Peachy Picks The Fourth Our Coverage Sponsored by Fresh Origins
Owner Marco Moreira
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Though it is named The Fourth, it should be FIRST on your list of places to go in Manhattan now. Opened two weeks ago by the stellar team of Jo-Ann Makovitzky and Marco Moreira, The Fourth exudes high style, class and absolutely exquisite cuisine from your first sip of their bespoke Sauvignon Blanc washing down the divine oysters to the last drop of the Time Bomb. We had high hopes for this spot, as Tocqueville also owned by Jo-Ann and Marco, was our third review ever. Not only did The Fourth meet our expectations, but it exceeded them. The Fourth was first featured in Tasty Tidbits:
It has graduated to Peachy's Picks because of the owners' clear commitment to excellence from the top culinary endeavors to the gorgeous setting to the impeccable service. Located on Fourth Avenue just south of Union Square, The Fourth is a venue that gives all Americans something to be proud of and showcases American cuisine like no one else. You can make the Fourth of July be every day when you taste the firecracker cuisine available only here.
To start with, Peachy selected the West Coast and East Coast Oyster combination, above. They are thoughtfully arranged with the West Coast on the left and the East Coast on the right. Simply put, they are the best oysters we've had in quite some time. Mattaki West Coast Oysters (slightly more delicate) hail from British Columbia while the East Coast Oysters are from Milford, Connecticut: Charles Island. Of course, anything from Connecticut is going to be the best! Peachy is the kind of person that doesn't like a lot of extras and likes to eat everything the way it's supposed to be: she put nothing on these oysters though dressings were provided, and their standalone flavor proved their quality.
The freshness was absolutely superb and the result paired with the Sauvignon Blanc was divine. When we pick out what we want to order, it is always deliberate. We look for aspects that set establishments apart from the rest, and when we see a line that references the name of one of the restaurants they own, a lightbulb goes off in Peachy's head as not every restaurant is sophisticated and knowledgeable enough to create their own wine. Jo-Ann and Marco are committed to this kind of excellence, as well.
We're not talking about just any Sauvignon Blanc. We're talking about the Tocqueville Sauvignon Blanc, from Reuilly, Loire, France. They've been creating their own variety for two years now, and Marco is holding this bottle in the above picture.
It boasted a crisp, refreshing taste that proved to pair well with our whole meal. It receives high marks. For the next course, Peachy Deegan picked the Acqerello Risotto with Wild Mushrooms-roasted mushrooms and stinging nettles. It had a lovely consistency and a triumphant taste! Presented with majestic style, every bite was delectable and made you feel like you were having a royal dining experience, even if you're not titled...
As far as decor goes, this was a nice balance between classic and trendy. What we loved best is their commitment to beautiful Made in America products. ESPECIALLY the chandeliers...
You can't help but notice the interestingly-arranged beds that are the center of attention in the room...they are made in Upstate New York.
Peachy likes to dine on cooked livestock, so she turned to that section of her menu for the entree. It has six convincing selections, and the one Peachy picked specifically was the Butcher's Cut Steak and Pont Neuf Potatoes. Served with charred romaine lettuce and oxtail, this enthusiastically, emphatically called out from the balconies that The Fourth is the place to be, if you want to dine well. W
hat a clever method to serve lettuce! The oxtail bits were a veritable touch to our carnivorous endeavor, and the steak itself was perfectly grilled medium, as we asked. It had the perfect amount of juiciness and was thoughtfully cut up in its presentation. The Pont Neuf Potatoes were done just right and had great flavor as well.
When you see a Coffee Drink called the Time Bomb, you want to try it to we're sure! Peachy asked them to hold the walnut component (necello) because she is an Irish cream purist-and once that cream was poured into the quatrieme expresso, pure delight emanated from our Eater-in Chief.
Rice pudding is something that Irish families make for dessert, so Peachy felt like this went the best with her coffee. Acquerello Rice with whiskey dolce de leche and vanilla gelato taste like Jo-Ann and Marco have direct connection to heaven sending it down...the quality and consistency are the best we've ever had in a rice pudding, not to mention the sublime flavor.
There is also a space downstairs that is superlatively designed, just under the beds...
Our esteemed panelist adds:
What's the newest, hippest, most artistic and ultra cool place to go AND have excellent food and impeccable service? The Fourth, just open two weeks, with all of the artistry revealed. Not just in the kitchen, but throughout the space, from the art installation of beds, to the handsome furnishings, and appointments. Culled from a cross section of artists and artisans, the environs speak of a carefully curated ambiance. They'd have to do something spectacular as a stage for this incredible food. The menu reads like no other, with interesting ingredients and bits as sidebars, all food, wonderful food, just food. The waitstaff is apronned, the tables are linened, and the water comes in a molded container for the bottle (Fiji, by the way). The setting is appropriate for what is about to unfold before you, fork in hand. As an appetizer, the fire roasted artichoke is now seen on a few menus around town. But at The Fourth, it comes in a paper wrapper, placed atop a ceramic bowl, with the cheese fonduta in a separate ceramic bowl, all on a ceramic plate. Presentation is of course, half of the battle in restaurant seduction.
The cheese fonduta is a smooth blend of béchamel and taleggio cheese, sprinkled with breadcrumbs. Just a note here, about another selection on the list: a salad that comes with a pickled pheasant egg. One of the unusual touches in an American bistro bill of fare, but interesting, and somehow, fitting in this mind-expanding environment.
For the starch course (starch aka pasta), as it is called on their menus, the Pacceri and Pei Mussels provided a hearty second course. The pasta is so al dente you could shake the chef's hand, drizzled with a sauce just empowered enough to make any mouth blissfully happy. The touch of pepper in the dish added that soupçon of edge that puts it over. Artful in his plating, the chef took a bit of the mussel juice, whipped it to a frenzy with butter, and put just a dollop on the composition, for show. And for flavor, as the mussels are melt- in- your- mouth tender, the montauk squid a bright morsel of delight, and by the way, the portion is not so much that you won't be tempted to finish every bite.
Next came a cioppino with all the requisites: lobster, prawn, mussels, clams, and is served so you can inspect the little darlings in your bowl as the waiter delicately pours the broth over all, so they can swim. There are toasty bits of bread dotted with a roasted garlic jam, and the note of sofrito adds polish to a delectable seafood plate. For a wine, the house Cuvee Torqueville lends a summer note, with a green finish, not too sweet, not too tart. Just the perfect balance to accompany all of the dishes. Bottles with the house label, this is a wine to watch. Dessert for some of us must be chocolate, after such a wonderful meal.
The Chocolate Dome, with chocolate raspberry mousse, hazelnut crunch and raspberry sorbet is presented in zen formation, with just enough of the elements evident on the plate. The chocolate is not so sweet that the rich essence of cocoa can't come out, suffused with the molten raspberry center. With the addition of the sorbet, a cool soothing finish, it's a dessert that will satisfy and fulfill. Partake of a coffee drink, after this sumptuous experience.
Here's a hint: The Lardener is a shot of expresso, with Nardini Amaro, and is served with a back of sparkling water. They think of the most essential details at the Fourth. It could be the years of experience of the owners, Marco Moreira and Jo-Anne Makovitzky. It could be the Master Sommelier Roger Dagorn. It could be the artistic surround. And it could be all of the above, winning and then some. Come often. Union Square beckons. It's an American experience, and they're open for breakfast, brunch, lunch, dinner, and more to come!
Peachy Picks The Fourth!
The Fourth is Highly Recommended by Whom You Know.
