deverainnyc
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deverainnyc's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    March 24, 2015
  • Last Review
    March 24, 2015
  • Featured Reviews
    0
  • Average Rating
    2
 
 
deverainnyc's Reviews
 
Saxon + Parole, conceived by the award-winning AvroKO Hospitality Group and Executive Chef Brad Farmerie, creators of NoLIta's PUBLIC, brings a global approach to traditional grill fare, within a warm and inviting space on the Bowery. The 112-seat restaurant – named after two prize-winning, New York-bred racehorses – features rich design elements and modernist details, paying homage to the numerous horse stables that once populated Lower Manhattan. The menu explores traditional grill fare, with a focus on domestic meat and seafood, as well as seasonal and sustainable produce. Diners can expect a global twist in the seasoning, cooking methods, and ingredients – highlighted in dishes such as 28-day dry-aged NY strip steak with bone-marrow béarnaise, Heritage farms USA roasted pork rack with purple-potato salad, and roasted Atlantic cod with a tomato-caper broth, Manila clams, braised fennel, white beans and Tuscan kale
 
Overall rating 
2 / 5
(Fair) 2 / 5
Great service; not so good food
Customer Avatar
OpenTable Diner Since
Dined on 3/22/2015
 2010
Dined on 3/22/2015
 2010
Food 
1 / 5
(Poor) 1 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Does every dish have to have sugar in it? That was the problem for my husband and I with Saxon + Parole. We wanted so much to like this restaurant as it is only a couple of blocks from our home. The physical layout and the ambiance is just beautiful, relaxing, romantic, and the service was excellent. And then the food came. Brussel sprouts - achingly sweet, hamburger - juicy but actually had a touch of sweetness to it, and a salad, also sweetened. Because the kitchen took longer than expected to deliver our food, without our complaining, we received small bowls of a delicious squash soup with a small dab of melted marshmellow on the top. Not complainign about that sweetness. We won't be returning."
Dined on 3/22/2015
 2010
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