How I love Bedford & Co, let me count the ways. I rate every restaurant on 3 things (as should you): food, service & ambiance. It is rare to find a perfect combination of all 3 and Bedford & Co. hit it out of the park.
Service: the staff could not have been kinder. Every need was attended to, water and wine glasses filled, dishes and silverware promptly and quietly changed between courses. The executive chef John DeLucie and his chef de cuisine checked in on us between courses with beaming smiles on their faces.
Ambiance: The restaurant is inside of the The Renwick Hotel but it doesn’t have the sterile, generic feel of a typical hotel restaurant. The dining rooms were dimly lit & spacious. The layout out is elegant and warm with a semi open kitchen providing great entertainment.
Food: In any given menu there are generally some standouts and then a handful of dishes that I don’t really give a shit about. Not at Bedford & Co. Every dish we had was memorable, cooked well, and seasoned generously. The menu takes influence from around the world but is steeped in local, seasonal cooking. The first course was full of beautiful fruits and vegetables. You can’t go wrong with the burrata and stone fruit or the Portuguese octopus. They have several fresh pastas on the menu and I say confidently that they are some of the best pasta dishes you will ever have in New York. I would go back 100 times for the squid ink spaccatelli or the paccheri with pancetta. Round out your meal with either an exceptional burger, or go big and order the massive 32-oz bone-in rib eye. They are open for breakfast, lunch & dinner. I cannot wait to return. Here’s what we had:
heirloom tomato salad - eggplant vinaigrette, stracciatella, gooseberries, sourdough croutons, basi
buratta – charred stone fruit, sesame crisp, basil
portugese octopus wood-grilled with cucumber, chili, squid ink vinaigrette
whole grain reginetti kale, walnuts, parmesan
paccheri – house cured pancetta, green garlic, fennel, parmesan
spaghetti merguez, tomato, ricotta salata, pistachio
squid ink spaccatelli squid, nduja, chili, basil
market fish zucchini, preserved green tomato, lemon verbena sauce
bedford burger bloomsday cheddar, caramelized onion, pork belly, house made pickles
28-day dry aged rib eye 32 oz bone-in rib eye lardo, roasted garlic, watercress
WOOD-GRILLED BROCCOLINI garlic & extra virgin olive oil
LOCAL ASPARAGUS gribiche
SAUTÉED MIXED WILD MUSHROOMS
FIRE ROASTED POTATOES cambozola, pickled baby onion