Tailor
(212) 334-5182
525 Broome St
New York,
NY
10013
40.7237
-74.004
Neighborhoods: SoHo, Downtown
What People Are Saying About Tailor
The Editor
Justin Hartung
Citysearch
Sam Mason, former pastry chef at wd-50, set tongues wagging when he announced that he was opening his own restaurant in Soho. For a restaurant plating up molecular gastronomy, the look is fairly subdued: Brown and beige cushions, rough-hewn wood and retro wallpaper positions the space somewhere between post-modern country farmhouse and 40s speakeasy. Sassafrass cake with smoked vanilla ice cream makes an eye-catching small plate on the sweet side of the menu, while pork belly with miso butterscotch reps the salty. Somewhere in between: Foie gras that's been infused with peanut butter.
User Reviews
kvvj80c
September 23, 2008
go for the tasting menu. genius plays on food, backed by impeccable cooking techniques. the range of it! From "ha ha that's so freakin' clever" to "that really shouldn't work, but they do." easy spottings if ur a chefophile. the cocktail menu is off the hook. they've been flexible to slight changes without compromising the integrity of the food. go there.
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jcisrhiannon
June 06, 2008
I eat out alot, and so many of the meals I eat are perfectly adequate, even very good, but I rarely remember them. A very few stand out because I can't stop thinking about them for weeks, months after. Some past favorites have been the satays at Mr. Chow, the tunapica at Asia De Cuba, the gnudi at Spotted Pig, the foie gras poutine at Au Pied du Cochon, the beef cheek ravioli at Babbo, the tartare at Morimoto, etc. I have a new favorite--in fact, I think I found two in one evening! The foie gras at Tailor was amazing, a terrine infused with peanut butter, and I know it sounds disgusting, but it was absolutely divine. Too bad foie gras is so expensive and inhumane because I would make this at home and eat it when nobody was watching, like I do with uncooked cookie dough. It is difficult to explain exactly why it was so good, but I attribute it to things mostly textural and something Japanese call "umami." And then, by far the best thing I ate, the miso-butterscotch pork belly, is destined for imitation the same way that Nobu's rock shrimp tempura and yellowtail jalapeno shows up on every pan Asian restaurant in this country. I still keep licking my lips, hoping to find a bit of that deliciously salty sweet wonderfulness stuck in some corner of my mouth. It was that good. The desserts were great, the bar was hopping. This food isn't for everybody--of course, not everybody appreciates innovation or good food. But for those that do, I recommend Tailor because it was one of the most enjoyable dining experiences (for the food, mostly) that I have had in a very long time.
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airwave
April 05, 2008
If you like innovative cuisine, the place is for you. I read the reviews, reluctantly went there and was blown away. The food was fantastic, on a smaller side (and pricey), although my hake main course was a big, big piece of fish. My appetizer foie gras was delicious, chocolate dessert outstanding. The service was spotless and friendly. The place was empty when we have arrived (Sat. 7PM) but filled up later. I hope they do well.
read full reviewThe Details on Tailor
What to Drink:
Cocktails are as envelope-pushing as the food--the Waylon ($12) adds smoked Coke to bourbon, while the Crumble ($13) mixes brown butter rum, pink clove and scrumpy, a type of cider.
Prix Fixe Menus:
A variety of tasting menus are available: three or five sweet courses ($25, $35), and a seven-course mix of sweet and salty ($90, or $125 with wine pairings).
The Extras:
The downstairs bar area offers a bit of a swankier feel, and stays open until 2am on weeknights and 3am on weekends.
Category:
Payment Methods:
American Express, Visa, Discover, MasterCard
