The Fourth (restaurant week 2014 dinner)

Last updated on February 13, 2016

Th Fourth at the Hyatt Union Square is another restaurant that serves regular menu items during restaurant week. From the masterminds of Tocqueville and my beloved 15 East, the Fourth is a beautiful restaurant on street level with an espresso bar in the front. High ceiling, red wall, red velvet booths, white linen, and gallery like decoration, it is a stylish, beautiful place. We went there for Summer restaurant week last year, and found that while their regular menu is limited, but the RW menu does have decent choices and generous portions. (see 2015 winter restaurant week menu)

JAR OF FOIE GRAS
seasonal compote

HEIRLOOM TOMATO SALAD
Hawaiian heats of palm, red onion, watercress & red wine vinaigrette

ASPARAGUS & FARM EGG SALAD
fava beans, pickled onions & parmesan

HOUSEMADE TORCHIO PASTA
pancetta, summer squash & arugula
Pasta was plain. We did added the $8 supplement lobster, but it was still blend. It needed some sort of sauce and seasoning.

HEARTH ROASTED RACK OF BERKSHIRE PORK mustard greens, green garlic, dates & horseradish
Fatty slab of pork belly with crispy skin was roasted perfectly. Feel kind of like a Chinese crispy roasted pork, but on the salty side. The greens on the side felt disconnected, as if it should be a separated salad dish.

HAKE A LA PLANCHA
slow braised hake, potatoes, olives & tomatoes
Hake was a little dry. With all that olives pate on top, it was way saltier than it should be. Again, I feel it needed some kind of broth to carry it and balance the saltiness.

PINK SALT BRICK ROASTED AMISH COUNTRY CHICKEN
shaved vegetables & lemon vinaigrette
Chicken was very well cook, and juicy inside. But the vegetables on top seems it was just thrown on top.

QUATRIEME COFFEE POT DE CRÈME
mascarpone mousse, coffee crumble, amaretto gelato & quatrieme coffee foam