The buzz said Charlie Bird was a hot spot to try. Hot perhaps, but horrid food, serv
ed with attitude.
The foccacia placed on the table was coated with so much olive oil that I laughingly thought of squeezing the bread to remove some of it.
At least the Sicilian Tami Nero d’Avola ($45) was bright and light. Perfect for a summer’s eve of al fresco dining.
Expect lots of noise dining outside! The fire trucks from the station across the street pulled out and the subway, right under, us went by as the waiter was trying to get our order.
The gem of the evening was the braised octopus, a generous and tender two-tentacle portion served over a lemony chickpea puree topped with crispy prosciutto chips, all drizzled with brown butter ($17). That would be worth the trip if you could get past the cocky servers.
After finding so much fabulous cauliflower around town, I was surprised to find Charlie Bird’s caramelized version ($8) doused in oil mixed with almonds, oily shallots and over-cooked pancetta batons inedible.
The non-traditional flour – not potato – gnocchi were leaden and chewy not ethereally light as they should be. And to add to the grease of the evening, the waiter brought us a jar filled with peppery olive oil to drizzle over the gnocchi in their puddle of tomato-basil sauce ($18).
Would I recommend Charlie Bird? Absolutely not!
– bonnie
Charlie Bird
5 King St
New York, NY 10012
(212) 235-7133
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