Double Crown, NYC (CLOSED)
Executive Chef: Brad Farmerie
Cuisine: Southeast Asian, English, Asian Fusion, Eclectic/Global
Address: 316 Bowery, NYC 10012
Phone: (212) 254-0350
Dinner: Sun-Thu: 6:00pm – 11:00pm, Fri-Sat: 6:00pm-12:00am (Bar open until 1am)
Brunch: Sat-Sun: 11:00am – 3:30pm
Lunch: Sat-Sun: 11:00am to 5.30pm
Following up the success of Public restaurant and the adjacent Monday Room, the dream team of design/concept firm AvroKo and Executive Chef Brad Farmerie joined forces again for another culinary collaboration: Double Crown and Madame Geneva. This time, our restauranteurs moved a bit further north of Oceania to South East Asia to find its inspiration. The space is thoughtfully crafted like any other AvroKo project, from intricate Southeast Asian tribal wood carvings adorning the private downstairs dining area (even the bathroom hallway is gorgeous) to the wicker basket chairs and leather sofas, and from the miniature iron elephants to the pseudo-jade lion figurine.
The menu of Double Crown pays tribute to the “unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.” What is interesting about this concept is that during the colonial era, not only were the British settling into the South East Asia colonies but so were English-speaking Chinese immigrants that had arrived in the South East Asia region primarily to take advantage of the new trading posts. The descendents of these immigrants assimilated with the local people, giving rise to a unique hybrid culture known as “Peranakan,” which in turn led to the development of the delicious Peranakan or “Nyonya” cuisine that Double Crown celebrates. Thus, the menu is heavily influenced by Chinese and Malaysian cuisines such as peking duck steamed buns with hoisin sauce and Singaporean coconut curry laksa. There are also distinct British imports such as the Old English Breakfast with eggs, baked beans, roasted tomatoes and the Pimm’s No. 1 Cup cocktail. The fusion between Brittania and Asia is taken even further in such inventive dishes like the Big Braised Short Rib marinated in Guinness and five spice with truffled Asian mushroom salad.
I have been to Double Crown and Madame Geneva several times for brunch, dinner, and drinks for sorts of occasions with parties ranging from 2 to 30 people… clearly I am a fan. If you like Asian Fusion cuisine, I’m pretty sure you will enjoy this spot. It is one of my favorite brunch spots due to their Do It Yourself Bloody Mary Bar. For $10, they give you a glass of vodka on the rocks and you can add whatever fixings you like! I particularly loved the option of adding Sriracha sauce to my bloody mary and think may have to continue doing that…
Madame Geneva is the adjoining bar focusing on gin and specialty cocktails (its name originated from the 18th century English term for gin). If you walk through Double Crown to the back dining Panel Room, there is a “secret” wall panel door that leads to Madame Geneva. Or you can just enter through the door on Bleecker Street… but it’s a lot less fun. I love their jam gin cocktails, although that may just be a seasonal winter cocktail.
DIY Bloody Mary
I put everything possible into my glass and then some. There’s your basic tomato juice, celery sticks, horseradish, lime and lemon wedges and juice, Tabasco sauce, Worcestershire sauce, and 5 mini grinders of different salt and pepper varieties. Then there’s also various pickled onions, chili peppers, Sriracha, cherry tomatoes, gherkins, green olives, cilantro…
Pimm’s No. 1 Cup: Pimm’s No. 1, mint, cucumber, strawberries, lemon, ginger ale, lemonade
Anjou Pear & Darjeeling Fizz: Mathilde Poire, Chilled Darjeeling tea, Sparkling wine
BAKED FROM THE DC OVEN
Basket of Baked Goods: Coconut vanilla muffin, everything bagel, brioche toast, banana chocolate pecan muffin, scallion chili scone served with vanilla bean coconut butter, cranberry orange marmalade, and pineapple vanilla jam
This is the best bread basket in the world. Period.
A bit too busy for me but I do like all the aspects individually!
Old English Breakfast: two eggs (poached or scrambled), baked beans, roasted tomato, mushrooms, toast
A traditional British classic sans the blood sausage (thank goodness)
Crispy Pork Belly on steamed rice with chili caramel, mint and fried egg
Pork belly for brunch is always a good idea. This is my favorite dish by far, I just love the succulent cripsy pork belly with the fried egg… savory goodness! Plus the spiciness of the chilis and refreshing mint and cucumber added some great flavor accents
SALADS & SANDWICHES
Spicy Beef Salad with pickled green mango, pomelo and crispy shallots
I think this is an interesting take on a tradtional Thai papaya salad… tasty but I think beef with salad is a bit odd
Crispy Skate Sandwich with pickled carrots, cilantro and chili mayonnaise served with taro chips
Basically a version of the Vietnamese bánh mì sandwiches but amped up with battered and fried skate instead of BBQ pork… which is just a superb idea! Especially loved the thin, crispy taro chips − very savory!
Special: Crispy Soft-Shell Crab Sandwich with pickled carrots, cilantro, and served with taro chips
This was basically the same as above but with deep fried soft shell crab! I think I preferred the skate though
South African red tea is a bit more raw than black tea and thus slightly more bitter