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The Pass Restaurant Review: The Pass is the fine dining side of chefs Terrence Gallivan and Seth Siegel-Gardner’s two-in-one concept The Pass & Provisions, housed in an historic 1930s building in Midtown. Provisions has a more rustic feel, with long communal tables and hearty fare. But walk through the unmarked door to the side and enter a different world, one of modern, minimal design and white tablecloths where chefs serve your meal and describe each of the five to eight intricately plated courses on the seasonally inspired tasting. One of the menus was a playful take on breakfast offering courses such as “ham & eggs,” which is pork rinds paired with a unique dip that blends caviar and freeze-dried condiments. There’s also a rabbit crêpe, as well as a cheese plate and delicate petits fours to finish. An impressive international wine list is available as well. This is not a place you frequent for a particular dish, but a destination to surrender yourself to the whims and talents of the chefs. And for this, you will be rewarded.