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First Look at Harding's in the Flatiron

First Look at Harding's in the Flatiron



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Jane Bruce

On the wall in the dining room is a huge 45-star American flag dated to 1895 draped from the corner of the ceiling.

Century-Old Flag

Jane Bruce

On the wall in the dining room is a huge 45-star American flag dated to 1895 draped from the corner of the ceiling.

New Décor

Jane Bruce

American newspapers highlighting key moments in history are on display in the dining room.

The Dining Room

Jane Bruce

Eleven four-feet antique chandeliers light the dining room.

New Bar in the Flatiron

Jane Bruce

Completely new rectangular bar made from black walnut from Bucks County, Pa.

Behind the Bar

Jane Bruce

Local New York City antique photographs, mirrors, and art decorate the area behind the bar.

On Tap

Jane Bruce

The bar will feature all American-sourced liquor, beer, and wine

View From the Mezzanine

Jane Bruce

Above the dining room, is a private dining mezzanine that didn't previously exist.

Brook Trout

Jane Bruce

Grilled whole, with little carrots, dill, and brown butter vinaigrette.

The Burger & Roasted Chicken

Jane Bruce

The burger at Harding's features a house-ground Angus chuck and shortrib blend, cave-aged Cheddar, homemade pickles, and hand cut fries. On the right, the roasted chicken (boneless half chicken, whole grain mustard, and "Mom’s coleslaw."

A New Lounge

Jane Bruce

Antique lace table linens cover three tables by the window at the front of the restaurant.

In the Kitchen with Chef Ariel Fox

Jane Bruce

In the kitchen, Chef Ariel Fox (former chef de cuisine at Chef Mads Refslund's ACME) sorts herbs to garnish her brook trout.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.


Recipe Summary

  • 2 flat-iron steaks (6 to 8 ounces each)
  • Coarse salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, halved and thinly sliced (1/2 cup)
  • 1/3 cup cognac
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup low-sodium or homemade chicken stock
  • 2 tablespoons heavy cream

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.