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“Ditch Plains”

  Occasion: Cuisine: Area: Cost: Rating:
  Night Out Seafood West Village Moderate Good

Last summer, I was dating a guy who was way into surfing; he was quite impressive with a wave and a board. He had just moved here from California so he was adjusting to the East Coast waves that were nothing like those out in Newport Beach and Baja. But he often spoke of a spot out in Montauk with a far away look in his eyes. It was called Ditch Plains. I watched him surf one day last July. It was amazing. And it was quite a dose of foreplay. Let’s just say he had me at “Honey, I’ve just gotta go get my long board.” Yeah, I was pretty much done. Anyway, the guy and I split up later that summer (there were issues that all the sexy surfing in the world were not going to fix), but the surf’s still hot and high out at Ditch Plains. And here on Bedford Street there’s another Ditch Plains, this one from chef Marc Murphy (Landmarc) who has whipped up a fierce little surf shack serving breakfast, lunch, and dinner—a perfect spot for those who like the idea of surfing but who would rather use it as an aphrodisiac than a sport.

Like a sweet swell of a wave, Ditch Plains can work its magic. The space is cool and urbane, with a buzzing bar backed with flat screens TVs displaying surfers in all their white water glory. The room is wrapped in windows and swathed in steel with long dark wood booths, and a kitchen line secreted behind a wall with the a thin line of sight carved out that gives the room a peek-a-boo effect. It’s the sort of room that feels cool and sexy, the sort of place that makes you feel like hanging around for a while, and tossing back a few Spicy Coronas, the house beer cocktail—a brilliant combination of Corona, tequila, and a hit of Tabasco over ice ($9).

The first night I had dinner at Ditch Plains the kitchen was on it. We started with oyster shooters ($15): fat and briny and flushed with the sea in a spicy Tabasco sauce topped with a measure of vodka. We also shared a basket of great smoked mozzarella fritters—so hot and melting that we pulled them apart like warm taffy and then dipped them into a spicy pulpy tomato dipping sauce ($9). A salmon tartare was nice as well ($11)—glossy dice of salmon tossed with red onion, herbs, and lemon confit—though the presentation was a bit sloppy, just sort of tossed down on a white bread plate. Fried clam strips are another good starter, though they are served with a slightly too sweet tarter sauce ($15). Can&r ... [more, click below]

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Other restaurants in West Village :
+ Jefferson-- Closed   + La Palapa Rockola   + Sumile   + Babbo   + Tasca   + AOC Bedford   + Home   + The Spotted Pig   + Barbuto   + Numero 26   + Mas   + August   + Alta   + Cru   + Blue Mill Tavern-- Closed   + Employees Only   + Lassi   + Metropol--Closed   + Turks and Frogs   + Bellavitae   + Yumcha-- CLOSED   + Gusto: SEE EARLIER REVIEW; THIS CHEF HAS LEFT GUSTO   + Perry Street   + Home   + Ditch Plains   + The Little Owl   + Cafe Condesa   + Cafe Cluny   + Gusto   + The Waverly Inn   + Morandi   + P*ONG   + Perilla   + Soto   + Market Table   + Centro Vinoteca   + Barfry   + Dell'Anima   + Bar Blanc   + Smith's   + Commerce   + Elettaria   + Bar Q   + Cabrito   + 10 Downing   + Minetta Tavern   + Braeburn   + Scuderia, by guest reviewer Kathleen Squires   + Bar Blanc Bistro by Guest Reviewer Kathleen Squires   + Joseph Leonard   + Bar Henry, by Guest Reviewer Kathleen Squires   + Kin Shop   + Monument Lane   + Wong   + Bin on Bleecker, by Dara Pollak   + Ristorante Rafele   + Cole's Greenwich Village by Guest Reviewer Claire Jaffe   

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