This medium sized bowl of pasta was delivered to the table at 86 Winter with a serving of freshly grilled chicken on top and cooked (fresh) spinach distributed throughout.  The creamy sauce coated the al dente pasta but did not drown it.  The sauce »

Have to say I was impressed right from when the entree was set down in front of me at 86 Winter on Water Street – score high for the presentation. The filet was thinly cut and cooked to medium just as I asked. Many »

At 86 Winter the Chicken Cordon Bleu is hand tenderized free-range chicken held together with the perfect blend of black forest ham and Swiss cheese.
The beautifully plated dinner included medallions of chicken cordon bleu, potatoes, and green beans.  (The potatoes and green beans »

In homage to Southern cuisine, the Stuffed Pork Loin at 86 Winter on Water Street adds an elegant flare to an American meal. The center cut pork loin was cooked to perfection and topped, not stuffed, with a floury, crumbly, cornbread of equal size »

A delightful twist on the classic American dish, meatloaf and mac and cheese. 86 Winter’s half and half delivered famished diners with a slice of meatloaf and a generous bowl of baked macaroni and cheese. The meatloaf, full of flavor, was a unique combination »

The filet of sole at 86 Winter in the Canal District was served stuffed with lobster, scallops, and shrimp. Tossed with a mediera lobster cream sauce and served with sautéed green beans and gratin potatoes. Due to dietary issues, I decided to order this »