Fish and Rose

Note: this place is only open until December 30.
I discovered this place through one of the many «places to eat in NYC» emails that flood my inbox. Farm fresh dining from Martha’s Vineyard (Beetlebung Farm)? Yes, please. The man behind this popup is Chef Chris Fischer of Beech Plum Restaurant. How did other people hear of this place? I’m not sure.
Ok, enough background.
The way it works is you call to make a reservation. You leave a message with your name, number, date, time, and party size… and someone will get back to you. I called on a Thursday for a Saturday reservation for 4 around 7. I then got a call on Saturday morning telling me they could accommodate us at 6. Yes!
The wine list came out handwritten on a receipt. The menu was written on torn banner paper and taped to the wall. The bill also came handwritten. And then they wrung up our cards using a Square card reader. Resourceful.
We ordered a dozen oysters from honeysuckle farm for $ 40. They’re big oysters. Then we got the 4 course meal for $ 50 which consisted of
1. mermaid feta & nettles on toast
2. crispy potatoes, squid
(beef and walnut pie? can’t remember)
The menu changes, but you can check out the beetlebung farm account on Instagram.
It went by quickly. When we got the bill, our server forgot to include the oysters, and then came back and told us she needed to add them after we had put our cards down.
Great experience. I think they’re off to SF next!