Cafe Commerce — Restaurant in New York

Some places get it right, and Cafe Commerce is one of them. From the moment we walked in, the energy was effortless, cool but not pretentious, buzzing but not chaotic, the kind of spot where you can sink into the moment without overthinking it. We sat at the bar (highly recommend). The playlist was an absolute chef’s kiss, subtle enough to let you enjoy your conversation, but every track hit just right. Whoever’s curating that music deserves a raise.

Now, onto the food: phenomenal. The pasta? Unreal. The branzino? Delicate and flavorful. But the real showstopper? The beef carpaccio with hash browns. Yes, you read that right. Thin, velvety slices of beef layered over crispy hash browns 🤯 because why wouldn’t you want that? If Café Commerce bottled up that experience, I’d subscribe. And the bread, oh!!!, the bread. They should open a bakery immediately, and I’d be first in line.

But here’s where things take a plot twist: the french fries. I’m still emotionally recovering. How does a Michelin guide listed restaurant, with such precision and love in every detail, serve fries that miss the mark? This is coming from someone who never leaves a fry behind I abandoned an entire bucket. I know. I still can’t believe it either. If only they poured the same love into their fries as they did into the stunning mural at the bar, we’d be talking about a flawless masterpiece.

That said, Café Commerce is a must. The vibe, the flavors, the experience perfection (minus the fries). I’ll be back. Hopefully, they’ll avenge those...

Finally made it here. I was really excited about a new restaurant opening in the neighborhood, but I’m walking away with mixed feelings.

Although they opened back in January, the service and timing still need work. The staff is kind and well-meaning, but clearly not well-trained yet.

Now, let’s talk about the food. The marinated hamachi and sea scallops were truly delightful. Both my husband and I would happily order them again. Unfortunately, we waited quite a while for the bread service, which only arrived after our appetizers. When it did arrive, it was fine, but nothing memorable.

We had requested well-done, crispy French fries to be served with our entrees, but they came out early and were soggy.

The filet was excellent, and both of us enjoyed it. My salmon, on the other hand, looked fantastic but was room temperature when served. I sent it back, and it came out tasting like it had been reheated in a microwave, so I sent it back again.

On the brighter side, the 20-herb salad was both interesting and well-balanced, with perfect dressing. For dessert, the coconut cake was lovely, light and flavorful.

The dining area is small, and we were fortunate to grab two seats at the bar. I would return for the appetizers, the steak, and perhaps to try a different entrée. But I’m not rushing back anytime soon. With other local favorites liked Cognac and Bella Blu that consistently deliver great food and service, this place still has some...

Cafe commerce has great potential but is not yet firing on all cylinders Obviously it is extremely new and some of the food was superb but sadly some was also quite mediocre I also found that the space is quite small and uncomfortable with loud music from the 80s which did not add to the vibe and made conversation some what difficult. Franky given the price point I think they might want to add a carpet to deaden the noise a bit Anyway when we focus on the food things definitely improve. Chef Moore has the kitchen producing a wide range of solid food. The apps were on average better then the entrees highlights include the herb salad,Hamachi and the squash ravioli. Btw the warm bread was also delish. We found that the salmon was a bit bland and uninspired and that the pasta carbonara lacked salt and enough guaneiale to provide enough pop. The steak was substantial and the rack of lamb was superb. Desserts which have been highlighted by many were ok but the coconut cake was not as moist as was advertised , although we still managed to polish it off I think that the place which is hot already is a strong addition to the UES and am hopeful they will work out the kinks. Frankly the chef who is extremely experienced should get strong marks given that it is really the first week open to the public Service was very attentive and they have a nice albeit...