Alluring Loring Place…

I was determined to secure a reservation at Dan Kluger’s beyond hot new restaurant, Loring Place.

I frequently did combat with my frustrating Resy app, trying to conquer the system.

Come on…no reservations except at 5:30 or 10:30pm?!

We even did a drive by on a Wednesday night and, although we were warmly greeted, the hostess smilingly told us we can wait for a table at the bar…wait time 1 hour 45 minutes.

I wouldn’t wait for a place at the Last Supper for that amount of time.

Finally, I landed a relevant time slot.

Darn…I begrudgedly admit, Loring Place is worth the wait.

Everything about the restaurant works.

Loring Place has put in place a lovely, bright, generous and attentive staff.

Loring Place Bar photo: ny eater

I waited at the bar for a bit and had a great conversation with bar manager, Ann Marie.

I ordered vodka on the rocks. No Chopin, but I was impressed with their potato vodka, Liv.

We were led to a table on the elevated section of the dining area in the 120 seat restaurant.

Our server, Chris, was a delight.

We also had a visit from another server, Daniel.

His partner had been my lifeline when I dined at Union Square Cafe.

I had included Taylor in my Union Square Cafe review because he was a real gem and perhaps even more appealing than the food.

Well, lo and behold, Taylor was at Loring Place with his mother and we had a lovely chat.

Baked Ricotta

We kicked off the anticipated meal with Baked Ricotta and Kabocha with grilled sourdough.

Sourdough

The dish was creamy and delicious with a bit of heat. The bread was a perfect accompaniment ($11).

Grilled Shrimp

Grilled head-on Shrimp with garlic, lemon and herbs followed. The shrimp were phenomenal and the charring from the pizza oven added so much flavor and texture ($17).

Roasted Beets

The Citrus Salad with arugula, dates, chiles and aged goat cheese was refreshing and the dates and cheese were a fabulous addition to the mix ($17).

Wood Grilled Broccoli

The wood grilled Broccoli Salad with orange, pistachios and mint was another winner ($14).

Market Grains

Chris also sent over a roasted Winter Squash with brussel sprouts and hazelnut vinaigrette. It is served cold and frankly, paled in comparison to the other vegetarian dishes ($16).

The pastas and pizzas looked amazing, but we focused on the snacks, spreads and small plates section.

Short Rib

We went big with the outrageously tender roasted Short Rib with horseradish gremolata and potato puree ($33). The short ribs were incredible, charred on the outside as the dish was prepared in the wood burning oven.

Chris recommended dessert and what is life without a Dairy Queen inspired treat.

Blizzard

The Blizzard sent chills through my waiting palate. The Blizzard featured vanilla ice cream with pretzels, chocolate cookie-fudge and Meyer lemon ($13).

Chocolate Cashew

Adding more decadence, we were gifted with a Chocolate Cashew Crunch Caramel Milk Chocolate Bar.

Chef Dan Kluger photo: nytimes.com

Chef Dan Kluger has patiently waited two decades to open  his own restaurant.

Kluger worked for Danny Meyer and Tom Colicchio before making his name at Jean-Georges Vongerichten’s ABC Kitchen and Cocina and earning the restaurant a James Beard award.

Kluger went to Syracuse University so he is already a star in my book.

Loring Place is named after the street in the Fordham section of the Bronx where Chef Kluger’s father lived.

Loring Place is a destination restaurant, presenting delectable, imaginative food without attitude and heavy lifting pricing.

Deep down I wanted to not like it because of my reservation frustration, but I succumbed and fell in love.

Reservations can be challenging, but worth the battle.

Loring Place 21 West 8th Street West Village. Open Monday-Thursday 5:30-10:30, Saturday and Sunday 5:30-11pm, Sunday 5:30-9:45pm. Reservations on Resy.

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