Del Frisco's Grille

A stripper once told me I ought to check out Del Frisco’s Double Eagle Steak House.

I never got around to it: I avoid national chains (there are nine Del Frisco’s), and the reviews were mixed. The Robs at New York Magazine loved it; Bloomberg’s Ryan Sutton the opposite.

The steakhouse has a little brother, Del Frisco’s Grille, in four cities with a fifth on the way. You can order steaks there too, but the menu is broader, more casual, and less expensive. Full disclosure: we visited at the publicist’s invitation and did not pay for our meal.

In New York (one of two cities that has both a steakhouse and a grille), the two places are close by, on opposite sides of Rockefeller Center. From local businesses and business travelers, to Radio City, Top of the Rock, and holiday shoppers, there’s a steady flow of visitors with disposable income.

Del Frisco’s Grille isn’t, strictly speaking, a steakhouse, but it very well could be. It has a muscular, distinctly masculine décor. The space was bustling on a recent Thursday evening, with what looked like a mostly young, after-work crowd that skewed single and available, especially at the bar.

The menu is divided into nine categories, many of them with dumb names like “Food to Fight Over” (appetizers and bar food), “Ruffage” (the word “salads” wasn’t available?), “Knife & Fork” (as if we’d eat the rest with our hands?), or “Lil’ Somethin’ Somethin’” (side dishes).

Who are they’re impressing with such gimmickry? It just screams “suburbia,” and reinforces the perception of Del Frisco’s as not really serious.

Well, I’m not going to tell you that it’s destination cuisine—it’s not, and you wouldn’t believe me if I said otherwise. But for what it is, the ingredients at Del Frisco’s Grille are a cut above the norm at such places, and the food is prepared well.

The menu is a mix of items dictated by the corporate office and others adjusted to local custom. The chef, Scott Kroener, who has been here since the restaurant opened a year ago, serves the chain menu and introduces his own recipes, within the confines of a prescribed template.

Broadly: the salad and appetizer-like items are in the $9–18 range, entrées $19–44, sandwiches $16–19, and sides $9–12.

  

The Crabcake ($19; above left) is unorthodox: all lump crabmeat without breading, inside a moat of cajun lobster sauce. The Ahi Tacos ($18; above center) are made with tuna tartare, avocado, and a spicy citrus mayo. Cheesesteak Eggrolls ($15; above right), with chili sauce and honey mustard, are surprisingly good.

If I could order again, I’d choose the Cheesesteak Eggrolls, and yes, that surprises me. My girlfriend would probably choose the tacos.

  

Bacon-wrapped scallops (above left) in a vinaigrette dressing were an off-menu special. The chef said it’s one of his favorites, but it wasn’t one of mine. But I did very much like the Heirloom Tomato and Burrata salad ($18; above center). If that’s typical of the other salads, it could easily be a shared appetizer. Bread rolls (above right) were served warm, and the butter was soft, the way I prefer it.

  

Del Frisco’s wet-ages most of its steaks, which could explain why it’s not considered a top-tier steakhouse in this dry-aged town. The chef has added a dry-aged bone-in New York strip to the menu (above center). It won’t challenge Minetta Tavern, but it can give most other places a run for their money. We also sampled a wet-aged specimen, the filet ($44; above left), which like most filets was more tender but less flavorful than the strip.

Both steaks were a bit over-seasoned with salt and pepper, an objection the chef is aware of, and which has been mentioned in some online reviews. I am not sure why he keeps doing it. All three sides (above right) were capably done: the Truffled Mac & Cheese, the “Spinach Supreme”, and the Asparagus (all $12).

  

The desserts were top-notch. You’d need a big appetite to finish them. I couldn’t really choose between the Nutella bread pudding and coffee ice cream with caramel sauce (above left), the Crème brûlée cheesecake with apple cinnamon compote (above center), or the cocnut cream pie with white chocolate shavings (above right).

The space is a bit louder than I’d like, though I’m sure it’s to many people’s tastes: raucous restaurants exist for a reason. We received the white glove treatment, so I can’t comment on the typical service experience.

The cocktails, mostly vodka-based, are sweeter than my preference. I liked best the Del’s Derby (Maker’s Mark, muddled orange, mint leaves, simple syrup, soda). There’s also a 700-bottle wine list, which we didn’t explore.

Del Frisco’s Grille isn’t really part of New York food culture, and doesn’t really try to be. It’s a national chain, designed to deliver reproducible upscale comfort. The best indication of its potential is the dry-aged bone-in New York strip, which is the local chef’s idea, and is not on the corporate menu. Order that, and the heirloom tomato salad, and you could be happy here.

Del Frisco’s Grille (50 Rockefeller Plaza, 51st Street, between Fifth & Sixth Avenues)

The Pitch & Fork

Note: Pitch & Fork closed. The space is now a Mexican restaurant called Epazote.

