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Madison Square Tavern

Location
150 West 30th Street
Neighborhoods
Madison Square Tavern 1 American Gluten Free Chelsea Tenderloin

I wandered into the Madison Square Tavern just a couple months after it had opened in 2015 and knew that I had found something special. Antonio and Deborah, the general manager and bar manager, immediately gave me a warm welcome. Deborah showed me around the massive three-floored space, telling me a bit about the history of the building. Like many places in the neighborhood, it had been home to a furrier before Madison Square Tavern took it over and rebuilt the space from scratch. As I went upstairs with Deborah, she pointed out where high top tables usually stand along the catwalk, when they are not removed for a private event. We then went around the corner to a little nook that Deborah described as “perfect for football parties.” We looked down on the large, open dining room, which was decorated with colorful gourds for the harvest season.

Passing the upstairs bar, Deborah took me back downstairs, noting that the tavern had already amassed a good after-work crowd in its short time being open. The food, which she described as “contemporary American with ethnic influences,” has many gluten-free options. The restaurant is especially known for its pork chop and steaks.

Deborah showed me into another area, a versatile private dining room called “The Den.” Venturing downstairs, I checked out the Cellar Bar, which functions as a small sports bar. Though sports are occasionally shown on the flat screens upstairs, the TVs in the Cellar Bar play the games with sound. It was here that I had the pleasure of meeting Chef Walter Hinds. Before Madison Square Tavern, he had gained a fine reputation working in the Virgin Islands.

Our tour ended at the long Onyx bar, back on the first floor. After getting a taste of each floor, it was clear that there is something here for everyone, whether it be a cozy nook for a private party, a grand dining room for a steak dinner, or a lively sports bar. Madison Square Tavern covers all bases.

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Madison Square Tavern 1 American Gluten Free Chelsea Tenderloin
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More American nearby

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American Whiskey

“Liquor-wise, whiskey is the greatest expression of America. ” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes. ” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts. Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it, ” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol. ” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric. Mimicking the theme of a vodka service, the guys came up with “barrel service. ” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this, ” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned. Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey. ” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead. ” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins, ” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness. ” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason. ”

More places on 30th Street

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Blank Slate Coffee + Kitchen NoMad

“We wanted to be that diamond in the rough, ” explained Ashley, the co-owner of Blank Slate. When Ashley and Zach, spouses and co-owners, were searching for a location for their restaurant, they wanted to find a neighborhood with a large crowd but not a lot of quality spots to eat. Blank Slate is successfully that hidden gem located in NoMad, one of Manhattan’s up and coming neighborhoods. Blank Slate attracts a crowd full of young, creative professionals who are quickly changing the area. Ashley and Zach established Blank Slate, which opened in November of 2015, in an effort to create the first coffee-shop-restaurant hybrid in New York City. Ashley explains that they were tired of going to places that provided quality coffee but low quality food. She wanted a place that offered superb grab-n-go coffee as well as more formal dining where friends could meet for a long meal. Ashley and Zach’s vision has been realized. Blank Slate serves killer coffee as well as an impressive assortment of salads, sandwiches and even gourmet desserts. Their coffee is proudly served from farm to cup in close to 20 days. They have a sign at the cash register indicating the green date and roast date of the coffee being served that day. My intern, Emily, hesitantly tried their brussels sprout Caesar salad and only had positive things to say about it, even though she usually does not enjoy Brussels sprouts. Blank Slate also has a small but wonderfully curated market located inside the restaurant, which offers primarily locally sourced products such as cookie dough, yoghurts, pickles and a host of beverages. In addition to serving excellent coffee and food, Blank Slate has a fun, creative atmosphere. Ashley and Zach chose Blank Slate’s name because they wanted to convey the idea that people can make or create everything here. While customers wait in line for coffee, for example, there are etch-a-sketches on which to play. They even have Instagram competitions that reward one talented etch-a-sketcher with a free meal. Ashley hopes that Blank Slate can be a space for people to create. She explained that the etch-a-sketch sends a message: the “possibility of everything. "

Lost Gem
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The Mason Jar

In the race among Manhattan restaurants to attract customers, simplicity is sometimes lost. But not so in the Mason Jar, a restaurant and bar that keeps it old school with good vibes and great tastes. The southern, barbecue-heavy menu and extensive list of craft beers and bourbons speak for themselves, complete with suggested pairings. Each month, a new craft beer is featured in an effort to support small breweries. If these beers attract a following, they are added to the full-time roster. While visiting with some Sideways members, I had a lively conversation with chef about the different styles of barbecue - our North Carolinian team member swears by vinegar sauce and appreciated Mason Jar’s variety. The food is fresh and not overdone, but at the same time the Chef  “puts love into it. ” The high quality meat is treated seriously - specialty ribs are coated with a dry rub, smoked using apple and hickory wood, braised, and mopped with a tomato-based Kansas City-style sauce. Then grilled. The brisket and boneless pork butts are given no less attention. Replete with wood, American Flags, and comfortable seating, Mason Jar also achieves a homey feel to match its Southern style. Many of the University of South Carolina alumni  in Manhattan choose this spot as the venue to catch the Cocks football games, and Villanova basketball fans flock here for their games, as well. With the hearty food, good beers, and down-home feel, it is easy to understand why. To put it plainly and simply, Mason Jar was a good find.