Table No. 10 (East Village)
- ipsedixit Aug 6, 2014 12:16 PM
I've been to Table No. 10 twice now. Once in the dining room, and once at the chef's counter - not really a table, but not really a bar counter, and if you've been to Ko, you'll know sort of what I mean.
And speaking of David Chang, the cocktail wizardry here is sort of a mini-me riff of Booker & Dax. Cocktail fans should take notice.
The dishes sampled on the two visits:
Crispy chicken skin - sort of like salt and vinegar potato chips, good and savory
Pig Rillette - this is what pork jam should be like (salty and unctuous) and made it great pairing with the sweet tomato mostrada that came along with it
Hamachi - good, but a bit fussy
Scallop and Pork Belly - not the usual surf and turf combo but it works here. And superbly.
Ceasar salad - not traditional, and if you don't like brussels spouts then pass (same if you're not a fan of crouton "dust")
Branzio (for 2) - this was ok, but the highlight of the dish was the warm dip that came with it (garlic and something else), which made the fish sparkle
Duck - flavorful, almost earthy, and very tender without being stringy
If you ask, the server will also pair their housemade cocktails for you, so you essentially get a "cocktail pairing" with your meal, which I highly recommend. Not totally a cocktail connoisseur, so I'm not exactly comfortable opining on their quality or inventiveness, but I enjoyed all of my adult libations.
Overall, I really like this place and it's first impressions are promising. It's expensive no doubt (esp. given the portion sizes of the "small" plates), and it'll be interesting to see if the denizens of downtown will pay upwards of 80-100/person (with drinks) for a meal here.
Table No. 10
Hey DD, I used the exclamation "Yowza" somewhat recently and my husband told me that it made me sound "low-class", not that you would give a care to his opinion.
It just has me confused. In my personal communications of all kinds, I do not employ the more common four-letter words at all. (Full disclosure, I may mutter them under my breath.)
Was the branzino with bagna cauda ? The dishes look a bit unusual for SD but a bit like they looked at some restaurants in other cities that work well and took a lot of very close inspiration (e.g. scallop and pork belly, crispy chicken skin, brussel ceasar salad). Might be worth trying, what's the ambience, noise etc. ?
Yes, it was bagna cauda.
Ambiance is very much in the vein of current DTSD restaurants, industrial-warehouse feel (think Juniper & Ivy). Bad acoustics, but that's ok if you're at the chef's counter.
Oh, and you'll love this honkman, they apparently grow some of their own veggies on a rooftop garden. They'll also give you a tour of the entire restaurant if you ask.