277 E 10th St, New York, NY | Directions 1000940.728077 -73.982855
Neighborhoods: Downtown, East Village, Alphabet City
This tiny East Village hole in the wall pulls off a comfort food hat trick unmatched in New York City: a world-class hamburger, a top flight pizza, and a grade A fried chicken. The pork chop is pretty good too. The only thing missing is hard liquor.
If u like ur burgers salty this place blows everything away south of 14th! Kale salad rocks
Small gem on 10th – stoppered in on way home from work. Don't normally walk across 10th. What luck. Had no plans to eat. Will rank as one of my new favorites to return to.
Had 3 aps, some wine and desert. Steak tartar was fun and a bit different. Just the right size and have to say was not $$$$. Looking forward to going back and trying more food on menu.
Excellent New East Village Restaurant – Opened by famous chef Jeremy Spector, Brindle Room has been on my To-Do List for a while. I invited friends to join my boyfriend and I for dinner. Brindle Room was absolutely gorgeous and warm. The restaurant is decorated by hardwood furniture and is small but intimate.
They have a rather small menu. It has 3 main sections. "Spread" is basically bread spread and there are about 6 choices. Then there is "Small" which is the appetizers and then Entree.
We ordered Cheese spread and Duck Poutine for appetizer to share. The Cheese spread is actually in a butter form; it comes with some grapes and nice crispy baguette chips. After my first bite, I was so impressed! It is full of flavor and goes great with the chips I cannot stop eating. Then, the duck poutine came and 4 of us were dying by now. The duck was so tender and juicy and the fries were drenched in the savory duck gravy. It is a good portion for 4 people.
For entree, we ordered skirt steak, black bass and pork chop. My black bass is accompanied by peas and asparagus. It is blacked outside but the fish itself is fresh and tender. I love the combination of the three elements together. My boyfriend got the skirt steak and it came bright pink with excellent flavor. There is meshed potato and vegetable on the side. When my friend's pork chop came, we were all amazed! It is like a pot roast size with salad on the bottom. The breaded pork chop was tender and the seasoning is amazing.
We were so full by the end of dinner we couldn't get any dessert down our stomach. Did I forget to mention our waitress was so friendly and attentive?? Overall, this is an amazing dining experience and I will definitely return for brunch or another amazing meal!
Citysearch Editorial Profile – Like many restaurants in the East Village, this spot is tiny and narrow, though no one with an apartment nearby will feel cramped. Chef Jeremy Spector, who earned his whites at Employees Only and Balthazar, serves a whimsical, indulgent menu of refined down-home food (from hot sauce-spiked steak tartare to duck confit poutine back to chicken fried steak) to both gaggles of girl's night out cuties and legendary eaters (Josh Ozersky is a regular).
DMANBURGER "The Brindle Room" – DMANBURGER “The Brindle Room”
March 17, 2010
Finally the wait is over, well nearly! Chef Jeremy Spector, accomplished culinarian of past eateries as Employees Only, Dogmatic Dog and Gramercy Tavern, heads up the helm at this British inspired restaurant, nestled in the East Village. I got the scoop, from a confidential burger source a couple of weeks ago, that a goliath meaty sandwich was going to appear on the menu for brunch to challenge this gotham of burger architects. The Brindle Room is the brain child of Chef Jeremy and CIA graduate Dean Piccolo, a beef fanatic, and owner of Sebastians Steakhouse in Morristown New Jersey. The Brindle room is a charming, cosy little Gastropub-like spot, serving a variety of fare with a small menu made up of three parts-spreads,small and large. The reason for this is to ensure an easy transition to seasonal and daily changes. Some features on the menu consist of a traditional Lancastrian speciality Potted Shrimp, Crispy shredded pork bellies with warmed spinach, and Roast Chicken with root vegetables in porcini jus. The restaurant is drowned in pleasant dark tones and has a feel, reminiscent of an old English ale house, featuring a Starck-esque wall length banquette, wooden stools and warm lighting.
I sat at the small counter/bar in the rear, and chatted to Chef Jeremy as he prepared a 9 oz patty, hand blended daily by Sebastians Steakhouse. The meat elements included aged trimmings of Short Ribs, Filet Mignon, Skirt and Rib-Eye. He pan-fried it in a seasoned cast-iron skillet, till char brown and juicy, assembled it in front of my eyes with a simple bun (soon to be Pain D’Avignon), creamy soft Stilton cheese, and earthy herb flavored caramelized onions. Perched in front of me with a generous bed of crispy hand-cut french fries, I wasted no time sampling this beautiful beast. The flavor was rich and powerful ! A mouth-watering succulence, mixed with full-bodied velvety taste of the Stilton, and slight tones of earthy herb and spice from the onions. The French-fries were perfect, crispy and salty. And to add a little” je nais se quoi” it’s also offered à cheval-with a fried egg.
The burger will open to a popular following in two or three weeks for brunch, or maybe you can pull up a bar stool like I did, and chew the fat with Chef Jeremy Spector and he might give you a sneak peek ? who knows? you may just have the luck of the Irish! or… is it the British?? Whatever! go and check out The Brindle Room and find out for yourself, you won’t be disappointed
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