Freemans
Freeman Alley, New York, NY
map & more
Our obsession with Freemans is truly an Immaculate Infatuation. The worn wooden frame, the taxidermy on the walls, and the beards and flannel employee dress code give this old New York style spot a very hip, yet very Vermont vibe. When this place first opened, it was everyone’s best kept secret, but in recent years Freemans has completely blown up. Since Freemans doesn’t take reservations for parties less than six, prepare yourself to go across the alley to Lorely and have a couple of drinks before you’re awarded your table. While the waits are usually quite long (we’re talking hours during prime-time), if you’re committed, it’s well worth it. Everything on the menu is good and priced right. As long as you’re willing to make a night of it, whether you’re taking out a significant other or just looking for a solid place to go with your friends, Freemans is a slam dunk. Thankfully, new chef Michael Citarella has left former chef Jean Adamson’s signature dishes on the menu virtually untouched. Thus, for those who are were used to the artichoke dip into steak filet dinner setup, it’s still the main attraction. Also, in addition to dinner, the brunch is legit, though a little expensive. If you happen to find yourself at Freemans on a Sunday afternoon, we suggest you check out the brisket and eggs dish, which is out of this world.
Food Rundown:
Artichoke Dip
You’re committing a serious crime if you don’t get the artichoke dip to start – it might just be the best appetizer in New York City. I don’t even like artichokes, but this is easily the best dip I’ve ever eaten in my life. Have you ever craved a dip before? You will after you try this and I promise you will find yourself coming back for it again.
Razor Clam Chowder (with Bacon & Brown Bread)
So good, but you might want to split it because it can fill you up fast. You could just get the artichoke dip and clam chowder as your meal and leave happy.
Crispy Buckwheat Chicken
They say you can tell how good a restaurant is by how well they make a chicken dish. Apply a combo of everything on your plate into one forkful: lentils, spinach, pickled onions and crispy glazed chicken. Put it in your mouth like Akinyele. Savor that shit.
Seared Filet Mignon
Perfectly cooked and served with a full roasted onion, sick mashed potatoes and a delicious horseradish cream, this dish is just such a great time to eat. In my opinion, it’s the Freemans signature entree and should be what you order when you go for the first time. You can order the striped bass next time, that’s great too.
