359 Sixth Avenue

The kitchen at Tertulia is partially visible from the rear dining room, and on my first visit there I was sitting directly across from it. Line chefs, dishwashers and waitstaff swarmed around elbow to elbow in a constant frenzy of activity. Most, if not all, of the hot foods were being cooked to order, and this was evident in the delicious dishes that arrived on our table. The only disappointments for me were the Iberico ham, which would have almost been worth the hefty $25 price tag if it had been sliced better (they weren’t the paper-thin slices I was anticipating), and the fishy deviled eggs, which were way too salty, and had a texture like it had been sitting out for a while. On the upside, the hamachi crudo was fresh and excellent, and the crispy potatoes were addictive. I can’t wait to go back and try more of the menu.

Acorn-fed Iberico ham

Clockwise from top left: Smoky deviled eggs, giant grilled prawns, crispy potatoes, hamachi crudo, and tortilla

A slice of lamb leg, cooked medium, and topped with a light gremolata, tomatoes, and fingerling potatoes. $21 and easily enough meat for at least three people.

Apple cake with rum raisin ice cream. The cake was buttery and warm with spice and the rum flavor in the caramel and ice cream was great.

Chocolate and coffee ganache tart, topped with almond slivers, sea salt and a huge dollop of whipped cream. This was terrific.


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