Monument Lane

So happy to be back at Monument Lane with a good buddy of mine who is also a big fan. We arrived in the late afternoon and started off at the bar with bourbon flights consisting of Bulleit, Cisco Nor’easter, and Jefferson’s. Good stuff. With our bourbon, we munched on crispy chick peas with red pepper flakes — one of the best bar snacks I’ve ever had! Before moving to a table for dinner, Chef Steve Dustin brought us down to the kitchen to check out an enormous 300+ pound pig that they had just received. The pig was so huge that it had to be cut in half in order to fit on the shelves in the walk-in refrigerator! Chef Steve and his team utilize every single part of the pig and come up with creatively tasty dishes in the process. Pretty awesome. Back in the dining room, we feasted on one delicious dish after another, beginning with roasted hazelnuts & black garlic purée, Brussels sprouts & Bosc pears, house smoked Catskills trout, escarole & black kale and heirloom carrot soup. That’s quite a few appetizers! We then enjoyed the golden tilefish with watermelon radish & lobster rosemary butter, spaetzle with brown butter & sage,  and the special of the night, steak tartare with pickled ramps, which was mixed table side by Chef Steve himself. Along the way, we washed all of this amazing food down with Capt. Lawrence Imperial IPA (a great recommendation from our server) and Bedell Cellars Gewurtztraminer (a treat from AGM Morgan — he’s the best)! A sweet and savory pumpkin cheesecake with graham cracker crust was the perfect end to this fantastic meal. Morgan joined us when we were done and introduced us to a local rye whiskey, McKenzie, which we both loved. Big thanks to Chef Steve, Morgan, and the amazing ML team for a phenomenal evening of good food, good drinks, and good company. Looking forward to the Barbecue Dinner Series coming this summer!

Monument Lane: 103 Greenwich Ave (between West 12th and Jane Street)


Bourbon flight (Bulleit, Cisco Nor’easter, and Jefferson’s)


Crispy chick peas with red pepper flakes


Capt. Lawrence Imperial IPA


Amuse Bouche: Roasted Hazelnuts with black garlic puree


Brussels Sprouts with Bosc Pears


House Smoked Catskills Trout wih lemon zest, fried shallots, watercress, pecans, and horseradish creme fraiche


Escarole & Black Kale with soft egg, American grana, croutons, and garlic-anchovy dressing


Special of the night: Steak Tartare with pickled ramps


All mixed up! Steak Tartare with pickled ramps


Heirloom Carrot Soup, ginger, roasted Fugi apples, and preserved Meyer lemon oil


Bedell Cellars Gewurtztraminer


Golden Tilefish, watermelon radish, green kale, cabbage, and lobster-rosemary butter


Spaetzle with brown butter & sage


Pumpkin Cheesecake with graham cracker crust & strawberry preserves


Thanks, Morgan, for introducing us to this rye whiskey!

Monument Lane