Gold St$$$$$

From legendary restaurateur Harry Poulakakos (Harry’s at Hanover Square) and his crew – son Peter Poulakakos, Michael Jewell and Danny McDonald – the folks who transformed the restaurant and bar scene in lower Manhattan with Ulysses’ Folkhouse, Harry’s Café and Harry’s Steak – comes Gold St., an exciting new venture: fun, food and drink located in the bull’s eye of downtown’s residential surge.

New York’s financial district has been enjoying an unprecedented residential real estate boom and the streets are alive with new energy. New stores like Tiffany’s and Hermes are moving in. But one thing has been missing – until now: A place to go for mouthwatering lunch, dinner, late night snacks, cocktails and beer.

The food at Gold St. is what you crave, when you crave it. Whether you have a hankering for a big bowl of ramen noodle soup for lunch or a midnight snack, Gold St. will satisfy. Gold St. patrons will choose from fun favorites that reflect New York’s diverse population.

You can choose from Gold St’s selection of small plates that include steamed pork buns, southern fried chicken wings, and grilled tuna tacos topped with pico de gallo, guacamole and sour cream. The burgers – contender for best in the city – are glazed with mustard before grilling, and served with a special sauce of ketchup, mustard, mayo and topped with shredded tomatoes.

No longer will Wall Streeters have to go home hungry after a late night at the office, nor financial district residents wander the streets looking for something to eat on the weekend, or even have to drink on an empty stomach. Gold St.’s arrival makes downtown the place to go for high quality, satisfying food.

Hide

Patrick Vaccariello – Executive Chef

Vaccariello, a graduate of Johnson and Wales four-year culinary program, has extensive experience in New York restaurants including Auerole under Charlie Palmer and Park Avenue Café with David Burke. At Moloney and Porcelli, Vaccariello attracted national attention with his “Crackling Pork Shank,” selected by USA Today as the #1 Dish in America. His background in global cuisines makes him the perfect chef to oversee the diverse offering at Gold St.

Pan-Seared Striped Bass—With long beans, zucchini and tomato water

Mini Kobe Beef Sliders (3)—Three 2 oz. patties per order with special sauce (made of ketchup, mayo, mustard and pickles). Cheese is available for extra

Truffled Mac and Cheese—Truffled Brie Fondu with elbow macaroni, mushrooms and Italian breadcrumbs and truffle oil

6 oz. Hamburger—Sautéed with Dijon, served with chif lettuce, shaved Vidalia onion and thin sliced tomato, sliced half pickles and shoe string fries. A 75-25 blend served with special sauce

Grilled Chicken Sandwich—5 oz. chicken cutlet grilled and served on ciabatta bread with goat cheese, romaine, tomato and crispy onion

Grilled Chicken Cobb Salad—With Blue cheese, bacon and avocado