“love any place that I can get oysters, bone marrow, skate wing & a view of the kitchen!”
“If I absolutely had to pick one it would be the steak tartare -- perfect flavor -- but luckily I don't have to only have one favorite and am looking forward to going back and trying more.”
Chic and swank in an intensely West Village way, this tiny restaurant has been swarmed with beau monde types since it opened. The food is excellent if not amazing, but extremely comforting. Breakfast is the best time to go if you want to experience the place minus the stress and din.
Small Spot, Big Flavor. I love any place that I can get oysters, bone marrow, skate wing & a view of the kitchen! Plan on getting there early, only go for a table of 2, pretty pricey but worth it! Try to get the table overlooking the kitchen. Great neighborhood & menu. Top of my list this year
Delicious and charming, Not snobby.
The toughest part about writing this is trying to decide which of the many delectable things I ate last night was my favorite -- the steak tartare or the pork hock or the brussel sprouts or the hash browns. If I absolutely had to pick one it would be the steak tartare -- perfect flavor -- but luckily I don't have to only have one favorite and am looking forward to going back and trying more.
Great at details -- the salad aside the pork hock had lovely crunchy capers, don't know how that's done but what a treat.
Hip brasserie with a lot of substance for its small size.. Joseph Leonard comes to New York from Gabe Stulman, a former partner at Little Owl and Market Table, and the restaurant shares the DNA of both restaurants in terms of appearance (small but intensely stylish) and food (slightly tweaked, ultra-solid traditional fare). Located on an odd-shaped corner in the West Village, Joseph Leonard is crammed full of twee design elements--exposed brick, tin ceilings, knickknacks everywhere, oddly shaped mirrors--but somehow it all works. Likewise with its food, which is vaguely French but which strikes enough contemporary notes--steak in red wine sauce, a crispy pork hock--to please the fashionable crowd that has packed the house since the restaurant opened.
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