When one thinks of organic, I am reminded of a definition from the “USDA: National Organic Program: Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”
And so, when I think of eating fresh and natural ingredients, Fairway Café & Steakhouse is an ideal restaurant. Fairway Market, Café and Steakhouse is located at 2127 Broadway, New York, NY 10023.
On Tuesday, March 20th, I had dinner at Fairway Steakhouse. The restaurant is nestled above their supermarket and overlooks Manhattan’s Upper West Side. At 7:00 PM, I was greeted by the manager, Kayshwar Mohan and the renowned chef Mitchel London. In the book, The Food Life: Inside The World of Food with Grocer Extraordinaire at Fairway by Steven Jenkins and Mitchel London, I read of Mr. London: “He was Mayor Koch’s official chef at Gracie Mansion for seven years and the coauthor of The Mitchel London Gracie Mansion Cookbook. Mr. London—indeed shapes the style and natural ease at Fairway Café & Steakhouse.
In a moment, I was escorted to my table where yellow Daffodils and a white candle awaited me. I stared at the tall and wide windows, and thought, “I am in Fairway Market, but I don’t feel like I am.”
The waitress greeted me. “Hi, I’m Vivian, have you had a chance to look at the menu?”
“Yes, Hi, I was looking at the Prefix Menu (for $24.00),” I said. “I think I will start with a glass of red wine, the Fantinel Celebrate Life Merlot (Italy 2007).
“Great,” she said. “I will be right back.”
While I waited, I momentarily glanced at the family sitting on my left. The lady saw my smile. “Oh, that looks delicious,” I said.
“It is,” she said. “We order the Boston Lettuce with Camembert for our appetizer every week. It’s wonderful.”
I returned to my menu, and Vivian arrived with the wine.
“Have you decided what you would like to order?” she asked.
“Yes, I’ll start with the Roasted Potato Leek Soup; and for the main course, the Half Murray’s Ale Natural Roast Chicken (with roasted carrots and fingerling potatoes).”
“Great,” Vivian said. “What about dessert?”
“The Warm Rustic Apple Tart (with vanilla ice cream) sounds divine.” I said.
“I’ll be right back,” she said.
I sipped my wine. The gentleman on my right, said. “Good choice—last week, my friend and I had the Grilled Prime Hanger; and tonight, I’m having the Roasted Branzino.”
“That sounds so good,” I said.
“Yea,” the gregarious gentleman, said. “I come every week to Fairway Steakhouse before I go to the Beacon Theater.”
“Beacon Theater,” I said. “Yes, it’s across the street.”
“Yea, my friend and I usually come here for dinner—it’s our neighborhood place.”
A minute passed, Vivian brought over my Roasted Potato Leek Soup. Each spoonful was heavenly; I could have had another bowl. I sipped my tasty Merlot; watched their movie on the flat screen television: Exodus, starring Paul Newman and Eva Marie Saint.
Then entered—Vivian with my main course: Half Murray’s Ale Natural Roast Chicken. It was succulent supreme.
By the time dessert was served: The Warm Rustic Apple Tart with vanilla ice cream—I kept thinking of the manager’s words. “Everything at Fairway Café & Steakhouse is fresh and organic. You can’t believe you are on top of a supermarket.”
After dessert, the only word I could utter was Extraordinary.”