*

On the Upper East Side, where the restaurant scene has been quietly improving, welcome to The Pitch & Fork. It’s not destination dining, but another solid option in a neighborhood that the media always considered dining-deficient.

In truth, the media perception of Upper East Side dining was always more myth than fact. East of Third Avenue, the residents are younger, edgier, and far more likely to be single. They’ve all gotta eat. Restaurants up here still struggle to pull crowds from outside the neighborhood, but many of them do solid local business.

That appeared to be the case on a recent Saturday evening at The Pitch & Fork, which opened in late June. There’s a small outdoor café, a dark tavern-like dining room, and a quiet outdoor garden (where we ate), which supposedly will be open year-round.

The man in charge is Jacques Ouari, whose clutch of restaurants includes Jacques Brasserie at 85th & Third and Jacques 1534 in NoLIta. The menu here offers French-accented pub fare, where burgers, hot dogs and ribs could share the table with moules frites and steak au poivre.

Soups, salads and appetizers run $7–16, main courses $15–26, side dishes $6–7. The wine list is not much of a draw, but you’ll find something acceptable. The bottle of red Zinfandel pictured above was $53.

Not many restaurants serve a platter of Schaller & Weber choucroute these days, so we ordered that. It comes in two sizes ($16/$22), and the larger of these was more than we could finish, a bounty of bockwurst, weisswurst, frankfurt, pork belly, sauerkraut, and potatoes.

 

A very good poached Brook Trout ($22; above left) was stuffed with spinach, shallots, and wild mushrooms. But under-seasoned Roast Chicken ($21; above right) had a flat, mushy taste.

Some of the servers here are a bit shaky on the finer points (where to put silverware, how to pour wine), but they were attentive enough, and the outdoor garden is lovely. I’d like to hope that chicken was an anomaly, as otherwise the Pitch & Fork is a pleasant spot.

The Pitch & Fork (1606 First Avenue between 83rd & 84th Streets, Upper East Side)

Food: French-accented American pub fare
Service: Informal but sufficiently attentive
Ambiance: A bustling tavern with a quiet outdoor garden

Rating: ★
Why? Another solid option for the area, but not noteworthy enough to travel for

Angolo Soho

Note: Angolo Soho closed in November 2013 to make way for a branch of T-Bar Steakhouse.

*

Angolo Soho, yet another new Italian restaurant, feels like the last fifteen of them. Or the last fifteen dozen. You’ll have a pleasant and inoffensive meal there. I’ve no serious complaint about anything we were served. I’ve also no serious reason to go back, nor to recommend it.

Lusso, a similar place, already failed here, back when the address was known as 331 West Broadway. (It’s now 53 Grand Street.) The photo posted in my 2010 review is not far off from what Angolo Soho looks like now. The bones haven’t changed much, except the bar area (not pictured) is a bit brighter. In between, the space was a Southern spot called South Houston, which also quickly failed.

The name is not particularly helpful: Angolo is Italian for corner, though it might be confused with an African nation. Internet searches turn up a far better known restaurant, Piccolo Angolo (“little corner”) in the West Village, not far away. It is amazing how often people name their restaurants without google-testing them first.

Michael Bernardino, the chef, has decent Italian cred., having worked at Villa Pacri (executive chef), ’inoteca, and Dell’ anima (both chef de cuisine), but he didn’t stay long at any of them. His most recent assignments were at Resto and Cannibal (not long there either).

The menu is straightforward mid-priced Italian, with antipasti $10–17, primi $14–19, secondi $24–32 (not counting an out-of-place aged ribeye for two, $130), contorni $7, desserts $6–9. There’s also a selection of cheese $7 or a house-made stracciatella for $13, or charcuterie $9–18.

I didn’t take a copy of the cocktail list or take notes, but we had two pretty good cocktails at the bar. The mostly Italian wine list is not long, but it’s fairly priced in relation to the restaurant. A 2007 Cannonau di Sardegna Riserva was in the neighborhood of $50.

 

My girlfriend started with a straightforward Arugula Parmigiano Reggiano salad ($10; above left). Trippa alla Napoletana ($15; above right) had a faintly satisfying crunch, but it seemed to me that the chef was trying to conceal slightly rubbery tripe in a sea of tomato sauce.

 

You’d expect the former Cannibal chef to make a satisfying Pork Chop ($32; above left), and this double-cut specimen was beauty, though a hair less tender than I would have liked. Tagliatelle Bolognese ($18; above right) with parmigiano reggiano was competently done.

In only their second week, some of the staff are still feeling their way, but they were friendly and attentive. The bread service (pictured at the top of the page) is perfunctory and ought to be improved. The restaurant was about 2/3rds full on a Thursday evening, which isn’t bad at all for a new establishment. I just wonder whether the place is compelling enough to keep drawing that kind of crowd.

