Keeping it Simple

A classy but non-fussy meal was what I was after on Tuesday night, and that is precisely what David and I received at Blue Ribbon Brassiere in the West Village. We didn't make a reservation (they only accept reservations for people of 5 or more), but we were immediately seated upon our arrival at 7 p.m. The place was dim and cozy--much smaller than I had imagined it to be, but it wasn't exactly a hole in the wall. The crowd was a diverse mix with a fair share of after-work people.

We ordered a bottle of Riesling to start off our meal. Our bread came quickly--warm, crusty and chewy--with spreadable butter in a little tin ramekin. I sensed that it would be a good meal already (the bread is usually a good barometer for me). We ordered the smoked trout as an appetizer to share. It was refreshing and paired very well with the dill and creme-fraiche that was served on the side. For the entree, I ordered the hangar steak with wild mushrooms and onion rings, while David settled for the striped bass.

I loved my steak--tender and cooked just right with sauteed mushrooms and roasted potatoes. However, I was a little let down by my onion rings, which were limp and thin. David also enjoyed his bass. The fish had great grill marks and rested on a bed of mashed potatoes and vegetables. I couldn't help but take several forkfuls of his mashed potatoes, which had the perfect fluffy, garlicky consistency.

You can see the whole menu here. They do need to update it online because prices have gone up (a nod to the economic downturn, maybe?). Prices are a little steeper than I would feel comfortable paying for a meal, but for the occasion (marking five years with David), it was just right.





We ended our meal with the Chocolate Bruno, which was a chocolate mousse with a cookie-like crust and several scoops of ice cream. It was good, but nothing spectacular.



Cons: We were a bit sandwiched in between other tables, so it was awkward for me to maneuver out of my seat. Our waiter also seemed a little condescending when I told him I wanted my hangar steak medium well. "The hangar steak is a leaner cut, so it gets tougher the more well-done it is," he said. I suppose he was hinting that I should have my steak more rare, but I always get my steak medium well, humpf. Overall, our service was quick, polite and efficient.

We capped off our night with some live jazz and coffee at the Bar Next Door. Check it out any night of the week for live music. It's connected to La Lanterna Caffe, one of the most romantic places in town.