Patty Melt ($17)
A six ounce dry-aged beef patty, with fried onions, Swiss and American cheeses, andcaraway rye. White uses the White Label blend developed by Pat LaFrieda in his patty melt.
Michael White is serious about his patty melt
The fried-to-order pork rinds dusted with Pecorino, cracked pepper, and rosemary.
Shrimp Toast ($16)
Fried shrimp mousse on toast with grated ginger, coriander, and sweet and sour duck sauce. White's homage to the classic was originally served in a deconstructed form—a plank of toast with shrimp mousse atop. But the decision was made to keep things more classic.
BLT Salad ($14)
A mix of kale and spinach with marinated tomatoes, a crispy 6-minute egg, and Nueske's bacon dressed with warm sherry vinaigrette. Even the salads are larded up! This one features a wealth of bacon and a homage to the Scotch egg.
Buttermilk Fried Chicken ($23)
Three pieces of Bell & Evan's chicken with coleslaw, cheddar biscuits, and honey butter. White pressure fries his chicken, just like the Colonel. But that's where the similarities end.
White is particularly excited about his biscuits: "Look at the way it breaks apart!"
Moby Dick ($15)
Fried cod filet, bibb lettuce, beefsteak tomato, tartar sauce, and a butter-toasted sesame bun. You might ask for a slice of American cheese on this and complete the filet 'o fish evocation.
Carrot Wedge ($10)
Carrot-walnut cake, cream cheese frosting, and coconut sherbet. Desserts come from Michael White's pastry whisperer and gelato whiz Bob Truitt.
In addition to Freeman's cocktails, there is an extensive wine and craft beer menu.
The Dining Room
The room is decidedly mid-century in design.