UNION BAR & KITCHEN
Cuisine: New American with Global Influences
Location: 300 Spring Street, near Hudson Street, New York, NY 10013
Owner/Executive Chef/GM: Jonathan Renert
Chef de Cuisine: Gavin Citron (Arizona 206; Aja; Aleutia; Petrossian, NYC)
Manager: Brandon T. Jenson
Design: Jonathan Renert
Artwork: Clifford Bailey (www.cliffordbailey.com)
Seating Capacity: 64 total, including 10 at the bar
Reservations: Yes, OpenTable.com, CLICK HERE and by phone
Delivery/Take Out: Yes/Yes (in the near future)
Credit Cards: American Express, Discover, MasterCard, Visa
Hours of Service:
Monday – Thursday, 11:30am – 1am
Friday – Saturday, 11:30am – 2am
Sunday, 11:30am – 1am
Raw Bar/Appetizers: $7 – 17
Sandwiches/Salads: $10 – 18
Mains: $14 – 32 (Average $26)
Dessert: $7 – 10
Lunch Special: $24
Kid’s Menu: $10 with choice of side
Beer/Wine: $TBD/glass; $TBD/bottle
Hamachi Tartare $14
Panko Fried Oyster 3/$9
Rotisserie Chicken $24/half; $42/whole (with 2 sides)
Three Little Pigs $16
UBK Sirloin Burger $14
Andrew Tupper, Kern + Lead
UBK offers 64 seats, including 10 at the bar, and features a lively, yet relaxed ambience with industrial accents, including refurbished woods and Edison light bulbs. Large windows that open to the street bring in natural light, and three fantastic original paintings by Clifford Bailey, which evoke the era of the roaring twenties, enhance the warm setting. Whether one is sitting at the bar, or at the industrial chic reclaimed wood communal table in the center of the room, they will be transported to a home away from home – a neighborhood place where they can relax over fine cooking.
For some reason, good downtown restaurants just don’t travel and UBK the perfect example of what to seek out for a fun, affordable and delectable night out or (if you live or work in the neighborhood a local haunt). There’s certainly nothing not to like about the unaffectedly stylish food, prepared with care and panache. Chef Renert along with his Chef de Cuisine Gavin Citron offers a menu that pleases all palates.
Guests may start with an excellent raw bar selection, such as a daily selection of Oysters with kimchee mignonette, horseradish cocktail sauce & red wine vinegar mignonette. Original appetizers include Hamachi Tartare with citrus soy dressing; delicious baked Cherrystone Clams with bacon and Chipotle Bernaise and amazing Panko Fried Oysters with chili infused Tonkatsu sauce, house made tartar and chives (absolutely the best in town); and lighter options include refreshing salads, such as traditional Caesar with baked wheat sourdough baguette; and Field Greens with aged Sherry and citrus vinaigrette. We also enjoyed a play on the traditional Greek chopped salad with the touch of fresh cilantro.
For the main course, UBK’s tantalizing dishes range from West Coast Cioppino in smokey tomato broth; to Hangar Steak in 24-hour house marinade; and Rotisserie Chicken ( available whole + 2 sides/$42), which may also be taken to go. UBK’s sides include Smoked Trout Deviled Eggs; and Cauliflower Gratin, pair nicely with the mains. Be sure to try the addictive ROSEMARY FRIES.
A separate bar menu features tasty items, such as Three Little Pigs, three unique preparations of pork belly sliders – a must order! For drinks, UBK offers signature cocktails such as the UBK Julep (Applejack, Antica Carpano Formula, cane sugar, mint); plus, excellent beers (especially an outstanding Belgium available on draught: “Delirium Tremens Pale Ale”) and an International wine list
Cocktails are expertly constructed and service is delightfully seamless and accommodating.
For those with a sweet tooth, Renert’s desserts include Ancho Chili Brownies and one-of-a-kind Peanut Crunch Chimichangas with Vanilla Bean Ice Cream and are not to be missed. Nor is the superb cappuccino.
Wanna check out the newest hit in town? Here it is. You’re gonna like Union Bar & Kitchen!
Copyright 2014 By Punchin International. All Rights Reserved.
