There is nothing that I like more than a bar that also has elevated, “fancy” bar food. Jimmy’s No. 43 is just that! A tiny little East Village hole, with a pseudo European flare, it has an extensive craft beer menu that includes a list of more obscure beers from recognizable craft breweries (Sixpoint, Brooklyn, Lagunitas, etc.), and the food is even better!
One of my favorite things about the menu is the specification on certain dishes of where products are from. The beef burger comes from Dickson’s Farmstand Meats, a purveyor based out of New York that locally and sustainably produces beef, pork and lamb. They use Cayuga Farm Organics, out of the Ithaca, NY area, which supplies dry beans and grains. And they use Ronny Brook Farm’s butter, a third generation family farm out of New York’s Hudson Valley. I like knowing that what I’m eating is organic and coming from local farmers. I expect that kind of quality in New York, and it’s nice when a restaurant, specifically a bar/restaurant, notates something as important as where your food is coming from.
Skillet-fried Beer Sausage, Dijon Mustard: Though I imagined that this would come as a full sausage I could cut, I wasn’t disappointed that it came as pre-cut slices. Though it was less juicy, it had a crispy outside that worked well with the Dijon mustard – so good I was licking it off the plate with my fork long after the sausage was devoured.
Pork Belly: First of all I love pork. Second of all I love pork belly. So this dish was awesome. Perfectly cooked and flavored, the fat just melted in your mouth. I’m glad though that I split this dish with my friend, because although it was real tasty, it was also pretty heavy. Additionally, the menu said that it came atop polenta (Cayuga Farm Organics), escarole, and baby carrots; you can see from the picture that that wasn’t the case. Instead it came atop corn, escarole, and pulled pork that was definitely marinated or seasoned with something sweet like cinnamon and nutmeg, a great contrast with the salty pork belly. And honestly, pork on top of pork… I have no complaints!
Grass-fed Beef Burger (Dickson’s Farmstand) with Horseradish Crème Fraiche: As much as I loved the pork belly, I actually think this might have been my favorite dish of the night. At first I was skeptical about a burger that didn’t come with some kind of cheese, but this horseradish crème fraiche on a medium cooked burger was just a real surprise. I also think it might have been the fact that this roll was one of the best burger buns I’ve ever had. I must also note that the bread they served us to start was some kind of challah-like bread that was really good too. Who knew the bread would be the star of the night? Overall though this combination made for a really great burger that I would definitely order again!
Side of Corn: This was perfectly cooked, spicy and delicious!
Next Time: I thought about getting the Sauteed Kale with Heritage Slab Bacon… but figured I had ordered enough pork for the night!
Jimmy’s No. 43: 43 East 7th Street New York, NY ($$-$$$)