MICHELIN Guide’s Point Of View
This sleek English taproom in the Ace Hotel has been painstakingly crafted to replicate the décor of a proper British pub, complete with dark leather banquettes, distressed wood floors and bits of flea market-chic striving to imply timelessness. It remains as popular today as it was upon opening. Service is either wonderfully attentive or totally uneven. Menu attractions include the winter citrus salad of cool, juicy segments doused in olive oil with sprinkles of dry mint-it all comes together to taste like a trip to the Mediterranean. The Scotch egg is, of course, its own New York classic: deep-fried with a runny yolk encased in sausage, then halved and served with cornichons and chili ketchup. As you might expect, the fries here are also a big hit.