THE WRITING ROOM OFFERS A WELCOMING ATMOSPHERE & FOOD TO WRITE HOME ABOUT

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The Writing Room

1703 Second Avenue, (between 88th and 89th Streets).

212-335-0075

www.thewritingroomnyc.com

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Fifty years since the original Elaine’s opened to droves of celebrities, screen writers, New York notables and locals alike, Upper East Side restaurateurs Michael & Susy Glick usher in a new wave for this booming neighborhood with the opening of The Writing Room. Studio Bohen founder Lindsey Bonime designed the restaurant, which seats 120 with an additional 20 at the bar. The design concept of The Writing Room, which includes an open kitchen flecked with subway tiles, will take diners back to a simpler time while paying specific homage to the former Elaine’s and the literary following the place inspired. Bonime utilized raw materials evoking both a vintage and industrial feel and restored the facade of the restaurant to resemble the Elaine’s exterior, complete with the famous awning that stretches out to 2nd Avenue, this time in a charcoal gray. The main dining room features reclaimed oak floors, walnut tables, rich leather banquettes accented by custom-made pendant lighting above, and textured red brick walls. A photo wall in this main room is adorned with about 150 framed photos of famous authors, vintage typewriters, and even some of Elaine’s in all it’s glory. Moving into the back room dubbed “The Study,” there’s an old school vibe with a modern edge. Vintage black and white tile floors meet the sleek fireplace and built in bookshelves teeming with 1,000+ books curated by Thatcher Wine of Juniper Books. Fabric panels on the wall behind the bar will be used as pin-up boards and guests are encouraged to add quotes, insights and notes, creating an ever-evolving work of literary art.

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Keep your eye on the young Executive Chef Lucas Billheimer. He has an inventive mind, a deft hand with seasoning and is sure to become a super-star. (Chef Lucas is also that rarity: a chef that is “hands on” and was actually in the kitchen the night of our visit). Billheimer has spent years studying the rich history of regional American cuisine and has been applying his prowess and passion since the opening. Menu signatures have since been decided by the masses, including the signature a knockout Rotisserie Chicken and the crispy and juicy herb brined Fried Chicken, plated with terrific slaw and a fluffy biscuit. Homemade pastas have also become a must for the neighborhood regulars, especially the Ricotta Cavatelli teeming with rapini, artichokes, green garlic and nutty Pecorino.

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Chef Billheimer is putting to good use his smoker and vertical rotisserie, churning out a Smoked Carrot & Beet Salad with toasted flax and pumpkin seeds, mint, lemon and maple yogurt and a rotating roster of roasted wonders including a steak house quality GRILLED BONE-IN 14OZ PRIME STRIP with Grilled Broccoli, Roasted Shallots and Garlic Herb Butter. Regulars clamor for the “knife and fork style” Baby Spinach Salad, with Garlic Croutons, Parmesan, a divine Smoked Trout Deviled Egg and a unique Smoked Caesar Dressing.

The star appetizer on our visit was a house made Charcuterie plate with fantastic home-cured pork and the best rillettes I’ve tasted outside of France. The grilled country bread (like all bread products, including a knockout parkerhouse version, created by Pastry Chef Andrea Bucheli) was delicious, as was the homemade beer-mustard.

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While Chef Billheimer certainly throws his heart into taming any type of meat, the Steamed Lobster and Wild Clams with red potatoes and drawn butter and a Grilled Yellowfin Tuna with white asparagus, arugula and a lemon ginger vinaigrette are perfectly satisfying on the seafood front. From roasted meats to fresh Spring vegetables and delicate fish, the menu is a mouthwatering kaleidoscope of regional American cooking met with today’s farm to table sensibility. The Writing Room’s Pastry Chef Andrea Bucheli has created confections at some of the finest kitchens across the city, including Geoffrey Zakarian’s Country and Town restaurants, Olives by Todd English, and Le Cirque 2000 before joining Billheimer and the Glicks at Parlor Steakhouse in 2008.

