Restaurateur Barry Dry expanding his restaurant portfolio by adding a new Hole in the Wall location to Manhattan’s Murray Hill area. The concept includes an Australian style dining experience, helmed by Executive Chef Brent Hudson. Menu items include OG Burger grilled Wagyu beef patty, double smoked bacon, miso onions, pickles and aged Amish cheddar on a milk bun with French fries & special sauce, Char Grilled Branzino Filet Tuscan kale, hazelnut butter and polenta crisps, Mustard Glazed Pork Neck with fennel potato salad, walnut apple chutney, pickled mustard seed and a Mishima Reserve, a Wagyu Sirloin Flap with Hasselback potatoes, black garlic, shitake and pan jus and a Vegan Bolognese with king brown Shiitake Duxelle, caponata and dried yeast flakes. Small bites like Lollipop Lamb and oysters. Brunch will soon launch in the coming days.
Hole in the Wall has a full wine list, craft beers, and signature cocktails such as the Milo Espresso Martinis, Cucumber Margarita, and our favorite, the Rosemary Old Fashioned.
The 2,000 square foot modern space boasts 28-foot glass walls on three sides and a plant covered fourth wall. Hole in the Wall has partnered with JDS Developments for the rooftop event area. Known as The Sentry, the rooftop has a capacity of 242 people and has a 60-person pool, which can be converted into a Jacuzzi. The pool is scheduled to open Memorial Day Weekend and will be a members-only and event space concept.
Hole in the Wall opens daily from 7am โ Midnight. It is located at 626 1st Avenue, New York, NY 10016. Head over to holeinthewallnyc.com for more information.
Cheers!
[gmap-embed id=”65010″]Photos: Samantha Hillman