Location: 117 E. 60th Street
Cuisine: American
Items: 2 Snacks, 1 Starter, 2 Entrees, 2 Cocktails, 2 Desserts
Best Dish: The best of the venue award is a tie on this one. The wings are a definite hit, the flavor and texture are perfect. However the braised shortribs are a force to be reckoned with.
Overall: The atmosphere is surprisingly casual for such beautiful surroundings. It is a warm inviting space ready to be your next favorite destination.
Lenox
Once our cocktails were done we turned out attention to our first course. As meat lover’s we chose a duo of meaty appetizers. We went with the “Confit Chicken Wings” and “Lamb Meatballs”. The wings are fried in duck fat and absolutely amazing. Crispy on the outside and juicy on the inside. I’m not sure why duck fat makes everything better but everything should be fried in it.
The lamb meatballs are served medium, as lamb should be served, and arrive with a generous helping of yogurt sauce and tomatoes for garnish. The tasty little morsels are firm but tender. For the best taste experience try having a bit of tomato and yogurt with each bite of lamb.
After our round of snacks we dove head first into one of the tastiest lobster rolls in the city. Traditionally chefs have treated lobster like canned tuna for this dish, drowning the coveted flesh with mayo and seasonings. The chef at this venue kept it simple offering the fresh lobster simply dressed, devoid of all the extra fat of mayo on a soft buttery roll with a bit of peppery arugula salad. At first glance we were confused but the first bite had us hooked, it is absolutely divine and the way lobster should be treated.
We couldn’t leave the bistro without sampling their braised short ribs. The tender melt in your mouth morsels were served with roasted sweet potatoes and topped with crispy shallots. The meat is well seasoned and fork tender no steak knife needed.
We are always ready for some seafood so we ended our savory menu exploration with an order of pan seared scallops. The expertly prepared scallops were served with ratatouille. The soft stewed veggies provided a great savory acidic balance for the sweet butter drenched scallops.
Our meal ended with a duo of desserts as all great meals should. We went with the toffee pudding and the blueberry cobbler. The pudding is actually a dense cake drizzled with sweet sauce. The cake was tasty and not too sweet. The cobbler is a tasty treat with large amount of fresh blueberries.
The Bar Room is a nice place and is poised to become THE place to be. Its vintage style and trendy menu is a winning combination. Though the space can likely accommodate children leave those babies at home and enjoy the sexiness with some grown up company.