The menu has things like deviled eggs, oxtail dumplings, a salad of heirloom beets and Brussels sprouts, a wagyu rib burger, duck two ways, and fried guinea hen. Entrees are priced in the mid-20s.
The menu features favorites from Hudson Street, plus a few new additions, like a vegetable pancake, shrimp and mango dumplings, and diced raw tuna with noodles.
Chef Nicholas Wilber's menu includes light dishes like fluke crudo, white gazpacho, and roasted heirloom carrots, as well as things like chicken Kiev and a bacon cheeseburger with duck fat fries.
This restaurant specializes in steak, but the menu also includes raw bar items, crudo, charcuterie, pastas, roasted fish dishes, and a shareable chicken parm the size of a hubcap.
The menu is full of American crowd-pleasers, but also includes several Italian-influenced dishes like porchetta with escarole, calf's brains with capers and lemon, and squash gnudi with Parmesan.
The eclectic menu includes a number of New American crowd-pleasers, like crab cakes, a kale salad, rotisserie chicken, and steaks. A $16 burger is also available at both lunch and dinner.
Entrée options include an ahi tuna burger, mushroom risotto, “Michel’s Fried Chicken”, and roasted chicken. Early word indicates that the kitchen is turning out very good food right now.
The menu includes things like Dan Dan noodles, beef tendons in chili oil, and dry pepper chicken wings, plus 14 protein-based entrees. The early word is very good.
The eclectic menu includes things like scallops with chanterelles, duck confit, barbecued octopus, English pea angolotti with truffles, and suckling pig with radish and apples.
The menu from Mark Barrett includes things like a poached farm egg with oyster mushrooms, rigatoni with braised rabbit, slow roasted veal shoulder with potato puree, and seared scallops with fennel.
The menu includes things like crunchy coconut rice with sausage, bamboo grilled quail, duck laap, spare ribs, grilled chicken, and pork belly with quail egg. A really fun restaurant for date night.
The menu includes things like short rib buns, uni carbonara, miso sea bass, a wagyu burger, and roasted chicken. Most of the entrees are priced in the high teens and low 20s.
Contra is the new Lower East Side restaurant from chefs Fabian von Hauske (formerly of Faviken and Noma) and Jeremiah Stone (Isa).
The menu has several cuts of wet-aged and dry-aged beef, including a monster 42-ounce dry-aged Tomahawk chop for two. Big spenders can order a seafood tower to start.
On the menu, you'll find snacks, shareable small plates, raw fish dishes, tacos, a shellfish stew, and a 21-day dry-aged sirloin steak. Small dishes and tacos make up the majority of the menu.
Sushi Nakazawa is the 10-seat omakase restaurant from former Jiro Ono-apprentice Daisuke Nakazawa. Sushi Nakazawa serves omakase tastings paired with sake, but plans to introduce an expanded menu.
