Cuisine:

• Others
• American

General Greene Description:
Ryan Skeen departed the kitchen of Resto, but his philosophy is readily apparent at The General Greene. Skeen is a consulting chef here---second fiddle to ex-Daniel pastry chef Nick Morgenstern---but together they make beautiful music. Skeen's experience at his former post is evident with the bar snacks, which include bacon-wrapped dates and preserved lamb and black-bean toast. Follow up with candied bacon, a wedge of iceberg with blue cheese and buttermilk dressing; or flap steak with smoked garlic and parsley: these deceptively simple dishes pack a wallop. As a bonus, nothing on the menu of small- and medium-size plates tops $12. The interior matches the farm-friendly aesthetic. The bar stools are tractor seats, the menu is constantly tweaked depending on what's in season, and the desserts are hearty enough to satisfy a farmer after a day of baling hay, such as Morgenstern's lemon vanilla cheesecake and strawberry rhubarb crisp. Craft beers and cocktails like a gin cup with mint and ginger beer are also on hand to pique the appetite.


Be the first one to rate and write a review for this General Greene restaurant!