The chefs have done it again. Trout mousse just as incredible as always, new location even better than the last.
The new pasta menu goes crazy - funghi especially recommended.
The only problem for me with Confidant now is getting a reservation.
I went to Confidant just yesterday. While the layout hasn’t changed since the Colonie days (though the new restaurant has no connection to the former one), the ambiance remains very cool and inviting.
Service was friendly, and the place was already packed by 5:30 p.m., which speaks for itself. The food was truly delicious—I highly recommend the sunchoke, the prawn pot pie, and the malted mille-feuille for dessert. Prices felt reasonable for the quality.
A great spot to enjoy with good company, whether you’re a small group or a larger gathering.
Really happy to see Confidant back on the scene! The new location suits them well, it’s more intimate. The kitchen is smaller making the chefs counter a great experience, you feel like you’re in the kitchen.
Some familiar menu items are still there, the wonderful bread, the amazing sunchokes, and the unreal prawn pot pie. They have some new items, like the spicy mezze rigatoni, was is delicious. We can’t wait to go back and try more of the menu. People on either side of us were really gushing about the duck. And whatever you do, don’t skip dessert. The pastry chef is doing WORK, the banoffee sundae is crazy good. And the malted Mille-fueille is delicious.
And as before, the service is top notch. Confidant is doing great things and I can’t recommend them enough! Special place!
Very cute restaurant with an inspiring comfort food menu. The prawn pot pie and mushroom pasta were delicious and makes you feel warm and comfortable inside. Service was friendly and prompt and the space was charming, love exposed brick so that’s always a plus. This spot is going to become really busy soon so go check it out. Final verdict: would return and recommend!
A truly incredible restaurant with amazing food, brilliant service and unbelievable attention to detail.
We were lucky enough to be sat at the back counter watching the chefs at work. The guy who made 25+ portions of spicy nduja rigatoni (plus the same volume of
mushroom spaghetti and rabbit cavatelli) with absolute precision deserves a medal.
Service attentive without being stifling. Standouts were the rigatoni mentioned above and the salsa verde steak. House negroni also very good.
Would return in a heartbeat when next in NYC!
