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Poles Apart

November 21, 2013
The East Pole

Forget the haute umami burger or the craze-inducing cronut, the Upper East Side has rarely given rise to any such faddish New York dining trend, preferring instead to staunchly stand by the old-school variety of restaurant, touting French chefs, white linen table cloths, and hefty prices.

So imagine the hushed excitement when the folks behind fashionable LES farm-to-table concept The Fat Radish and hip SoHo watering hole Brinkley’s joined forces to bring a dash of the downtown vibe to the elegant leafy brownstones of 65th Street…

From the outset it’s clear The East Pole was conceptualised by men (four to be exact), with its accents of American walnut and polished copper, filament bulbs, walls lined with old maps, and a simple white marble bar serving up locally-sourced craft ale.

And of course, continuing in the vein of local, organic produce, chef Nicholas Wilber (The Fat Radish) plates up painterly light bites like beetroot-walnut hummus with summer crudités, followed by heartier main-course fare such as tarragon, fennel and fish pie with generous chunks of fresh lobster and mussels, topped with a buttery pastry crust. As the early crowds suggest – The East Pole is more than just another dining fad!

133 E 65th St /
+1 212 249 2222 /
dinner daily from 5pm /
http://www.theeastpolenyc.com
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