three restaurants, two are located in iconic Manhattan spots: one in Union Square, the other on Theater District’s Restaurant Row. Little Town’s fancy for the Empire State shines through on the menu, too, with homestyle dishes such as the Adirondack chicken pesto and an Angus beef burger topped with crispy Berkshire bacon. The Suburb Backyard BBQ platter is piled high with enough buffalo wings, Nathan's hot dogs, and other locally inspired fare to feed a family of four.
Little Town NYC also takes great pride in its beer list, which features more than 100 local brews, including IPAs and amber ales that hail from breweries in Long Island, Ithaca, and Saratoga Springs. At the Restaurant Row location, you can enjoy a pilsner from Coney Island while sitting in a booth constructed from the beach’s old wooden boardwalk.
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.