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THE MALT HOUSE – NEW HOME IN THE FINANCIAL DISTRICT

by Leslie Ann Grullon
THE MALT HOUSE

THE MALT HOUSE

The Malt House has a new home! Located in the heart of Historic New York widely known as the Financial District of Manhattan, The Malt House FiDi first opened its doors in May 2016. The owners, Darren Shore and Eoin Foyle, may be from Ireland but they are no foreigners to the city’s highly competitive restaurant business. The tavern’s sister branch located in the Greenwich Village has become a NYC hot spot since its debut in 2012. Executive Chef Armando Avila, formerly at STK and 5 Napkin Burger, takes American comfort classics and palates to new heights. With a menu crafted by a chef who was quite literally born in the kitchen, it shouldn’t come as a surprise that The Malt House FiDi is off to a great start.

On a Tuesday evening The Malt House FiDi is bustling with people who have loosened up their ties and traded in their fancy pens for a drink or two at the 60 ft-long Arch Main Bar. The lower level, also known as the Armoury, accommodates 75-150 patrons with a selection of over 200 whiskeys and 40 draft lines! American flags are framed along the walls serving as a visual history lesson of the United States flag beginning with the 1660’s and ending with present day. Up at the Mezzanine, which stands at about 18ft above the main floor and comfortably seats 20, one can see the original 1880’s Carnegie steel. But the most interesting room in this three-story bar is the private boardroom decorated with leather couches, a long wooden table and gold leaf ceilings. This room can be reserved for private parties as it filters the loud fast-tempo music that permeates through the rest of the dimly lit tavern.

BARRY WHITE

“Barry White Saved My Life”
Barry White saved my life and took me to the beach. That being said, I had a sensory field trip with this delicious cocktail. For a moment I felt that I was at a resort in the Dominican Republic, and not in a NYC tavern in the middle of September. The coconut, dry gin, spices and lemon zest
make for a refreshingly smooth and light drink to match the lighthearted mood it invokes.
TOBACCONIST

         “The Tobacconist”

 “This is a man’s world but it would be nothing…” without this whiskey. Its name is very fitting as it is made with 15 year old cigar simple syrup and served with an orange peel for a zesty flavor. A smoker’s drink. I can imagine my abuelo enjoying a drink like this. The tavern offers a variety of fruit beer, one in particular its wheat is filtered through 1,000 lbs of dried mango. Brewed in California, 4.5% ABV
DEVIL EGG

“Avocado Bacon Deviled Eggs”

Quite frankly I am not a fan of deviled eggs but these I can vouch for with no hesitation. The sriracha aioli mixed in the avocado gives an enjoyable amount of spice, that combined with serano peppers and bacon bits creates a unique and flavorful taste. Generous serving size of six per order.
Crab Artichoke Dip

             “Crab & Artichoke Dip”

 I was a little hesitant to try this appetizer because of the spinach and artichoke. Not a big vegetable fan but it turned out to be shockingly good. The jumbo lump crab and three cheese gave it a creamy texture, perfect to scoop with the salty plantain chips. This appetizer is much more “tame” than the others.
BUTTER MILK CHICKEN

      “Buttermilk Chicken Bites”

Wow. That’s exactly what I said when I had a taste of this southern style fried chicken, dipped in ranch and cilantro  jalapeño aioli sauce made from scratch by none other than the talented Mexican chef Armando Avila. These heavenly chicken bites are served with fries that are pre-salted (note: emphasis on the salted). It may be the least healthy of all appetizers, hence why this was by far my favorite.

RIB SLIDER

While a burger is typical go-to bar food, the quality and freshness of the Wagyu beef is far from average. This was by far my favorite entrée of the night. Pan seared, pickles, shallots, rosemary caramelized onions, and brioche. So many flavors ! The “Wagyu House Blend Burger” is their signature burger and is literally branded with the tavern’s initials “MH” on the top bun. It is served with hickory-smoked bacon, pesto aioli, oven roasted tomato, bib lettuce, brioche, topped with your choice of cheese.
Chicken Au Jus

“Pan Roasted Chicken Au Jus”

Chicken served with mashed potatoes, sauteed kale, and mushrooms. The mashed potatoes are otherworldly.

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 The Malt House (Financial District)  

9 Maiden Lane (Between Broadway & Nassau Street) NYC 10038 –

 Tele: (646) 682-7577 – www.themalthousefidi.com 

Mon-Fri Lunch/Dinner: 11 a.m. – Midnight

 Sat-Sun Brunch: 11 a.m.- 4 p.m. Dinner: 4 p.m.- Midnight

Mon-Fri Happy Hour 4 p.m.- 6 p.m.

Sun Wine Day 11 a.m. – Midnight –

*Jazz Nights will begin in September on Monday Evenings 

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