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the buzz

“A Preview of Table 8 ”

You’ve probably heard that chef Govind Armstrong is about to pop open the doors to his first New York restaurant, the East Coast version of his L.A. (and Miami) hot spot, Table 8. It’s located in the swanky new Antonio Citterio-designed Cooper Square Hotel, where it offers a luxurious and serene glass-enclosed ground floor bar and lounge and a rear dining room equipped with a “salt” bar—a long lean food bar for salty cured meats, sashimi and other little snacks and cocktails, and a smallish, low-lit dining room dressed in dark neutrals: chocolate brown seats, ebony walls, and honey-colored wood floors, anchored by a striking piece of lighting: a long, oval twinkling crystal ball that seems like it might be able to tell your future if you stare at it long enough.

A little word about the bathrooms. They are an issue. You’ll need an escort to find them, as they are secreted in a corridor behind a heavy door, and then down a long, steep and poorly-lit staircase. One trip was all I could take. I was afraid for my life. Hopefully they’ll add some lighting and maybe an elevator?

I’ve pasted the preview menu below, which I sampled the other night at a dinner for press. The menu will expand in size but this should give you a good idea of what to expect.

APPS

Grilled Octopus with Celery Root and Moroccan Olives 9

Sweet Pea Salad with Lamb Pancetta Wrapped Poached Prawn and Pistachio Vinaigrette 12

Oak Leaf Salad with Roasted Beets, Sweet Onion, Feta and Black Olive Oil 7

Seared Cana de Cabra with Arugula, Avocado, Red Onion, and Balsamic 9

Crisp Soft Shell Crab on Wilted Spinach with Spring Succotash 12

Quail with Wild Leek Polenta and Spring Bean Salad 11

FLATBREAD 4
Fennel honey, mushroom, goat cheese, thyme

SMALL OFFERINGS

Shaved Fennel, Feta, Sumac and Pomegranate 3

Spinach with Grilled Watermelon and Red Onion 3

Pickled Vegetable Crudités with Garlic Aioli 5

Cauliflower a la Plancha with Dill, Capers and Parsley 4

Braised Turnips and Radishes with Warm Anchovy Vinaigrette 4
Grilled Broccolini with Chili and Garlic 3

MAINS

Linguine with Parsley, Lemon, Ricotta and Broken Bread Crumbs 7/14

Halibut with Sugar Snap Peas, Mushrooms and Sorrel Sauce 22

Crispy Seared Skate with Steamed Cockles, Fregola Sarda in Spicy Saffron Broth 19

Wild Striped Bass with Warm Potato Salad and Lobster Sauce 25

Grilled Baby Chicken with Shortrib Hash, Cipollini Jus and Arugula Salad 22

Filet Mignon with Confit Baby Potatoes, Charred Leek and Horseradish 29

Duck with Sunchoke, Hazelnuts and Kumquat 24

Table 8, which will open on Wednesday May 6th, is located at The Cooper Square Hotel 25 Cooper Square, near 6th Street, 212.475.3400, http://www.thecoopersquarehotel.com
Hours: Open daily; Breakfast: 6:30am – 11:00am, Lunch: 11:30am – 3:30pm, Dinner: 5:30pm – 11:00pm, Lounge: 5:30pm – 2:00am.

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Posted: April 29, 2009 - 6:50 pm

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