The Brindle Room
277 East 10^th Street
New York, NY 10009
(212) 529-9702
www.brindleroom.com

East Village
Cuisine: New American
Price: Reasonable to Moderate

Jeremy Spector's newest culinary venture, The Brindle Room, recently opened in the East Village. Spector's vision takes comforting classics and reworks them with refined flavor infusions and preparations. The unique menu's composition has three distinct sections labeled "spreads," "small" and "large." The spreads vary in influences from Greek and traditional American ingredients. Classics, like steak tartare and chicken liver mousse, are offset by taramasalata, a traditional Greek spread made from carp roe, soaked bread, lemon juice, onion, and olive oil. The small plates range in price from $8 to $15, and vary in flavors from roasted beets with stilton blue and lemon to baked oysters with creamed leeks and duck confit poutine. The large plates are entrée style and size. The chicken fried steak is a nod to the chef's home state of Oklahoma, where he claims the dish is quite popular. The Spanish influenced seared cod with chorizo and saffron adds yet another ethnic dimension to the flavor profiles. The number of food options is kept low intentionally so that the menu reflects seasonal produce, thereby keeping the dishes at their optimum freshness and flavor.

Brindle's name represents its interior, with earth-tone hues and materials like wood and tile that result in a sleek and yet still rustic environment. The atmosphere infuses the same theme as the food itself; rustic classics are the base for a refined tone.

The drink menu also has some unexpected twists with cocktail concoctions such as the port cup that combines cucumber, mint and tonic. The sparkling sangria has sweet peach and elderflower syrup infusions, while the sake smash mixes ginger and refreshing lemon. 

If it's the bar you're looking to lounge at while having a little bite, or a full meal at a table, Brindle Room offers the full array of culinary experiences.