Jack & Charlie's no. 118 is best described as a love letter to old New York, paying tribute to the supper clubs, speakeasies, and icons that made New York City's history so special. Led by Executive Chef/Partner Ed Cotton, the restaurant is offering creative takes on raw bar oysters and shellfish, handmade pastas, wood-fired meats and seafood.
Chef Cotton has spent the last two decades in the restaurant industry, working alongside such high-profile chefs as Barbara Lynch (Relais & Châteaux Grand Chef), Daniel Boulud (Daniel, Le Pavillon), David Burke (Woodpecker, David Burke Tavern) and Laurent Tourondel (The Vine, L'Amico, BLT Steak). Diners will discover dishes such as Sausage and Clam Chowder, an Iceberg Wedge BLT, Bacon Cheeseburger with fries, and handmade pastas, including Strozzapreti with braised rabbit, arugula, lemon, and pecorino.
There is also a 40-oz. Tomahawk Rib Steak for two, and “Bone-In” Duck Meatloaf with whipped potato and charred Chinese broccoli. Also look for large-format Sunday Suppers featuring various game meats and fowl roasted in the wood oven. Bar bites include and Everything Spiced Potato Knish and Shepherd’s Pie Croquettes.
The bar brings handcrafted cocktails with an emphasis on the Martini. Local craft beer, as well as a wine list featuring 80-90 bottles and including more than a dozen by-the-glass options.The interior design is a nod to New York City's iconic supper clubs with banquettes upholstered in English leather, pressed white tablecloths, and a classic fireplace that makes the dining room feel cozy and inviting. The restaurant features four distinct spaces - The Bar Room, The Turner Room, The Astor Room, and The Oyster Room. Additional seating is also available outside. See more >>