Otis Bar Restaurant

Otis was in need of an end of summer break, so we are taking some time to recharge! Off this week and back in action Sept 3! See you all then! Enjoy the holiday!

Our one and only chef .icci! Recently won an award for his curried coconut cauliflower soup at the Souper Bowl 🤩 We couldn’t be more proud. Come celebrate Paul and his food with us and stay tuned for some new exciting menu additions 💙

DELIVERY is now LIVE !! Get your Otis favorites delivered FRESH to your door!

Cold day means warm food! Taste our shank of lamb with some creamy grits and cider gastrique. You won’t be disappointed, you will be warm!

So what is it technically? Birthday or Anniversary??? Either way, we’re celebrating rocking with you for five years, all week! For this special occasion we’re bringing you a Nicoise Tartine special on top of our very own house-made Sourdough; topped with Calabrian Gribiche, Moroccan olive vinaigrette, and flavorful Togarashi. We’re also throwing in a plummy-passion fruit treat we’re calling the ‘Rose Colored Lens’; Copalli Barrel-Rested Rum, our favorite Beaujolais, and Allspice. Bring the whole gang and let’s celebrate 🍾

We’ll be closed for the holiday for exciting renovations, but will open our doors to you the following Friday! We acknowledge this holiday as a time appreciate the lives we lead and to honor the native peoples who cultivated and nourished this beautiful island we all now call home. “They called themselves the Lenape, which means "the People." They included the Nayack and the Canarsee, who planted corn and to***co and fished in the rivers.” Sounds like our kind of party 🥂

We’re gettin ready next Monday OCT 14TH all the best seasonal delicacies and accoutrements served up hot and still smokin by our guest chefs and friends & . also coming in hot drippin in diesel, DJ Halen with a set that’ll burn up the block. Tickets ok Resy and fire resistant gear at your local hardware store. Let’s party🔥

Roasted Delicata Squash now on the menu! Featuring beets, apples, coconut-chili crisps, & charred ricotta salata. Be on the look out for more seasonal dishes debuting this fall..see you soon 🥂

Blue Crab Deviled Eggs..simple but irresistible. Just in time for the nostalgic weather setting in. Chef special TONIGHT

ITS BACK!! Succulent Braised Beef shin and our Tomato Jam sitting pretty on top of a perfectly golden Potato Rosti. We finish it off with a sunny side up egg, making this the star of Brunch; ✨the Beef Hash✨

do we have a special for you. starting this weekend, we’re presenting this 6 pound beef shank, served with our house salsa and our friend’s handmade corn tortillas. It’s appropriately called Thor’s Hammer..so naturally this special feast can easily feed the table. Only a limited amount to offer, come get a whack at it while you can!

she’s enticing, she’s fresh, AND she’s vegetarian! Come meet the new girl, Summer Salade. Grilled asparagus & fava beans with a charred scallion purée and sunflower streusel garnish. She’s not here for a long time, but she is here for a good time

We’re taking deep breaths of the fresh spring air and getting whiffs of the new roasted pork shank, dressed with a guajillo jus and heirloom carrot salsa. happy spring friends 🐷🥕💐

WINTER SPECIAL ADVISORY: wind gusts blowing in from off the water. We can expect bay scallops crusted in cornmeal and seared in ghee. This temptation and hunger may increase around 8pm EST due to spätzle with a sweet pea emulsion followed by mild pickled tomatillos and mango until 10:45 PM EST. Guests are strongly advised to make reservations ahead of time..

the Otis family started the day off right with our old friend Gabriel Velázquez, a mezcal educator and extraordinaire. He walked the team through an in-depth history of mezcal throughout Mexico, the incredible cultivation process, and the 142 year old Jimenez Mendez family recipe that now sits on Otis’ bar shelf. El Buho has been awarded “Best in Mezcal Category” for the Spirits of Mexico competition and continues to bottle only a high-quality product. So come in and ask your server for any of our mezcals and how to sip it 😏👉OR finally try our Revenge of the Line, made to perfection with El Buho! Thanks a ton again to Mr. G, your Otis family tips their copitas to you

TONIGHT chef .icci is bringing out the Kurobuta Pork Riblets HAVE MERCY..let’s just say this pork went to private school. It’s been braised rubbed down grilled and glazed, that one on one education, finished summa cm laude. we’ll see you tonight ✨

Word is, there will be cinnamon rolls.

for our FW 2022 soup collection, we’re showcasing the Curried Coconut Butternut Squash. You can find all the hottest spoonfuls this winter at our Otis kitchen. We spotted model Pedro enjoying a bowl just the other day..we think it’s gonna be hit.

Welcome back to another week at Otis friends, we’ve got something special for you tonight. Littleneck Clams straight from the Long Island Sound, stewing in a celery root potage with confit shiitakes and homemade pancetta..let that buttered sourdough sop up that drool, but no shame here folks. We’ll see you tonight ✨

SATURDAY NIGHT chef .icci thought he’d have a lil fun with you. New to the menu tonight, Pork Belly licking up a coffee cider glaze, with Kashmiri chili, chicory, soy pickled celery root and chicharrón sittin’ pretty on top. Can we get a ‘thank you chef’

it’s looking like a mild winter night tonight, that means our outside space is going to be at THE perfect temp. come snuggle under a heat lamp with a hot bowl of our coveted tomato bisque (secret tip: ask for the Breads & Spreads w/ soup for dipping 😉🤫) ..see you tonight

Chef .icci is bringing Argentinian flavor and festivity to this NYE celebrations at Otis. (Menu details on Resy)

Join us in welcoming 2022 with the best crew in NYC. Onwards! 👉🏽

Chef .icci is bringing Argentinian flavor and festivity to this NYE’s celebrations at Otis. (Menu details in Resy.)

Join us in welcoming 2022 with the best crew in NYC! Onwards! 🥂