At the Wayfarer, in the Quin Hotel, there are two dining options: The energetic first floor with the main bar and the mezzanine level with a more relaxed dining experience. As their guest, I was seated in the first floor dining room so we could see all the action and sample Executive Chef Braden Reardon’s new menu.
While looking at the menu, our server offered me a glass of bubbly, Maschio Prosecco ($12/$48); my dining partner started with their jalapeño-spicy Fairweather sour made with Milagro Silver Tequila and Verda Mezcal ($17).
As we discussed our menu with Jason Shuffler, the new knowledgeable sommelier, we nibbled a couple Jonah crab claws ($8 each) served with an herb remoulade — skip the sauce and just use a squeeze from the accompanying lemon, as the claws are succulent on their own. Their lobster roll contains three ounces of meat in a petite toasted hot dog roll and 
comes with aioli and salt & vinegar crisps ($18). Wished the lobster was fresher.
The dish not to be missed is the braised octopus over harissa spiced fingerling potatoes ($19) with preserved lemon. I’d also recommend the crispy skinned Mediterranean branzino served over
cannellini beans, chorizo and a sherry sauce ($35) or, the cooked to perfection
dry aged 16-ounce NY strip steak in a green peppercorn sauce ($48).
After hearing our menu choices, our sommelier couldn’t decide between the Mouton Noir ‘Lieu Dit’ 2010 Pinot Noir, Wilamette Valley, OR ($80) or the very unusual Cab Sav Rosé: Metaphora, Cabernet Savignon Rose, Napa Valley, CA ($85), and so he gave us a try of each. At first we liked the peppery, nice acid, full bodied Pinot over the Cab Sav Rosé. That is until the latter had the chance to open, turning it into an amazing unusual wine, with all the qualities of a Cabernet Sauvignon, but lighter, with richness of berry fruit, yet softened acidic expression of it.
We went nuts sampling the sides: Don’t miss the crispy on the outside, steam emerging from the inside of hand-cut french fries ($8) or the thyme-seasoned maitake mushrooms ($12). Also tasty are the truffled mashed Yukon gold potatoes ($13), the potato gnocchi in a light parmesan cream ($10) and the not-to-creamy creamed spinach that could have used another shaving of nutmeg ($12).
For dessert, I’d recommend the steaming hot apple turnover ($10) with cilantro lemon basil ice cream over the deconstructed chocolate cake with white and blonde chocolate creams and milk chocolate ice cream ($12).
– bonnie
Wayfarer
Quin Hotel
101 W. 57 St.
(@ Sixth Avenue)
(212) 691-0030
Leave A Comment