A couple of weeks ago, we went close to South Street Seaport to an art exhibit called Art on Paper. After that , we wanted to have dinner in the Financial District, remembering our experience with our friends at Adrienne's Pizza Bar, when we noticed a bunch of restaurants we wanted to try. For sure the atmosphere of Stone street was different this time as there were no tables outside and besides a couple of drunk people going from one bar to another, it was very quiet. We were looking for a place when we stumbled upon Vintry, a Wine and Whisky bar, that seemed welcoming.
It is not a big place and you can either sit at the bar or on one of their communal tables, if you do not mind being seated next to strangers...Lucky for us, we did not have to for our entire meal. Wine and Whisky are the stars at Vintry, and I decided to go for the later, not resisting to get an old fashioned called the Mo'fashioned, made with Jameson Black Barrel, to celebrate Irish whisky month and St Patrick's Day. It also had Montenegro amaro, Angostura bitters, wildflower honey and orange oil. This beautiful drink was sublime, slightly sweet and citrusy.
We started our meal by sharing their fingerling papas bravas served with smoky aioli and sea salt. It was deliciously greasy and the potatoes were very slightly crispy, skin on and cooked all the way though. I generously dipped them in the succulent aioli, but admit that they were good even without it and I was tasting a hint of thyme.
We then had their fresh burrata, served with eggplant caponata and an aged balsamic vinegar sauce. The burrata was very good, creamy inside, pairing perfectly with the eggplant.
The second dish was the duck confit, served with french lentils, mushrooms and a red wine reduction. This was superb: the duck was perfectly made, not too salty and I loved that they accompanied it with lentils that made this dish very comforting (I just missed the skin that, if crispy, is the best part). I definitely recommend this dish! And you may think that it is small, but only the plate is.
Last was dessert. We opted for the chocolate mousse, served with blackberries and creme fraiche. This is one of the best chocolate mousse I had in a long time: perfect texture and very chocolatey. I liked the fact that they added blackberries as they paired well with the chocolate, but found the creme fraiche a bit tart. I you go there, do not miss this!
Our meal at Vintry was fantastic and I love the concept. I wish it was not that far for us, but you know what? It is worth the trip!
Enjoy (I did)!
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Vintry Wine and Whiskey Bar - 57 Stone Street, New York 10004