Gravy, New York City, Revisited: New Chef
May 8, 2012I returned to Gravy, the Southern restaurant in the flatiron district to sample their new chef’s — Reagan Angelle (Palm Restaurant, NYC; Commander’s Palace, New Orleans; Maison Lacour, Baton Rouge) 
cooking.
The crispy crawfish fritters ($11) were disappointing — the consistency of the filling was mushy with little flavor of the succulent seafood. The flavor of the chicken liver pate and tomato relish was delicious on the NOLA Waffles ($10) appetizer, but the soggy waffle just didn’t work. Would be a great dish if they substituted some interesting cracker. The go-to appetizer is the homemade and smoked andouille served with a celery root slaw ($12); be sure to ask for some mustard!
The warm North Carolina black seabass came atop chilled veggies. A nice presentation, but it cried out for seasoning ($26). Try instead the moist and tasty buttermilk fried chicken with smashed potatoes and cole slaw ($22).
The Southern pecan pie ($8) was loaded with nuts, but missing the binding. After one forkful, the nut “filling” collapsed over the crisp crust.
- bonnie
Gravy
32 E 21st St
New York, NY 10010
(212) 600-2105
gravyny.com
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