Village Prime Delivers
Photo Courtesy of ALP
By Doug Singer
Greenwich Village’s newest hotspot, Village Prime, is delivering contemporary American cuisine highlighting fresh seafood and prime steak. Twinges of a classic steakhouse fill the air, but the environment is clearly more downtown hip. The welcoming space is surrounded by walls adorned with unfinished wood and cow-hide, while leather banquette seating and wild flower arrangements give the restaurant a cozy, rustic feel which leads out to the garden seating area.
We started off with a couple of drinks from the creative cocktail menu. The Prime Collins (Hendricks gin, lime juice, fresh basil and cucumber) was a masterful creation and a kind pairing with the Tuna Tartare. The chefs use of yuzu in this dish elevated it significantly and made it rather memorable. Next we savored the Tomato Basil Burratta and the Maryland Lump Crab Cake (served with a micro green salad and bathed in a a citrus aioli)—classics done right.
Village Prime’s menu is rife with incredibly fresh seafood and the Chilean Sea Bass (pan seared, creme fraiche, potato puree, swiss chard, red wine-worcestershire reduction) was just as good as it sounds. A nice array of side dishes to accompany their top-quality beef including caramelized onions, sautéed wild mushrooms and potato gratin are prepared daily by Executive Chef Rory O’Farrell, who has created a menu that is sure to satisfy all comers. The Cowboy Rib-Eye was pure quality and nicely highlighted by a tasty selection of sauces.
To cap off an excellent meal, we dove into another classic. The Crème Brulée was presented in a long boat-like dish that had a true “wow” factor.
From Steak, to seafood, to pasta, accompanied by a nice wine selection, Village Prime’s menu delivered over and over and the service was top notch. Warm, welcoming and quite simply delicious.
www.villageprimenyc.com
Greenwich Village’s newest hotspot, Village Prime, is delivering contemporary American cuisine highlighting fresh seafood and prime steak. Twinges of a classic steakhouse fill the air, but the environment is clearly more downtown hip. The welcoming space is surrounded by walls adorned with unfinished wood and cow-hide, while leather banquette seating and wild flower arrangements give the restaurant a cozy, rustic feel which leads out to the garden seating area.
We started off with a couple of drinks from the creative cocktail menu. The Prime Collins (Hendricks gin, lime juice, fresh basil and cucumber) was a masterful creation and a kind pairing with the Tuna Tartare. The chefs use of yuzu in this dish elevated it significantly and made it rather memorable. Next we savored the Tomato Basil Burratta and the Maryland Lump Crab Cake (served with a micro green salad and bathed in a a citrus aioli)—classics done right.
Village Prime’s menu is rife with incredibly fresh seafood and the Chilean Sea Bass (pan seared, creme fraiche, potato puree, swiss chard, red wine-worcestershire reduction) was just as good as it sounds. A nice array of side dishes to accompany their top-quality beef including caramelized onions, sautéed wild mushrooms and potato gratin are prepared daily by Executive Chef Rory O’Farrell, who has created a menu that is sure to satisfy all comers. The Cowboy Rib-Eye was pure quality and nicely highlighted by a tasty selection of sauces.
To cap off an excellent meal, we dove into another classic. The Crème Brulée was presented in a long boat-like dish that had a true “wow” factor.
From Steak, to seafood, to pasta, accompanied by a nice wine selection, Village Prime’s menu delivered over and over and the service was top notch. Warm, welcoming and quite simply delicious.
www.villageprimenyc.com
