Vestry New York - Buy Reservations

This is a bit of a fancy place because they quickly scanned my attire before they let me in to see if I’m dressed appropriately but they not overly strict and as long you don’t wear shorts or flip flops, then you should be fine. I’m not really sure why because I’ve been in fancier restaurants and this at best cries slightly upscale cocktail bar and no more. The bar is so tiny and if you come prime time then you can’t get a seat at the bar. I left around 7:30p and regular seats are mostly empty but bar pretty packed. I think it must have took half an hour or more for appetizers to come out. How long does it take to cook raw scallops and lukewarm oysters? Scallops were ok but oysters have this sour flavored sauce. Also ordered the shrimps and they were tiny and overcooked. I thought it weird a Michelin starred restaurant would have such a low Google rating and my hunch is correct, the Google rating is more accurate. The astronomical prices, average food, and sub par service does not fit the Michelin rating. You can always tell the type of restaurant by seeing if they replace your used utensils. I placed my used fork inside my finished empty bowl and the server literally took it out and placed it back on my table.

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Nice place but service is certainly below Michelin star level and doesn't deserve a star

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Three course meal for $60 plus taxes.

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We went for Vestry's restaurant week and were extremely pleased with the value we got in our meal. 60$ for a michelin star 3-course meal - mind you most of the entrees on the normal menu are approaching 60 dollars! The quality and portions of the restaurant week menu were equal to the quality and portions from the normal menu. We felt like this was a restaurant week steal and could almost imagine coming back to pay full price... it was THAT good. appetizers: Complementary bread with the most interesting butterscallops (extremely good dish, creamy, luscious and citrusy- it's a MUST order)risotto (This was good, interesting flavor, but would not get again. After the first bite the thrill is over)Dinner:Cod (This was like an up-scale riff on fish and chips (no chips really) but very good, and would order again)Chicken (Cooked sous vide to perfection, GREAT flavors and some interesting fattier meat on the side that was exceptional. Would order again)DessertChocolate Mousse (Don't let the citrus and orange turn you away.. this was like a really complex truffle in mousse form. Would ABSOLUTELY order again. Only complaint is that it is very small.)Cheesecake (Very fun dish, you can see the photos of the mouse and the cheesecake in other reviews, not a traditional cheesecake texture, and crustless. Texture is much more like a thick pudding with cheesecake flavor and hint of almond extract, bf loved it and would order again)

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This is a Michelin star restaurant and it had the service and food quality to prove it.The complimentary coat check was essential for the winter and the chairs had a cozy fuzzy throw over them. The service was top notch. They even folded my napkin when I stepped out and cleaned off our table after every course.We went during restaurant week and got a round of apps, mains, and dessert. The risotto was delicious but the scallops were really phenomenal. The Waygu beef was exceptional and the flavors surrounding it paired nicely. The local cod fish was very good but had an interesting flavor that's not for everyone. The cheesecake dessert was so fun and more gimmicky than I expected from this restaurant but it tasted delicious! The cheesecake was very rich and it was paired with a mouse shaped honey crisp apple. The chocolate mousse with passion fruit was my favorite. Even the chocolate decorative piece was decadent.

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Vestry need more training on service, three different people asked me what to drink, but nobody filled water for our table.Food was NOT ok, I had diarrhea right after the dinner. Disappointed experience, I didn't know how it could be Michelin star restaurant

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Food was good however, we felt very rushed as there was no breathing space inbetween courses. Well thought out interior but the restaurant lacked atmosphere resulting in us leaving straight after our meal and going somewhere else for drinks.

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Not anymore. Went there for NYE dinner. Made reservations and it said nothing about it being Prixe Fix, which is our bad. We should have known. While it's a matter of taste, the four course menu had noting that appealed to us. The black truffle add on for $50 would normally be ok, but it was very low quality. The server picked it up with her bare hands (no white gloves) to shave it on our plate. Really odd. Some of the party at everything, but didn't really care for it at all. And the price, as can be expected was high. Also, for a fine dining establishment, they don't seem to have a dress code, so it doesn't feel quite as it was likely intended. Sneakers and sweatshirts in a 1 Michelin restaurant?This will likely be our last time here.

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I was excited to try this Michelin star restaurant, heard a lot of good things from my colleagues. Seating was tight, but the furs on the seats were a nice touch to keep them warm. They also had some outdoor seating if you prefer that with heaters. In the middle of the meal they raised the lights and turned off the music which was a little bit weird, it looked like someone was trying to wipe down some of the glass on the second floor or something. Ruined a bit of the ambiance during the meal as people commented. That and the service constantly reaching over and around people at intermittent moments to pick up things it was a little strange and also an interruption. It would have been better timed had they done it all at once instead of piecemeal at the table.Drinks came quickly enough and they have a few of their own custom drinks. The Vestry looked good, but I was driving so none for me. The lady serving wine didn't even bother telling me what it was, only asked red or white, which I wish a little more effort to instruct would have been informative.The bread was good, although the butter was a little weird, not sure what kind of spices that made it sort of dark and mustard seed patterned. We had a pre fixe menu since we had 11 people. I went with choices that I would not normally make myself or could find it other restaurants. Which is why I didn't get sushi like dishes for the most part, those are safer but easier to get at other spots.Maitake mushrooms with barley had a wonderful consomme and I wish there was a better balance of mushrooms because it felt like it was mostly barley and squash. Pretty good size serving. My colleagues shated their dishes, too, I had a bite of the big eye tuna which was a good tartare with sesame cracker, and the bite of chu toro was solid but not really flashy and something I felt like I could get elsewhere. Wish they didn't use tuna since I feel like that is endangered.For my second course I chose the sushi rice which I had heard so much about, it was brilliant, for the first two bites. Then it was simply overwhelming and a lot of sour and acidic flavor, which overwhelmed in the middle after the second bite all through to the end. Almost tasted like sour mayo at the end. This dish would be much better with a much smaller quantity (just three bites would be good) or less acidity which would then build to the total acidity at the end instead of after two bites and going max throughout. I also had a bite of the hamachi rose which was wonderfully balanced between the pear and the fish, probably one of the best dishes of the night.For the main course I had the cod which was cooked really well, super flaky, but almost no other flavor to it which was weird. At the same time I saw the waygu beef was way too overcooked so I guess I'm glad I went with the bland cod. Some people even left multiple pieces on their plate of the waygu. I think the coriander sauce was something I just didn't enjoy on the cod, but I'm also not a fan of cilantro.For dessert I had the orange, which had a satsuma orange and blood orange, but was far too sour to enjoy more than one bite of the panna cotta. I'd expected something creamier and smoother, sweeter really. Overall found many of the dishes underwhelming or overwhelming, not really well balanced or improperly portioned. To some extent I had expected to have really small dishes given that it was French inspired, so I did walk out full which was a good thing, but it was a difficult meal to enjoy. They did give everyone a small box of truffles to take home.

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