Famed restaurateur John McDonald is responsible for creating some of New York City’s most stellar and popular restaurants, including Lure Fishbar and Bowery Meat Company, and he’s done it again with his latest eatery Bar Mercer.
Last January, McDonald opened Bar Mercer in Lower Manhattan’s SoHo neighborhood (25 West Houston Street) and he’s instantly created another must-visit spot that suits every occasion: a classy ambiance for a night out with friends, a cozy hideaway for a romantic evening, or a trendy spot to unwind after a long day. Not only is the space warm and inviting, the food is the main attraction.
Preston Clark and John McDonald. Courtesy of Bar Mercer.
As soon as you enter Bar Mercer, your eyes slowly adjust to the dim lighting and it’s like you’ve been transported to a by-gone era. You immediately notice the stylish bar with bartenders whipping up cocktails in the background, and to your right, you catch sight of a chic-retro dining room and wonder who else has managed to snag a table at the intimate 50-seat restaurant. Bar Mercer’s space is filled with lots of red—evoking a bold and sophisticated atmosphere of passion, luxury, and energy. The place is visually striking with brick accents, checkered floors, rich dark wood tables and quirky black-and-white photos on the wall that pays homage to the past. This restaurant feels as if it has always been there, which is the key to the making of a new classic.
At the helm of the delicious food is acclaimed chef Preston Clark, who is also the executive chef at Lure Fishbar and has worked for Jean-Georges’s luxury dining empire for seven years. After more than three decades in the restaurant business, Clark has concocted the most delectable items at Bar Mercer. An essential dish to order is the chitarra pasta, which is similar to a carbonara, but less dense and more meat, which makes it a perfect meal for any time of the day. The pasta consists of a light parmesan cheese sauce, perfectly cooked al dente noodles and filled with ham, bacon, sunny side egg, pecorino and black pepper. We could eat this everyday!
Courtesy of Bar Mercer.
We also highly recommend the English fish and chips. The thin-layered beer batter on the high-quality haddock fish with the thick, salted chips (a.k.a. fries) provided a satisfying crunch, while the fish remained moist inside. The dish is also served with lemon tartar sauce, mushy peas, and malt vinegar.
The main highlight of Bar Mercer was the tender and juicy wagyu beef special that was blanketed in chanterelle mushrooms. The meat was prepared to perfection and due to its exceptional marbling, the steak was flavorful and made it a standout dish. Bar Mercer offers nightly rotating specials, all scribbled out on a chalkboard. So, keep an eye on the chalkboard. You won’t want to miss any of the specials, which might include razor clams, a veal chop, or lamb stew.
There’s also a variety of great shareable plates at Bar Mercer that includes tasty deviled eggs, the extremely fresh—and excellent—hamachi crudo made with garlic butter, capers, cilantro; and also the pigs in a blanket that’s served with Dijon mustard dip and a puff pastry with toasted sesame seeds. Another winner worth eating with others is the incredible steak tartare that consists of New York strip meat, poached quail egg and toasted sourdough. This was a blend of rich, savory flavors, texture contrasts, and high-quality beef that made every bite heavenly.
As for drinks, Bar Mercer offers a vast selection of wines, vodkas, gins, tequila, brown spirits, spritzers, mocktails and beers. The creative cocktail called the “Superstar” was magnificent, punchy and refreshing. It was made with vodka, lime juice and a shot of Prosecco on the side for you to add. This is a must-order!
Courtesy of Bar Mercer.
For the ultimate experience in food, drinks and atmosphere in and around SoHo, head straight to Bar Mercer. Bask in their cozy glow and experience this stunning place to relax or indulge. Trust us, you won’t be sorry!
