Harold's New York City

Our friend Chef Harold Moore, who ran Commerce in the West Village, (it was our favorite restaurant in Manhattan), is back in business at this dream of a high-end diner. The concept is that you get a meat dish plus three exquisite sides. I had a hanger steak with a delicious sauce of white wine/bone marrow/diced shallots. Harold said that he learned to cook this sauce when he was apprenticing in Paris. The best hanger steak I’ve ever had. That touch of bone marrow makes for a character-filled steak accompaniment—a unique turn on this favorite dish. One of my sides was Japanese sweet potatoes which were a white-colored version of the old favorite veggie. They were thinly coated with a sweetish sauce. I also had frites and eggplant with salsa verde. Oh yes! My wife had the tripe with verde sauce, baked artichoke hearts, corn, and brussels. The deviled eggs and beef tartare to start were off-the-chart good. In fact, we agreed that the tartare is the best we have had this side of Brasserie Lipp in Paris. And who wouldn’t like piping hot cheese biscuits! Harold has another winner on his hands. Bravo. And we are telling our friends in Austin about it, just after they blurt out interrogations about whether we have been to "Hamilton" or not! Service was friendly and helpful, as you might expect in Harold Moore establishment. Will we be back? Oh heck yes. Each time we plan a trip to NY City, a stop here will be one of the first things we reserve.