Lived up to the hype for sure. Everything was on point. Beautiful place, great service, tremendous food.
Kevin, our server was very knowledgeable about the menu and the history of the location which was quite interesting. He did a great job throughout the service. Very professional.
We had as much as we could eat - the pastrami hamachi crudo was probably the most interesting bites.
Lobster spaghetti was phenomenal as were the croquettes and the pot pie.
Also had the rib cap which I always love.
Didn’t have a bad dish. Definitely would like to go back.
My only negative feedback is that their ice cream sandwich dessert is TINY like never had an ice cream sandwich that small in my life tiny.
My good friend RJ and I had our first time dining at The Eighthy Six. Francisco and Shaun, the welcoming and hospitable staff, made us feel like we were coming home even on our first visit.The appetizers were delicious. The daily special, Fish carpaccio with pastrami spice, was particularly great.The Little Reaper hoggies were insane, and the 30-day-aged Ribeye was phenomenal.We also want to thank the chefs and Germain at the door for their exceptional service. We look forward to returning to The Eighthy Six soon.
We had the nicest date night at The Eighty Six! We were so happy to be able to experience this incredible dining journey. Our waiter, Kevin, was so nice and explained the details of the menu wonderfully. We wanted a specific cocktail that wasn’t on the menu and he sent the bartender over to ensure we got exactly what we wanted. Jermaine at the door was so kind in making sure we got into the restaurant and settled in nicely. He continued checking on us throughout the evening making sure everything was up to par. We’re so thankful for his hospitality! Mario, Don and Chris were absolutely delightful entertaining us throughout our meal and providing context on how The Eighty Six came to be. Chris even treated us to a complimentary dessert/palette cleanser that was delicious. We absolutely loved The Eighty Six and hope we have the chance to dine there again!
Here’s everything we ordered:
Food:
The Eighty Six Waldorf salad
Caviar butter pasta (off-menu)
Maine lobster spaghetti a la scampi
The Eighty Six Cheesesteak
Truffle fries with house malt aioli
Corn pot pie
Desserts:
Pineapple (rum infused) - the Hemingway
Banana pudding (ode to Magnolia’s Bakery)
Lemon sorbet
Cocktails:
Champagne Pornstar
Fluffy Margarita
Mezcal Infante
I was granted an invitation by a close friend of mine to have dinner at an exclusive restaurant known as The Eighty Six and it was beyond my expectations of fine dining. Everything from the aesthetic, architecture, interior, service and food was nothing less than 10 stars. Our server Shareef also gave us a history about the building and past businesses that only made our experience more appreciative. This was my second time dining here and I can only dream of going back for a third. I unequivocally recommend The Eighty Six.
My husband and I went to The Eighty Six on New Years Day. We couldn’t have found the more perfect place to celebrate his FDNY retirement while also welcoming in the New Year. From the moment we were at the front door and greeted by Don and Jermaine, who were so polite and charming, to our amazing waiter Kevin who thoughtfully explained every detail on the menu and guided us through one of the best meals we have ever had. Mario the busser was fantastic. The tuna/caviar appetizer, waldorf salad, corn pot pie, off the menu Wagyu steak, the make your own ice cream saucers and banana pudding to end, I am still dreaming of that meal. The cocktails were also FANTASTIC. The decor, storytelling of the history of the place, fireplace, everything was perfection. Biggest thing to note how accommodating, down to earth, and friendly the staff was. Such good conversation I wish we could have sat them all down with us for dinner. We had one of the best evenings in a long time. Thank you The Eighty Six! BIG kudos to the manager Christopher who kept checking in to ensure everything was perfect, which it absolutely was.
