Mouthfuls: The Brindle Room - Mouthfuls

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The Brindle Room

#1 User is offline   Daisy 

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Posted 08 March 2010 - 09:29 PM

Coming soon to the East Village in the former Persimmon space (10th beween First and A). They have their beer and wine license and are aiming to open this Thursday. Chef Jeremy Spector is a fine home cook I happen to know because he's a friend of a friend and I have had his food at parties. But last night's pre-opening tasting shows he has some restaurant chops as well. We had nicely seasoned steak tartare with smashing house-made chips and brandade, utterly delicious broccoli rabe with garlic and roasted beets with chopped preserved lemon (a total winner of a dish), perfectly cooked duck breast--rosy and tender with a nice crisp edge ---and well-executed branzino with bronzed skin. The menu is divided into 'spreads'--the tartare and brandade, potted shrimp, a few others--small plates and three entrees which include chicken fried steak and roast chicken. There is also listed poutine with duck confit which to the dismay of some members of our party was unavailable.

It's small and cozy, but the high banquette I was seated on was quite comfortable. About thirty seats in all including a couple at the bar and a few at a counter along one wall.

Just don't get me started on the name.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
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#2 User is offline   yvonne johnson 

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Posted 08 March 2010 - 10:22 PM

I do like a well executed Bronzino.smile.gif




It was not a new dish, as I recognised my tooth marks. Wilfrid
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#3 User is offline   Daisy 

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Posted 08 March 2010 - 10:26 PM

I am a terrible speller. blush.gif Will edit.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
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#4 User is offline   yvonne johnson 

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Posted 08 March 2010 - 10:30 PM

It was a case of 'interference' me thinks. The 'bronzed skin' fried your mental spell-checker.
It was not a new dish, as I recognised my tooth marks. Wilfrid
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#5 User is offline   Sneakeater 

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Posted 08 March 2010 - 10:53 PM

This is obviously part of the zeitgeist.

(You have to read all the way to the end.)
Bar Loser
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#6 User is offline   yvonne johnson 

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Posted 08 March 2010 - 11:58 PM

That's funny. Is it Daisy? Surely she would choose a name other than Mike Peed.

My mind sometimes does flips with: is it striped or stripped bass. (Ture. No, true. True, true.)
It was not a new dish, as I recognised my tooth marks. Wilfrid
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#7 User is offline   Suzanne F 

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Posted 09 March 2010 - 12:15 AM

QUOTE(yvonne johnson @ Mar 8 2010, 06:58 PM) View Post
That's funny. Is it Daisy? Surely she would choose a name other than Mike Peed.

My mind sometimes does flips with: is it striped or stripped bass. (Ture. No, true. True, true.)


Only if served skinless and ungarnished (ungrenached?).
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011

yes sir... i get sad when i don't cook
-- Daniel, December 13, 2011

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
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#8 User is offline   nuxvomica 

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Posted 09 March 2010 - 08:22 PM

i've seen bronzini

“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold

Everything is always OK in the end. If it's not OK, then it's not the end.
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#9 User is offline   Lex 

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Posted 09 March 2010 - 09:10 PM

I wish I could have a dollar for every person who's going to call it the Bridle Room.
“I have a dream of a multiplicity of pastramis.”

"Perhaps there are two tea smoked ducks, and we ordered from the wrong part of the menu. Having everything in English is a bit confusing."- CH poster.
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#10 User is offline   ghostrider 

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Posted 09 March 2010 - 10:38 PM

I want a dollar for every person who asks if roast cat is on the menu.
It was hard to avoid the feeling that somebody, somewhere, was missing the point. I couldn't even be sure that it wasn't me. - Douglas Adams

Please come visit my rock concert blog: Tantalized.
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#11 User is offline   Stone 

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Posted 10 March 2010 - 12:23 AM


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#12 User is offline   Wilfrid 

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Posted 10 March 2010 - 01:01 AM

Who is designing all these retro menus?
Eating the Apple 2011 here. Coming soon to Amazon and as an e-book.

New York dining and more
At the Sign of the Pink Pig
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#13 User is offline   Suzanne F 

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Post icon  Posted 10 March 2010 - 03:53 AM

$23 for CHICKEN FRIED STEAK?!?!?!?!? blink.gif
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011

yes sir... i get sad when i don't cook
-- Daniel, December 13, 2011

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
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#14 User is offline   Wilfrid 

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Posted 10 March 2010 - 04:09 AM

Ouch. $16 at Mara's Homemade.

Mind you, forty bucks for a pound of cheddar these days. I am thinking of going back to canned pilchards as my main source of nourishment.
Eating the Apple 2011 here. Coming soon to Amazon and as an e-book.

New York dining and more
At the Sign of the Pink Pig
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#15 User is offline   Stone 

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Posted 15 March 2010 - 02:21 AM

QUOTE(Suzanne F @ Mar 9 2010, 11:53 PM) View Post
$23 for CHICKEN FRIED STEAK?!?!?!?!? blink.gif

Feeds two or three.
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