|Photo via American Cut website|
For appetizers, we shared Yellowfin Tuna Crudo garnished with Granny Smith apple, celery root, and mustard oil. I liked the crisp bite of apple, but this dish was just alright. We also shared the Diamond Jim Brady Oysters that were baked with champagne, black trufﬂe, and Cruco cheese. They were very creamy and tasted great with the red wine.
For my main course, I chose the Montauk Fluke that was a flaky white fish with a light glaze of mustard oil and NYC Rooftop honey. Keith ordered the New York City Cut - a 20 oz Bone-In Ribeye with pastrami spices and smoke. His steak was large and the pastrami spices were very overpowering. He did try the house steak sauce, but found it to be slightly sweet and ketchup-like. For sides, we picked the Dry Aged Potatoes with bacon and mushrooms. We've never had potatoes this way, as they were sliced and almost roasted with mushrooms and onions. I did not taste any bacon. We also shared a side of Sunchoked Spinach that were creamy with Fontina and smoked salt.
We enjoyed our meal and had to end with dessert. Keith chose the AC Carbomb - a chocolate bread pudding with Jameson butterscotch, bananas, and Guinness ice cream. It was rich, but not too heavy and was a nice end to Keith's birthday dinner.
Total Rating: 4.05
Food: 4, Price: 3.5, Service: 5, Ambience: 4, Accessibility: 5
What I ate:
Yellowfin Tuna Crudo
Granny Smith Apple, Celery Root, Mustard Oil
Diamond Jim Brady Oysters
Champagne, Black Trufﬂe, Cruco
Mustard Oil, NYC Rooftop Honey
Dry Aged Potatoes
with bacon and mushrooms
with Fontina and smoked salt
Plus Keith ate:
The New York City Cut
20 oz Bone-In Ribeye with pastrami spices and smoke
Chocolate Bread Pudding, Jameson Butterscotch, Bananas, Guinness Ice Cream