foodadelic

A friend of mine worked with the executive chef, Scott Bryan, formerly at Veritas a few years ago. He suggested we go to try his menu at Apiary. I’ve walked by this restaurant over dozens of times, and always naturally sneaking a peek. There was something that drawn my curiosity towards it (perhaps it was because of the clear glass exterior) but I haven’t put much effort into scheduling a meal experience…at least it was not on the top of my “TO GO & TO EAT” list. Until now with a friend who knows all about Chef Bryan, and I am so glad I came here sooner than later. I would definitely dine here again. 

The interior design and the food are both elegant and sophisticated. It’s not your typical stuffy atmosphere, although it does initially give off that impression and appears that way. After spending a couple of hours, it felt like the clientele were either locals or regulars. The staff is friendly and extremely caring and nice. Maybe it had to do with the dinner partner knowing half of them! But the most important part is the FOOD. I enjoyed everything I ate which included 3 starters, 2 entrees, 1 side, and 3 desserts. (The extra starter and dessert were compliments from the chef!) He came out to chat with us (and his regulars). He seems down to earth, extremely nice, and it’s awesome that he is an under the radar chef. I think it means a lot, in that he doesn’t care for publicity, instead, simply creating good food is his thing. I’ve been told he hangs with Mario Battali and Anthony Bourdain, but he stays out of the spot light. 

I ordered the Sweet Breads to start after reading so much hype on it. I was expecting exactly what it’s called —>SWEET BREAD, but the first bite really confused me, as it was neither sweet nor bread at all! It’s a savory dish that’s a gland or some internal part of a young animal. My taste buds and mind were not jiving for about 10 seconds until I realized. It was so damn misleading. BUT, it was magnificent! It was bursting with flavors and a party in my mouth. And come to think of it, I remember having this same conversation about sweet bread… yep, déjà vu. 

Crisp Sweetbreads- romesco, frisée

Diver Sea Scallops- eggplant caviar, chorizo oil, upland pepper cress (HUGE SCALLOPS AND TASTY!)

Hamachi Crudo- avocado, hearts of palm, jalapeno (I loved this one too! It makes it to foodgasm status)

Roasted Monkfish- artichoke barigoule, leeks, tomato, basil (A new fish to like, it was freaking good)

Peking Duck Breast- parsnip puree, carmelized endive, tokyo turnips

Orzo “Mac” & Cheese- I had the leftovers the next day, and it was STILL damn good.

Vanilla Panna Cotta- raspberry coujlis

Granny Smith Apple Tarte Tatin- whipped crème fraîche

Blackberry Financier- my favorite out of all three, it was cake-like, warm, buttery goodness. Crisp circumference, soft inside.

3 desserts lined upon the table..as if I died and gone to heaven.

Apiary has really really left an impression on me. The food was high in quality, reasonably priced, and everything we ordered was a winner. I liked it all, every single dish and that rarely happens. There’s usually one or two that I don’t like. I sometimes have bad luck with ordering the wrong things.  The desserts were good, but I’ve had better. I have to stress that the food and dining experience is a must go. I’d go again, and again ..and maybe again. 

I left feeling satisfied, content, and just happy. As if there was not a care in the world. Hmmm..foodgasm?!!?!

Apiary
60 3rd Ave
New York NY 10003 
(btwn 10th & 11th Ave)
(212) 254-0888