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Diners will start their meals with warm salt topped, pull apart Parker House Rolls and enjoy Flaky Buttermilk Biscuits with dinner, while the desserts will sweetly seduce right up to the end with Caramelized Rhubarb Rice Pudding with homemade crème fraîche ice cream, Creamsicle Pops dipped in chocolate and served with a warm hazelnut brownie, Cast Iron Local Peach Pie for the table and a playful throwback Funnel Cake, amped up with a zesty Meyer lemon mousse. The eclectic wine list features approximately 150 bottles ranging from American to New World vintages. A curated cocktail program dabbles in updated classics as well as new age concoctions, with a focus on homemade bitters, syrups, sodas, etc. “Johnny’s Gun” uses Ancho Reyes Chili Liqueur for a spicy update to a classic margarita with Herradura Blanco, Grand Marnier, lime and a spiced sea salt rim while the “Up in Smoke” relies on the smoky essence of Montelobos Mezcal, grapefruit, simple syrup, lime, Aperol, Egg White and Rhubarb Bitters to liven the mood. The bar also features an extensive scotch and bourbon list in addition to locally crafted brews on tap and in bottles.

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The classic Martini is well treated here, and there is an excellent wine by the glass program, offering two choices (3 or 6 ounces). The prices are fair and the product is fresh. By all means go for the miraculous red Italian masterpiece: Tenuta Guado al Tasso Il Bruciato Bolgheri ($10, $20 by the glass); $78 a bottle. Intense, rich, elegant and memorable.

Service is friendly, easy going and highly efficient. The Writing Room is a beautifully managed, professional restaurant for grownups who are not against have a bit of fun, excellent food in a convivial atmosphere at affordable prices. Highly recommended! Rating A+

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Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

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From The Left: Executive Chef Lucas Billheimer; Michael & Susy Glick (Owners); Pastry Chef Andrea Bucheli

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SAMPLE DINNER MENU

STARTERS
FAVA BEAN HUMMUS – 13
Fresh Garlic, Lemon, Crudite, Grilled Bread
BUFFALO MOZZARELLA – 16
Heirloom Tomatoes, Basil, Green Tomato Jam
FARMER’S SALAD – 13
Romaine, Radicchio, Broccoli, Red Pepper, Avocado, Hearts of Palm
Cheddar, Green Goddess Dressing
SPINACH CAESAR – 14
Garlic Croutons, Parmesan, Smoked Trout Deviled Egg, Smoked Caesar Dressing
BABY GREENS – 11
Pickled Beets, Grilled Corn, Shaved Carrots, Balsamic Shallot Vinaigrette
SALMON TARTARE – 14
Everything Bagel Spice, Onion Mayo, Pickled Shallots, Grilled Rye Bread
SWEET CORN SOUP – 14
Baby Shrimp, Fava Beans, Basil, Corn Fritters
SHELLFISH STEW – 13
Shrimp, Mussels, Clams, Calamari, Herbs, Preserved Lemon, Garlic Toast
BABY BACK RIBS – 15
Dry Rub, Apple Butter BBQ

DINNER
PASTA
RICOTTA CAVATELLI – 16
Rapini, Artichokes, Toasted Garlic, Pecorino
RISOTTO – 19
Baby Shrimp, Sugar Snap Peas, Spinach, Parmesan
PAPPARDELLE BOLOGNESE – 17
Whipped Ricotta Cheese, Mint
MAIN COURSE
GRILLED BRANZINO – 31
Herbs, Smoked Jalapeno, Grilled Lemon
SLOW ROASTED SALMON – 28
Smoked Corn Grits, Marinated Tomatoes, Herb Vinaigrette
GRILLED YELLOWFIN TUNA – 32
Asparagus, Arugula, Lemon Ginger Vinaigrette
STEAMED LOBSTER & WILD CLAMS – 33
½ Steamed Lobster, Wild Clams, Red Potatoes, Drawn Butter
*WHOLE LOBSTER – MP
ROTISSERIE CHICKEN – 24/46
½ or Whole Bird, Asparagus, Salsa Verde
FRIED CHICKEN – 24/46
For One or For Two, Biscuits, Cole Slaw
TWR BURGER – 18
Cheddar, Lettuce, Tomato, Bacon-Onion Jam, Onion Rings, French Fries, Secret Sauce
GRILLED BONE-IN 14OZ PRIME STRIP – 42
Grilled Broccoli, Roasted Shallots, Garlic Herb Butter

