clock menu more-arrow no yes

Filed under:

What to Order: Upper West Side

New, 3 comments

Introducing What to Order, a new feature where we pick three new restaurants in one neighborhood and find out what the critics, the average diners, and the staff recommend. Tried any dishes from a new restaurant that blew you away? Let us know.

2008_2_dovetailB.jpg
Kalina, 12/26/07

Dovetail
The critic pick:
From Bruni: "The lamb’s tongue — breaded, fried and straight out of Mario Batali’s offal dreams — is part of a deconstructed muffuletta sandwich that includes olives, pimentos, a caper mayonnaise and a visually arresting spiral of salami, provolone cheese and more. That’s just an appetizer."

The user review:
From Yelp: "Bread pudding with bacon!!!! It does not get better than this, I promise you. This was one of these dishes that you want to never swallow. just hold the sweet, salty, fatty, soft but crunchy bits in your mouth forever."

The staff rec:
From the host "I found the sweetbreads surprisingly good and light, and I like the avocado appetizer with the pickled ramps. For entrees the beef cheek lasagna is really amazing and incredibly tender, and I've heard good things about the red snapper but haven't tried it."

Bar Boulud
The critic pick:
From Platt: "The restaurant’s superb cold meats and pâtés are the work of Sylvain Gasdon...the dignified gastronomes at my table put down their glasses of Sicilian wine and began grappling for pink wedges of cognac-infused country pâté (“pâté grand-mère”) and a delicious assortment of jellied terrines made with inventive ingredients like beef cheeks, pressed rabbit, even slow-cooked lamb blended with chunks of sweet potato and spices from Morocco."

The user review:
From eGullet: "Coq au vin: AWESOME. ORDER IT. EAT IT. BE HAPPY. It was so good we gave some to a neighboring table. It was so good, I wanted to lick the plate. A very generous portion, yet again. I am going back for this dish specifically."

The staff rec:
From the hostess: "I recommend the charcuterie. That's our specialty here. And the escargot. For the mains all of our fish are great, especially the skate."

Eighty One
The critic pick:
From the RG: "Brown has much better success with meats, delivering an exemplary sirloin sided by a tender short rib folded with an olive oil marmalade, as well as a perfectly cooked pork belly plated over al dente Beluga lentils."

The user review:
From Chowhound: "Poached egg with sweetbreads and grilled calamari to start, chicken breast with thigh and codfish for mains. The sweetbreads were soft, not crispy, but blended well with the egg, the calamari were perfectly grilled."

The staff rec:
From the reservationist: "Definitely get the cod, from personal experience I recommend that. But also anything made "a la plancha". Our chef is famous for using that technique, and it means it's cooked with very little oil so the flavor of what's being cooked, the calamari for example, comes through."

Dovetail

103 West 77th Street, Manhattan, NY 10024 (212) 362-3800 Visit Website

Bar Boulud

1900 Broadway, Manhattan, NY 10023 (212) 595-0303 Visit Website

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world