The New Yorker 및 Serious Eats의 전문가가 이 장소를 추천합니다.
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Steve Centeno9월 27, 2012the mahi mahi was really great. and that pineapple dessert cakey thing was amazing.
Amy Wang10월 29, 2018Ordered lamb bolones no lamb but was told they reduced it down to invisible. We call it invisible lamb dish
Sagy Miranda2월 19, 2015the worst service. the waiter forgot to put our order, and instead of apologizing came the manager and lied mentioning that this was the waiting time for all. very bad experience.
Randall Noval12월 21, 2017The mediocre food is presented by uninterested and poorly trained staff and completely overpriced. Much better food and service at Cookshop or almost anywhere else in Chelsea.
pinsuda sagooleim7월 9, 2012T.O.N.Y says to order the wok-tossed Berkshire ribs ($15) and pair it with the baby bok choy ($7) and spring pea tendrils ($7). Haven't been yet - but sounds delish.
395 사진 개
Our executive chef Nickolas Martinez creates vibrant seasonal dishes in our open kitchen. We use seasonal produce and meats from regional farms.
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좋아하실 만한 추가 장소:
- 9.0
"oysters, beef marrow, steak tartar, french onion soup, foie gras..."
Martha - 8.7
"really good food- I had the flatbread, which was a special, and absolutely INCREDIBLE. seriously- if they have it- get it."
Emily Jenkins - 9.0
"I come here twice or three times a week. Healthy food for a good price. Highly recommendable for breakfast, lunch and dinner. Very nice and quick service."
Simon Stelzl
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