What to Eat at the Gander, Recette Chef Jesse Schenker’s New Flatiron Restaurant

Sea-trout tartare.
Sea-trout tartare. Photo: Melissa Hom

Three-year-old Recette is the kind of neighborhood place that’s elegant and ambitious, yet doesn’t feel too fussy for a weekday meal. But this time, Jesse Schenker wants to make things even more casual with his American restaurant meets bar room on West 18th Street. The bar-room emphasis is clear, as Schenker’s menu includes plenty of snacks that pair well with lots of booze — brisket “tots” and “Buffalo” sweetbreads — plus crowd-pleasing classics like housemade spaghetti and clams, rotisserie chicken, and a $40 dry-aged sirloin for two. Christina Lee, who has worked with Schenker at Recette, is in charge of pastries like crème-brûlée semifreddo and a banana parfait with saffron, caramel, and coconut. Take a look at the 64-seat space (designed by Thomas Schlesser) and a few of the dishes, straight ahead.

Crispy tête de cochon with soubise and jalapeño.Photo: Melissa Hom

Roasted branzino with Beluga lentils, celery root, escabeche.Photo: Melissa Hom

Crème brulee semifreddo with anise-milk chocolate, walnut, bacon,, and whiskey.Photo: Melissa Hom

There’s art from Italian artist Morandi.Photo: Melissa Hom

You’ll also find a private room downstairs.Photo: Melissa Hom

Menu [PDF]

The Gander, 15 W. 18th St., 212-229-9500

What to Eat at the Gander, Recette Chef Jesse Schenker’s New Flatiron