![]() It’s a noisy noodle bar built more or less on the Momofuku model, with open kitchen and highly tattooed chefs. The dinner prix fixe is a really good deal for this level of cuisine soignée: $37 for two courses, $42 with dessert. If the steelhead trout - which looks uncannily like salmon but is not - is still in season, go for it, and do not discard the crispy skin. The fancier food upstairs is in the gastropub vein with an English inflection, and the cooking is precise and the quality control high, with a menu that changes each month. It is also open 24/7, making it a genuine goddamned treasure.īuilt in (and retaining the feel of) the old Williams College clubhouse, it’s actually two restaurants: a burger-and-beer pub below grade and a more elevated menu above. (Your palate may differ.) The rest of the traditional menu - the chicken soup, the kreplach - is more than solid, and locals know that the burger is much better than your average diner slider. It’s time to change that because there’s a good case to be made that Sarge’s pastrami is - yes - better than Katz’s, better than 2nd Avenue’s, better than anybody’s. One of the last great New York Jewish delis, opened in 1964 and spiffed-up a few years ago after a fire, has stayed a little bit under the radar all its life.
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