Death & Company's new menu features the following quote from '30s screen siren Mae West: "Between two evils, I always pick the one I never tried before." As the celebrated cocktail bar introduces a tempting batch of small plates, patrons will be able to indulge vices of the liquid and solid varieties under one mahogany-paneled roof.
Chef Luis Gonzalez brings plenty of culinary credentials to the kitchen. He trained under foodie idol Jean Georges Vongerichten at JoJo and Mercer Kitchen (where he was chief de cuisine). His resume also includes lauded stints at Toscanacchio and Bond Street. At a preview tasting on Wednesday night, he treated malnourished bloggers and discerning Zagat reps to pan-sear foie gras, tuna tartar, pulled pork sliders, wild mushroom tarts, truffled macaroni and petite filet mignon.
The food complimented seasonal cocktails like the Pele's Blood, Daisy Bunchanan, Ingenue and Little Engine (see recipes below, realize you'll screw them up and head to Death & Co. for the real thing).
Drinks at the speakeasy-esque Death & Co. had already shown how far New York had come since the day of bathtub gin. Its tasty morsels offer further proof, while also warding off any hangovers that might transpire if you heed another of Mae West's many pearls of wisdom: "Too much of a good thing can be wonderful".