Queensyard Review - Hudson Yards - New York - The Infatuation
"Queensyard is one of several restaurants in the high-end shopping mall that is Hudson Yards, and people seem to like the bright, open space and striking view of The Vessel from the floor-to-ceiling windows. The food is billed as “Modern American with London Style,” but we find it generally odd. Almost every dish has us asking the same question: Why? Why, for example, does the kitchen feel the need to ruin perfectly good East Coast oysters with sudachi koshō, low-quality trout roe, and syrupy black vinegar? Why do they bury some mediocre and over-salted foie gras under a thick layer of fresh cilantro and, inexplicably, fried capers? Why is the pasty housemade gnocchi served with candied cilantro seeds? Has anyone ever wanted this garnish? We certainly don’t. If for some reason you absolutely have to eat at Queensyard, we recommend getting the simplest thing you can find on the menu. The filet mignon is passable, if you ignore the over-fried and over-dressed potato gratin that comes with it. A skate katsu would benefit greatly from a generous wedge of lemon, but is good enough even without it. For dessert, a sticky toffee pudding isn’t the worst you could do. Yes, it tastes a bit too much like cinnamon and artificial orange extract, but some people like that. The main draw here is the view. If you’re into looking at questionably functional architecture while you eat mediocre food, Queensyard might deserve a spot on your dinner rotation. Otherwise, there’s no real reason to eat at this restaurant. Food Rundown Nibbles A plate of olives, pickled vegetables, and spiced nuts designed for sharing, this might just be the best thing on the menu. Considering that all of these nibbles are made in house, it makes us wonder why everything that follows is so uninspired. East Coast Oysters Oysters should be hard to mess up, but somehow, they’re not good here. The garnishes of sudachi koshō, trout roe, and black vinegar completely overwhelm the flavor of the actual oysters. It’s a bit like taking a shot of salty vinegar. Brooklyn Burrata “Midori gel” is a phrase we never want to see on a menu again. This dish is a confusing affront to burrata. Wild Mushroom Risotto If you like the taste of cheap truffle oil and the texture of partially-dried glue, you’ll love this. Queensburger This is a totally fine cheeseburger. There’s nothing particularly good about it, but it’s not actively bad, either. If you’re stuck at this restaurant, this is a safe bet. Filet Mignon The kitchen here seems to have at least a cursory understanding of how to cook beef. This filet mignon is seasoned nicely and cooked to the appropriate temperature. Sticky Toffee Pudding This dessert tastes like it was manufactured in the same facility as the holiday-themed Yankee Candles. Some people will be into that." - Carina Finn
