"The ceilings are low, the banquettes are covered in green or bloodred leather, and good luck getting a spot at the tiny bar; semi-secluded carnivore clubhouses are plentiful enough in this city, but few if any display the panache and confidence of Ryan Bartlow's second restaurant. The chef (and his partners, including his wife, Davitta Niakani) takes Madrid as his inspiration - ginitonics, gildas, Cantabrian anchovies, and platters of jamón Ibérico are all well accounted for -"
"Bowls of slow-cooked tripe are larded with plugs of morcilla, while filets of beef are drenched in foie gras (both as a sauce and a sautéed lobe). This dark, moody restaurant doesn't feel dangerous, exactly, but it wouldn't be a surprise if someone in the back dining room were up to no good. The only thing missing is a haze of tobacco smoke in the air, but drink enough sherry and things will get blurry soon enough."
New restaurants in New York bring distinct perspectives, including Chinatown wine bars, Pan-Caribbean tasting counters, and Cambodian canteens that broaden the dining scene. Ryan Bartlow’s second restaurant features low ceilings, green or bloodred leather banquettes, a tiny bar, and a dark, moody atmosphere inspired by Madrid with gin and tonics, gildas, Cantabrian anchovies, and jamón Ibérico. The menu combines Spanish elements and New York steakhouse traditions, including slow-cooked tripe with morcilla and beef filets topped with foie gras, creating bold, carnivorous dishes that feel theatrical and slightly dangerous.
#new-york-restaurants #madrid-inspired-cuisine #chinatown-wine-bars #pan-caribbean-cuisine #cambodian-cuisine
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