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Twenty Manning Grill (and its food) in pictures
Get the flash player here: http://www.adobe.com/flashplayer // Last night was a good one for surreptitous debuts, no? While Cooperage peeked its head out of the Curtis Center, Twenty Manning Grill (259 S. 20th St.), the months-in-the-making redo of Audrey Claire Taichman's Twenty Manning, opened with a whirl, welcoming in passersby and neighborhood residents off the street. "Night and day" is a tired descriptive phrase for describing a dramatic makeover, but it's almost too perfect here: The original restaurant's sexed-up jet-black lounge vibe has been put out to roost in favor of a sunny, almost shorehouse-like feel: lots of white-washed wood paneling, white pressed tin ceiling, white tile on the body of the bar. Sunflower yellow Chesterfield banquettes (and actual sunflowers). Chalkboard menus. Taichman just feel like it was time for a change after 10 years in business; her Audrey Claire opened across the street four years earlier, in 1996. She'd been planning redo for some time, and got everything in motion this January. Taichman's longtime chef/business partner, Kiong Banh, has dramatically revamped Twenty Manning's original Asian fusion-style menu. Staples like his sirloin noodles and potstickers are still available, but he's now doing some pretty straightforward — and hearty — new American bistro food. Chef Banh was kind enough to cook us up a couple sneak-peeks earlier today. - Moules frites in white wine broth and bourbon remoulade - Seared scallops with pink grapefruit, spinach and yellow pepper olive oil - Pizza Margherita (dough recipe courtesy of Taichman's buddies, Zahav chef/owner Michael Solomonov and Art Institute chef/instructor Rocco Lugrine) - Roast chicken with mashed potatoes and peas - TMG Burger, 8 ounces grass-fed beef with secret "special sauce" (couldn't get any deets on that one), lettuce, tomato, onion, French fries, and a "good" pickle (this, very simply, is a very "good pickle" from Di Bruno's, one that reminds Taichman of the ones she ate as a kid) The food's still in the "preview" stages — other dishes they've been testing out include ahi tuna burgers, turkey burgers, steak frites and Taichman's dad's best-ever brisket sandwich recipe. In the meantime, you'll have to drop by (they open daily at 5 p.m.) to catch more of the menu. Tony Posted 2010-04-21 21:53:42
Twenty Manning Grill (and its food) in pictures
- Moules frites in white wine broth and bourbon remoulade
- Seared scallops with pink grapefruit, spinach and yellow pepper olive oil
- Pizza Margherita (dough recipe courtesy of Taichman's buddies, Zahav chef/owner Michael Solomonov and Art Institute chef/instructor Rocco Lugrine)
- Roast chicken with mashed potatoes and peas
- TMG Burger, 8 ounces grass-fed beef with secret "special sauce" (couldn't get any deets on that one), lettuce, tomato, onion, French fries, and a "good" pickle (this, very simply, is a very "good pickle" from Di Bruno's, one that reminds Taichman of the ones she ate as a kid)
Looks amazing! I always loved Twenty Manning, but this re-do looks great. Really sunny and fresh. And the food looks fantastic. I'm going to stop in this week and try it out.
The interior is very striking...and the food is decent. The prices and options on the menu seem to make this more of a competitor to Matyson than the gastropubs around (Pub & Kitchen, Ladder 15, etc...). Feels a bit like "dinner at the country club."
This looks great! I've always wanted to try Twenty Manning but never got around to it. They are going on my short list now!
I really like the freshness and the colors... I've loved walking past during the transformation. I'm excited that this classic spot is now super-fresh! (Though I never felt it was dated before.)
[...] - Twenty Manning (and its food) in pictures [21apr10] [...]
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