Had a chance to try out new place called Charlie Bird on 6th Ave last night. Went w two professional chefs from surrounding restaurant. started with several apps: Dozen oysters w tradition mignonette sauce-ughhhh-oysters were room temperature so was a little put off by it. Sauce was a bit tart and nothing special. Razor clams, langoustine (split open) and fluke were all served drizzled with great olive oile but the dishes all tasted the same-raw component w olive oil and flaky salt crystal. The langoustine was in my opinion "fishy" in taste and smell and when I mentioned to one of owners he said it was impossible since it was split open live. That may have been the case but nevertheless not enjoyable. Also details such as uncracked legs were minor distractions as you could not eat leg meat and for $24 for 2 langoustines, I want every bit! Also had a raw scallop crudo which was drizzled olive oil was tasteless and texture was that of a frozen scallop-something I absolutely detest esp if you want to showcase fresh seafood. In fairness I noticed I wasn't charged for it after my complaint to both server and owner. Other apps included tripe on toast-which was cooked to death and lacked that "tripey" taste one expects w the dish. I say cooked to death because it was beyond tender almost without any defined texture or taste inherent to the dish. My co-diners agreed that one would not know it was tripe due to lack of flavor. Last app was a sort of pate liver dish-it was just ok. On to the pasta dishes: Pasta special was a duck egg pasta dish-honestly it was reminiscent of Japanese Soba done in a Chinese stir fry way. Taste wise it was good but too mushy on texture. Rigatoni was perfectly al dente and Chitarra w crabmeat had so little crabmeat you needed an electron microscope to find any! A ripoff dish!!!!Main courses was comprised od a delicious cut of ribeye-albeit airline portion and the other main course was piglet-a very delicious rendition of pork reminiscent of the type you get at true Hawaiian luaus. Dessert was adequte comprised of olive oil cake and an apricot panna cotta.
I hate giving a new place a less than stellar review especially knowing how hard it is to run a restaurant but if they want to see anymore of my hard earned dollars, they need to up their game. Owner should also lose his snarky attitude when constructive criticism is made by truly caring patrons.