Location: 141 W 10th Street New York, NY 10014
Cuisine: American
Best Dish: The crab stuffed fluke was divine but the star of the evening was the tuna nachos. The crispy tempura and flesh tuna made for an unforgettable bite.
Cost: $$$
Overall: A rustic eatery with a refined menu of regional American cuisine.
The frigid temperatures of New York City ignited our cravings for filling and comfort foods. We were given the chance to finally satisfy our hunger last week, via a private dinner at Bell Book and Candle. Executive Chef John Mooney hosted the intimate meal and provided a feast of seasonal favorites and new menu items. The seven-course feast was served family style with signature cocktails and mocktails. Bell Book and Candle offers upscale American fare in a rustic sleek atmosphere. The dimly lit low-level space is divided into three distinct spaces. First, there’s the main dining room, which seats up to 85 in an assortment of tables and blush blue velvet booths. There is also a chef’s table located in the kitchen, where up to 12 people can enjoy a meal and witness its preparation. The final space is a mystically hidden room for small parties of five or less. The room is so private it even has its own dedicated bar phone for orders.
Dinner
Hawaiian Yellowfin Tuna Nachos
The concept of Tuna and Nachos seems like a recipe for disaster but on the contrary, this was an excellent starter. The dish isnโt the cheesy messy pile weโve grown to love, this is a more refined version of the classic bar food. The chip is actually a tempura fried triangle of kale topped with fresh yellowfin tuna, house guacamole, and spicy mayo.
Quail Egg Benedict
Eggs Benedict is one of our favorite breakfast dishes, so we were anxious to try this one. We’ve had several incarnations of the original. For this bite-sized version of a brunch staple, tiny poached quail eggs are paired with a slice of smoked salmon, osetra, and bรฉarnaise all served on toasted bread.
Butternut Squash Soup
This soup was everything a cold day needs in one convenient little bowl. The texture was smooth and velvety with the sweet and savory flavors.
Brussels Sprout Salad
Shaved Brussel Sprouts replace the lettuce in this vibrant fruit and nut salad. This salad was bursting with flavors and textures from the tart cranberries, crunchy pecans, and sweet clementines. The sweet and sour balsamic dressing gave the salad a vibrant kick.
Crab Stuffed Montauk Fluke
Mild fish and buttery crab merge into one spectacular dish. The fluke was fresh and well seasoned served atop a generous helping of sauteed spinach.
Chicken In A Pot
The last savory dish of the evening was the Chicken In A Pot. The succulent roasted chicken is presented whole in a dutch oven with an assortment of root vegetables. The chicken is juicy with tender flesh and crispy skin. It’s obviously great for sharing or to take home for lunch the next day.
Mini Ice Cream Sandwiches
Our meal ended with mini ice cream sandwiches with a duo of sauces. The mini ice cream sandwiches were an easy sweet bite to finish our sumptuous feast.
Cocktails
The restaurants cocktail program is a combination of traditional spirit-based beverages and an assortment of alcohol-free concoctions playfully referred to as mocktails. We chose one seasonal margarita and a bourbon cocktail to enjoy with our meal. The Canela Margarita is a more bitter version of the ladies night standard, this rendition uses cinnamon infused tequila and grapefruit juice. Dem Apples is a bourbon-based cocktail featuring roasted apple puree ginger lemon and honey.
Bell Book and Candle’s Executive Chef Mooney is truly committed to using locally sourced ingredient is every single dish. His dedication led to the creation of a rooftop garden filled with herbs and vegetables. In addition to their new mid-winter menu, the restaurant also announced a new special event for Valentine’s Day. Lovers can spend Valentine’s Day enjoying a fabulous 7-course tasting menu. Best of all the menu is available in vegan and non-vegan, so herbivores and omnivores can both enjoy a tasty feast.
Dinner: Sun – Wed 5:30pm – 10:30pm (Bar open until 2 am), Thurs – Sat 5:30pm โ 11 pm (Bar open until 4 am)
Brunch: Sun 11:30am – 3:30pm.
For more info on these promotions and more visit ย bbandcnyc.com.
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