Gastro Pub Upper East Side
I remember reading a blurb a few weeks ago in the Dining In section of the Times about a new gastro pub opening in the east seventies. Since this area is a restaurant wasteland, I was wondering if anyone had any more information about it?
My husband and I went to Jones Wood Foundry for dinner Saturday night and we had a great time. We had the scotish egg - which was really good and chilled soup for appetizers (I had the corn and he had potato leek) and the fish stew and skirt steak for entree. The steak was amazing but the stew was just average. We finished with the sticky toffee pudding and the chocolate/sea salt tart and both were outstanding. I have a sweet tooth, so we will definetely go back. The room is really nice and the service is friendly, although a bit uneven, our waiteress forgot to mention that they had specials. The bill was $130. before tip for 2 with 3 glasses of wine. I thought it was pretty reasonable. It is a great addition to the Upper East Side and I look forward to my next sticky toffee pudding.
Jones Wood Foundry
401 E 76th St, New York, NY 10021
I went the other night for a drink. They had a limited bar menu limited to charcuterie and othe rbar snacks. They said the full kitchen menu should be available Friday.
They serve beer and wine. the beer list was decent with selections like Fuller's, a Sixpoint light ale, a few Germans and Belgians. I think about 8-10 taps in total. Prices were $7-$8 for a pint. I am not sure how this would evolve but the bartender told me they would try to get some more British ales which I am hopeful for.
I briefly glanced at the wine list and it looked like it had a decent selection.
The space itself was pretty nice. The bar up front looks like an upscale type pub. The back rooms are kind of cool with a closed in courtyard being the center piece.
Definitely interested to see how this evolves.
Is it possible you remember incorrectly, either what you saw or where you saw it? The only gastropub references I was able to find that come (vaguely) close to answering your question are these:
2/2/11 DEAN STREET Nate Smith, who was head chef at the Spotted Pig, has opened his own place, which he is not calling a gastropub. Then what do you call a tavernish setting with a menu of pickles and deviled eggs as bar snacks, and dishes like pork pâté; smoky fish cake; sausages and stewed onions; and roast beef with horseradish? 755 Dean Street (Underhill Avenue), Prospect Heights, Brooklyn; (718) 783-3326.
12/7/10 PARK AVENUE TAVERN Devon Gilroy, who was at East Side Social Club, runs the kitchen of this “American gastropub” with self-service beer taps: 99 Park Avenue (39th Street), (212) 867-4484.
And I concur with thew. Plenty of decent restaurants in that area.