Cuisine:

• Contemporary
• Others
• American
• Fast Food and Hamburgers

One Midtown Kitchen Description:
Executive chef Drew VanLeuvan has given ONE. midtown kitchen a lift with his own quite considerable style, as he tweaks and twists the concept into new life. He uses the wood grill and the wood oven for more dishes than did his predecessors. All pasta now is made in-house, and steaks are aged in-house. Dishes change nightly at this vibrant establishment; some ideas that we have found delectable include a plate of house-cured charcuterie, the most intriguing of which was a chocolate-jalapeño pork salami. The chicken liver terrine wasn't as robustly flavored as we might have preferred, but would appeal to anyone seeking a more mild taste. We also recommend the pork-filled cannelloni with a tomato-molasses sauce, outdone only by the picante braised beef with Parmesan polenta, and butter peas cooked just al dente and bursting with flavor and Gorgonzola. Desserts also made in house are reasonably sized morsels. As with the menu, the wine list also changes nightly, and is grouped in segments ranging from $20 a bottle to $50 a bottle. Each segment offers by the glass, the half glass and the bottomless bottle options, and includes a sparkling and a dessert wine.


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