Rider

Rider Restaurant Review:

About the restaurant & décor: Rider, which derives its name from a term of affection known among musicians for a restaurant adjoining a music venue, showcases a cuisine that marches to its own culinary beat. The bi-level space is sophisticated and hip, yet it definitely retains a laid back vibe. White-washed brick, grey banquettes and filament bulb lanterns are juxtaposed with exposed aluminum ceiling tubing, metal grating and similar industrial elements to create an open and airy dining area that is at once inviting and modern.

Food & Drinks: Chef-proprietor Patrick Connolly (formerly of Radius in Boston and Bobo in New York City) has designed a seasonal and local (whenever possible) menu that merges contemporary American fare with French and Asian accents, and dishes are meant to be shared. Al dente gemelli tossed in a mushroom-black truffle-tofu-gremolata take on the traditional bolognese is full of robust, earthy and spicy flavors. Fried softshell crab served with fingerling potatoes has a crispy shell and tender, flaky meat; the potatoes are similarly well prepared. Grilled Arctic char is not to be missed; it’s full of concentrated savory tastes that merge seamlessly with the slightly pungent combination of lentils, almond butter, yuzu koshu and garlic underneath. On the heartier side, a "gourmet" take on the classic cheeseburger is topped with American cheese, Russian dressing and dilled pickled onions and accompanied by thick-cut french fries. The wine list, like the menu, goes beyond the conventional. Well-known varietals including a Pinot Grigio and a Pinot Noir are offered along with comparably esoteric selections like a sparkling Vouvray and a Chenin Blanc that has tropical, rather than the usual citrus and mineral, notes. Beers range from the international (Japan) to the very local (Bushwick), and inventive cocktails, such as "Girl with the Barbed Wire Tattoo" and "Sandals with Socks," rise above the typical mixed drinks.