07/06/09

Poor brunch

by Johanngpro

You can tell on Sunday Brunch that the Chef is OFF, food have nothing to do with what I read on critic

3pm the wait staff can wait to be off for the day.

• Pros: best location

01/24/09

EXCELLENT new restaurant---an instant classic.

by GothamGrazer

One of the best dining experiences I've had in New York in several years. The atmosphere, service and especially, the outstanding food combined to create a marvelous dinner. We were there for New Year's Eve, and the evening was made complete by an authentic 1930's dance orchestra called Gregory Moore and his Cosmopolitan Orchestra. We dined, danced and had a great time. The only disconcerting thing is that the place has not yet caught on, and there were many empty tables. Hopefully, this will change soon....it would be a shame for this place to not catch on, rather than become the "New York Classic" it deserves to be. Very highly recommended...and a very good value for the price, too.

• Pros: Cuisine, service and atmosphere are all tops; try to go on a night when their orchestra is playing!
• Cons: None at all

10/09/08

Amazing Dining Experience

by dorothynicholso

I had the pleasure of dining at the Inside Park Restaurant several days after they opened and was so very pleased with everything. The food was outstanding....OUTSTANDING, particularly the pork. It was tender and succulent. As a starter, we had the goat cheese, corn and leek fondue...an amazing combination of flavors. The food was so very enhanced by the elegant yet warm atmosphere and the top notch service. I plan to go back many many times. I highly recommend Inside Park at St. Bart?s.

• Pros: Food and atmosphere
• Cons: None

Talented haute barnyard chef Matt Weingarten creates a luxe farmhouse menu in a neo-Byzantine midtown church space.

by Josh Ozersky

In Short
Spaces this nice rarely house exceptional restaurants, mostly because they don't need to. But in bringing good-cooking obsessive Matt Weingarten as chef, the owners chose wisely: Weingarten's brand of new American food, marked by three or four strong flavors (preserved cherry, prune-hyssop butter, caraway dumplings) combined with big, wood-roasted proteins, usually of the heritage or grass-fed variety. The cozy food plays against the soaring space, and makes for a unique dining experience.