My spouse and I stopped at The Breslin on a Saturday morning for drinks
in late November 2014, prior to a lunch reservation at the nearby NoMad
restaurant. We did not make a reservation at The Breslin, although the
restaurant accepts bookings using the Open Table reservation system. The
Breslin serves breakfast and lunch on weekdays, brunch on weekends, and
dinner daily.
The Breslin is located in the Ace Hotel in the
Chelsea neighborhood of Manhattan. (FYI: The Ace Hotel does not own The
Breslin, however.) Besides The Breslin, the hotel also features on-site
dining at the John Dory Oyster Bar; Chef April Bloomfield runs both
restaurants. (She also operates Salvation Taco and the Spotted Pig in
NYC.) The Breslin is named after the original hotel space that it
occupies; it is not named after Jimmy Breslin, the
Pulitzer-prize-winning journalist. You can enter The Breslin from the
lobby of the Ace Hotel, as well as directly from West 29th Street
(between Broadway and 5th Avenue).
The restaurant space is dark,
with lots of wood (floors, tables, chairs, molding). The outdoor
fall-themed décor for both The Breslin and John Dory was gorgeous!
Inside, all manner of trinkets and knick-knacks with animal and hunting
themes adorn the walls. Overhead lighting resembles that seen in my
childhood church, lending a personal feel of nostalgia for me. The bar
area is located towards the front of the restaurant, with dining at the
rear on two floors. In the winter, The Breslin employs one of those
thick curtains at its door, as well as a temporary vestibule outside to
keep the indoor space nicely climate controlled. The street-level dining
area contains a partially open kitchen, and additional seating is
available on a second-floor mezzanine area.
We ordered a few
beers, as well as a non-alcoholic cocktail that contained cucumber,
celery, soda, lime, and bitters. The bartender muddled some of the
ingredients in front us before pouring the drink over quality, perfectly
shaped ice cubes and garnishing the glass with a cucumber slice. He
told us that the restaurant/bar is often so busy that regrettably, he
does not always have time to hand-craft the cocktails to order, so we
were glad that we visited at a non-demanding time. The brunch menu for
the restaurant is less interesting to us than the dinner menu. Dinner
(and weekday lunch) features items like a terrine board, sausages, pork
belly, Cornish hen, scotch eggs, and beef & Stilton pie that are not
available during brunch time. Even more attractive are the large-format
meals available during dinnertime for groups of 8+ people, such as the
whole suckling pig dinner (or alternate meats such as duck, beef rib,
fried chicken, and curry), served with appropriate sides and
accompaniments. (Guests should reserve/pre-order the group meals in
advance.) The various puddings available for dessert sound deliciously
appealing.
The Breslin features a funky, casual atmosphere, and
we plan to return someday for weekday lunch or dinner, or ideally, with a
group of friends to partake in one of the large-scale meals.
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