Lunch: Rye House
Ever since getting into the analog world, I've found myself spending a lot more time in the FlatIron District. Whether stopping at a Color Lab to drop off or pick up film or going to Adorama or Calumet to pick up new rolls, I'm in the area between 17th Street to 23rd Street from 5th to 6th Avenues a couple times a week.
Changes in movement patterns around New York always inevitably leads to some interesting discoveries and Rye House is one of the best kind. After discovering it and stopping in for a drink after work, I made a point of returning for lunch a week or so ago.
Up top are a pair of sloppy joe sliders, which had the perfect balance of meat to bun to avoid a ridiculous mess. Topped with a couple rings of jalapeño peppers, it had just the right kick to it.
Below is a cross section of deep fried Mac n Cheese. It's an intriguing sounding snack. Clearly it piqued my interest. Sadly, it just shows that not everything ought to be fried. The outer crust just didn't add anything to the experience and in the end, I probably would have enjoyed it more in a bowl.
A couple days ago, I stopped in again and tried one of the sandwiches, the Cuban. It was pretty perfect, Berkshire ham, roast pork, gooey cheese and tart and tangy pickles. Yeh.
There are a few of other sandwiches on the menu I'd like to including the Beef Wellington with Filet Mignon and Foie Gras and the Pittsburgh with Andouille Sausage and a house slaw. I have got to try both of those.
What really fascinates me is an item from the dinner menu that I've got to have: Buffalo Sweetbreads.
Rye House, 11 West 17th Street, NYC. 212.255.7260