• Thursday, November 23, 2017
No Reservation

Greenwich Village Tavern

Meat Market
December 10, 2012
By , NYC Editor

The place: Minetta Tavern

The Space: You’ll catch many of New York’s biggest “fish” at this 1930s brasserie/bar on the banks of Manhattan’s old Minetta Brook. Once a haven for Greenwich Village literati, including Hemingway,Dylan Thomas, and E.E. Cummings, the red-leather banquettes and white-clothed tables now host a clientele of well-groomed young professionals, celebrities, and socialites. While waiting, take in the caricatures and photographs of the movie stars and boxers who were regular customers, but keep an eye on the clock, as the complete lack of windows can easily make time pass unnoticed.   

The ingredient: Without question, the kitchen’s most famous ingredient is the meat purchased from Pat LaFrieda, NYC’s most exclusive butcher. All meats are aged according to the tavern’s specifications.

The special:It’s a toss-up between the tavern’s most popular dish – the 45-day, dry-aged Côte de Boeuf – or the Black Label Burger, blended from four types of beef and featured on Anthony Bourdain’s No Reservations.

113 MacDougal St., 212-475-3850, minettatavernny.com

(Photo courtesy of Minetta Tavern)