The East Pole

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78 Solid

A kitchen with a knack for imbuing vegetal, farm-friendly compositions with a hefty dose of pulchritude.

133 E. 65th St., New York, NY, 10065


Reserve on OpenTable

Known For

The lowdown

This decibel levels can reach unseemly heights at this popular farm-to-table outpost on East 65th Street, it’s true. But if you’re looking to taste an actual heritage pork chop (with wilted hickory), or organic country-raised chicken (from Goffle Road Farm out in New Jersey), or a variety of different seasonal vegetable preparations, done in the kind of modish, palatable haute barnyard styles that have been all the rage downtown for years but haven’t quite reached this more settled part of town (yes, there was a celery-root pot pie on the menu the last time we checked), this is the place to find it. The bacon cheeseburger (with duck-fat chips) is one of the better ones in the neighborhood, as is the large, pub-style Scotch egg, which the kitchen encases in freshly ground pork sausage, scented with just a touch of sage.

Adam Platt

What you need to know

Recommended DishesScotch egg.

DrinksFull Bar

Noise LevelBring earplugs!