OYSTER BAR & CHOPHOUSE
THE ENGLISH OYSTER BAR & CHOPHOUSE
Step into a Scene Straight from the Roaring Twenties—Welcome to The English.
Here, Chef Todd English revives the glamour of the Jazz Age with a modern culinary flourish. Channel your inner Gatsby as you savor his personally sourced, all grass-fed, free-roaming organic beef—dry-aged on-site to absolute perfection. The cut list reads like a butcher’s dream: deeply marbled, richly flavored, and expertly prepared.
But the indulgence doesn’t stop there. On the menu, you’ll also find Japanese Kurobuta pork, New Zealand-certified organic lamb, and rustic farmhouse chicken—each simply grilled and paired with one of the chef’s signature sauces.
Begin your evening at the bar, where prohibition ends and reinvention begins. Classic cocktails are given new life in the hands of our seasoned mixologists, perfectly paired with pristine oysters and a rotating selection of shellfish from the raw bar.
Al Capone would’ve made this his regular table.
CULINARY CONCEPT
At The English, Chef Todd English reimagines the American chophouse with a culinary concept rooted in heritage, purity, and craftsmanship. Inspired by the grand dining rooms of the 1920s and brought to life with 21st-century sophistication, the menu is a celebration of honest, ingredient-driven cuisine. Every element reflects Chef English’s dedication to sourcing with intention—from grass-fed, dry-aged beef aged on-premise to heritage-breed proteins and seasonal vegetables from responsible farms. The cooking philosophy is refreshingly restrained: flame-kissed, wood-fired, and simply plated to honor each ingredient’s natural character. Accompanying each dish are chef-curated sauces that strike a balance between classic technique and bold, modern flavors. At its core, The English is a tribute to timeless American flavors—elevated, unpretentious, and always unforgettable.
AMBIANCE AND DESIGN
The ambiance at The English is a seductive blend of Jazz Age elegance and contemporary cool. Think polished wood, lacquered leather, and the golden glow of art deco lighting—set to the low hum of live jazz and clinking cocktail glasses. It’s a place where old-school glamour meets downtown edge, inviting guests to linger, indulge, and lose track of time.
SIGNATURE DISHES
Carpaccio de Bettraves
thinly sliced raw beef, covered with parmegiano
regiano shavings and drizzled with evoo
Chateaubriand
A timeless centerpiece: thick-cut tenderloin, slow-roasted and served with Chef Todd English’s signature tarragon-scented chateaubriand sauce. Elegance on a plate.
Hudson Valley Foie Gras
Silken foie gras, delicately torched and elevated by cocoa nibs and port-glazed strawberry textures. A decadent bite with layers of luxury.
Doubles Côtelette de Porc Coupe
Double-cut pork chop glazed with bourbon maple, crowned with bacon crumble and nestled beside velvety sweet potato. Rich, rustic, and deeply satisfying.
Bavette de Boeuf Wagyu
This grilled Wagyu bavette is paired with a spiced beef tongue vinaigrette, radicchio salad, and bone marrow toast—a study in bold flavors and refined technique.