Angolo Soho (53 Grand Street at West Broadway, Soho)

Food: Modern Italian; good enough for what it is, but not distinctive
Ambiance: A bright Soho street corner, wooden tables, brick walls
Service: Friendly and attentive

Rating: ★
Why? Not well differentiated from the city’s many dozens of good Italian restaurants

Rafele

I almost made the mistake of not visiting Rafele, a Neapolitan restaurant that opened in April. It’s getting harder and harder to get excited by yet another rustic Italian spot. Yet I’m glad we went: It turns out Rafele is pretty good.

The name is a shortened version of Raffaele Ronca, the chef and owner, who was the chef at Palma; and before that, the now-closed Bellavitae.

There’s a broad frontage and an outdoor café on a not-so-charming stretch of Seventh Avenue South. The casual 65-seat dining room is decorated with the usual Italian knick-knacks, and there’s a wide open kitchen with a brick oven, used mostly for rotisserie meats, though there are pizzas too. The room ought to be a little less bright.

The menu is not overly long, with about half-a-dozen choices of antipasti ($11–16), insalate ($12–14), primi ($16–18), secondi ($25–27), and contorni ($7). The Filosofia, printed at the bottom, is practically de rigeur these days—the usual commitment to work with local farmers, markets, and purveyors.

We reserved on OpenTable but decided eat at the bar, where we started with a bounty of breads with eggplant spread (above right). We drank wines by the glass; but for the record, there’s an all-Italian four-page list, with plenty of options at $50 or less—our benchmark for this type of place—with a few Super-Tuscans at the high end, should you want them.

 

Polpettine, or meatballs ($13; above left) were excellent, a veal-and-beef mix in a light tomato sauce. Cavolfiore, or cauliflower ($13; above right), billed as a salad, is served warm, with blackcurrants, pignoli nuts, and bread crumbs. It was a startlingly good dish, not like anything I’ve seen before.

 

Branzino ($25; above left) was grilled whole and filleted in the kitchen before serving. If it can’t claim any particular distinction, it was everything you want this simple dish to be.

A wonderful Galletto, or organic chicken ($27; above right), came from the aforesaid wood-burning oven, which imparts plenty of flavor, along with a coating of herbs and roasted mushrooms.

We got to chatting with the chef, who sent out an order of semifreddo on the house (two flavors: pistachio and coffee with hints of chocolate).

With new Italian places opening weekly, it’s hard to say where Rafele fits in the dining hierarchy. I won’t make grand pronouncements, but I’d go out of my way to dine here again.

Rafele (29 Seventh Avenue South at Morton Street, West Village)

Food: The cuisine of Naples, very well executed in a casual setting
Wine: An all-Italian list, 4 pages of selections, in a wide price range
Service: Sufficiently attentive—at the bar, at least
Ambiance: Modern rusticity; an open kitchen; and a broad vista on Seventh Avenue

Rating: ★★
Why? There’s a glut of Italian cuisine, but to call it a neighborhood spot is to underrate it.

Jeanne & Gaston

Jeanne & Gaston is an under-the-radar contemporary French bistro on the southern edge of Chelsea. It’s in the upmarket casual idiom that, for Italian cuisine, has become so common that another one opens every week. But as it’s French, Jeanne & Gaston is a far scarcer breed, and therefore worthy of some attention.

This is the second restaurant for chef Claude Godard, whose first spot, Madison Bistro, opened in 1998. The two places are extremely similar, though the careful eye might detect a few slightly edgier dishes at Jeanne & Gaston (named for the chef’s grandparents), which opened in December 2011.

Budget-conscious diners will smile at either establishment, where the three-course prix fixe is just $40, with about a dozen choices of both appetizers and mains, and half-a-dozen desserts. (A few items have $2–3 supplements.) If you prefer to order à la carte, most appetizers are $13, mains $26, desserts $10.

The menu offers a mix of classic French bistro cuisine, specialties from the chef’s native Burgundy, and a few of his own inventions. It is very good for the price point.

The restaurant’s hidden ace is a delightful 40-seat outdoor garden with its antique sculptured limestone fountain, cloistered between two residential buildings and closed off with a wood fence. You should by all means dine there if the weather permits. And if not, there is always the 32-seat dining room, which is charming and unobjectionable, but could be faulted for a lack of personality.

We dined at the publicist’s invitation and did not pay for our meal. The chef served a five-course tasting menu with portion sizes adjusted, for which I believe he ordinarily charges $55.

 

Baguettes (above left) are made in-house and were served warm. The charcuterie plate (above right) came with prosciutto, garlic sausage, and chicken liver mousse. I’d give it a pass next time, as cured meats of comparable quality are available all over town.

 

The dish of the evening was the Napoleon (above left), which the chef says is his own creation. It was certainly new to me: a tower of wafer-thin pasty discs with crabmeat salad sandwiched in between and an avocado mousse around the edge of the plate.

