TBar

TBAR NYC. Photo courtesy Tbar.nyc
TBAR NYC. Photo courtesy Tbar.nyc
Review
4.7/5

A friend mentioned to me that she wanted to check out this relatively new restaurant TBar, located at 116 East 60th Street. TBar was located on 3rd Avenue on the Upper East Side for 27 years but closed during the pandemic. Well, the great news is that T-Bar now has opened its iconic doors in a great new location.

TBar entrance. Photo by Sora Vernikoff

TBar entrance. Photo by Sora Vernikoff

TBar bar seating. Photo by Sora Vernikoff

TBar bar seating. Photo by Sora Vernikoff

TBar dining area. Photo by Sora Vernikoff

TBar dining area. Photo by Sora Vernikoff

TBar panoromic view. Photo by Sora Vernikoff

TBar panoramic view. Photo by Sora Vernikoff

To keep it simple I ordered The Roast-Free Range Chicken with a Baked Potato and Carrots. It was fabulous! The food was fresh, well-prepared, and very tasty!

Roast-Free Range Chicken with a Baked Potato and Carrots at TBar. Photo by Sora Vernikoff

Roast-Free Range Chicken with a Baked Potato and Carrots at TBar. Photo by Sora Vernikoff

A baked potato with condiments at TBar. Photo by Sora Vernikoff

A baked potato with condiments at TBar. Photo by Sora Vernikoff

If you find yourself on the Upper East Side closer to Madison or Fifth definitely check out TBar.

It won’t disappoint!

My Favorite Recipe for Roasted Chicken

Free range roasted chicken is a delicacy bursting with flavor and succulence. The meat is notably tender and juicy, infused with rich, mouth-watering aromas that stimulate the senses. The chicken is also subtly seasoned, deeply golden on the outside and perfectly cooked on the inside. The crispy skin, infused with natural herbs and spices, is indeed the perfect complement to the tender meat.

For a perfect gourmet free range roasted chicken, start by preheating your oven to 375°F. Next, gently rinse chicken, removing any excess fat. Then, make a seasoning blend that includes a mixture of garlic powder, paprika, black pepper, and dried herbs, such as oregano and thyme. Rub the seasoning blend over the entire bird, including under the skin. I then like to stuff the chicken with fresh herbs, such as rosemary and bay leaves, and quartered onions and lemons. Roast the chicken for about an hour and a half, or until the temperature in the thickest part of the bird reaches 165°F. Remove the chicken from the oven and let it rest for 10 minutes before carving. Finally, serve with oven-roasted vegetables for a mouth-watering meal that is sure to impress.

Readers may also enjoy our reviews of Sardi’sLatham House, Bar Italia Madison, and Arte Cafe.

TBar

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