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Our "soon to be famous" cast iron burger, topped with our house three-whiskeyĬaramelized onions, Wisconsin bleu cheese and extra thick cut bacon. our specialty honey glazedĭonut is lightly spread with mayo, tart sriracha pomegranate marmalade and Sauce, and tabasco onion straws on a fresh baked pub bun.Ī handcrafted burger patty covered in habanero jack cheese and topped with Thick sliced bourbon brined pork belly, smoked gouda cheese, whiskey BBQ Topped with crisp Bibb leaf lettuce, ripe tomato and sweet Lettuce, tomato, and onion available upon request.īeyond Burger. Sauce Choices : B&B BBQ, Spicy BBQ, Bacon BBQ, Tennessee Fire, Pomegranate Sriracha, Tangy Mustard.ĭry Rubs: Ambassador, Taj Mahal, Roasted Garlic, Garlic/Sriracha.ĭry Rub Choices : Ambassador, Taj Mahal, Roasted Garlic and Sriracha, Smoked Chipotle RaspberryĪll burgers served with fresh cut fries and can be served bun-less with crisp bib lettuce. Served with our Rustic Ranch for dipping. Tossed in our buffalo sauce and topped with bleu cheese crumbles. Fresh cut fries smothered in a hearty beef gravy and topped with Wisconsin cheese curds, smoke pork belly and herbs. Drizzled with our bleu cheese aioli and served with fresh jicama citrus slaw.

Golden puff pastry filled with smoked brie and toped with candied pecans and a red raspberry currant jam.īuffalo spiced tempura battered shrimp served over a bed of fried wonton strips. Served with a roasted garlic creme fraiche. Wild Mushroom & Fresh Jalapeno Quesadillaįresh Minnesota mushroom medley layered with fresh thinly sliced jalapenos and fontina cheese. Topped with smoked gouda fondue and fire roasted corn. Massive cheese and bacon filled tater barrels, rested over a bed of rich veggies and chopped beef gravy. Served with naan bread and fresh seasonal vegetables. Served with a beer brat & cheese dipping sauce.įive jalapeno bacon wrapped jumbo tiger shrimp tossed in spicy BBQ.

Rustic loaf bread, cross hatched, finished with jalapeño compound butter and Seasonal candied bacon: whiskey jalapeño BBQ, roasted chili and brown sugar, Served with a pomegranate Sriracha dipping Besides being a welcome departure from the reservations and time limits that keep tables turning over and diners in check, Port Sa’id is sending a not-so-subtle message to the city: It’s time to start staying out late again.A rich blend of smoked duck bacon, cream cheese, charred sweet corn and (Shani is keeping closing time loose it will be “open late” based on the crowd and the evening’s programming.) It’s the little bit of magic the city needs as its restaurants continue to claw their way back from the crippling effects of the pandemic. “But I find there is freedom in breaking the rules.” And it promotes a distinctly Tel Aviv lifestyle: dancing in between bar stools and long nights lingering at the dinner table, well into the wee hours -whether it’s a Saturday or a Tuesday. “The difference between New York and Tel Aviv is that there are a lot more rules in New York restaurants,” he says. With this month’s opening of Port Sa’id, which is an offshoot of Shani’s decade-old Tel Aviv restaurant of the same name, the chef is further shattering the notion that elevated dining must be formal. Trading white tablecloths for butcher paper and often forgoing plates altogether, his restaurants (currently totaling eight in New York City) reflect a playfully irreverent attitude, injecting a frisky vibrancy into the city’s oft-stringent-and all-too-Michelin-obsessed-scene. The Israeli chef has been slowly dismantling fine dining’s rigid rubrics since even before he opened his first US project, the pita-focused Miznon in 2018 in Chelsea Market. It promises to be a little bit frenetic, totally unscripted and wildly fun. And yes, a restaurant, where the chefs skewering meat kebabs and dousing veggies with Levantine spices in the open kitchen will be the entertainment as much as the DJs that alternate between the Notorious B.I.G. A music lounge, vinyl library and performance venue. Eyal Shani’s new 4,000-square-foot establishment in Manhattan’s Hudson Square will have many more identities than that: It will be a listening bar and record store. It would be a mistake to call Port Sa’id a restaurant.