If you are an aficionado of rare single malt scotch and you like your food grilled, head over to Battery Park City and this spacious new restaurant under the direction of Chef Floyd Cardoz. There are two grills and the counter seating along the open kitchen is popular with neighborhood regulars.
On the wood-fired grill, meat such as Eden Farms Berkshire pork chop is cooked over the embers for a mild smoke flavor without charring. Fish, which is the choice of more than 60 percent of the guests, is done via the charcoal-fired oven. The faster fire allows fish to cook quickly and retain the juices. Veggies—squash, kohlrabi, pumpkin and more—are also cooked with charcoal and listed on the menu as “shares” rather than “sides.” Some vegetables come right from the rooftop garden, such as the King Salmon Crudo with Rooftop Radishes, and others from local farms. Cardoz’s menu also includes several egg dishes because he complains that most American restaurants have one egg dish, while in Europe, there are always more. Favorites here are the Scotch Egg with Chorizo and Coddled Egg with Lobster, Bacon and Grits.
With more than 110 single malt scotches, you can taste a wee dram (1.5 ounce), fair measure (2 wee drams), or just a nip (half a wee dram). A wee dram of 25-year-old Glenrothes, for example, will set you back $38. However, you have lots of other options in this elegant restaurant and lounge. Lunch Monday to Friday 11:30am to 2pm; dinner, Monday to Thursday 5:30 to 9:30pm, to 10pm on Friday and Saturday, and 9pm on Sunday; weekend brunch 11am to 2:30pm. -- Marian Betancourt