Greenwich Project in the West Village is the latest restaurant of the Project Group. We loved the delicious food at Greenwich Project when we went on a recent weekend with friends. The restaurant is in a town house, serving small plates downstairs and a full (upscale) lunch / dinner menu in the modern room upstairs.
It’s tough (at least for me) to classify the cuisine at Greenwich Project – American with French techniques may be (?). Executive Chef Carmine de Giovanni (ex Picholine), Chef de Cuisine Miguel Mercado, and Pastry Chef Manuel Coatl Flores create extremely well thought through flavors and textures across all courses. Dinner upstairs can be expensive, although portions are reasonable for the price. We loved everything we ate and would love to go back. The service was attentive and friendly through out our dinner. Vegetarians need not be concerned – there is a vegetarian menu available upon request. We ordered a la carte and enjoyed every single dish served right from the amuse bouche.
The asparagus salad with peach, yogurt, trout roe, and puffed quinoa. This was a very refreshing salad – asparagus pieces were very fresh and soft. The trout roe and the puffed quinoa added a nice texture. Overall, a very nice spring / early summer appetizer.
If you go to Greenwich Project, you must get the soft shell crab appetizer!! Our friends who ate this dish were raving about the soft shell crab. I loved the crushed potatoes with herbs and pine nut brown butter.
My favorite appetizer was the hamachi crudo, may be because of the jalapenos (I love spicy food!). And yes, I ought to be in heaven for having had the opportunity to eat ramps this season. But the pickled ramps were so subtle that I completely missed noticing they were in the dish. None the less, this was my favorite appetizer of the evening.
The scallops were perfectly seared and served with morels. Again another dish that you must get at the Greenwich project. The scallops were served with fava, salsify, and foie gras sabayon (what is foie gras sabayon?)
The skin of the black bass was crispy and the fillet was delicious as it sat atop the beans and corn (summer succotash) in sauce with bacon and clams. The sauce was spicy (wonder what made it spicy) but I loved it so much that I would get this again.
Our friends who had the day boat halibut and the rib eye steak were super thrilled with their dishes. I love potatoes in any form, but did not care for the side of marble potatoes (tasted slightly sweet to me), although my friends loved these potatoes.
For dessert, we got the doughnuts, the cheese cake, and the red velvet cake and shared everything. I felt that the desserts were nice, although not as delicious as the appetizers or the entrees; my friends loved the desserts none-the-less.
While we were waiting for the check, we were served passion fruit marshmallows with dark chocolate on top. Although I am not a fan of passion fruit or marshmallows, I really liked these.
I would love to go back to Greenwich Project – to try some of their cocktails and small plates or may be the vegetarian menu. If you have been to Greenwich Project, please, let me know if I missed anything there.
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