The Commerce Inn
American restaurant · West Village ·
Old-school American dishes & cocktails in Shaker-style surrounds
Old-school American dishes & cocktails in Shaker-style surrounds
"I indulge in a very fine Vesper at The Commerce Inn and sometimes treat myself to the bone marrow topped with roasted mushrooms for dinner; it’s a spot I’ll splurge at." - Matt Ortile
"An American tavern included in their string of West Village staples." - Melissa McCart
"The Commerce Inn may be the easiest to get into among the family of restaurants from Rita Sodi and Jody Williams (who also own I Sodi, Buvette, Bar Pisellino, and Via Carota in the neighborhood), but we also think it’s their most interesting. Influenced by the Shakers, the space has a lot of warmth, looking somewhere between a country store and a tavern. The menu features dishes like cod cakes, chicories, lamb pasty with garam masala, and a pork chop with apple and molasses. Brunch is a sleeper hit here as well." - Robert Sietsema
"Is there anything that Rita Sodi and Jody Williams can’t do? Named for the quiet street upon which it lives, this cozy, vintage tavern may not be as action-packed as its Italian siblings, but the cooking is just as satisfying. Linen-clad tables and wooden floors are a nod to minimal Shaker style and set the stage for hearty fare featuring the likes of potted shrimp, a slew of vegetable offerings, and, finally, all things roasted and grilled. A seared, dry-aged ribeye glossed in butter, garlic, and rosemary arrives buried under an avalanche of lightly fried onion rings. A solid selection of interesting cocktails and a warm host of servers round out the experience. Slip in for breakfast during the week or, come weekend, join the crowds at brunch." - Michelin Inspector
"I went with my friend and we looked around the room and realized that we were, by about 40 years, older than anybody else in the place. But those fried oysters are perfect. They were briny little clouds—crisp on the outside and still really hot. And when we liked them so much, I said, 'Oh, we have to have more. Bring us some more!' They came out in two minutes. I do think it's one of the great bargains in New York. I mean, they charge $3 for oysters, whether they're on the half-shell or fried. I do it at home sometimes. It's a pain. It is not something you do: 'Oh, I think I'll fry up some oysters today.'" - brennan carley
