Caramelized Brussels sprouts ($8)
The menu description tells all: caramelized, lime-mint glaze, fried shallots. They're like what David Chang does, for sure, but the best chefs in town take ideas from great cooks and make them their own.
Charcuterie (3 for $14)
Mortadella is porky, tender, almost custard-like; the pancetta is cured and then air-dried for six weeks (it just calls out for PLT treatment come summer); even her cocktail sausages were juicy and bursting with flavor, and how many chefs do you know that make their own cocktail sausages?
Pastrami Sandwich ($12)
Perhaps the daintiest pastrami sandwich in the city. Think of it as the perfect pastrami tea sandwich, albeit a crusty one.
Homemade NY-Style Pretzels ($6)
I'm a sucker for soft pretzels ($6), particularly when they're yeasty, crunchy on the outside, and tender on the inside, like these. The Dijon mustard and cheese dipping sauces are barely needed but appreciated just the same.
Seared Flank Steak ($11)
It's beefy, gorgeously seared on the outside and remarkably tender and juicy inside. The vibrant salsa verde would be the perfect condiment for a steak sandwich. In fact, ask your friendly server for two slices of bread and make your own sandwich.
Let's face it. Very few of us can resist s'mores, and here, they come on homemade cinnamon graham crackers with toasted marshmallows and a chocolate sauce that's not very sweet.