Dylan Prime, Tribeca’s Returning Must For Contemporary American Dining

by | Apr 9, 2014 | Dining, Downtown Eats Guides | 0 comments

John Mautone’s restaurant Dylan Prime in Tribeca has relaunched with a sleek new ambiance, highlighted with industrial accents and three comfortable private dining rooms.

There is also a popular chef’s tasting table facing the excitement of the kitchen), an option to dine in two larger rooms,  a new lounge with blue leather banquets and refurbished wooden tables, or a formal white linen dining room with an overall expanded menu to match.

Executive Chef Michael Berardino has cultivated a contemporary American menu featuring an array of meat and fish dishes. New additions to the menu include a raw bar that features Iced Oysters on the Half Shell (MP) along with two larger upscale shellfish platters like the “Royale” (lobster, Mussels, Oysters, Jonah Crab, Clams, Cocktail Sauce, Garlic Chive Mignonette, Sauce Aurore, $79) and a Charcuterie Plate featuring Berardino’s selection of Pâtès, Rillettes and Cured Meats ($22).

For supper, tantalizing appetizers such as Sweetbreads with Artichoke, Capers, and Meyer Lemon ($15), Pork Belly with Ramps and a Fried Egg ($16) and Scallops with Country Ham Broth, Fava Beans, and Asparagus ($16) awaken the palate for hearty and decadent entrees such as a Striped Bass with Slow-Roasted Carrots, Artichoke, and a Spring Onion Soubise ($28), and a fantastic 48oz Porterhouse Steak for two that has been aged for at least 28 days ($115).  Try the Roasted Bone Marrow ($18) for an extra indulgent treat that won’t disappoint.

Striped Bass with Slow-Roasted Carrots, Artichoke and Spring Soubise

48oz Porterhouse for Two

Roasted Bone Marrow

Roasted Bone Marrow

“A mixed crowd comes into the restaurant depending on the time of day. In the afternoon you have your business gatherings in the lounge and families coming in later in the evening,” says Mautone.  

Whether it’s a quick drink after work or a leisurely late-night cocktail, patrons will be pleased with Dylan Prime’s hand-crafted cocktails including the “Penicillin” (Dewar’s White Label, Black Grouse, Honey, Lemon, Ginger Extract, Candied Ginger, On the Rocks, $14) and the “1897 Fire” (Cazadores Blanco Tequila, Ilegal Mezcal, Lemon, Grapefruit, Honey, Hellfire Habanero Shrub, Hopped Grapefruit Bitters, Up, $14) or your choice of a DIY Martini with garnishes like Stuffed Olives, Lobster, Oyster, Kimchee or Hudson Red Cheese ($3 each).

Dylan Prime is open for lunch Monday through Friday (11:30AM-3PM) and dinner (4-11PM) with an Oyster Happy Hour everyday in the week (3:30-7PM) and Saturday and Sunday (4-6PM).

For more information, please visit: dylanprime.com

–Joseph Amella, Jr.

 

Spring At The Seaport

Spring At The Seaport

There's something for everyone happening this Spring at The Seaport! All text courtesy of The Seaport. All images by...

Size Matters

Size Matters

Small bites are big on flavor. A CRISP, SATURDAY NIGHT IN FALL OR WINTER is the perfect time to share several small...

Downtown Magazine