The Pitch and Fork gracefully bestrides two worlds. With its dark wooden décor, mounted animal heads, and papered walls covered with an eclectic assortment of photographs and sketches, the eatery captures the charm of a European pub. At the same time, Executive Chef Jacob Bowser and his team create a menu that is steeped in European roots, yet still manages to showcase bits of New World flair. Seasonal and locally sourced ingredients help contribute to this sense of place, shining in dishes such as mussels in a white wine broth with cilantro, lime, and smoky chipotle peppers. To accompany this selection of gastropub cuisine, the bartenders slake thirsts with an array of craft beers and specialty cocktails.
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.
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.
That's the question one Serious Eats writer set out to answer in 2009, venturing to then-newly-opened Sigmund's Pretzels for the first time. The spot's warm, twisty snacks, crafted daily by lawyer-turned-pastry chef Lina Kulchinsky, inspired an enthusiastic answer: the "plain, simply seasoned pretzels" fulfilled "all my wanton pretzel desires." Today, Kulchinsky continues to woo palates with her soft and pillowy pretzel twists, but has also expanded Sigmund's Pretzels into a full-fledged gastropub with pretzel-bunned sandwiches, gourmet small plates, and craft beer.
In the Press
Sweet, Savory, and Everything In Between
Kulchinsky has mastered classic pretzel preparations that use caraway or simple sea salt for seasoning, but she's also known for more imaginative flavors. Here are a few you might encounter at Sigmund's.
|Truffle Cheddar||Cinnamon Raisin|
|The bite of golden cheddar cheese makes a knockout pairing with the velvety umami of the truffles.||This soft, perfectly sweet pretzel makes it easy to understand why one East Village Vibe contributor wrote that "Sigmund?s pretzels really might be better than bagels."|
|Italian parsley and fresh garlic cloves impart a lightly herbal flavor to these twisted treats.||The fresh, piquant flavors add a Mediterranean twist to pretzels made with feta cheese and olives.|
Less is more at LuLu & Me. Although the menu is replete with Mediterranean, Asian, and New American influences, chefs exercise restraint and limit themselves to a handful of ingredients in each dish. This approach allows them to create dynamic contrasts?as in the case of the restaurant's savory mussels accented with lemongrass and ginger?or harmonious pairings, as in its fettuccine with porcini, shiitake, and cremini mushrooms, which work together to create a complex, savory dish.
In the Press
A Peek Inside
With its dark wooden floorboards and intimate lighting, this gastropub's dining room mirrors the understated simplicity of its menu. Earth tones characterize most of the space, surrounding diners with exposed brickwork and taupe-hued walls. While lounging in this subdued ambiance, guests can sip classic or imaginative cocktails or international wines, which range from a bright Spanish albari?o to a deep Italian aglianico.