Jack & Charlie’s No. 118
Restaurant · West Village
118 Greenwich Ave, New York, NY 10011
Highlights
Duck meatloaf, prime rib, oysters, handmade pastas, wood-fired
Duck meatloaf, prime rib, oysters, handmade pastas, wood-fired
"In a different neighborhood, Rossopomodoro might be noteworthy - but there’s a lot of Italian food in the West Village, and it’s hard to compete with places like I Sodi, L’Artusi, and Via Carota. Still, the pizzas here are perfectly fine and crispy, the pastas - such as the rigatoni with big pieces of short rib - are competent, and it isn’t tough to get a table here. So keep this place in mind as a back up to your back up plan. The space consists of several interconnected rooms tastefully decorated with framed mirrors and blown up pictures of produce, and there’s a little bar room up from where you can eat a quick dinner or have drink while you’re waiting for a table at Don Angie." - Bryan Kim
"Although it opened recently, the room’s hunter-green walls, oak floors, and white-cloth tables give an immediately established, old-World feel; signature items include a bone-in duck meatloaf with fig jus, best enjoyed alongside a classic dirty martini." - David Farley
"Seema goes out for a pre-art-gallery-opening date with Carrie’s gardener, Adam, at a New American restaurant. They sip their espresso from their table in the middle of the dining room and watch in horror as someone at a booth puts on deodorant out in the open (that’s what restrooms are for?). Seema learns that Adam is very hippie and that his last name is Karma (for real)." - Nadia Chaudhury
"Top Chef season seven runner-up Ed Cotton’s first New York City dining business is this West Village New American restaurant Jack & Charlie’s No. 118. The kitchen is anchored by its wood-fired oven, churning out dishes like huge tomahawk rib steaks, prime pork chops, and branzino. He’s got a second one in Murray Hill, Leonetta." - Nadia Chaudhury
"After working for a slew of top chefs including Todd English, David Bouley, David Burke, and Laurent Tourondel — and besting Bobby Flay on his Food Network show — Ed Cotton opened his own quintessential, cozy West Village restaurant, divided into four small rooms. Seafood like branzino with miso, sake, and mushrooms, and clams Casino dressed up with Guanciale are cooked in the wood-fired oven. Prime rib, offered only on the weekends, gets a wood-burning finish." - Beth Landman
