REVIEWING: PATTY & SON’S

𝐏𝐀𝐓𝐓𝐘 & 𝐒𝐎𝐍𝐒 serves American cuisine with a cotemporary flair.

Wood Roasted Bone Marrow (150K) - 4/5 ⭐️

Marrow served with beef fat onion jam & crisp baguette. Marrow itself was a little salty eaten on its own, but balanced out well with the onion jam and toast. Good but nothing great.

Dry Aged 30 Days USDA Prime Porterhouse 1 kg - 3/5 ⭐️

Served on a hot plate so it arrived overdone (asked for a medium, was pretty much well done when it arrived) but I must say it remained very tender and juicy. Big miss on the flavors though, not well-seasoned.

Hot Pastrami Reuben (145K) - 4.5/5 ⭐️

Highlight of the night! Swiss cheese, pickled onion, Russian dressing on rye bread. Reminded me of Katz, although I’d still choose the NY joint any day. Super flavorful, smoky and generous with the pastrami. Aged beef fat fries were crunchy and airy without being greasy too. Must order!

Squid Ink Chittara (110K) - 4/5⭐️

Clams, mascarpone, lemon & breadcrumbs. Love the silky, seafoody, and slightly tangy sauce coating their freshly made squid ink pasta!

Truffle Tagliolini (220K) - 3.5/5 ⭐️

Black truffle, butter, parmigiano reggiano. Cheese was super sharp which I usually like but it really overpowered the black truffle.

𝐎𝐯𝐞𝐫𝐚𝐥𝐥 𝐕𝐞𝐫𝐝𝐢𝐜𝐭 - 3.7/5 ⭐️

Tried this on a busy day and place was jam packed. While food arrived in a timely manner, service for everything else needed a lot of improvement.

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