Distilled New York – Inventive Cuisine and Killer Cocktails in TriBeCa
By Julianne Clancy; Photos by Sean vonLembke
A part of me has always wanted to live in the 1920s. The glitz and the glamour, the reckless abandon and swinging speakeasies. While I may never get a chance to visit a true 1920s secret bar, something about visiting Distilled New York made me feel like I’d stepped into the modern version of a speakeasy—a slick, stylish, casual yet refined eatery and bar that left me sated, relaxed, and absolutely enchanted.
Everything about Distilled New York screams relaxed luxury, from the high ceilings to the low lights, from the packed bar, buzzing with a vibrant after work crowd, to the tables overlooking the open kitchen. Even though the bar was packed, the restaurant is beautifully designed to capture noise and keep it to a reasonable level.
The moment we sat down, our attentive and friendly waiter, Justin, presented us with a bowl of popcorn. While this was a somewhat kitschy, fun way to start a meal, this popcorn was also a statement, declaring that I was in for a night of fabulously creative, wonderfully envisioned food. The Popcorn, topped with what the restaurant has dubbed Magic Dust (a combination of brewer’s yeast, cumin, and olive oil), was slightly sweet, a bit smoky, aromatic, and absolutely addictive. Even though I knew I had a full dinner to come, I couldn’t help chowing down on handful after handful of the salty sweet snack.
Before our feast was to begin, we were presented with a pair of Distilled New York’s incredible cocktails. The Apricot Gin Daisy, an intoxicating (in more ways than one) mix of Gin, Apricot Shrub, Lemon, Raspberry Syrup, and Soda Spritz, was surprisingly subtle. The flavors cascaded on my palate in rapid succession: the sweetness of the raspberry, followed by the pine flavor of the gin, and finished with a pleasantly sour citrus note. We were also given the Distilled New York version of an Old Fashioned, dubbed a TriBeCan; Bourbon, Absynth, Carpano Antica, Chocolate Bitters, and Lemon Oil. Like most Old Fashioneds, this was strong and bourbon-forward, but the Chocolate Bitters gave the drink a rich, smooth quality that was truly singular. With a tiny bit of brightness at the front from the lemon, and the dark finish of chocolate at the back of the palate, this was an exquisite drink to sip and savor.
As we began to feel pleasantly warm from our crafty cocktails, Chef Shane appeared with a special treat to start us off: Beets, Horseradish, and Citrus. Because Distilled New York aims to have a seasonal menu, Chef Shane will often play with new dishes, try out specials, and do research and development by testing out recipes on a lucky crowd. So while our experience had some off-the-menu flair, that sort of thing is the norm for Distilled New York. As I bit into my first beet, every single one of my senses lit up. From the beautiful plating, to the stunning floral nose of the orange, to the spicy kick of the horseradish, to the sweetness of the beets, to the surprising crunch of candied orange rind sprinkled throughout the plate, this was a true treat to be savored in every possible way—which of course means we devoured it in seconds flat.
Within moments of cleaning our plate, our second course arrived: Sweet Potato Soup with Toasted Honey Butter and Shaved Truffles. I thought honey in sweet potato soup might be sugar overload, but I should have learned by then to trust Chef Shane’s impeccable palate. The soup boasted dark winter spices and an earthy and surprisingly sour flavor. The butter, which melted into the dish in beautiful creamy swirls, added a much needed element of unctuousness and, yes, sugar. The truffles were a perfect blast of umani on top of the already decadent dish. I’d recommend dipping a tiny bit of your popcorn into the glass to scoop up those last drops, as the soup and the popcorn blend together beautifully.
Up next was a Parsnip Panzanella—Bread Salad with Roasted Parsnips and a Parsnip Puree. Garlicky sourdough croutons were doused in a herbaceous dressing, tossed with golden raisins, caramelized roasted parsnip, capers, and shallots, all piled next to a smooth, creamy, and sweet cloud of parsnip puree. The key to this comforting and warm dish was in the details: the saline pop of the capers; the sour tang of the bread; the gentle spice of the garlic; the freshness of the parsley. This dish was the epitome of comfort food, dressed up in an satisfyingly complex and elegant package.
There was much more still to come, but our glasses were empty, so Ryan, the manager, stopped by to bring us our next alcoholic treat. This time it was the Scotch Amaro Flip, made with Amaro, Montenegro, Ramazzotti, Talisker 10 Year, and a Whole Egg. The smokiness of the scotch immediately filled my nose, but the flavor of the drink was far more subtle, mixed with a sweetness from the egg and spice from the cracked black pepper sprinkled on top. It reminded me of a grown up egg cream: the same creamy smoothness but with a strong whiskey twist that filled my chest in a delightful way.
With our whistles wet, it was time to move on to our next delectable course: Big Eye Tuna Crudo with Tuna Tonnato, Burnt Scallion Sauce, and Radish. This dish was a fascinating combination of freshness and funkiness. The perfect slices of raw tuna and the crunchy, spicy radish had a clean taste while the fermented, soy flavor of the tonnato and smokiness of the scallion sauce were complex and aromatic. It was an intricate dance of flavors that was captivating.
Our final course before dessert was one of Distilled New York’s signature dishes: Gochujong Wings with Blue Cheese Sauce. If you love hot wings, get to Distilled New York immediately. These are by far the best wings I have ever had—super crispy (so much so that you can hear the outside of the wing crunch with every bite), sticky sweet, spicy in that deep burning way, with a homemade blue cheese sauce that is swimming with huge chunks of real, high-quality cheese. These wings are addictive, amazing, creative, and perfect, and a great example of Chef Shane’s brilliance in playing with well-balanced sweetness.
Even though we were filled to the gills, there was still a little bit of room left for dessert. We were treated to S’Mores Tart, a Graham Cracker Crust, with a gooey Chocolate Middle, fluffy Toasted Marshmallow Topping, and Sea Salt Sprinkle. Served chilled, this was super soft, unctuous, fudgy, and flaky. The sugariness wasn’t cloying, and the salt added a perfect accent to rich chocolate.
Stuffed and satisfied, we finished off our night with a Hot Shot—Old Overholt Rye Whiskey with Ancho Reyes. This magical whiskey aperitif was like the sexy, sophisticated older brother of a Fireball shot. Smooth and spicy, with a long, slow burn that spread deliciously throughout my chest, any whiskey lover would adore a taste of this clever shot.
Overall, Distilled New York blew me away. Chef Shane’s menu is a wonderful combination of familiar, traditionally American recipes with inventive twists and well-balanced flavors. His skill at playing with sweetness while never crossing the line into being overly sugary is impeccable. The food was delicious, the cocktails were strong and imaginative, and the atmosphere was relaxing and fun. Next time you’re in TriBeCa, you should definitely make a trip to Distilled New York. Come for a drink and the wings—stay for an enchanting meal that will have you coming back time and time again.
