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Posted by JT on 05/12/2010
The food, service and ambience in this little out of the way gem was fantastic. The softshell crab, and the pork chops being highlights. Only slight negative being that our glasses of white wine came in tumblers, and some strange choices of music. But that didn't detract from the food and the atmosphere. Wonderful!
Posted by Anonymous on 05/11/2010
I've been wanting to try this restaurant out for months and it did not disappoint. First off, the dirty martini I had was just perfect. The octopus appetizer was fantastic. The meat and cheese plate was delicious and very large. The pappardelle was al dente and yum! But, to echo the other reviews, the stand out by far is the chop. You simply MUST get it! Cooked and flavored perfectly. The only missteps were the ramps appetizer and the chocolate cake. Neither were bad, they just weren't great. I will certainly be back.
Posted by anonymous on 05/03/2010
Best new restaurant I've been to in NYC. The pork chop was the standout, but everything we got was incredible. Also, while it got a little loud, the setting was pleasantly non-New York (and the prices are reasonable). All in all, I don't have much to say besides: go there.
Posted by Anonymous on 03/24/2010
Came for a week night dinner and had a fantastic meal. Everyone in our group raved about the dishes. Appetizers, sides, main courses, wine and dessert were all exceptional. I will definitely be back! Do come early or be prepared to wait. We sat down before 7 but the place was packed the rest of the night.
Posted by blaise on 02/02/2010
First of all the food here is ridiculously satisfying. We had the chicken and the pork chop. Both were among the best i have ever had. But we had two bottles of wine plus two glasses of rose to start and dessert wine. Really really good and the bottles were not expensive. A great Viognier and a Croatian wine that blew me and my partner away. We will certainly be going back...a lot. Big recommendation!
Posted by Anonymous on 11/12/2009
They were not kidding when the NYTimes said this is the Best Chop. We arived at 5:20pm on a Sunday & were the first ones waiting at the door. But soon after we were a nice size group waiting for the OK to come in & be seated. You better stake out the table you want before you get in because everyone is quick in seating themselves. The place is small & they could lower the lights a little more to help set the mood as the sun goes down. Seems any dress code goes. The waitress was helpful she let us know we ordered enough & was attentive but not hovering.We were only 2 people so we ordered the cauliflower ravioli as our app. which was outstanding. The butter,nuts & the diced apples all inhanced the flavor. We had a glass of wine each which was nice. Mine was a red sparkling wine very good. I would have liked a little more but not another glass. Lets get down to the Chop & the 2 sides we had. The chop was a large portion & they slice it for you which makes it perfect for sharing (very nice!). The flavor was wonderful, cooked to perfection & the side special of artichoke hearts / hazil nuts & carmalized onions were amazing. The mashed potatos were smooth & buttery with a crisp topping now I know why they have that wonderful looking wall oven.We can't wait to go back! Bring a map if you don't know DUMBO it's off the beatten track
Posted by Anonymous on 07/24/2009
i had been looking forward to vinegar hill house since i'd heard so many great things. the decor is charming and rustic, the service is ok (i think our waiter was a bit rushed off his feet). the food took a while to arrive but when it did it was delicious, however the portions were tiny. my main course of ravioli could have passed for a starter, and the same went for my husband's sea bass. the meat dishes seemed to be bigger portions. the restaurant was busy and on the noisy side. they do have an outdoor garden which look charming; sadly it was full by the time we arrived (6:50, early for us b/c they don't take reservations). this place has a great deal of promise, it just hasn't made the most of it yet.