Bar Bites & Snacks

We're not usually fans of truffle fries, but damn, these sweet potato fries are pretty darned good. What looks like a poached egg is in actual fact, a dollop of sour cream blanketed by an addictive truffle aioli which we would've loved to have more of. It is death by truffle~

The launch of Manhattan's new Hell's Kitchen district menu last week was such a hit that's we've already been back for seconds!

Cradled in a butter lettuce boat is the most beautifully pan-seared cod we've ever had in a bar thus far.
Marinated in a flavorful mix of sake, ginger, lemongrass and soy, topped with daikon radish, green papaya, julienned sour mango and red chili in an overcoat of house-made fish sauce, it's evident that much thought has gone into this – not surprising, especially when it's Chef Nick we're talking about.

Crunchy deep fried egg noodles add a textural experience to the dish, further complemented with kimchi on the side. It's a myriad of flavors and texture that has no space for leftovers.

We've always known we're in good hands with Nick.

A whole plate of French fries slathered in a sweet and spicy house sambal sauce, topped with a glorious sunny side up egg and crispy shallots. Break the egg and mix up its golden yolk for added richness.
So. Darned. Good.

MEATLiquor officially opens tomorrow!

Extracting the rich and fruity flavors of the Greek Kalamanta olive into a sweet, concentrated sphere, Anti:dote Bar serves this bar bite with olive oil and rosemary breadcrumbs.

What an innovative way to enjoy olives!

We're absolutely loving these petite balls of deliciousness by Chef Carlos! Its crisp and crunchy breaded shell breaks open to reveal tender chunks of braised eel doused in a thick and robust braising liquid that wraps the palate with umami notes.

Dab it with a dash of teriyaki sauce and kimchi mayo to heighten the experience.

Let's not forget to order yourself a tipple of two.

When we first tasted this a year ago when Anti:dote launched, we were mesmerized at how delicately crisp and flavorful this is. Fast forward a year later, and Chef Carlos' pizza is still creating waves, taking on a firmer bite so it doesn't crumble in the hand like it first it used to.

Tomato flakes, fresh pesto olive oil caviar and sweet basil cress and parmesan are gently scattered on its thin and crisp biscuit base, gallantly offering a medley of flavors that hit all the right notes on the palate.

Can we please have another?

Minced pork is pounded and blended with coriander, laksa leaf, Thai basil marinated in oyster sauce, fish sauce, Vietnamese Nuoc Cham sauce and a dab of chili padi (that's the kicker) before breaded and deep fried for the perfect complement to spicy Thai-inspired cocktail Golden Mile. Or just on its own. Really, it's that good. 😋

If we had to order one item and one item only, it would be the crab cakes, without a doubt. Thick luscious chunks of fresh blue swimmer crab meat luxuriate in the mouth as butterhead lettuce—compressed to emphasize its sweetness; and mint vinaigrette to refresh the palate. Trust us when we say, you won't want to share this. And you shouldn't.

Great for munching on while you sip on a cocktail is this "bag of fried things", that is literally what it says it is. A variety of deep fried flavored crackers arrive crisp—our favorite was the uniquely flavored margarita beef tendon that's incredibly addictive. Best paired with a Smashing Good Thyme (cocktail)!

Ideal for snacking on to curb hunger pangs (or if you're just plain greedy), these little morsels of tastiness are handmade in small batches and contain no additive or preservatives. Each activated walnut has been soaked and sprouted, making it easier to digest than raw or roasted nuts, while allowing nutrients to be easily absorbed by the body. We love how precise handcrafted products are—each walnut cluster is coated in raw cocoa nibs with a touch of coconut flower sugar. A pinch of Himalayan rock salt acts as the fleur de sel on a salted caramel dessert—the perfect balance of sweet and salty!

These huge crusty crunchy crab cake balls stuffed with sweet and succulent chunks of firm crab meat, crowned with alfalfa sprouts and seated on a splash of sour cream. So darned good we just can't get enough! 😋

Our favorite starter on Oxwell's "Oxmas" Christmas menu is this steak tartare. While it's not much of a looker, the petite cubes of beef are lusciously chewy, accented with a richly beguiling squid ink sauce (that's much too salty so don't mix it in too generously) before finished with herbs and cheese. Served with crisp chargrilled bread, this was one starter we couldn't get enough of!