The publicist of The Fat Monk, a new gastropub by Chef Rob McCue of Hell’s Kitchen Season Eight, invited me to come sample the new lobster and octopus dishes on their summer menu.  I headed uptown to do so one weekend, for brunch.

The restaurant sports a couple of tables outside of the bar, with the main dining room with the open kitchen down the narrow steps.

Having been pitched both the lobster BLT and the octopus, we began with those dishes along with a bloody Mary ($12 each). The smoked one made with mezcal and housemade tomato juice came fried oyster and Gouda topped; the Monk’s made with vodka and Clamato in addition to the tomato juice came candied bacon and spicy pickles topped. Great way to begin brunch.

The lobster BLT is a grilled bun filled with Maine lobster, avocado slices, a crisp bacon slice, some lettuce and tomatoes. I preferred the perfectly charred octopus in a black garlic purée and rich mole, garnished with citrus.

We also sampled the crispy fried pickle-brined chicken atop Belgian waffles ($18) drizzled with maple syrup. A brunch dish that will last you until dinner, for sure!

– bonnie
BonnieBOTB
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The Fat Monk
Upper West Side

949 Columbus Avenue
New York, NY 10025
(212) 837-2334
Fat Monk  Menu, Reviews, Photos, Location and Info - Zomato