Sun-Wed, 7am-2am; Thur-Sat, 7am-4am
A, C, E at 14th St.; L at Eighth Ave.
American Express, Diners Club, Discover, MasterCard, Visa
The space on the ground floor of the Gansevoort Meatpacking has seen some short-lived turnover in recent years, from Tanuki Tavern to Toy, and now, with a decidedly more straightforward approach, the Chester. With stone flooring beneath wooden tables on the porch and leather banquettes atop black-and-white tiles inside, the restaurant feels like an upscale and comfortable gastropub. It serves delectable, if heavy, American food to match. Successful dishes designed by Sam Hazen (Tao, Veritas) include rich deviled eggs with blue cheese and sweet bacon, light and buttery Chilean sea bass skewers, and well-seasoned buttermilk fried chicken, which is served with a black pepper biscuit and smooth ham-hock gravy. The small unique touches on classic bar food, such as the creamy artichoke dip with four crunchy fried oysters, are a delightful surprise, and there’s a rotating menu of nightly dessert specials. Inside, the hotel lounge—complete with pool table and swank seating—is a nice place for a nightcap after a night out on the town.Recommended Dishes
Deviled eggs, $8; Chilean seabass skewers, $9; buttermilk fried chicken, $20