The Breslin has always been on my list but never found a time to check it out. My sister was in town for work and staying nearby so I figured this was the perfect opportunity. It's located in the Ace Hotel and fits the dark, cool, low key atmosphere of the hotel. The service was very on point as we had multiple waiters and runners filling our waters, clearing our plates, asking if we wanted more wine or needed anything additional. Very attentive.
The food was very good, but my one big caveat is the very high sodium content of every dish we had. It was all savory and tasty, but I must have drank 4 or 5 glasses of water throughout the meal just to re-hydrate!
We started with the heirloom tomato fattoush. Chunks of red heirlooms, cucumbers, smoked eggplant and currants were mixed with a labaneh yogurt sauce and sprinkled with fresh herbs- definitely some mint. There were also a few pita chip croutons in there that were the perfect crunchy buried treasure.
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| Heirloom tomato fattoush |
For entrees we split the chargrilled lamb burger and the milk-braised Berkshire pork shoulder. The burger came recommended and apparently it's their hot item because we must have seen at least 20 come out of the kitchen (which we were sitting near). It was in fact quite tasty! The waitress let us know upfront "medium" was pink and bloody it was! It didn't bother me because it was juicy and delicious, but I probably could have left it on another minute. The bread was superb- crunchy crust and soft inside, and it was topped with feta and some red onion. It was served on a cutting board with thick crispy seasoned fries ("thrice cooked chips") and a cumin mayo dipping sauce. I loved everything about this.
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| Lamb burger |
The pork shoulder came as a very nice portion and was so tender. It fell apart with just the fork and had a savory flavor. It was served over Tuscan kale that was crunchy and some crispy sage that added a nice textural contrast. The meat and greens sat in a pool of some kind of jus that was a little greasy, but to be expected with the hunk of pork we were served.
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| Berkshire pork shoulder |
We added a side of cauliflower for good measure. It was roasted until the perfect crunch and highly seasoned, but was actually green and didn't look like any cauliflower I have ever seen... Not sure what that was about, but I was down with it.
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| Cauliflower |
In sum, we had a lovely evening of good service, good food, good vibes. While a little on the high-end for price, I would recommend it to anyone in the NoMad area!
