Named after a Shakespearean forest, Ardyn offers an appetizing and elevated dining experience in an enchanting environment. With touches of greenery, a wooden ceiling, green velvet sofas and brick walls, this is one special – and savory – wilderness right in the West Village!
Watch the mouthwatering magic of chefs and owners Ryan Lory and Adam Bordonaro from their six-seat counter facing the open kitchen at this New American restaurant which features innovative flavors and fresh farm-to-table ingredients. Lory and Bordonaro, who are under 40, have been cooking up culinary creations together for six years. Both worked for Charlie Palmer Group before opening their own restaurant where you will find a ’la carte options as well as an $85 tasting menu on West 4th Street.
Start off with their signature Challah Bread, featuring fois gras butter and huckleberry butter, or other first course delicacies including Scallop Crudo with meyer lemon, fennel and brown butter, Hamachi Persimon made with thumbelina carrot and sea beans, Foie Gras Torchon with huckleberry and sunchoke brioche and King Crab, crafted with the innovate flavors of melted leeks, sunchoke and caviar beurre blanc.
Dig into their second course delicacies such as Carrot Cavatelli with rabbit, thumbelina carrots and pancetta, Spanish Octopus, comprised of chorizo, forbidden rice and fennel and Quail with pork belly stuffing plus parsnip. Save room for their seafood and meat-centric plates including Chilean Sea Bass with cauliflower and meyer lemon, Scallops with celery root, brussels and bacon, Berkshire Pork Belly topped with cabbage, apple and mustard, Bison made with sunchoke, black trumpet mushrooms and jus, and Lamb with farro, beats and lamb bacon.
Come hungry and share some specialties including Truffle Chicken for Two, made with wild mushrooms, pommes puree and black truffles or the 14 Day Dry Aged Rohan Duck with oyster mushrooms, pommes puree and black truffles. Prepared to be wowed with the Waygu Ribeye, a Snake River Farms 45-day dry-aged delicacy.
Delve deeper into this delectable forest with their Chocolate Mousse, made with white chocolate gelato and streusel. Other favorites include the Carrot Cake and Meyer Lemon Tart. Pair each plate with a craft cocktail, from Fig ‘n Tonic, with gin, mission fig, pimento dram and tonic, to a very sweet Kiss From a Rose, featuring santera taquila, fernet branca, cherry heering, rose water and orange bitters. Their technique-driven cocktail lounge is also the ultimate destination for unwinding with a glass of wine and some $1 oysters at Ardyn’s very happy happy hour!
33 W 8th St.
New York, NY 10011