Au Cheval

Au Cheval Restaurant Review:

About the restaurant & décor: This New York City branch of the Chicago original, conceived by restaurateur Brendan Sodikoff and made famous in large part by its beefy oversized hamburgers, is carving out a reputation of its own on the East Coast. Exposed brick walls, leather banquettes, dim lighting and a tiled and polished zinc top bar characterize the contemporary and stylish interior, while venetian blinds on plate glass windows add diner accents.

Likes: The energetic vibe of the stylish space.
Dislikes: Some dishes were overly salted and while understandably indulgent could have benefited from cleaner and more traditional ingredient and flavor combinations.

Food & Drinks: The revamped casual American and gastropub fare includes such rich selections as roasted bone marrow and fried chicken coated in honey and seasoned with red chili flakes, sesame seeds and cilantro. A thick and juicy cheeseburger with a single or double portion of beef patties served off the griddle is a consistent crowd-pleaser. There are also a number of unconventional takes on standard egg dishes, like a combination with crispy potato hash and duck heart gravy, for those opting to have them at brunch and at any other time of the day. An airy mille-feuille puff pastry with vanilla whipped cream is among the desserts. Well-crafted classic cocktails; wines from a list with old-world, new-world, organic and biodynamic options; and specialty beers help wash down the indulgent meal.