Stanton Street Kitchen is a restaurant, wine bar and beer cellar, curtsey of renowned master chef ,(formally of the fabled “21” restaurant,) Erik Blauberg, SSK features a unique beer cellar offering more than 100 different varieties of bottled beers from around the world,. There are also 24 rotating seasonal drafts and an extensive wine list with reasonably priced selections.
Chef Blauberg created a menu of small plates designed to pair with the beer and wine offerings, allowing guests to create their own tasting menus. There is also a “chef’s feast” tasting menu featuring seasonally inspired dishes, available to guests who are seated at the 14-seat bar.The menu which changes regularly, features an assortment of “beer bites” served on toast such as spicy prawns with cracked corn, jicama, and cilantro; figs with goat cheese and 50 year-old sherry; a delicious braised pork belly with red cabbage and toasted peanut slaw. Small plates such as sugar pea risotto with cepes and squash; feather-weight tagliatelle with hen of the woods mushrooms and wild boar sausage; and port-braised oxtail with foie gras and fava bean ravioli. The beer cellar also highlights a private chef’s table with seating for up to 30 guests.
The sparse, clean design offer lots of candles, wood and oodles of romance. The service is warm, friendly and knowledgeable.
Beyond fabulous, Stanton Street Kitchen is located at 178 Stanton Street and is truly one of NY’s best small restaurants and rates A Major on The Walman Report.
178 Stanton Street
New York, New York 10002
get directions
For reservations, call
917.963.6000
Copyright 2015 By Punchin International. All Rights Reserved.
Sample Menu.{
ON GRILLED SOUR DOUGH BREAD} Piperade of Stewed Beans| Quail Egg| Ham 8 Spicy Prawns|Cracked Corn| Jicama| Cilantro 9 Black Figs| Warm Goat Cheese| Spanish Sherry 9 Pulled Duck | Delicata Squash | Maple Walnuts 10 Avocado | Apple | Cous Cous | Manchego 8 Grilled Sourdough Bread 2 { BAR & TABLE BITES } Candied Pecans & Almonds 6 Truffle Buttered Popcorn 7 Risotto and Fontina Cheese Spheres 8 Assorted California Olives 6 { VEGGIE SIDES } Saut ed Forest Mushrooms| Shallots | Thyme 9 Today s Greens, Simply Saut ed 6 Cracked Organic White Corn (Grits) 9 Creamy Yukon Gold Potato Puree 6 Pan Roasted Cauliflower 7 Buttered Sugar Peas 7 Truffle Fried Potato | Lemon Aioli 8 {SMALL & LARGE PLATES} GrilledHeart of Romaine| Black Figs| Aged Cheddar, | Citrus Vinaigrette 12 12 hr. Cured Pork Belly | Frisee | Honey Crisp Apple Salad 13 Grilled Baby Finger Carrots | Ginger Coriander Yogurt Dressing 14 Sugar Pea Risotto | Cepes | Delicata Squash | Pear Tomato 14 / 26 Pan Seared Prawns | Creamy Cracked White Corn 16 / 30 Truffle Crusted Wild Salmon| Kabocha Squash| Petite Peas| Truffle Vinaigrette 19 / 36 Hand -Made Tagliatelle Pasta & Wild Boar Sausage | Hen of the Woods Mushrooms 16 / 28 Pappardelle Pasta Florio |Braised Oxtail | Wilted Spinach | Fava Beans 16/28 Pan Roasted Nantucket Bay Scallops |Yukon Gold Potato | Zucchini Confit 16 / 30 Spicy Pork Belly Sandwich |Red Cabbage Toasted Peanut Slaw| Sour Dough Roll 14 Lamb “Blauburger” | Picked Vegies | Spicy Steak Sauce |Hand Cut Potato 12 / 22 {OFF THE GRILL & OUT OF THE OVEN} 38 oz Dry Aged Bone on Prime Rib Eye Steak 47 42 oz Dry Aged Prime Porterhouse Steak for two 78 16 oz New York Strip Steak 54 Roasted Organic Chicken | Organic Grains | Mire-Poix | Natural Jus 29 Sous Vide Kaffir Infused Lamb Shank | Root Veggies | Creamy Potato 32 Chef s Feast of the Evening for Two (Limited Availability) PA Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of food borne illnesses Vegan Menu Upon Request.
The Walman Report 