Menu: View the Menu
Review By: Kiri Tannenbaum
Though new to Apiary, Chef Bryan is no newcomer. His decade long career includes stints at Gotham Bar & Grill, Bouley, Le Bernardin, Lespinasse, and Veritas where he received three stars from The New York Times. No doubt he knows his way around a kitchen. Bryan’s menu at Apiary definitely tells the tale of his journey through the upscale restaurants of New York with his own Global and modern bent.
Leah and I were the first to arrive and snuggled up in the corner of the chocolate noir bar beside a few two-tops with window-side seats. The bartender, extraordinarily patient, served us generous sips of the well-crafted winetails: spiced pear sangria, which went down like a sophisticated fall apple cider and the equally enticing macerated apricot with sake and fresh mint. Both supremely delicious. Set back from the front bar area is the stylish dining room: draped in stark grays with espresso wood tables and banquettes running along the perimeter. A minimalistic look which appeared to be a bit West Elm mixed up with a hint of the quirky aesthetic of Anthropologie. I could’ve sworn I’ve seen those Lucite stencil lighting fixtures there or at Urban Outfitters. (Disclosure: Having since read the press release, I learned the furnishings are actually from the contemporary Italian furniture store, Ligne Roset. Shows you where I’ve been shopping.)
While I was sitting at what I thought was a West Elm table – which I liked very much - we started with some wine. Leah took charge with the list and ordered a bottle of 10-year-aged Spanish Rosé, Raventos I Blanc ‘La Rosa’ from Catalonia, reasonably priced at $25. However, at first drop it tasted less like Rosé and more like a very dry Sherry. Some of us weren’t thrilled with the bait and switch so our waiter generously poured us a few glasses of white. We started off with the Hamachi Crudo ($12) pillowed by creamy avocado, delicate microgreens, ribbons of fennel lightly glossed with a citrusy dressing and spiked with jalapeño. The grilled Thai Squid Salad ($14) chocked with fresh seafood offered a nice balance of crunchy peanuts and a mellow dressing, not overpoweringly sweet like many Thai salads can be. We devoured the smoked salmon special perched on a brioche crouton topped with a perfectly poached egg oozing into a pool of warm butter.
You may be wondering, “Where does ‘Apiary’ come into play?” No, honey is not infused into every dish. But you will find a beautifully curated group complementing the cheese selection ($13) which falls on the starters. Spring Flower, Fall Flower, and Raspberry Rose arrive in small wooden boxes with dippers to drizzle—or douse—the golden and amber threads.
Neighborhood: East Village
Reservations: Click for reservations
Hours: Mon-Wed 5:30pm-11:00pm
Payment: Amex Visa Mastercard Discover
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