The Foundry

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The Foundry Review

Ex-Patina chef Eric Greenspan is a bear of a young man whose passion is reflected in every aspect of his Streamline Moderne-inspired restaurant, from the live music in the lounge to his work station on the dining room side of an open kitchen, allowing him direct access to guests and immediate feedback. After starters like grape-glazed pork belly or the popular potato soup (made with leek-bacon bread pudding and Gruyère, and topped with a fried egg), Greenspan impresses with main courses such as monkfish adorned with carrots, sweet potato, and blood sausage, and a glammed-up rendition of beef short ribs. For a more relaxed environment, head to the covered patio, warmed by a fireplace and order a glass of wine and indulge in a butterscotch brulee.