Per a Zadie's rep:
Inspired by the oyster houses prevalent in late 19th Century/early 20th Century New York, Zadie's will serve oysters every style: raw, baked, broiled, steamed, fried, pickled & poached, accompanied by dishes like caesar salad, kelp coleslaw + brown bread with anchovy butter, washed down with a selection of beer, wine and champagne.
You can find the menu and hours at the Zadie's website here. Zadie's is at 413 E. 12th St. between First Avenue and Avenue A.
9 comments:
Mmm, where's my mad money?
no clams?
hot pavement and oysters always seem like a weird city-culinary combo to lead with, but people love their bougie eats.
terroir used to do half pours which was a pretty cool way to try nice wine. Since then, the prices drive me to my living room with a decent bottle for just a few dollars more than a glass. A reverse / late night happy hour would save this place for me.
I run the other way when a "celebrity" chef opens a restaurant. I had my moment going to "in" restaurants but I realized this is just food and all the noise is just to charge more for simple ingredients and to pander to a generation that can't boil water.
Zady, or Zadie, without the i, is a woman's name.
Weird that people still eat oysters.
Is she using a 19th century/early 20th century recipe for the kale coleslaw?
Oysters are the new frozen yogurt.
It's kelp coleslaw, not kale, right? I love seaweed.
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