On one of the gloriously warm days last week, my dad and I took a walk and happened upon Linen Hall, a new restaurant on 13th and 3rd in New York. I loved the black and white color scheme and the garage door-esque front. The menu was enticing and I ended up returning with Dave that evening for dinner.
I love a good cheese plate, especially when paired with a sweet and nutty bread. We elected to start with the Cheese Board of Local Farmstead Cheeses & Walnut-Raisin Toast. When it arrived at our table I think my jaw dropped at its size. I am certainly not one to lament a larger portion, but almost immediately I could tell that this platter was going for quantity over quality. The cheeses were a sharp cheddar and a Spanish goat cheese. Both very good, but nothing wildly exciting. The bread was lackluster. I was hoping for a really nice quality raisin bread but it did not deliver.
Dave’s Roast Beef “Dip” Baguette with Thin-Sliced Roast Beef, Arugula, Horseradish Cream & Dipping Gravy was priced far more than it should have been. The sandwich itself was fine but the jus had a thicker consistency than it should have. He ended up eating most of the sandwich sans jus. The fries were less than crisp and needed a bit more salt.
Of all our selections, I was happiest with the Winter Kale Salad with Toasted Hazelnuts, Apples & Pecorino. The leaves were cut in wide ribbons, unlike most kale salads I’ve had where the kale is almost shredded. Though I enjoyed it, the salad really would have benefitted from some sort of acid. The wide leaves and the coating pecorino made for a slightly dry, leathery texture. A splash of vinegar or lemon juice would have brightened up the salad and added moisture. Based on this experience, I imagine that Linen Hall puts more emphasis on its bar scene than its food. While I was not thrilled with the culinary offerings, I could definitely see it as a worthwhile place for drinks.
101 3rd Avenue
New York, NY