Flatiron District Welcomes New Hotspot, Shay & Ivy
Courtesy of Shay & Ivy
Flatiron’s new trendy restaurant Shay & Ivy features a menu full of innovative American cuisine created by executive chef Brad Warner. With a cozy, modern ambiance, Shay & Ivy is designed with city flare yet still has a welcoming atmosphere. Using organic produce whenever possible, this hotspot supports local vendors such as Strassburger Meats, Gotham Seafood, and Eli's Bread.
The curated cocktail list showcases drinks that entice more senses than just taste. Recommendations include the Ripple Effect, with vodka, pear, ginger-rosemary syrup, and lemon and the Candelabra with mezcal, cinnamon, sweet vermouth, lemon, and applewood smoke.
Dinner starters are separated into three categories: raw bar, personal, and community. The raw bar offers items such as chile salmon crudo with tahini-lime emulsion, black garlic purée, and micro cilantro; citrus-poached chilled shrimp with a serrano chile cocktail sauce; and East and West Coast oysters. From the personal selection, definitely get the confit duck spring rolls with pickled mango, red cabbage, and ginger ponzu. The duck is tender, rich, and wrapped in a crispy egg-roll shell. The burrata and buttercup squash with a side of baby arugula in maple cider reduction is refreshing. The burrata is a creamy, decadent contrast to the squash. Also on the menu are avocado toast with cocoa nibs; roasted pumpkin toast with goat cheese; and wild mushroom-walnut pâté.
Signature main dishes range from the Shay & Ivy burger of grass-fed beef with aged white cheddar, house-made pickles, and garlic aïoli (and thrice-cooked fries) to roasted heritage breed chicken with a walnut pesto. Seasonal specialties include carnivorous options like flatiron skillet steak with a baked sweet potato and grilled Berkshire pork chop for two with whipped butternut squash, braised rainbow chard, mulled cider reduction, and apple blossom.
Those who prefer fish can choose from flavorful dishes such as the spice-rubbed yellowfin tuna with uni rice wine vinaigrette, sea bean edamame purée, Japanese eggplant, and snap beans, or the chile-lacquered halibut with baby bok choy and a kaffir-lime coconut broth.
Popular, savory sides include popular favorites like the sweet potato mac ‘n’ cheese, charred Brussels sprouts with a miso-lime glaze, and whole roasted cauliflower.
Don’t miss out on dessert, such as the decadent sundae with ice cream, brownie crumbles, white chocolate banana caramel, and hot fudge; the Meyer lemon cheesecake with almond biscotti crust, preserved blackberries; or the over-the-top six layer chocolate cake with milk chocolate ganache, and vanilla ice cream.