2223 Restaurant has been a neighborhood favorite for comfort food and friendly service since 1995. In the past, I remember that they were known for making a stellar version of sweetbreads, though it’s no longer in the menu. Other customer favorites are the tender flash fried calamari salad, a hearty classic pot roast with a mild horseradish cream and yukon gold “smashed” potatoes, or the herb roasted Fulton Valley chicken topped with a tower of huge fried onion rings. And for dessert you can’t go wrong with the sour cherry bread pudding, served with Mitchell’s vanilla ice cream, drizzled with brandy caramel reduction and red wine syrup.
After 16 long years, owners Michelle Lazard and chef Melinda Randolph (formerly chef at Campton Place) have decided to retire. They’ve sold the restaurant to Tim Travestead and Brad Becker, who were long time regular customers, and are new to the restaurant business. Current staff will continue to work under the new management, so nobody will be laid off.
The new owners hired chef Erik Hopfinger to head the kitchen of Jake’s on Market. Many people might remember chef Hopfinger as a fourth season contestant on the Top Chef TV show. A native New Yorker, he was previously the executive chef at Circa, Spoon, Waterfront, and Long Bar. Jake’s menu will feature American classics like chicken fried steak, meatloaf, pot pie, crab cakes and burgers.
In the meantime, there’s still one week left before the restaurant closes. Last chance to sample the old menu. Note that the place will be closed on December 25-26 for the holidays. Tuesday, December 27 promises to be packed with customers, for their famous $12 dinner weekly special. There’s a better chance of finding seats Wednesday thru Friday – check for available reservations online. The last day of service will be on Sunday, January 1, with brunch (10am-2:30pm) and dinner (5:30-9pm) service. Happy holidays!
Christmas Eve Menu
Dungeness Crab Soup – $12
petite crab & fennel salad, tarragon puree
Farmers Market Vegetable Salad – $9
organic greens, laura chanel goat cheese, herb vinaigrette
Winter Fruits Salad – $11
persimmons, pears, apples, walnuts, gorgonzola & pickled onions
Seared Rare Ahi Tuna – $14
sticky rice, pickled shiitake mushrooms, crispy won ton, ponzu
Smoked Salmon, Organic Poached Egg & Potato Latkes – $14
upland cress salad, golden caviar & lemon hollandaise
Mustard Glazed Lock Duarte Salmon Filet – $23
braised savoy cabbage, onion & potato soubise, chanterelle mushroom jus
Herb Roasted Turkey Breast with Chestnut & Herb Brioche Stuffing – $22
smashed sweet potatoes, brussels sprouts, natural jus
Muscovy Duck Breast – $23
spicy duck sausage, savory white beans, escarole, herb bread crumbs
Grilled New York Strip – $34
truffled mashed potatoes, haricot verts, crispy shallots, natural jus
Wild Mushroom Risotto – $16
bloomsdale spinach, glazed root vegetables, red wine-truffle jus, shaved parmesan
Sides – $7
– bacon braised brussels sprouts
– green beans with white wine & garlic
– mashed potatoes