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This venue is closed.

Sascha co-owner Sascha Lyon attempts, with varying degrees of success, to directly channel the fake-brasserie template made famous by his former boss, Keith McNally. Sascha ooccupies two floors of a wedge-shaped former biscuit factory, one a downstairs bistro-bar called the Gansevoort Room, the other a more swanky upstairs dining room, with linen-covered white tops and round tassel lamps. There are also café tables scattered on the sidewalk (for lunch and brunch), even a walk-in bakery serving pastries and bread à la McNally’s Balthazar. The menus are slightly different downstairs and up, but both are stocked with a jumble of rehashed and retro items, ranging from overpriced seafood plateaus to cherries Jubilee and egg creams to chateaubriand for two. Downstairs is my preferred dining venue at Sascha, and the time to eat there is in the afternoon, or for a weekend brunch. The kitchen rolls out four varieties of eggs Benedict (including one with filet mignon on the weekends), plus a house double cheeseburger, wrapped in wax paper.

The upstairs dining room accepts reservations; the downstairs Gansevoort Room does not.

Brunch
Sat-Sun, 10am-4pm, late brunch 4pm-6pm

House salad, beef carbonnade (with a side of fries), egg cream. Note: If you’re weary of burgers, order the $9 knockwurst, smothered in sweet onions, for lunch.

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New York Magazine Reviews

• Adam Platt's Full Review (5/22/06)