Foie Gras

Vongole & Negroni at The Elm

The_Elm_Vongole
Vongole with Manila clam, garlic and bacon. Image courtesy of @zachgoldman0

A few seats to my right at the bar, an expensively-dressed middle-aged woman spoke loudly on her smartphone while the stoic waitstaff artfully transferred white beans from a polished steel serving tray to her wide, gleaming white plate.  Behind me in a booth, two young men chatted over $20+ appetizers, their old Nike sneakers up on the doeskin-soft leather banquette.  At another table, a couple whose combined age I’d place no higher than 30 photographed their dessert, flash on.

These were the patrons with whom I was sharing the subtle ax motif of The Elm,  chef Paul Liebrandt’s below-ground restaurant nestled in the foundation of the King and Grove hotel in Williamsburg (160 N 12th St). Continue reading

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