The Dutch

photos: thedutchnyc.com

From the first moment we read about their devil’s food cake with boiled black pepper icing in Bon Appetit, we’ve been dying to try The Dutch. Located on Prince Street in the former Cub Room quarters, this popular new eatery sports a month-long waiting list for reservations due to its fabulous menu, pleasing décor and epicurean, yet slightly snippy staff who can get away with it and why shouldn’t they? They work at The Dutch, after all. Not to be missed are the fabulous cocktails (we enjoyed the New York Sour), little fried oyster sandwiches, Barnstable Oysters (a new one to us and, shockingly, even more turgid and delicious than our former global favorite, Glidden Points, with whom they shared an icy platter). Any supper menu that sports an “oyster room” is good by us! And when you factor in the sumptuous burrata with figs, arugula salad and toasted freshly baked bread, the Asian White Boy Ribs, The 18oz Dry-Aged Bone-in NY Strip with house-made Steak Sauce that was absolutely to die for (and, sadly, not available for purchase) and the Smoked & Roasted Chicken, Mushroom Stroganoff with Paprika and Garganelli with Artichokes, Cherry Peppers & Basil you’ve got quite a feast on your hands (oh, and we almost forgot the sautéed Brussels sprouts with zingy horseradish sauce that showed up as a special little gift that was “on the house” for ordering like such piggies). Top it off with Buttermilk Pie and that now famous Chocolate Cake with Boiled Black Pepper Icing (in which, to be honest, the pepper was hardly detectable, but still delicious), you are going to have to squeeze out the door. And happily so!

2 Comments »

  1. Margaret and Joy — Allow me to introduce myself. I’m your new favorite oyster farmer. My husband and I left Manhattan about three years ago, and landed on Cape Cod, growing oysters (among other things). Our company, Barnstable Oyster, grows only about 100,000 oysters a year (microscopic, in the grand scheme), and we keep it small so we can do it all ourselves.

    The thought that there are people back in NY who are eating and enjoying our product is immensely gratifying. I’m so glad you liked them.

    • Tamar – we are so delighted to hear from you! What an amazingly small world it is :) We actually had dinner last Tuesday night with some foodie friends who also mentioned that THEIR new favorite oyster of the season was Barstable – and we are all very snooty and snobbish when it comes to our raw bivalves, so please feel very complimented. We will spread the good word and hope, one day to come up Cape Cod and photograph your operation – we will be in touch and, again, many thanks for the lovely note! m&j

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