Bell Book and Candle | Cocktail Menus, NYC Happenings, NYC Hotspots, NYC Mixologists | BoozeMenusMilk stout mustard, pickles and flatbread. Lemon, oregano and olive oil. Pepper jack cheese, corn tortilla and guacamole. Tempura kale, guacamole, sesame and spicy mayo. Slow-poached egg and white truffle oil. From Tennessee. From Iowa.
The Thousand Best
This spot is a hidden gem. The vibe is quaint and low key and the service is amazing. We ordered the duck and the burger and both were amazing. The wine selection was incredible. Definitely recommend this spot for dinner and drinks to experience the
th St, New York, NY Benton County ham, La Quercia prosciutto and Finocchiona. Chimichurri marinade, grilled onions, queso fresco, duck fat-seared potato confit with creme fraiche and double-smoked bacon.
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Food and ambience
Payment types Credit Cards incl. Think about it though, do you really want to eat "fresh produce" from the city of Manhattan? This whole farm to table thing has gone too far. The streets of NYC may glisten with fresh urine, but when it comes to fresh produce, let's let actual farmers take care of that. Those tomatoes need to breathe fresh country air, not the disgusting city schmutz we all ingest on a daily basis. The actual restaurant is really nice.
California is the fourth-largest wine producer in the world, after France, Italy, and Spain. Wine gives us liberty, love takes it away. Wine makes us princes, love makes us beggars. The food was pretty great and the ambiance was nice. I am so glad my friend recommended Bell, Book and Candle for Sunday brunch. This is my second time having visited the establishment and the staff is always warm, accommodating, gracious and amazing.
Chef-owner John Mooney utilizes his flourishing rooftop crops for Bell, Book, and Candle's seasonal menu. Often times it's hard to believe that New York City is a place where farm-to-table restaurants exist. However, amongst the hustle and bustle, congestion, crowds, and skyscrapers, are hidden gems where fruits and vegetables grow ripe for the picking and are brought practically straight from the garden to your table. Bell, Book, and Candle is one of them. More vegetables grown on the roof include cauliflower, eggplant varieties, and tomatoes. Over half of its produce used in its dishes are sourced straight from Bell, Book, and Candle's vertical rooftop garden. I use what is the best available at the time," says chef-owner John Mooney.