Serious carnivores might want to go with one of two prime dry-aged steaks: a 40-ounce slab of rib eye for two ($105), or an 18-ounce bone-in New York strip ($48). The latter, served on the rare side of medium-rare, was of steak-house quality — thick, juicy, and blackened from an assertive sear. Accompanying the meat are Swank Farms lettuces lightly misted with honey mustard dressing. Diners desiring a more substantial side can select from à la carte items such as spinach with shallots and red pepper flakes; roasted Brussels sprouts with bacon and breadcrumbs; and green chili grits with white cheddar cheese ($7 to $9).
Pastry chef Josh Gripper's pie choices du jour when we visited were salted key lime or apple-strawberry. The latter featured chunks of apple that were not too mushy, not too sweet, and nestled in a light, flaky crust — with strawberry slices and buttermilk sorbet on the side. Chocolate devil's food cake, a signature dessert from the New York Dutch, boasts layers of chocolate buttercream, a bronzed meringue topping, and a side scoop of tasty White Russian ice cream. The flavors were there, but the cake could have been moister.
Patrons can likewise polish off dinner with a plate of sheep, goat, and cow cheeses from independent New Hampshire, Vermont, and Virginia dairy farms (three for $12, five for $15, or seven for $19). The selection reflects a renewed pride in America's artisanal roots — which, at heart, is what the Dutch is all about.