Sample Dinner Menu
DAILY SELECTION OF OYSTERS
kimchi mignonette, horseradish cocktail sauce & red wine vinegar mignonette
$15 for 6
DAILY SELECTION OF CLAMS
$12 for 6
horseradish cocktail sauce
$12 for 3
house smoked bacon, onion, leeks and potato
citrus soy dressing
PANKO FRIED OYSTERS
served on the half shell over house made tartar sauce. topped with chili infused tonkatsu sauce and chopped chives
$9 for 3
BAKED CHERRYSTONE CLAMS
bacon, chipotle béarnaise
$17 for 6
fried parsley and peppers, marinara
white wine, onions, herbs and cream
chorizo, onions, jalapeño and slow roasted smoked tomato
traditional caesar dressing, baked sourdough wheat baguette, parmesan cheese
chopped fresh herbs, lemon herbed dressing
aged sherry, citrus vinaigrette
WEST COAST CIOPPINO
seafood, onion, peppers, chorizo in smokey tomato broth
GRILLED CATCH OF THE DAY
GRILLED CRISPY SKIN SALMON
HALF HOUSE RUBBED ROTISSERIE CHICKEN
RACK OF LAMB
horseradish honey mustard crusted
24 hr house marinade
UBK SIRLOIN BURGER
served on english muffin. additional toppings $1 bacon, cheese, sautéed onions, fried egg
DINNER FOR TWO
full rotisserie chicken with choice of two sides
SIDES $7 EACH
SAUTÉED GREEN BEANS
GRILLED SEASONAL VEGGIE PLATTER
WHIPPED GARLIC POTATOES
SMOKED TROUT DEVILED EGGS
Jonathan Renert began his culinary career working in San Diego’s local seafood restaurants. He eventually learned to cook local Mexican street food in the small Mexican restaurants in San Diego. There he was taught from 3rd generation chefs the proper way to make classic dishes, such as Carne Asada Fish Tacos, as well as the secrets behind traditional Mexican street food.
Jonathan continued his culinary experience when he moved to Japan as a university student in Kyoto. He paid his way by starting as a dishwasher in Japanese Izakayas and sushi restaurants. He eventually worked his way up to sous chef and was in charge of food sourcing. Jonathan became the face of the restaurant with local farmers and fishmongers. A rarity to say the least for a non-Japanese to obtain this position, but given his work ethic, culinary skills and Japanese language ability, he was able to accomplish something few people have done before.
For the next two years, Jonathan lived on a produce and dairy farm in Iwate Prefecture, Northern Japan. There he learned local farming skills, proper food sourcing and, of course, he picked up important Japanese pickling skills. During this period he also apprenticed with a 2nd generation Yakitori master. Jonathan learned the ins and outs of making famous local sauces, secrets to proper Japanese grilling and specialized baking skills.
In the 2nd year of his stay, he apprenticed with a local Sake brewer and obtained an in depth understanding of the sake brewing process and how to pair food with this delicate Japanese beverage. In time, Jonathan hosted monthly tasting events with the brewer, pairing global cuisine with local Japanese sake.
Recently leaving the finance world, Jonathan has re-entered the culinary realm to pursue his lifelong dream of opening and running a restaurant in NYC. Union Bar and Kitchen is the culmination of Jonathan’s life experiences in the kitchen and world travels.
Chef de Cuisine
Gavin Citron is a native New Yorker and seasoned veteran of some of the city’s most noteworthy restaurants and lounges. Gavin has established himself as an innovative forerunner of modern American cuisine and his food is well recognized as both progressive and sophisticated. He is capable of turning the simplest recipes into something fun and sexy with his global inspirations and artful execution. Gavin has taken his significant talents and robust style toward helping others in the hospitality industry recognize their dreams and execute their culinary plans.
Brandon T. Jensen
Brandon T. Jensen is a 15-year veteran in the food and beverage industry. He specializes in bringing a personal touch to food service, and creating a welcoming culture to every location he has had the pleasure of working in. Brandon began his career in the Washington D.C. metropolitan area. After more than a decade running food and beverage departments for private clubs, he relocated to New York City in order to experience some of the finest restaurants and cuisines in the world. He currently is looking forward to being a fixture in UBK and the UBK culture.