Monday, January 6, 2014

Travel Notes: New York Restaurants, Part 2

For the next instalment from New York:

Northern Spy Food Co - East 12th Street, between Avenues A and B






Northern Spy Food Co., a small restaurant in the East Village, focuses its menu around seasonal, (relatively) locally and responsibly grown food. You can find a list of the restaurant's purveyors on its website. For dinner, the restaurant was very low lit, lending to the rustic, country-inspired decor.  The interior of the restaurant features as much reclaimed and repurposed materials as possible. The overall effect was very effective in bringing the farm to the City.



To start dinner off, five of us shared the pork sticky rolls with a parsnip glaze, smoked bluefish rillettes with garlic toast, beet jerky with grapes, yogurt and frisee and pork jowl terrine with beer-cheddar spread, apple and pickles.  It was all amazing and more than enough food for a starter.  The pork sticky rolls were like glazed cinnamon buns with pork rolled into them and were delicious (I've been enjoying savoury pork sweets at dinner lately, I guess - see London Guide: Duck & Waffle).  The beet jerky was surprising.  The beets were chewy and reminded me of gummy candy - definitely a preferable beet texture.




I then had the Elysian Fields lamb with brassicas, black barley and yogurt, which was cooked and seasoned perfectly.  We also shared a side of duck fat fries, which did what they said on the tin. For dessert, the five of us split a cheese board and the sweet potato, which came in a bar of cold ice cream, with a ginger snap crust, pumpkin seeds and marshmallows.  Again, all fantastic.



Northern Spy Food Co takes a limited number of reservations each night, leaving tables open for walk in custom.

Ratings: (numbers out of 10, £ out of 4)

Food: 9
Atmosphere: 8.5
Service: 8
Price: £££
Overall experience: 9


(External image from GQ; all others from Northern Spy Food Co)

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