etch

"Chef Deb Paquette’s downtown dining destination is excellently equipped for groups of all sizes, from intimate dining at the chef’s counter (four people or fewer) to large parties in its two private dining rooms. Parties of over 13 will need to book a prix fixe menu of Paquette’s hits, from pork ribeye with couscous to grilled filet mignon with horseradish whipped potatoes." - Ellen Fort

"You know those comfy pair of Vans in your closet that you refuse to give up? They may not be as cool as they were 10 years ago (daaaamn Daniel), but slipping them on always feels comfortable and effortless. That’s how we feel about Etch. It opened in 2012, and it’s still as good as ever. Plenty of wine-soaked business lunches go down here, as do solo dinners at the chef’s counter overlooking the buzzy kitchen. The food on the menu may not feel as edgy as it once did, but the flavor and quality always hit the mark. You’ll find the Etch standards on there—like the roasted cauliflower and the eponymous salad—along with some seasonal additions like a tomato galette or a za’atar-crusted venison. The wine list is interesting and features some unexpected picks, too." - jackie gutierrez jones 2, ann walczak

"You know those comfy pair of Vans in your closet that you refuse to give up? They may not be as cool as they were 10 years ago (daaaamn Daniel), but slipping them on always feels comfortable and effortless. That’s how we feel about Etch. It opened in 2012, and it’s still as good as ever. Plenty of wine-soaked business lunches go down here, as do solo dinners at the chef’s counter overlooking the buzzy kitchen. The food on the menu may not feel as edgy as it once did, but the flavor and quality always hit the mark. You’ll find the Etch standards on there—like the roasted cauliflower and the eponymous salad—along with some seasonal additions like a tomato galette or a za’atar-crusted venison. The wine list is interesting and features some unexpected picks, too. photo credit: Casey Irwin" - Jackie Gutierrez-Jones

"Revered chef Deb Paquette has a knack for bold flavor, which Etch showcases charmingly in unexpected dishes like octopus and shrimp bruschetta and Moroccan bastilla with saffron eggplant, vegan ricotta harissa carrot ribbons, and almond fennel orange pesto. Perhaps the most popular dish is the roasted cauliflower, available at lunch and dinner with truffled pea puree, salted almonds, feta crema, and red bell pepper sauce. Here, long-time pastry chef Megan Williams turns out meal-closing gems like a pear hazelnut tart on shortbread crust and various housemade ice creams." - Jackie Gutierrez-Jones, Eater Staff

"Etch’s globally-inspired menu touches on everything from Moroccan Bastilla with saffron eggplant and vegan ricotta harissa carrot ribbons, pomegranate walnut pureé, and almond fennel orange pesto to empanadas stuffed with smoked gouda and oyster mushrooms. Have a moment of quiet before getting back to the hustle-and-bustle of downtown in the sleek, serene restaurant, or sit at the chef’s bar to chat about the various inspirations behind each dish with chef Deb Paquette." - Clara Wang