The East Pole

The East Pole Restaurant Review:

A meal at The East Pole begins simply with an amuse of lightly dressed radishes, a fitting nod to the owners’ involvement in the Lower East Side restaurant The Fat Radish. In the long farmhouse-like dining room, appointed with flickering retro lights and wooden tables, diners enjoy sustainable produce and proteins, identified on the menu’s map by location and farm. Cheddar from Vermont finds its way onto a juicy bacon burger. Seafood selections change by the season, such as the grilled black sea bass from Montauk on a bed of squash with a subtle pesto. An elaborate gluten-free vegetable plate offers a palette of colors with braised red cabbage, carrot ginger purée, cipollini onions with tahini and sesame, and more. Cocktails show the same artisanal dedication, made with liquors from small-batch distilleries enhanced with bitters. Desserts also carry a farm-to-table pedigree, and pies run out when the local bakery’s allocation is finished. An extensive wine list goes beyond New York and California vintages to encompass European and South American options.