A welcome addition to the luxury lifehack toolbelt, Off The Menu will make a man the Fonz of any esculent occasion. Covering over 60 NYC establishments, the newly released app uncovers secret menu items to keep you in the know and keep 'em all wondering how you do it. Dig in.
The order: In-house burger. Starting some nights at 5pm, you can order a juicy burger made from a house blend of prime brisket, short rib and dry aged rib-eye grilled briefly and then topped with Brooklyn Lager beer cheese and bourbon caramelized onions. $14
The order: Ask for “a little bit of everything:” The kitchen will put together a stunner of a family-style plate of steak composed of the various cuts available each evening. Price varies
The order: Foie Gras and Fig Mostrada. Ooo-la-la. Chef Carlos Suarez offers a whole Hudson Valley foie gras seared and served with fig mostrada. $160
The order: Billionaire’s Flatbread. For the damn good day on the trading floor: crisp bread topped with lobster, American Kobe beef and Hudson Valley foie gras, all finished with gold flake sprinkles. $150
Edi & The Wolf
The order: Whole Roasted Duck. Served with a pretzel brioche, braised red cabbage, marjoram and seasonal sides. Order in advance. Serves four. $100
The order: Duck and Foie Gras Burger: Topped with bacon mayo, caramelized onion and fig chutney, served on toasted brioche with a side of smashed fingerlings. $26
The order: Alaskan King Crab Legs. Cooked in a wok and served with choice of black bean, green chile, or red chile sauce. Order three days in advance. $80/lb.
The order: Organic Connecticut Quail Egg. A poached quail egg arrives suspended in a warm foam of Cremeux des Citeaux aux Truffles (triple cream cheese with black truffle) and topped with 24-month aged Comté and freshly grated black truffles. Served at lunch only or as an addition to their $55 tasting menu. $14
And one more you won’t find on Off the Menu: