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the buzz

“Checking in on the New Menu at Death & Company”

Everyone knows (that is, if you have been lucky enough to get in), that Death & Co. has some deadly good cocktails, each complex and creative, and with the menu sorted by spirit, there seems to be one to suit any mood. An obvious, but recent addition to this dimly lit den, has been an equally impressive menu of dangerously appealing small plates by a talented and well-trained (by Jean Georges) head chef, Luis Gonzalez.

The menu includes only small plates, so you can try several like the Pan Seared Foie Gras with corn pancake and poached quince puree ($18) and Crispy Pork Belly with braised cranberry beans and pomegranate ($14). Go with friends and give in to the cravings for refined comfort foods such as Truffle Macaroni with Aged Cheddar and Truffle Bread Crumbs ($10) or the Pulled Pork Silders, with a terrific smoky BBQ and Fuji apple potato salad ($12).

Not to be outdone by the kitchen, Death's team of talented mixologists have added a handful of new cocktails to the menu, keeping up with the season and splashing the menu with homemade infusions and festive ingredients.

Take the Gatsby-inspired Daisy Buchanan ($13) made with Chamomile Tea infused-Old Overholt, Dry Vermouth, Aperol, Yellow Chartreuse, or try the tiki-inspired Pelee's Blood ($13), made with Rhum JM Blanc, Lime, Don's Mix #2, homemade grenadine and dashes of Absinthe. A sweet and decadent Little Engine ($13) is made with Famous Grouse, Lemon, Maple Syrup, Tawny Port and Apple Butter is enough to act as dessert on it's own, but also the perfect accompaniment to the warm and satisfying Apple Crumble ($9) with spices, caramel and vanilla ice cream, new to the dessert menu.

Death & Company is located at 433 E 6th Street, (212) 388-0882.

--Dara Levine 

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Posted: November 20, 2009 - 4:07 pm

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