Soho, Manhattan · restaurant
An upscale take on the classic American corner joint, where the French dip and the chicken paillard sit alongside pizza rolls and an heirloom tomato salad. The Samoa sundae closes it out, and the wine and cocktail programs get as much attention as the kitchen.
Westholme Australian ribeye, house-baked baguette, horseradish aioli, and two-day au jus for dipping
Pounded chicken breast with French's mustard, Picholine olives, lemon juice, and olive oil
Ricotta, raclette, parmesan, taleggio, and mozzarella with pepperoni, 'nduja, jalapeño, and calabria
Coconut soft serve with brown butter caramel, Valrhona chocolate fudge, salted shortbread crumbles