Jaeger schnitzel is a thin cut of veal topped with a homey mushroom-cream sauce and served with a mound of sautéed vegetables such as carrots and zucchini.
Appetizers of sambosa and bulanee, perfectly fried triangles filled with beef, potato, or leeks, make for outstanding starters. For entrées try one of the stews or rice dishes.
We like our burgers dressed the old-fashioned way, with cheddar, lettuce, tomatoes, pickles, and grilled onions, alongside a double chocolate shake and sweet-potato fries.
In the mood for something gooey and indulgent? Look to the bronze-crusted, three-cheese macaroni or one of the six grilled cheeses.
This eclectic American cafe, part of Cathal Armstrong’s growing empire, features the same farm-to-table dedication as its higher-end sibling, Restaurant Eve, along with cocktails from Todd Thrasher.
What to get: Polenta-filled agnolotti; potato-leek soup with smoked cod; beet salad; rib eye with salsa verde; garlic-crusted cod with ham and potato; peanut-butter/chocolate tart.
Chef/owner Cathal Armstrong likes to keep things fresh, so this tasting room/bistro/lounge is a constantly evolving mash-up of his Dublin upbringing, French technique, and New World sensibility.
