Celebrate all-American classics at the hands of a master chef.
Cuisine
Open
Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.Features
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Open late
- Casual dressy
* Click here for rating key
| What does a chef do after working at Daniel, Pastis and Balthazar? He opens a 10,000-square-foot classic American restaurant with three facilities: the Sascha bakery offering cakes and pastries; Bar Room of Gansevoort Street, a casual eatery serving sandwiches, malts and floats; and a formal dining room, Upstairs at Sascha. Dressed tables, ornate mirrors, heavy leather chairs and staff clad in white aprons are suggestive of a 1920s railroad station restaurant. At first, the menu seems ordinary and old-fashioned with classics that mom would prepare---soups, salads, schnitzel, steaks, ravioli, brownies and sundaes. While slurping the creamy tomato soup, ingesting the buttery Dungeness crab, inhaling the aromatic veal ravioli, and delving into the dense chocolate brownie sundae topped with saucy walnuts, it becomes obvious that the chef is declaring his supremacy over simplicity. |
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