Tribeca, Manhattan · restaurant
Red leather booths, mahogany paneling, and rotating work from Tribeca's gallery circuit make this feel like a supper club that stumbled into a museum opening. The menu goes hard on the classics: deviled eggs with caviar, steak tartare, dry-aged prime cuts, and a specialty burger regulars treat as non-negotiable. The attached Galerie Bar is the quieter room for when dinner bleeds into a second round.
Chef Preston Clark's signature — house dry-aged, the dish regulars return for
Pick salmon, steak, or tuna — finely dressed with classic garnishes and heat
House-made campanelle pasta in a classic vodka sauce — the crowd-favorite pasta.
Their signature smash-style burger with smoky sauce on a seeded bun.
Creamy deviled eggs topped with American ossetra caviar — the signature starter.