Bibb Salad ($12): carrots, radishes, soy beans, croutons, French dressing
"The idea was to make the best deli bar salad we could," says Bradley. To achieve that, he makes his own French dressing. It's sweet but not overly so. Fat croutons of rye and pumpernickel are scattered around, with ribbons of carrot and radish and bouncy little soy beans mixed in among the usual greenery.
Lamb Meatballs ($14): freekah, Beluga lentils, harissa
An old colleague of Bradley's once shared this recipe for harissa with him. The sauce is dark and toasty, with aji amarillo and guajillo peppers singing the bass notes while orange blossom water and coriander shout in treble. With it are coarse-ground meatballs; a cool salad of cucumber, red onion, and crème fraîche; and freekah and lentils, with a subtle roasted flavor and an al dente texture.
Trout BLT ($16): smoked trout, bibb lettuce, tomato, bacon aioli
Wait, where's the "B," you say? It's bread from Bien Cuit (pain de mie, bien sûr), toasted to a golden brown. It's a generous slather of bacon aioli on the interior of each slice. It's Bibb lettuce on the top layer of the sandwich, and a Brooklyn Brine sour pickle on the side. Yet in the end the trout— salt-cured then hot-smoked over applewood chips —is what this sandwich is all about.
Roasted Cod ($22): caramelized cauliflower, almond-parsley pesto
Chef Bradley loves Skrei Cod from Norway both for its flavor and its texture; the cooked flesh separates into huge flakes, gelatinous and toothsome. He's pan-seared this fillet to give it a thick, caramelized crust. Roasted florets of cauliflower are stacked on a creamy cauliflower puree. A loose pesto of almond and parsley is the sauce, and tiny slivers of candied lemon zest brighten everything up.
Chicken Pot Pie ($19): celery root, cheddar-scallion biscuit
"These are my Southern roots," says Chef Bradley. But the first thing I taste is celery root. Under a massive cheddar-and-scallion biscuit is a broth not thickened with béchamel, but rather with celery root cooked down in chicken stock, pureed and finally thinned with vegetable stock. Shreds of chicken come up in every spoonful.
A look inside.
Skirt Steak ($24): creamed spinach, tempura onions
Here Chef Bradley gives his clean-cut take on some steakhouse classics. Confit cloves of garlic are pureed with cream and mixed with blanched spinach. Skirt steak is marinated in olive oil and yet more garlic before it's tossed on the grill. Strands of onion are given a quick dip in tempura batter and fried until crisp. A plate that will appeal as much to the Ladies Who Lunch as the Guys Who Gorge.
Pork Chop ($21): mustard greens, bacon bread pudding
Hatch marks, of course, a giveaway that this pork chop has been grilled. The bread pudding has a texture almost like quiche—rich and eggy—and a slight touch of paprika in the background. But the real surprise here is the mustard greens; after cooking they've been drizzled with mustard oil.