525 Broome St., New York, NY, 10013
nr. Thompson St.
By HankFromQueens on 1/27/2009
I have to admit that I was initially put off by some the comments posted here, but decided to go ahead and give it a try. This was the best surprise that I've enjoyed in a while. Started with maple snails, which was the most enjoyable presentation of escargots I've tasted in ages. The foie gras was wonderfully creamy but possibly a tad too sweet for those expecting more of a liver flavor. The high point of the meal was the pork belly with butterscotch miso. This was a dish that we are lucky to have in NY as it is worthy of long distance travel. The cocoa banana ravioli with mustard ice cream was a dessert the idea of which could give a bad name to molecular gastronomy, but it worked. The service was pleasant and professional, and the overall experience was very enjoyable. I was excited by my dinner and the flavors that came from the kitchen and have no problem with recommending Tailor to friends with a slightly adventurous palate.
By alikhan122 on 4/21/2008
For our friends bday we had a reservation for 15 but it changed to 13-it was no problem the mgr said. We had a cake and a few bottles of champagne which when we called they said was ok. However when arrived they refused to cut/serve the cake or uncork the champagne bottles-once again contrary to what they told us on the phone. Instead we were told to buy the same exact champagne from them but at the cost of 3xs what we paid. However the worst episode of that night was to come soon enough. So we get the bill and as soon as the manager put the bill down they say that they decided to charge us for 15 people when we only had 13 of which 1 person was only sitting there not eating. This was extremely unprofessional considering they never told us this when they adjusted the seating. On top of this they charged us different amounts and it took 20minutes to sort the bill out because they couldnt add it up correctly. In the end Birthday girl and guests were not happy and will not go back after spending $1600.
By garbanzo on 1/19/2008
My wife and I dropped by Tailor for the first time last night. Was expecting a train wreck of an evening, but owed it to myself to try, as I like WD-50 and Mason's work there. Had a great dinner. My entree of the passion fruit char was spot on -- char is one of those fishes that really degrades when overcooked, but the kitchen prepared it a little on the sashimi side, which was fine with me. The accompaniments provided a nice contrast. My wifes miso-butterscotch pork were pretty good as well, again playing off the sweet and savory. I indulged in the five course sweet tasting menu afterwards and found each dish to be a delight mostly (the mustard ice cream with the carmelized banana wasn't offensive, but didn't really do anything for me). The service was attentive, but not intrusive. I was a bit surprised at the number of open tables when we left close to 9 p.m., but guess it's not unexpected given the drubbing the place has received.
By zeroto255 on 11/27/2007
Hard to say what is great about this place now. We had an ok dinner. sometimes people try too hard to put a dish together.
By zgolden on 11/26/2007
An out of town line cook friend and I just had a 10 course tasting menu consisting of an amuse, foie, monkfish, sweetbread, duck, porkbelly (and a few others) plus 3 desserts. All were memorable, combining sweet and savory ingredients. We were both transfixed by the quality of product, and expert preparations, both of us were puzzled trying to figure out how they executed their vision. I would highly recommend a chefs tasting, we got a few items not even on the menu (sweetbreads and beer foam, wow!). The staff have a great knowledge of the food and explain the preparations with care. the space is dark but intimate, we were surrounded by mostly good looking young couples (i got caught checking out a dudes girlfriend). All of the reviews of tailor have mentioned inconsistency, of which i experienced none, the progression of dishes were delicious and appropriate.
By epicurianmax on 11/6/2007
Whoa did those other reviews missed boat.... or the char... or the black cod. This place takes fusion of sweet and salty to the next level. We heard about Tailor when its mysterious storefront poped up in our neighborhood. We took a large party there for drinks and dinner and were all very impressed. The service was a 7 out of 10 but come on, its NY. (Other reviewers, stay in Jersey if you want IHOP or Barney to hold your hand when you have to wait for a table) kisses to the minds and chefs at tailor... may you dodge those who dont get it and keep those who do, well fed.
By dyen714 on 10/29/2007
Along with everyone else I had been completely hyped up about the launch of this restaurant. Despite the mixed reviews, I decided that the menu looked like excitement for my taste buds. The service in short: 45 minutes wait after our reservation, 18 yr old waitstaff with zero food knowledge, extremely RUDE male host. Food: Some interesting textures going on but most fell flat on taste, ESPECIALLY the seafood. The artificial tasting lime spatzle next to perfectly poached char made everyone uneasy. And the crab salad with pineapple? Please! Absolutely boring unless you are at a suburban hawaiian themed block party. Foie gras/Jiffy peanut butter again was coated in artificiality. The only things that panned out were the pork belly with miso butterscotch, and the duck. The plating was terribly 90s with those lame squiggles and dots! Desserts were mediocre. Fantastic uniforms on cute young boys though!
By santa_81 on 10/27/2007
just awesome, really awesome. just blew my mind!!!
By kaleedsa on 9/18/2007
Tailor is all hype with very little to back it up. Ate 5 of the six savory dishes, 3 of the sweet, and had three of the cocktails. Out of everything, one sweet dish and one cocktail were terrific, everything else was either singularly unimpressive or grossly misconceived. enormous plates with badly assembled elements scattered across them with no rhyme or reason. Pretentious overuse of "soils", bland foams, avocado ice cream made with over-ripe avocado that tasted like moist plastic, coffee made with not-hot-enough water and served at slightly above room temperature.