Booth’s Extra Fine

Booth’s Extra Fine is a New York City venue. Its documented menu includes steaks, lamb, heritage chicken, seafood dishes, salads, oysters, a daily Martini Hour from 4–6PM, and Champagne selections. Chef Nick Pfannerstill is also named in connection with the venue.

Menu details

The beef section includes a 16-ounce New York strip and a 20-ounce dry-aged bone-in ribeye. Other listed mains include a 14-ounce half rack of lamb and a half heritage chicken served with sherry mustard jus and French beans. The restaurant also lists Booth’s Deluxe, an 8-ounce butcher’s cut served with fries and a choice of sauce.

Smaller dishes include tartare with anchovy butter, watercress salad, and toast points; Devils on Horseback with foie gras sausage and port wine glaze; and crab imperial with French curry, exotic herbs, and toast points. Oysters are listed at 14 each and marked for all evening service. The salad section includes a chopped salad with endives, stone fruit, aged chèvre, and almond vinaigrette, as well as the Triple B with bibb lettuce, bacon, blue cheese, Cajun spices, celery, and tomato.

Drinks and chef background

A daily Martini Hour runs from 4–6PM. The Champagne entries include Champagne Gamet Cru Blanc de Blancs, Taittinger Brut Blanc de Noirs Rive Droite, Taittinger Brut La Française, Laherte Frères Ultradition Extra Brut, and Billecart-Salmon Le Blanc de Blancs Grand. Chef Nick Pfannerstill is described as Kentucky-raised, with more than two decades in hospitality and experience in several acclaimed New York City kitchens.