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Saxon and Parole Serves Up a Taste of Country CharmSaxon and Parole Serves Up Classic American Cuisine in Chic, Equestrian Inspired Digs
As 2011 comes to an end, many of our favorite foodie sites (including the likes of Zagat, Eater NY, and Grub Street) have been speculating about this year’s hottest new restaurants. One particular eatery that keeps popping up is Saxon and Parole, which took over the former Double Crown restaurant earlier this fall. And we can see why. The spot, which is named after two 19th century race horses, offers a hip and equestrian-like ambiance along with a tasty, traditional American menu with something for everyone (think seafood, meat, and great seasonal salads).
The chicly rustic, AvroKO designed space (complete with hitching posts to put your drinks) boasts a large center bar which pours out everything from a house brand whiskey and ginger beer to specialty cocktails made with fresh squeezed juices and homemade sodas. (Our personal fav is the Rum Re-Fashioned with chocolate bitters and px sherry for $11.)
Surrounding the long, wooden bar, you’ll find two cozy dining rooms outfitted with weathered wood and white brick walls. Other touches including a working fireplace, shelves with stacked horse blankets, a wagon wheel chandelier, and black and white horse portraits add to the country charm. A third dining room lined with a wall of whiskey bottles and hanging horseshoes is located downstairs.
As for the food, Executive Chef Brad Farmerie offers a versatile menu filled with American classics. You can start off with “Aquatic Delights” including oysters and shrimp, or other specialties including the miso glazed bone marrow on toasted brioche ($13). (There are also plenty of delicious seasonal veggies, including steamed brussel sprouts, as well.) For the main course, you can choose from a variety of fish, steaks, and a great vegetarian sweet potato and miso tortellini ($20). If you’re out for date night (the spot does provide a perfect backdrop) we recommend the bone-in Ribeye for two ($90). Of course, you can never go wrong with the S and P dried Angus burger topped with a perfectly cooked fried egg. If you can’t get a res before 2012, definitely put it on your New Year to-do list. And don’t forget to order the cinnamon doughnuts for dessert.—AMANDA LIBBYSaxon and Parole|316 Bowery (at Bleecker)| 212-254-0350