More restaurant week goodness in NYC.

[caption id=“attachment_381” align=“alignnone” width=“540” caption=“The lobby decor”][/caption]

The lobby had a bar area and two live musicians, including a pianist.

[caption id=“attachment_382” align=“alignnone” width=“540” caption=“Paul Revere’s Ride”][/caption]

The menu comes with details of the restaurant’s namesake

[caption id=“attachment_383” align=“alignnone” width=“540” caption=“Merguez Sausage white pearl onion, sweet yellow corn, snow peas, dates”][/caption]

While this photo may appear to have large portions, it really was a small amount. This dish was flavor packed and the lamb sausage helped balance out the sweet corn.

[caption id=“attachment_384” align=“alignnone” width=“540” caption=“Haricot Vert Salad grape heirloom tomatoes, goat cheese, slithered almonds basil, sherry vinaigrette”][/caption]

While not really, you would be forgiven if you mistook this for Asian stir-fry. I liked it, but it was a bit much on the 1 vegetable taking up 98% of the dish.

[caption id=“attachment_385” align=“alignnone” width=“540” caption=“Watermelon Gazpacho”][/caption]

There wasn’t much to this gazpacho as it’s strength lies in its simplicity. It was refreshing and too easy to mistake for water.

[caption id=“attachment_386” align=“alignnone” width=“540” caption=““Famous” Pretzel Bread with Gruyere Cheese – home made whole grain mustard”][/caption]

I would recommend this appetizer. Simply amazing take on pretzel + bread. The bread has an amazing texture where it’s very solid and thick, yet it splits like butter. Normally bread is either thick and hard to chew or comes apart and has no heft. This bread strikes the balance perfectly and has melted Gruyere cheese! What more could you want?!

[caption id=“attachment_387” align=“alignnone” width=“540” caption=“The starters”][/caption]

Here’s an overview shot, the homemade mustard is in the center flanked by butter triangles. Homemade mustard is an amazing indulgence.

[caption id=“attachment_388” align=“alignnone” width=“540” caption=“Grilled Bavette Steak roasted radishes, fingerling potatoes, braised red cabbage, beef jus”][/caption]

Unfortunately, the steak was tough and took a while to chew. I guess I’m not surprised it was hard to chew since it was actually tough to cut up. Still, the flavor was enjoyable

[caption id=“attachment_390” align=“alignnone” width=“540” caption=“Mascarpone Cheesecake huckleberry foam, huckleberry streusel, mixed berry compote, berry sauce”][/caption]

This loosely defined, modern cheesecake didn’t do it for me. The flavors were very heavy as is expected with American desserts. If it were just that, that wouldn’t have ruled this dish out. This dish felt very savory and burned (thanks to the crème brulé top). There were lots of hints of savory notes with sweet and it didn’t work out for me.

[caption id=“attachment_389” align=“alignnone” width=“540” caption=“Almond Milk Panna Cotta with Sable Breton fresh strawberries, strawberry sorbet”][/caption]

Amazing panna cotta that was very refreshing in a manner that feels mellowing.

This restaurant was hands down amazing in presentation and quality of food. This was worth taking advantage of for restaurant week. The good news (bad news for your wallet) is that their Summer Restaurant Week has been extended through September 5th.