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What to Eat at the East Pole, the Fat Radish Team’s New Upper East Side Restaurant

Smoked tomato orecchiette, fennel and pork sausage, basil.

Smoked tomato orecchiette, fennel and pork sausage, basil.Photo: Matt Dutile

As Grub first reported, Ben Towill and Phil Winser are opening a restaurant uptown tonight with Brinkley’s Tom and Anthony Martignetti. The East Pole Kitchen & Bar is more or less the Fat Radish 2.0. Former Fat Radish executive chef Nicholas Wilber is making the move to the UES, and he's bringing many of the downtown restaurant's market-driven, model-friendly dishes with him. You can expect familiar items like the kale Caesar, grilled cheese and housemade pickles, and a macrobiotic vegetable plate, as well as sustainable meat dishes like chicken Kiev and pork osso buco. The nautical décor evokes "old days of exploration," and the vintage maps come from the Winser family's personal collection. Plus: There are two floors, a private dining room, and outdoor seating. Check out the food, the menu, and the space, straight ahead.

East Pole

Roasted cherry tomato and curry toast.Photo: Matt Dutile


East Pole

Summer cucumbers, fried Cape Cod oysters, wakame.Photo: Matt Dutile


East Pole

Chocolate bread pudding with chocolate creme anglaise.Photo: Matt Dutile


East Pole

This private dining room seats twenty.Photo: Matt Dutile

Dinner [PDF]

The East Pole, 133 E. 65th St. (nr. Lexington Ave.), 212-249-2222

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