SIDES

HAND CUT FRENCH FRIES – 6 GRILLED ASPARAGUS – 8
CRISPY SWEET POTATO – 6 BROCCOLI RABE – 7
GARLIC WHIPPED POTATO – 6 ROASTED CARROTS – 6

SAMPLE DESSERTS


CHOCOLATE & MASCARPONE MOUSSE CAKE
Dark Chocolate Brulée, Coffee Ice Cream
11
FUNNEL CAKE
Meyer Lemon Mousse
Candied Meyer Lemon
10
WARM APPLE PIE FOR TWO
Vanilla Ice Cream
19
CARAMELIZED WARM RICE PUDDING
Rhubarb Compote, Creme Fraiche Ice Cream
11
CREAMSICLE POPS
Hazelnut Chocolate Warm Brownie,
Orange Marmalade, Chocolate Ganache
12
CHEESE SELECTION
CHOICE OF THREE $13
CHOICE OF FIVE $20
BONNE BUCHE – Goat, VT
KINSMAN RIDGE – Cow, NH
PLEASANT RIDGE RESERVE – Cow, WI
MIXED DRUM – Goat & Cow, VT
GOREDAWZOLA – Cow, VT
DESSERT WINE
Vin Santo 11
Pomino, Tuscan
Muscat de Beaumes 14
Paul Jaboulet, Rhone
Gewurtraminer 18
Vendage Tardive,
Hugel, Alsace, 2005
Sauternes 20
Chateau Lafaurie
PORT
Sandeman 10 YR Tawny 11
Sandeman 20 YR Tawny 15
Sandeman 30 YR Tawny 21
Sandeman 40 YR Tawny 32
Fonseca Ruby 10
Fonseca LBV 1997 12
Dow’s 1985 21
GRAPPA
Nardini Mendorla 12
Altesino di Brunello 14
Jacopo Poli Cleopatra 19
Jacopo Poli Barrique 21
Jacopo Poli Torcolato 30
BRANDY
Coquerel Calvados 12
Hennesy VS 13
Hennesy VSOP 18
Hennesy XO 40
Remy Martin VSOP 18
SCOTCH WHISKEY
Chivas 12 13
Dewars 11
Monkey Shoulder 10
JW Black 13
JW Gold 24
JW Platinum 32
JW Blue 45
CANADIAN WHISKEY
Crown Royal 13
JAPANESE WHISKEY
Yamazaki 12 15
BOURBON, RYE, MASH
Basil Hayden 13
Bulleit Bourbon 12
Bulleit Rye 12
George T Stagg 21
Hudson Corn 22
Hudson Four Grain 22
Hudson Baby Bourbon 22
Hudson Manhattan Rye 22
Hudson Single Barrel 22
Knob Creek 13
Maker’s Mark 12
Michter’s 12
Michter’s Rye 12
Michter’s Sour Mash 13
Old Forrester 10
Pappy Van Winkle Rye 13 42
Pappy Van Winkle 12 48
Pappy Van Winkle 20 95
Pappy Van Winkle 23 105
Rip Van Winkle 10 35
Templeton Rye 13
Woodford Reserve 14
IRISH WHISKEY
Jameson 11
Jameson Black Barrel 13
Tullamore Dew 10 14
SINGLE MALT
Bowmore 12 13
Auchentoshan 15
Bowmore 15 17
Balvenie 12 15
Balvenie 14 16
Balvenie 17 30
Glenlivet 12 15
Glenlivet 15 16
Glenlivet 16 19
Glenlivet 18 25
Lagavulin 16 19
Laphroig 10 13
Macallan 12 14
Macallan 18 35
Macallan 25 95
Oban 14 16


