"The idea of the restaurant was to make a rugged clandestine colonial American tavern," -- FreemansRestaurant.com
Rugged? - Check!
Clandestine? - Check!
The oasis at the end of a dark, creepy, I'm-going-to-get-mugged alley? - Check!
Freemans Restaurant, located in the Meatpacking district, is a hipster foodie haven where the dishes are simple yet rich and a rustic feeling permeates more than just the decor. Foodie friend Anthony DeRico says this spot is one of his favorites and I couldn't agree more.
With antlers overhead and tea light candles on the table, I wasn't sure whether I'd stumbled upon the ultimate mancave or New York's hippest watering hole.
I apologize in advance for the iPhone photographs. I guess you'll just have to venture over and see the divine cuisine for yourself.
Clandestine? - Check!
The oasis at the end of a dark, creepy, I'm-going-to-get-mugged alley? - Check!
Freemans Restaurant, located in the Meatpacking district, is a hipster foodie haven where the dishes are simple yet rich and a rustic feeling permeates more than just the decor. Foodie friend Anthony DeRico says this spot is one of his favorites and I couldn't agree more.
With antlers overhead and tea light candles on the table, I wasn't sure whether I'd stumbled upon the ultimate mancave or New York's hippest watering hole.
I apologize in advance for the iPhone photographs. I guess you'll just have to venture over and see the divine cuisine for yourself.
Devils on Horseback
Before I'd even peeked at the menu, Anthony recommended the Devils on Horseback. I was a little skeptical when he said the dish contained dates, but these little suckers completely blew me away. Dates stuffed with cheese, wrapped in bacon and broiled until crispy are my new weakness. The fat and salt of the bacon went well with the rich cheese, and the diverse textures were playful yet refined.
Grilled Main Sea Scallops
The rest of the dinner menu was really meat heavy. I'm not sure why I opted for the seafood, but I'm so glad I did. The Grilled Main Sea Scallops with a white bean puree and green garlic fava bean-almond relish was supple, smooth and as decadent as a dessert.
The scallops were perfectly seared, while the fava bean-almond relish added a wonderful crunch to the otherwise soft-textured dish. The white bean puree was a creamy touch I wanted to lick straight from the plate.
The scallops were perfectly seared, while the fava bean-almond relish added a wonderful crunch to the otherwise soft-textured dish. The white bean puree was a creamy touch I wanted to lick straight from the plate.
Cornmeal Crusted Fluke with English peas, Spring vegetable broth and chimichurri
After I literally scraped my plate clean, it was time for dessert. I was leaning toward something chocolate-filled until our waiter recommended the Stout Sticky Toffee Cake with whipped cream. Needless to say, I was skeptical. I kept imagining a hard, disgusting heath bar served on a platter.
Boy, was I wrong.
Each bite of the toffee cake was rich, gooey, decadent, sticky goodness. I melted into my high-backed chair, slipped into a heavenly coma and called it a night.
Boy, was I wrong.
Each bite of the toffee cake was rich, gooey, decadent, sticky goodness. I melted into my high-backed chair, slipped into a heavenly coma and called it a night.
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