Jack & Charlie’s No. 118
Jack & Charlie’s | Photo by Dillon Burke
Jack & Charlie’s | Photo by Dillon Burke

Jack & Charlie’s

New York
New American Restaurant
$$$$
Available for Reservations

Featured In

At Jack & Charlie’s, executive chef/partner, Ed Cotton (No. 9 Park in Boston, Daniel, David Burke Townhouse) brings over two decades of industry experience to his recently opened New American restaurant paying tribute to supper clubs, speakeasies, and icons of NYC’s culinary past. Within the railroad layout that features a teal palette, its walls are adorned with pictures and cozy design details that bring an extra warmth to the place, and the eatery has four different areas: The Bar Room, Turner Room, Astor Room, and Oyster Room. The offerings here include bar bites like Black Truffle Toast; a selection of seafood starters; housemade pastas; entrees like Duck Meatloaf or the weekends-only Slow-Roasted Prime Rib; and desserts like Sticky Toffee Banana Pudding with a rum-butterscotch sauce.

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At Jack & Charlie’s no. 118, executive chef/partner, Ed Cotton (No. 9 Park in Boston, Daniel, David Burke Townhouse) brings over two decades of industry experience to his recently opened New American restaurant paying tribute to supper clubs, speakeasies, and icons of NYC’s culinary past. Within the railroad layout that features a teal palette, its walls are adorned with pictures and cozy design details that bring an extra warmth to the place (especially if near the fireplace), and the eatery has four different areas: The Bar Room, Turner Room, Astor Room, and Oyster Room. But no matter where you’re seated—from freshly baked popovers and Housemade Pastas to a Duck Meatloaf or Slow-Roasted Prime Rib—expect an intimate night out with your honey.

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This new cozy American restaurant in the West Village will be open for Christmas Eve. Jack & Charlie’s No. 118 will offer its typical supper club-inspired menu featuring handmade pasta, steakhouse favorites, and playful bar bites like shepherd's pie croquettes, along with holiday specials. Specials from chef and partner Ed Cotton include a decadent wild mushroom soup with black truffle whipped cream, braised Christmas goose au vin, and warm spiced carrot cake with ginger ice cream and salted rum caramel sauce.

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