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Certified Open: The Long Delayed 10 Downing

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Last night the long delayed, as in over a year delayed, 10 Downing opened to the public after a week and a half of friends and family dinners, an onslaught of press buildup, and some not so subtle shilling from friends. A low key opening, the room ranged from half to three quarters full throughout the evening, and all three owners, two chefs—Jason Neroni and Katy Sparks— and PR mastermind Steve Hall (all relieved they were finally open) were on hand to make sure it all went smoothly.

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Guerilla shots of the dining room, which the restaurant/HallPR, somewhat absurdly, doesn't want shot because "it kills the anticipation of the work being seen in person."

It may have some acoustic issues—something Franktastic will harp upon—but the space itself, with its unusual shape, wall of windows, and inclusion of modern art pieces, turned out to be quite a looker.

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PR provided look at the bar

On the food, seeing that enough of the pros (and not so pro) visited for friends and family, we'll let them weigh in on Neroni's performance—we expect Dame Greene's write up in 3, 2, 1...—but see the menu (complete but for a charcuterie plate) for yourself below:

“Opening Menu”

Salads & Appetizers
10 Downing Salad
Chicory greens, herb & piperade relish with a Manchego vinaigrette
10.00

Roasted Baby Beets
With ruby red grapefruit, Picon blue cheese and beet green vinaigrette
12.00

White Bean Soup with Homemade Bacalao
Tomato confit and gremolata
9.00

Ocean Trout Tartar
Pine nuts, pickled mustard seeds, chorizo oil & quail egg
13.00

Blue Spot Prawns a la Plancha
Toasted garlic, Arbequino olives and Valencia orange
14.00

Roasted Brussels Sprouts
Anchovy vinaigrette, soft-boiled egg and Parmesan
9.00

Squid Ink Agnolotti
Peekytoe crab, dill, tomato confit & lemon butter
14.00

Baked Sheep’s Cheese
On a piquillo pepper jam
10.00

Entrees
Roasted Atlantic Cod
Fingerling potatoes, torpedo shallots, béarnaise, and olives
25.00

Montauk Fluke
En papillote with seckel pear, parsley root and a chanterelle salad
23.00

Arctic Char
Parsley-mussel broth, bacon and artichokes
25.00

Homemade Potato Gnocchi
Braised porcini, butternut squash and Sardinian Sheep’s cheese
18.00

Roasted Bobo Farms Chicken For Two
Preserved lemon and almond panzanella, arugula
43.00

Grilled Lamb Loin and Chop
Provencal herbs, chickpea panisses and feta
28.00

Bison Hanger Steak
Papas bravas, Romesco-grilled leeks, salsa verde
26.00

Sides
6.00
Papas Bravas with aioli
Fennel Gratinee
Swiss Chard with roasted garlic and olive oil
Brussels Sprouts with guanciale
Aligot puree
· All 10 Downing Coverage [~E~]

10 Downing Food and Wine

10 Downing Street, New York, NY 10014 212-255-0300

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