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.
Roasted cherry tomato and curry toast.Photo: Matt Dutile
Summer cucumbers, fried Cape Cod oysters, wakame.Photo: Matt Dutile
Chocolate bread pudding with chocolate creme anglaise.Photo: Matt Dutile
This private dining room seats twenty.Photo: Matt Dutile
The East Pole, 133 E. 65th St. (nr. Lexington Ave.), 212-249-2222