I also enjoyed the sea scallops (above right) with “Tarte Tatin” Provençale. The scare quotes are on the printed menu, so I assume irony is intended, perhaps because tarte is usually a dessert.

 

The chef serves Duck Magret (above left) at both of his restaurants. Uptown, he serves it with potatoes; here with vegetables tempura and a mango emulsion. “Magret” refers to the force-fed ducks that produce foie gras, so you know it will be fatty and flavorful. I was not fond of the vegetables, which were a hair too greasy.

We finished with a duo of desserts (above right), a chocolate soufflé and the chef’s interpretation of that old classic, the floating island. You won’t go wrong with either one.

The price point at Jeanne & Gaston is both a strength and a limitation—the latter because there’s only so much you can do for forty bucks. But. Seriously. Forty bucks for three courses or $13/$26 for appetizers and entrées à la carte? If it were served in a garage in Brooklyn, they’d be lined up out the door.

Jeanne & Gaston (212 W. 14th Street between 7th & 8th Avenues, Chelsea)

Ken & Cook

Note: There is a new chef at Ken & Cook as of January 2014: Hido Holli, who returns to New York after 13 years in France.

*

When you hear that Restaurant Such-and-Such is opening in a space that doubles as a nightclub, your immediate reaction is: This cannot end well. The failures are so numerous that it is hardly worth mentioning them.

Usually, I don’t bother visiting such places, but I was intrigued by Ken & Cook, which has been inviting bloggers for partly comped meals: The Pink Pig has already weighed in (favorably), and I saw another blogger there who, I assume, had been lured under similar circumstances. I’m not in the target demographic (and neither is The Pink Pig), so I have to guess that they are trying to make a case for the food as a stand-alone proposition.

You’d expect it to be at least competent, with two guys running it from Jean-Georges Vongerichten’s stable: managing partner Artan Gjoni and chef Richard Diamonte, both formerly of Mercer Kitchen (admittedly, not JGV’s best spot).

Actually, the food is far more than just competent. At times, it’s even impressive. It won’t get a Michelin star, and you won’t be celebrating your anniversary here. But for a place where most of the entrées are sub-$30, it’s enjoyable indeed. Among the five dishes we ordered there wasn’t a dud, and there are a couple I’d be eager to order again.

The menu is vaguely half-American, half-Italian, in sections labeled 1st Course ($13–17), 2nd (pastas, $19–23), 3rd (most $18–28, with steaks and lobster a lot higher), and side dishes ($3–8). There’s also a raw bar and a variety of cheese and charcuterie selections, almost all Italian.

The three-part structure might encourage over-ordering, but the pastas are large enough to be entrées, as the server (to his credit) pointed out.

The cuisine is not challenging. You could write the menu yourself and guess three-quarters of it: beet salad, steak tartare, linguine with clams, pork chop, wagyu burger, chicken, côte de bœuf for two ($95), mac & cheese, and so forth. All that is left to the chef is to prepare it well, and that he does.

 

The mixed cheese and charcuterie platter ($26; above left) and the beef tartare ($16; above right) are excellent ways to start.

 

A tender Wagyu flank steak ($26; above left) was served with pesto, asparagus, and almond.

Linguine with clams ($19; above right) is beyond cliché, but this was one of the better examples of it that I’ve tasted in a long while.

The pairing of salmon ($26; right) with corn and bacon is not one I’ve encountered in the past, but it worked extremely well. It was the best dish of the evening.

 

Desserts were comped, and as they’re not listed online I can’t give prices or precise descriptions. I believe they were a fruit and nut parfait (above left) and warm sugar-coated beignets (above right).

It’s a late-arriving crowd at Ken & Cook. The room was nearly empty at 6:45pm on a Wednesday evening, but practically full at 9:30, when we left. The space is right out of the Keith McNally playbook, with backlit subway tile along the bar. On a nice evening, there are wide French doors that open to the street. Once the weather turns, and those doors are shut, we suspect it will be quite loud in here.

Service was on the slow side, especially the wait for the entrées after the appetizers had been cleared. This is not a good sign, as we were known to the house, the restaurant has been open for four months, and it wasn’t their busiest evening. Perhaps it’s best to order a bottle of wine, and come with companions you don’t mind talking to, because you’ll be talking and drinking for a while.

The half-life of club–restaurants is notoriously unpredictable, but if Richard Diamonte remains chef at Ken & Cook, there’s a good chance the food will remain worthwhile.

Ken & Cook (19 Kenmare Street between Bowery & Broome Streets, NoLIta)

Food: Italian-inflected American cuisine, consistently good
Service: friendly but slow
Ambiance: McNallyesque

Rating: ★
Why? A nightclub cum restaurant, far better than most others in the genre