White Street Restaurant in The New Yorker

CaptureThe New Yorker featured a piece on White Street in their section entitled “Tables for Two”. The article begins by commenting on the decor of the restaurant from the moment the door opens, ” It’s hard to think of a classier opening: ornate crystal chandeliers, velvet emerald drapes, black tufted-leather banquettes, and low lighting for a moody “Godfather” glow”. It then develops into a descriptive piece that makes you feel like you’re right there at 221 West Broadway about to sit down and try one of chef Floyd Cardoz’s delectable dishes. The author highlights some of the most popular entrees such as the seared lamb cannon and the braised short ribs.  “The seared lamb cannon with cumin and mint was juicy and pink, the edges crispy, and the short ribs, over horseradish grits and topped with fried shoestring potatoes, were both comforting and refined. When you read “spiced fries, duck fat, homemade mayonnaise,” you know what to do.”. Read the full article here.