Duck confit and grits; hay-roasted oysters; smoked whitefish mousse; brussels sprouts; crispy chicken leg and roulade; smoked trout; apple granita.
Blotch soup; green bean sheet jelly; pork in orange sauce; lamb chop in Xinjiang style; crispy sliced fish with cumin; spicy quail; chicken with mushrooms and vermicelli; triple delight vegetable.
Chef Harold Moore serves terrific fresh pastas, a monster pork chop, and one of New York's very best chickens for two. The space here has a cool old-school vibe. [Eater 38 Member]
This restaurant serves one of the best ragus in the city, & the menu always includes a few terrific vegetables dishes, great meat entrees, and gracefully prepared fish courses. [Eater 38 Member]
