Pitch & Fork An "everyman tavern" with eats the everyman can't make

Perhaps not wanting to attract any angry villagers, the team behind Pitch & Fork (Jacques & 1534) decided the UES was the best location for their American tavern, a dimly lit casual hang with black vinyl banquettes, a heavy walnut presence (benches, bar, moldings...), and a backyard garden that's covered, so you know it's not Savage.

Blending in influences from the owner's French roots, the 'merican fare kicks off with smoked salt & pepper St. Louis Ribs, crispy fried rabbit legs, and pig foot "trotter tots", so it would behoove you to eat them.

Seconds stay heart-threateningly hearty, from a bacon/Irish cheddar burger on brioche, to chicken pot pie w/ spaetzle, while massive "Grand Courses" for 2-3 include porchetta w/ whole grain mustard jus, and a gargantuan roasted rib eye with onions and creamed black kale, though if it's such a super food, shouldn't it not be getting creamed?

The bev program is no afterthought: carefully curated suds like Breckenridge's Agave Wheat sit beside Manhattans made with blueberry-infused bourbon and Baked Apple bitters, which is apparently no longer just a nickname for all those angry villagers.