Vanderbilt Avenue’s 606 R&D, still only a few weeks old, has garnered the attention of Serious Eats, who put together a slideshow of some seriously mouthwatering food porn on the menu at the restaurant.
Helmed by chefs Ilene Rosen and Sara Dima, both former longtime chefs at Manhattan’s City Bakery, they wanted to create a "friendly neighborhood place" where one could also find some upscale and unique offerings.
According to Serious Eats’ slideshow, the current menu is eclectic, from the grilled doughnuts with ricotta, honey and thyme (the plain doughnuts are a twist on the ubiquitous crostini, Rosen told the blog), to the “Horse and Pig” sandwich, stacked high with horseradish and thick cuts of bacon. Rosen told the blog that she even brought her popular Tuscan kale salad (kale, red onion, hazelnut, grana, olive oil, salt, and pepper) back from City Bakery.
The restaurant is currently only open for dinner Wednesday through Sunday, and for weekend brunch. When Patch talked with the chefs in January, they said that they soon hope to serve three meals a day, seven days a week.
Besides the food, 606 R&D also has a full bar, with quirky cocktails like a parsnip-syrup “odd fashioned,” as well as local wine, beer and kombucha. Serious Eats’ slideshow showcases their popular Red-Headed Stepchild cocktail, made with gin, punt a mes, orange, and aperol.
And, of course, the Dreesen’s doughnut machine whips up the standard favorites: cinnamon, powered sugar and plain.
