Jack & Charlie’s No. 118
Restaurant · West Village ·
Wood-fired oven dishes including duck meatloaf, steaks, pasta
Wood-fired oven dishes including duck meatloaf, steaks, pasta
"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
"In his West Village space, executive chef Ed Cotton inherited a wood-fired oven and deliberately built a new-American menu to accommodate the hearth despite its finicky nature; he says it takes time and skilled cooks to learn the “dance” of moving items around in the oven and ensuring they are properly cooked without crossing the line from charred to burnt." - Juliet Izon
