Village Prime has opened its doors on Bleecker St. in Manhattan’s trendy Greenwich Village on a bet that downtown hipsters and tourists alike will find its “creative yet non-pretentious” steak and seafood menu a welcome alternative.
The restaurant says it attempts to strike a balance between quality prime steak and fresh seafood. Appetizers and entrees are meant to be “uncomplicated yet palate-pleasing.”
But make no mistake, or is that mis-steak? This restaurant pulls no punches when it comes to its 20-ounce cowboy rib-eye, or its 18-ounce bone-in New York strip steak. They’ll measure up with the best Midtown chophouses.
Side dishes are tailored to such earthy entrees. They include caramelized onions, sautéed wild mushrooms, potato gratin, creamed spinach and lobster mac and cheese.
The restaurant itself is elegant but comfortable. Designer Lesly Zamor of Seed Design says the ambiance reflects a vintage wine cellar. The exterior is a minimalist black-and-white. The interior is softly lit with an amber glow from exposed-filament bulbs.
The 70-seat dining room has an earthy, rustic feel. The walls are paneled with unfinished wood and cow-hides; the tables are walnut and wild-flower arrangements add to the feel. A garden area seats 30.
The menu is the work of executive chef Rory O’Farrell. He’s a familiar figure to those who follow the New York restaurant scene.
A graduate of the Institute of Culinary Education (ICE), he was named executive chef at the Water’s Edge Restaurant in Long Island City in 2009. He left there in 2011 for the same position at Cavo in Astoria, Queens.
He moved to Stamford, Conn., last year to run the kitchen at Paloma, before returning to New York to take the reins at Village Prime.
O’Farrell describes the food as modern American cuisine that respects traditional cooking techniques.
On the seafood side of the menu, Village Prime offers pan-seared Chilean sea bass served with crème fraiche, potato puree, Swiss chard and red wine-Worcestershire reduction. Line-caught swordfish is served with zucchini and Brussel sprout risotto and crispy Brussel sprouts.
Desserts include chocolate lava, a “smooth and sinfully rich dish,” and classic crème brulée.
From the brunch menu, diners can choose from cinnamon pecan French toast with fresh fruit, mascarpone and vanilla mousse; steak & eggs with homemade cast-iron potatoes or the crab meat ciabatta with avocado, watercress and lemon vinaigrette.
Order from the pre-fixe menu ($30) and enjoy unlimited champagne.
The weekday two course lunch special, an entrée with a choice of soup or salad, starts at $14. The menu includes such specials as a braised short rib sandwich, mixed seafood linguini and wild mushroom ravioli.
The bar is just as extensive. Drink specials include the Fig Blossom (fig vodka, elderflower, orange juice, and splash of cranberry juice) and the Strawberry Bliss (vanilla vodka, strawberry puree, and basil). Happy Hour on weekdays runs from 4pm to 7pm.
There wine list is extensive and the bar is stocked with more than 30 single malts from notable regions and a wide selection of craft beers.
Village Prime is located at 302 Bleecker Street, NY, NY 10014. For more information check out villageprime on the web.
302 Bleecker St.
New York, NY