Chicken and duck liver parfait with toast
First Look: The Peacock and The ShakespeareBy Billy Lyons
December 17, 2013 By Billy Lyons | December 17, 2013
While we've always known the British were coming, finding a place to enjoy authentic English pub food in New York City hasn't always been easy. Fortunately, Jason Hicks and Yves Jadot's Jones Wood Foundry turns out textbook fish and chips and bangers and mash. For their next project, the owners teamed with Chef Robert Aikens, formerly of Stephen Starr's The Dandelion, to open a four room dining and lounge called The Peacock. Located in the former Williams College Club, the restaurant retains much of the original design, like the library and the firepleces. The library area will also feature a separate toast menu featuring spreads like chicken and duck liver parfait, deviled BBQ sardines, and home made ricotta. Inside the main dining area, guests can select from a variety of roasted or braised beef dishes that will carved tableside. For dessert, there's a selection of puddings in flavors like sticky toffee and even Guinness. Below the main dining rooms is a lower-level space that's been turned into a simple beer bar bar known as The Shakespeare, which Aikens is also heading up. Both the restaurant and basement bar are set to open on December 18. Here's a slide show of what you'll find inside.
24 E 39 St.; 646-837-6776
The roasted sea scallops
The library room at The Peacock
An inside look at one of The Peacock's dining rooms