The Pitch & Fork
1606 First Ave
New York, NY 10028
The Pitch & Fork is an Upper East Side (NYC) New American Gastropub opened by Jacques Ouari of the Jacques Restaurant Group. Keeping with the gastropub theme, Creative Executive Chef Stephen Putnam chose to create a menu that is filled with fresh and local produce and edgy cuisines such as bacon wrapped bacon and wild boar sliders.
The restaurant is decorated similar to that of a country cottage with taxidermy animal heads, old photos, trinkets and odd & ends. It is a very comfortable atmosphere that is warm and inviting. The lights are dimly light and the chatter volume is minimal. It’s a place you can go out for dinner and actually hear the person that is sitting across from you.
To start my night, I had a specialty drink that is isn’t on the menu called The Dalai. The mixologist, Todd, asked me a few questions in regards to my taste and whipped the drink up in no time! The drink consists of bourbon, jalapeno, thyme, bay leaf syrup and lemon. This interesting mixture made for an AWESOME drink. If you like bourbon and a little spice, go with this drink. Trust me, you will thank me later.
My colleague had the Blackberry Collins, which had muddled black berries and a liquor base of sour mash whiskey and simple syrup. This drink is a wonderful cocktail to kick back with and enjoy the distinct flavors of the cocktail, which is somewhat tart and very refreshing.
First Course
St. Louis Ribs with Cole Slaw
Ribs…my mouth salivates at the sheer thought of ribs. These ribs aren’t your typical ribs. What makes these ribs so interesting is the apple cider that is used in the sauce. You can really taste an apple taste while eating the ribs. The portion was perfect to share with two people. I can’t say the same for the cole slaw. It was bit flavorless.
P.E.I Mussels – White Beans with Smoked Ham Hocks and Country Bread
The mussels were fresh and plump and the ham hocks added extra flavor. The minuses were it appeared as if the mussels were plated and the beans were places on the mussels after the fact and allowed to dry out.
Devils on Horseback
The devils on horseback are delicious and filled with goat cheese and wrapped in bacon. These are very savory and best when shared with a group.
Scotch Egg
Traditionally, a scotch egg is made with an hard boiled egg with sausage wrapped around it, battered and dried. The Pitch & Fork scotch egg is made with cod fish instead of sausage, interesting choice. Though I was expecting a different taste, being that it was made with a fish, I was disappointed in the lack of flavor. There seemed to be no season at all on the egg. If the egg had a remoulade sauce, it would have been perfect.
Second Course
Pan Roasted Stripped Bass – Tomato, Couscous, Baby Spinach, Curry and Lotus Chips
The fish was at once crispy and flavorful while the flesh was moist and held the flavor well. The tomato couscous was fair, but didn’t add anything to the dish. The baby spinach was sautéed well and served as an excellent accompaniment to the bass. The curry sauce was flavorful. I loved this dish and would recommend it highly, it’s a major stand out.
NY Strip Steak with Truffle Fries – Watercress and Green Peppercorn Sauce
The steak was prepared medium-rare with minimal fat and lightly salted. I was very impressed by how juicy and well seasoned the chef prepared the steak. The flavor lasted to the last bite. The truffle fries….amazing! You have to try them, seriously. The fries were served with mayo and oil.
Overall, the food was pretty amazing. I will be going back here quite often and telling my friends. It’s a good place for a date night or drinks with friends. The food and prices were great. From 5 – 6:30pm there is a two course prix fixe menu for $20.13! That is definitely a deal.
Reviewed by: Phaon K. Spurlock & Gemma Thomas
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