Pubs in New York City

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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.

1301 Newkirk Avenue
New York,
NY
US

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.

932 8th Ave
New York,
NY
US

Dorian Gray, a literary-themed gastro pub bedecked with mahogany and distressed bricks, permits patrons to cozy up to beer and Irish-influenced fare. With one hand toting a pint of Dorian Gray Amber ($5) and the other a glass of Vinvita pinot grigio ($7), guests can use their mouth to graze on Irish cheddar mini burgers ($6) or signature, french-fried curry chips with four in the mornin’ sauce ($6). New Zealand lamb chops share a diner's attention with peas and mash ($14), and the doughy cradle of shepherd's pie bears beef, onions, carrots, and peas ($11).

205 E 4th St
New York,
NY
US

The Breslin Bar & Dining Room: A User's Guide

Upscale Gastropub Cuisine | Snout-to-Tail Cooking | Irresistible Lamb Burger | Cask-Conditioned Beer
Sample Menu
  • Starter: scotch egg layered with sausage and deep-fried
  • Entree: chargrilled lamb burger with fries—a favorite of former New York Times chief critic Frank Bruni
  • Dessert: clementine cake with blood orange, dates, and candied walnuts
Where to Sit: Colorful curtains close off the dining room's booths from the surrounding hubbub, encouraging guests to lose themselves in private tête-à-têtes and aliens to take off their uncomfortable human masks.

What to Drink: The Spotted Pig Bitter, which is brewed specially for Breslin, attains its distinctive flavor from secondary fermentation in its cask. The beer foregoes artificial carbonation or pressurization, with bartenders hand pumping each pour into its glass.

The Chef: Chef April Bloomfield forged her skills in the kitchens of London's River Café and Berkeley's Chez Panisse. She wasted no time upon arriving in New York, quickly opening the city's first proper gastropub, The Spotted Pig.

Let the Kitchen Decide: Large parties can opt for the expansive chef's-table dinner, designed for groups of 8–12 and served just three times each night. These feasts might include whole suckling pig or balsamic roasted duck, accompanied by sides that are hand-selected by Chef April Bloomfield.

Using the Whole Hog: The menu is a veritable tribute to the many uses of pig, meandering from pork-fat-fried peanuts to the apotheosis of offal, the pig's foot for two, which is deboned, stuffed with pork, braised until tender, and fried.

While You're Waiting: Head over to the bar to enjoy craft cocktails, hand-pumped beer, and a playlist that "bounces smartly between rock and hip-hop," according to the New York Times.

Inside Tip: Guests staying upstairs in the Ace Hotel receive the singular privileges of placing reservations and ordering room service directly from the kitchen.

While You're in the Neighborhood
Before: Pursue the exhibits at the nearby Museum of Sex (233 Fifth Avenue), which approaches its risqué subject with a deft mixture of playfulness and scholarly rigor.
After: Drink in panoramic views of the city's skyline while sipping a cocktail on the rooftop patio at 230 Fifth (230 Fifth Avenue).

16 W 29th St
New York,
NY
US

His restaurant may be called Pour George, but don’t shed a tear for George Garrity. Raise a glass, instead, to his gastropub’s craft beers and seasonal cuisine—the latter courtesy of international chef Will Rogan. Flat-screen TVs broadcast sports throughout the dining room, which Garrity has tastefully outfitted with a working stone fireplace.

35 West 8th Street
New York,
NY
US

The rear of Tribeca Tap House's bar looks like it's survived since colonial times, with thick planks of aged wood sunk into the brick wall. The bar itself stands in contrast, sporting a clean, modern design that includes tap handles mounted on polished metal. It's a fitting image for a restaurant that sticks to the basics of a neighborhood watering hole—namely cold drafts and hot food—and then elevates them with a heavy selection of craft beers and New American gastropub dishes.

The all-day menu tempts patrons with specialties such as crispy shrimp ‘n’ chips and the Tap House burger, a ground-in-house blend of sirloin, chuck, and brisket. The chefs' sandwiching skills continue to shine in more complex assemblages as well, such as the short-rib grilled cheese, which enfolds wild mushrooms, caramelized onions, and chipotle gouda on texas toast. And no pub meal is complete without a fried appetizer, of which Tribeca Tap House has many, including cornmeal-crusted pickle chips—frickles—accompanied by ranch sauce. Bartenders pour more than 20 draft beers at any time, keeping guests cool and calm as they watch sports games on one of many flat-screen televisions. The surrounding decor is heavy on rustic wood and brick, although works from local artists interject the handsome earth tones with pops of color.

365 Greenwich St
New York,
NY
US