In the heart of Manhattan’s West Village and down a quiet side street, you’ll come upon the barn doors of the 18th century un-marked carriage house of one time vice president Aaron Burr. Open those doors and take in the treasures within: two fireplaces, a bar-side baby grand piano player, candle lit tables
complete with fresh flowers and glittering chandeliers all come together to set the tone. Cushy banquettes and stylish wooden doors add polish and charm. The colorful garden visible through courtyard windows brings color and grandeur. Servers seamlessly whoosh over with your selected fare with the class of yesteryear.
The food served in the main dining room’s secluded nooks is offered in a three-course prix. Seasonal ingredients dictate the menu here; the executive chef works closely with local farmers and game producers, so you will always be assured of the freshest ingredients in authentic support of the farm to table movement.
The decadent menu is all about rich and indulgent foods without being over the top. The tasting menu allows you to sample the chef’s signature dishes, which are a variety of inventive interpretations of New American cuisine.
Though recently appointed young chef Colt Taylor lays the classics on thick, he also brings a modern seasonal practicality to the place in offering new choices such as his Maine Lobster Confit with heirloom beets, cognac broth and sage. Make sure to order some of their house Pretzel Bread served with a smooth housemade mustard. An indulgence worthy of a second helping. Pastry chef Dean Anderson compliments these courses, taking fun risks like whimsical concoctions of root beer sorbet with a warm peanut butter fondant. Such fun!
One if by Land, Two if by Sea, 17 Barrow Street, NYC 212 255-8649
About the NEW Executive Chef:
Chef Colt Taylor believes in sourcing locally, using the freshest and highest quality ingredients available. “My goal is to create a delicious and unique portrayal of the the Northeastern Terroir for every customer who dines with us. I am particularly fond of simple, rustic, French cuisine.” Throughout his growing years he discovered he had a talent for understanding flavors and a love for the kitchen. This passion inspired Colt to spend several months in Europe, learning in kitchens around Austria, Italy, and France. Upon returning from Europe, his love of travel, art and food culminated into a desire to learn to cook with classic French technique. Mentoring under such giants as Dominick Cerrone, Chef Andre Soltner of Lutece and Dieter Shorner of Le Cirque, he honed his craft with a high level of creative personal flair, which is beautifully expressed in his menus at One If By Land.