Sarabeth’s Tribeca, NYC

Sarabeth’s Tribeca

Chef: Lee Scheffler
Cuisine: American
Neighborhood: Tribeca
Price: Mains $17-36, Appetizers $9-15
Phone: 212-966-0421
Address: 339 Greenwich Street, NY, NY 10013
Hours: Breakfast, Lunch, Dinner, Brunch, Afternoon Tea

Sarabeth’s, a popular weekend brunch spot, has several outposts throughout Manhattan. I have been to the Central Park South one before to enjoy a hearty brunch in such an iconic location. I loved the chicken and apple sausage and I know house-made jams are a customer favorite as well. Sarabeth’s Tribeca opened in the Summer of 2011 and has been serving up tasty lunches, brunches and dinners since. It even serves Afternoon Tea. Full disclosure: I haven’t been to Sarabeth’s Tribeca for brunch yet, but went recently for dinner and will definitely come back for brunch soon.

The dinner we attended was actually a fundraiser for local high schools that we read about in Tribeca Citizen (which, by the way is awesomely comprehensive and very up-to-date on all the neighborhood happenings). It was a seven course + wine pairing dinner, tax-deductible, and included a ticket to Taste of Tribeca the weekend later. Basically it was a steal. Plus the event supported a good cause, and we are always ready to support the kids!

The restaurant itself it huge–5,000 square feet to be more exact. I believe that translates to approximately the square footage of 17 average NYC apartments. But I digress. Inside the walls are adorned with large paintings, there is a long bar to enjoy a pre-dinner aperitif, and there are even some outdoor tables for al fresco dining. A stone oven bakes up fresh pizzas and to the right of the entrance is Sarabeth’s retail bakery. The service is friendly and lively and overall our dinner was delightful.



Duck Terrine – rhubarb mustard, strawberry, smoked almond
Prosecco Mionetto Brut Gold Label NY, Treviso

Arctic char, golden cauliflower puree, savoy cabbage, roast sunchoke
Chardonnay Christian Vergier-Macon Villages Eros, Burgundy
The char had great texture and I also loved the color combination of this dish

Tuna steak, green curry, mango, papaya
Riesling Seaglass, Monterey
Same with this dish, loved the color play aside from enjoying the ingredients themselves

Roast beet salad, smoked goat cheese, tat soi, pistachio
Côtes du Rhône Reserve, Perrin, Rhône
Huge fan of the beet/goat cheese combo and this one did not disappoint

NY strip steak, Chinese broccoli, ginger – onion purée, mandarin sauce
Cabernet Sauvignon Oberon, Napa
Perfectly cooked steak, the onion purée added a nice touch of sweetness

Casatica di Buffala cheese, fennel puree, hazelnut, aged balsamico
Pinot Noir Spindrift, Willamette Valley, Oregon
We were pretty full by this point and this was a ratehr large cheese portion, but I adore cheese and gobbled it up

Chocolate truffle cake, rum sabayon
Port Ware LBV 2000

Petits fours and coffee


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