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Tuesday, February 19, 2019

#TerrificTakeout #PeachysPicks @TShadmoor #PeachyDeegan #TheShadmoor #WhomYouKnow #Manhattan @ManhattanPeachy A Peachy's Pick Since 2018, The Shadmoor by #GM #JackMakosa Winter 2019

Majestic Sea Scallops above, and Swordfish to die for, below
GM Jack Makosa with the Black Sea Bass
Meet the new Baby Arugula Skirt Steak Salad
 Where can you hang ten in FEBRUARY in New York?!?!
The Shadmoor, of course.
A Peachy's Pick since 2018, The Shadmoor is one of the city's newest smashing seafood venues and we are delighted to share their latest and greatest.  We continue to rave about their wine list and GM Jack Makosa has the venue well-stocked with quality and a wine list/cocktail menu just as comprehensive as the culinary options.
The Shadmoor was selected as a Peachy's Pick in 2018:
and was most recently featured in our Al Fresco section:
 There are six salad options which is highly laudable, particularly in the cold of winter.  A favorite in all of Manhattan is their signature Shadmoor Salad.  Nestled in a deep bowl, this salad boasts tomatoes, red onions, bell peppers, olives, radish, chickpeas, croutons, avocado, and grilled halloumi cheese that is simply smashing.  A natural dressing of red wine, vinegar, oregano and evoo accompanies it and they put it on the side for Ms. Pretty Picky. 
You will be entirely pleased to meet the brand spanking new Baby Arugula Skirt Steak Salad!  What we loved about it was the quality marination of the steak and the proportion of steak to vegetable.  It is of course too bad that steak does not count as a vegetable nutritionally (Richie Byrne we are talking to you!  Ask Dr. Oz if there is a Kale steak please.)  Marinated in a concoction of spices, garlic and evoo, the steak is grilled to perfection and arrives hot and sizzling.
 The avocado is all dressed up in both black and white sesame seeds, upping the fashion factor. 
The arugula itself is fantastically fresh and joined by almonds and dried apricots.  Lemon mustard dressing is paired with this dish. 
 Of everything we ate, the Sea Scallops were our favorite this trip.
 They earned high applause for the quality of both the scallop itself including the size and freshness and also the perfection in searing.  It is further laudable for its pairing with decadent truffle-porcini sauce and spinach orzo.  A new menu item we understand, the Sea Scallops will continue to triumph and live happily ever after in Peachy's stomach.  We vote for them to graduate to entree status.  You absolutely have to order them. 
Another item that is new to us are the Pierogis, available in both cheese and potato (what we tried) or spinach and feta.   From every angle, they both look and taste delicious. 
 GM Jack Makosa, who hails from Poland, with his ancestral dish.
 A close up: 
 You'll discover their innate fluffiness inside that contrasts nicely with the crisp crust.  Served with caramelized onions and sour cream, they are a particularly winning appetizer on a cold day.  And, so are the Shadmoor Meatballs:
 Composed of a 30/70 lamb/beef combination, these succulent little wonders are highlighted by fresh herbs, pinenuts and more caramelized onions.  They waltz in a lovely tahini sauce notable for its fine texture right onto your fork.  Dots of sweet beet puree and balsamic glaze add to the party. Note that there is a new Executive Chef at the Shadmoor, Fredi O. Tito.
 We are into style and decor in a big way and we would like to reemphasize the great bathroom design here.  It looks like a library and is well-hidden.  They have the best bathroom design of anyone we review.  And, they did it themselves it is not an interior designer.
Finally, under For the Table you will discover Spinach Artichoke Dip, which especially hits the spot on a cold day.   It is game food perfection served with whole wheat toast. 
We are huge proponents of swordfish, steak of the sea, and like how The Shadmoor updates its look for winter.  Note it was different during our Al Fresco review.  Seafood arrives fresh three times a week at The Shadmoor and right now the swordfish is sourced from the Pacific.  Center cut, this steak of the sea is joined by a smooth delicious parsnip puree and spinach. 
 Note we only include selfies with our favorites.
Peachy and Jack 
We ventured to see what the specials were like and we were pleased to meet the Chicken Rollatini. 
 This special features chicken stuffed with spinach, shiitake mushrooms and parmesean which flavor together tremendously and meld for a wonderful winter combination.  If it is available when you visit, try it.  Another totally killer special we encountered swam straight in from Montauk, Long Island.  Meet the Black Sea Bass Special! 
 It was every bite as gorgeous as it looks.  Joined by both fried and fresh capers, tomatoes and heirloom carrots, this Black Sea Bass is enhanced with white pepper and is whole char-grilled, deboned and finished with an evoo lemon sauce underscoring its ultimate fresh factor.  Yes, if this is a special when you visit, you must order it.
The Shadmoor continues to be Highly Recommended by Whom You Know.

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