New York Times Gives Thumbs Up to 606 R&D

Vanderbilt Avenue’s 606 R&D earned some praise from the New York Times recently, with the reviewer wondering why they had never before tried the  “delightfully obvious” combination of horseradish and bacon in a sandwich.

The restaurant is helmed by Ilene Rosen and Sara Dima, both alums of Manhattan’s City Bakery, and opened in January.

“I want people to be able to come in in the morning and have a doughnut and coffee, and then come in later and have a really well made cocktail and dinner,” .

The Times took delight in the restaurant’s often-quirky dishes, like chopped liver stuffed into celery sticks, and a hard-boiled-egg sandwich with green-olive tartar sauce (with chocolate-covered marshmallows and pretzels for dessert).

The article also gives mention to 606 R&D’s “grown-up restaurant food,” like polenta with ramps, sautéed soft-shell crabs and a kale salad with toasted hazelnuts and hard cheese. By day, the front counter sells bread, cake doughnuts, and according to the Times, “spectacular babkas.”

, our food blogger fell in love with their pastries, and recommended the zucchini and ricotta with radicchio, lemon and red onion on multigrain bread.

Have you stopped by yet? What’s your favorite dish?