A new restaurant by Chef Jesse Schenker's has arrived in Flatiron,
and we're oh so happy she's here.
Can't wait to try the food.
Start with Charcutery - Lamb Pastrami with kraut and grain mustard (top left), Lobster Roll (top right), Prosciutto with pickles (bottom left), crispy Tête de Cochon (bottom right), and liver mousse (center). Probably the most interesting combination of textures was the lamb pastrami, the kraut was a burst of sour and added a great contrast to the pastrami. lobster roll was not so much of an actual roll but was pieces of lobster on brioche, covered with aioli and shallot. It didn't have the typical mayo-type mixings, just good lobster. Prosciutto was great, nothing unusual here. Crispy tête de cochon was actually soft and meaty on the inside and didn't taste fried at all, very good. Center is the creamy and light chicken liver mousse. Great charcutery board, many flavors and textures is definitely a good way to get the meal starter.
Wasn't really sure what to expect from Brisket “Tots”. Delicious they were. This was exactly what is sound like, brisket made in the style of tots. Soft on the inside, crispy on the outside, what's not to love. These go very fast.
Another standout was Sea Trout Tartare prepared in the style of beef tartar. Mix everything up and enjoy the fresh fish and all the fixings. The crispy shell wasn't really interesting though, better eat this with a fork or with a delicious roll instead.
The food was delicious, without a doubt. Everything had a unique flavor and inventive combination of ingredients. Very playful and tasty dinner indeed. The Gander is currently the new favorite. Can't wait to go back soon.
15 West 18th Street
New York, NY 10011