BAR MENU

Signature
“STEINBECK CUP”
Old Forester, Pimms,
Cherry, Lemon,
Topped with Hefeweizen Beer
$14
“THE BOOK END”
Aylesbury Duck Vodka, Lemon,
Simple Syrup, Blackcurrant,
Blackberries, Mint
$14
“SMITH & CORONA”
Bell Pepper Infused Tequila, Yellow
Chartreuse, Honey, Lime,
Ancho-Sea Salt Rim
$14
“URGE TO SMOKE”
Montelobos Mezcal, Ramazzotti, Ancho
Reyes Chili Liqueur, Root
$15
“RUSSIAN MAID”
42 Below Vodka, Lime,
Simple Syrup, Cucumber, Mint
$13
Amstel Light 3.5 ABV $7
Heineken 5 ABV $7
Lagunitas Pilsner 6.2 ABV $7
Ommegang Witte 5.2 ABV $9
Weinstaphaner Hefeweizen 5.4 ABV $8
Newburgh Brown Ale 4.2 ABV $8
Classics
“HEMINGWAY DAIQUIRI”
Brugal Rum, Luxardo,
Lime, Grapefruit
$14
“OLD CUBAN”
Brugal Aged Rum, Lime, Mint,
Cane Syrup, Angostura Bitters,
Champagne
$15
“PREAKNESS”
Rittenhouse Rye, Carpano,
Benedictine, Angostura Bitters
$15
“OLD FASHIONED”
Eliajah Craig, Demerara Syrup,
Angostura & Orange Bitters
$14
“THE LAST WORD”
Tanqueray, Green Chartreuse,
Luxardo, Lime
$14
Six Point Sweet Action 5.2 ABV $8
Victory Prima Pilsner 5.3 ABV $8
Southampton Double White 6.7 ABV $8
Mother’s Milk Stout 6 ABV $7
River Horse Tripel Horse 10 ABV $9
Speakeasy Big Daddy IPA 6.5 ABV $9


SMALL BITES
SHEEPS MILK RICOTTA
Herbs, Chili,
Grilled Country Bread
$8
FRIED CHICKEN SLIDERS
Cole Slaw, BBQ Sauce,
Pickled Jalapeno
$9
PASTRAMI DUSTED
CHICKEN WINGS
Buttermilk Horseradish Dressing
$12
DEVILED EGGS
Pickled Onions, Cayenne
$6
CHEESE SELECTION
Choice of Three $13
Choice of Five $20
BONNE BUCHE – Goat, VT
HUMBLE PIE – Cow, VT
PLEASANT RIDGE RESERVE – Cow, WI
MIXED DRUM – Goat & Cow, VT
GOREDAWZOLA – Cow, VT

TWR
HAPPY HOUR
MONDAY – FRIDAY
4PM-6PM
20% OFF ALL
FOOD & DRINK
IN THE BAR ROOM


DINNER PRIX FIXE
$38
Available Every Night
4pm – 7pm

STARTERS
SWEET CORN SOUP
Baby Shrimp, Fava Beans, Basil,
Corn Fritters

BABY GREENS
Pickled Beets, Grilled Corn,
Shaved Carrots, Balsamic Shallot
Vinaigrette

FAVA BEAN HUMMUS
Lemon, Garlic, Crudite,
Grilled Flat Bread

ENTREES
GRILLED BRONZINO
Herbs, Jalapeno, Fresh Lemon

SLOW ROASTED SALMON
Smoked Corn Grits, Herbs,
Marinated Tomatoes

FRIED CHICKEN
Coleslaw, Buttermilk Biscuit

PRIME 14oz BONE-IN STRIP
Grilled Broccoli, Roasted Shallots,
Garlic Herb Butter
*$10 SUPPLEMENT*

DESSERT
CARAMELIZED WARM
RICE PUDDING
Rhubarb Compote,
Creme Fraiche Ice Cream

CREAMSICLE POPS
Hazelnut Chocolate Warm Brownie,
Orange Marmalade,
Chocolate Ganache

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