While we were waiting, I started off with a drink from the cocktail menu called the Cliff Hanger. It had lime vodka, lime-mint sorbet, and fresh lemon juice. The drink was really delicious and very dangerous, as all I tasted was the subtly sweet and refreshing sorbet and lemon juice. A few sips later though I could already feel the affects of the lime vodka. It was a lovely cocktail overall and I would definitely order it again.<\/p>\n

$\"The$

The Cliff Hanger<\/p><\/div>\n

After everyone arrived and we placed our orders, they brought out metal containers filled with chewy baguettes and small bowls of white bean and olive oil spread.<\/p>\n

$\"Chewy$

Chewy baguettes<\/p><\/div>\n

The baguettes had decent flavor but I wish they had crispier crusts, as they were so chewy in texture that it kind of made them hard to eat. The bean dip was a nice touch but could have used a tad more seasoning.<\/p>\n

$\"White$

White bean and olive oil dip<\/p><\/div>\n

For my appetizer, I selected the slow cooked duck confit with sherry-mustard marinated green beans and jersey tomato jam. The portion was huge, and could have easily been an entr\u00e9e. It was a whole duck leg and thigh that was falling-off-the-bone tender. The duck was perfectly seasoned and went well with the sweetness of the tomato jam.<\/p>\n

$\"Slow$

Slow cooked duck confit<\/p><\/div>\n

Josh chose the crab and scallop cake with avocado-poblano aioli. We swapped plates halfway through so that we could each try the other\u2019s appetizer. The crab and scallop cake was chock full of seafood and had very little breadcrumb filler. It was seared on the outside so it had a nice crust and the seafood was cooked perfectly throughout.<\/p>\n

$\"Crab$

Crab and scallop cake<\/p><\/div>\n

Josh\u2019s mom had the best appetizer of the night, which was skillet roasted shrimp with cheese grits and garlic sauce. The restaurant has a Cajun\/Creole twist and this dish showcased that the best. The shrimp were perfectly cooked so that they were plump and firm and contrasted nicely with the creamy cheese grits. The garlic sauce bound the whole dish together, and we used the baguettes to scrape up every last bit of sauce and grits from her plate.<\/p>\n

For my main course I went the safe route with grilled New York strip steak. It was served with herb-fried crushed potatoes, haricot verts and paprika aioli. The steak was cooked rare, as ordered, and perfectly fine but nothing special. I liked the smokiness of the paprika aioli but the potatoes were kind of a disappointment, as they were kind of soggy and tough and topped with just a small sprinkling of fried herbs. At least the green beans were tasty and still a bit crunchy.<\/p>\n

$\"Grilled$

Grilled New York strip<\/p><\/div>\n

Josh opted for the seared double cut pork chop with sweet potato mash, pear chutney, broccoli rabe and pork jus. The pork chop was perfectly cooked and juicy. The sweet potato mash was not overly sweet, and the broccoli rabe was delicious and not overly bitter.<\/p>\n

$\"Seared$

Seared pork chop<\/p><\/div>\n

For dessert, I had the bittersweet chocolate pave with mocha ice cream and chocolate sauce. The pave was kind of like a flat, undercooked brownie. The texture was similar to molten chocolate cake without the liquid center. It was decadent and chocolately, but between the pave and the mocha ice cream and the chocolate sauce, it was a bit too much chocolate for me. I wish there was something else to cut through the richness of the chocolate.<\/p>\n

$\"Chocolate$

Chocolate pave with mocha ice cream<\/p><\/div>\n

Josh had a warm pear crisp with honey ice cream. The pear crisp was delicious and comforting, and the honey ice cream had an interesting flavor. It reminded me of apple pie a la mode with a gourmet twist. I\u2019m not really a fan of honey but I thought it paired well with the pear dessert.<\/p>\n

$\"Pear$

Pear crisp with honey ice cream<\/p><\/div>\n

Overall I really enjoyed our meal at Duane Park. The food is well prepared with interesting flavor combinations. Portions are generous and dishes aren\u2019t overly fussy. The service was attentive but not overbearing. It would be a great place to go on a romantic date. The restaurant isn\u2019t cheap but it\u2019s not expensive for the quality of food that you get. I would definitely come back here to celebrate another special occasion.<\/p>\n

Duane Park<\/a>
\n157 Duane St. between West Broadway and Hudson St.
\nNew York, NY <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"