Not sure how many of the new arrivals on the New York restaurant scene will flourish but a plethora of them is set to open in the coming weeks.
I will start assessing the new kids on the block with a first peak at Irving Mill on Monday October 15.
The team behind Irving Mill combines former Gramercy Tavern chef John Schaefer and the Riva family.
John Schaefer's cooking will offer a seasonal American menu with good use of the (around the corner?) greenmarket fare.
I am eager to try the Beef Short Ribs braised in Stout and the Rabbit Ragout, perfect autumn fare, for me at least.
As for the space itself it is divided between a 100 seat main dining room, a 25 seat front bar named the Tap Room which will offer American Micro Brews on Tap and a 50 seat private dining room on the lower level.
Irving Mill is located at 116 East 16th Street, off Union Square East in New York City.
Only Dinner will be served until mid November.
I will share my first impressions with you in the coming days.
Recent Restaurant Bits: Grill the Chefs at Manchester Food and Drink Festival and From Cibo to Le Metropolitain, New Zealand Restaurants
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