Porter House New York celebrates American classics. No surprise from Chef Michael Lomonaco (who worked at Le Cirque and 21 Club). The dishes here aren’t wildly inventive, nor do they have to be. They are classic dishes executed perfectly with a little Lomonaco flair.
I had the organic Scottish salmon filet with braised French lentils, spinach, field carrots and tarragon. It was the best salmon I’ve had in a restaurant and salmon is something I often order.
Even before the salmon, I had the roasted red and gold beets salad with goat cheese, Boston lettuce and a shallot vinaigrette. This was also delicious.
For dessert, we shared two classics: Nieuw-Amsterdam apple pie with streusel crunch topping and bourbon-butterscotch sauce and Tahitian vanilla ice cream sundae with hot fudge, nuts in caramel, cherries and whipped cream.
The apple pie was very good. It would’ve been a tad more American a la mode.