Certified Open: The Long Delayed 10 Downing - NBC New York

Certified Open: The Long Delayed 10 Downing

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    NEWSLETTERS

    Last night the long delayed, as in over a year delayed, 10 Downing opened to the public after a week and a half of friends and family dinners, anonslaught of pressbuildup, and some not so subtle shilling from friends. A low key opening, the room ranged from half to three quarters full throughout the evening, and all three owners, two chefs—Jason Neroni and Katy Sparks— and PR mastermind Steve Hall (all relieved they were finally open) were on hand to make sure it all went smoothly.

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    Guerilla shots of the dining room, which the restaurant/HallPR, somewhat absurdly, doesn't want shot because "it kills the anticipation of the work being seen in person."

    It may have some acoustic issues—something Franktastic will harp upon—but the space itself, with its unusual shape, wall of windows, and inclusion of modern art pieces, turned out to be quite a looker.

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    PR provided look at the bar

    On the food, seeing that enough of the pros (and not so pro) visited for friends and family, we'll let them weigh in on Neroni's performance—we expect Dame Greene's write up in 3, 2, 1...—but see the menu (complete but for a charcuterie plate) for yourself below:

    “Opening Menu”

    Salads & Appetizers
    10 Downing Salad
    Chicory greens, herb & piperade relish with a Manchego vinaigrette
    10.00

    Roasted Baby Beets
    With ruby red grapefruit, Picon blue cheese and beet green vinaigrette
    12.00

    White Bean Soup with Homemade Bacalao
    Tomato confit and gremolata
    9.00

    Ocean Trout Tartar
    Pine nuts, pickled mustard seeds, chorizo oil & quail egg
    13.00

    Blue Spot Prawns a la Plancha
    Toasted garlic, Arbequino olives and Valencia orange
    14.00

    Roasted Brussels Sprouts
    Anchovy vinaigrette, soft-boiled egg and Parmesan
    9.00

    Squid Ink Agnolotti
    Peekytoe crab, dill, tomato confit & lemon butter
    14.00

    Baked Sheep’s Cheese
    On a piquillo pepper jam
    10.00

    Entrees
    Roasted Atlantic Cod
    Fingerling potatoes, torpedo shallots, béarnaise, and olives
    25.00

    Montauk Fluke
    En papillote with seckel pear, parsley root and a chanterelle salad
    23.00

    Arctic Char
    Parsley-mussel broth, bacon and artichokes
    25.00

    Homemade Potato Gnocchi
    Braised porcini, butternut squash and Sardinian Sheep’s cheese
    18.00

    Roasted Bobo Farms Chicken For Two
    Preserved lemon and almond panzanella, arugula
    43.00

    Grilled Lamb Loin and Chop
    Provencal herbs, chickpea panisses and feta
    28.00

    Bison Hanger Steak
    Papas bravas, Romesco-grilled leeks, salsa verde
    26.00

    Sides
    6.00
    Papas Bravas with aioli
    Fennel Gratinee
    Swiss Chard with roasted garlic and olive oil
    Brussels Sprouts with guanciale
    Aligot puree
    · All 10 Downing Coverage [~E~]

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