After seven months dark, John Mautone has reopened Dylan Prime in Tribeca. The renovated space includes three private dining rooms, a chef’s table, and a raw bar — all overseen by Chris Smith of CMS Architecture and Design. With a little help from new consulting chef Kerry Heffernan, the menu has gotten a broad makeover, too. He’s collaborated with executive chef Michael Berardino on a roster of modern American dishes like bone marrow with steelhead roe, radishes, and sorrel, and pork-liver terrine with pickled persimmon. There are steaks, chops, and plenty of fish, and Heffernan has put his signature buttermilk-and-pickle-brined roast chicken on the menu. A look at the space, some of the food, and the menus, straight ahead.
More of the main dining room.Photo: Melissa Hom
The chef’s table features views into the kitchen and is one of three private dining spaces.Photo: Melissa Hom
Bay scallops with rutabagas, sunchoke puree, pumpkin seed oil.Photo: Melissa Hom
Dylan Prime’s take on classic, crispy skate grenobloise.Photo: Melissa Hom
Slow rosted pork chop with roasted fennel and cherry peppers.Photo: Melissa Hom
Butter braised lobster with shellfish cassoulet.Photo: Melissa Hom