All photos courtesy Jack & Charlie’s 118.
Jack & Charlie’s 118 offers a stellar downtown NYC dining experience, with a menu offering new spins on American fare. Additional layers of flavor and texture make classic dishes remarkable.
Smoothly run under the direction of Executive Chef Ed Cotton and managing partner Craig Hutson, Jack & Charlie’s is located at the corner of Greenwich & Horatio, the West Village. Its interior is a throwback to Old New York, with handsome hunter green booths, dim lighting, a fireplace, and an informed, attentive staff (our waiter Nathan went above and beyond to answer any questions we had.) One of the standout features at Jack & Charlie’s is their wood-burning oven, which takes center stage in the kitchen, amping up dish flavors, whether it’s Slow Roasted Prime Rib, Halibut Tail, or Oyster Mushrooms “Char Siu.” The menu also offers an assortment of cocktails, martinis, beer and wine.
Executive Chef Ed Cotton has recently partnered with City Harvest.
Cotton, who hails from Boston and was inspired to be a chef by his father, has quite the resume. He worked alongside Todd English as a teen at Olive’s in Las Vegas, worked five plus years with Michelin starred Chef Daniel Boulud at db Bistro Moderne, as well as stints with Chefs Barbara Lynch with No. 9 Park, and David Burke. He has competed on Top Chef Season 7 (runner up), has been on Iron Chef America, and in 2015, was featured on CBS Saturday Morning’s The Dish, when he was working at Italian eatery Sotto 13. Cotton recently partnered with City Harvest, where he will participate in the large fund-raising and cooking events that City Harvest offers throughout the year.
The evening began with cocktails (mine was a light gin-based cocktail called the Flower Child), and Chilled Island Creek Oysters with champagne mignonette.
Next, we shared an Escargot Pot Pie that hit the spot, with roasted vegetables in a curry sauce with a flaky crust.
It set the stage for goodness to come. The “Bone -In” Duck Meatloaf with whipped potato, charred Chinese broccoli, and fig jus was divine (it’s a local favorite), as was the Steak Frites, cooked to perfection with peppercorn sauce.
We topped the evening off sharing a decadent flourless chocolate cake sundae, with whipped cream, vanilla ice cream, and hot fudge.
Judging by the buzz in the packed room as we left, it’s a hit with the neighborhood locals. A pre-fixe brunch is also available, with delectable choices such as Sour Cream, Chocolate Babka French Toast, Turkey Club, Lobster Rolls, and Crab Cakes, among others.
Jack & Charlie’s 118 is located at 118 Greenwich Ave. For reservations, go to Resy, or visit jackandcharlies118.com