I had high expectations for Drift, especially since the space was once home to a Weehawken legacy (IYKYK). My first experience here was a birthday dinner courtesy of my best friend and she knows how to treat people - so we truly dined from soup to nuts.
The place is beautifully decorated, with an eclectic selection of table styles ranging from bar high tops to traditional seated tables - although, I'm not quite sure what the theming is suppose to be. They obviously chose the decor with purpose, from the mosaic walls to the warm lighting and mahogany-wood touches.
We arrived a few minutes late for our reservation and the restaurant - save for the bar - was dead. When we checked in, however, the hostess made us wait a few minutes which was a little off putting. In any event, we were able to wait by the bar and it was packed - in fact, it was standing room only. (Maybe the bar is where it's at here.) They offer a lot of fun, seasonal cocktails with cutesy names and interesting ingredients like blood orange and elderflower.
When we finally sat down, our server promptly came over - I believe his name was Anderson, and he was truly excellent. He was just the right amount of helpful and courteous and wasn't overbearing, which is a tough balance to keep.
The menu - in my opinion - is a little small. It is also priced on the high side - and I get it, you're paying for the location here. However, the food should be spectacular for the price and I can truthfully say it wasn't. I don't mind paying for good food, but this was not it. Some things were very tasty, but I wanted to LOVE everything. It could have been the items we chose, but again for the price they are charging, everything on the menu should hit.
We started with the whipped ricotta and chopped autumn salad. The salad was actually delicious, but the portion was definitely meant for one and not shareable, as it came on a small appetizer size plate. The ricotta itself was delicious - it has a lovely smooth texture and the maple was a excellent addition - but the focaccia was just passable (although perhaps I'm bias, as I will admit I make a mean focaccia). But the true kicker here is we paid 23 dollars for bread and cheese - the profit margin seems through the roof on this.
For entrees, I opted for the skirt steak (which came described as having 'crispy potato jenga') and chimichurri and my friend had the filet - which, for a exorbitant price tag of 62 dollars - was serve a-la-cart, so she grabbed a side of the mashed potato puree. My steak itself was truly excellent - apparently, it was marinated in brown butter and coffee overnight, and it resulted in an extremely tender and rich cut of beef unlike I've ever experienced before. Truth be told, the chimichurri sauce (which is heavily cilantro and vinegar based) did not pair with the warm, decadent flavor profile at all, and almost seems like a waste to even serve with it. In addition, the 'crispy potato jenga' turned out to be six (yep, six - because I counted) half-cut, undersalted steak fries - aka, just a menu gimmick. My friend's filet did just not appeal to her - while she didn't say anything specific, she just wasn't blown away by the flavor. (And also, how costly would it be to dollop a scoop of mashed potatoes on to the plate to say it comes with a side? Although, that might not be the move because the potato puree had no flavor whatsoever, and IMO it's really tough to screw up mashed potatoes.)
Let's move on to dessert. I opted for the bread pudding to split - while it was described as 'apple and pear,' I don't think I came across any fruit whatsoever. The caramel sauce the waiter poured on was the best part. It was a fine dessert but again, if you're spending 15 dollars for bread pudding (which is literally made up of one the cheapest food materials on the market), I want my mind to be blown.
Ultimately, Drift has a lot of potential to be an excellent spot with some tweaks, specifically to the value of the food. A restaurant like this needs to be sustainable in order to keep up with the cost of the real estate, and I don't see this happening. While high quality, the taste of the food does not justify the cost. Drift may serve Wagyu beef, but if the dish itself doesn't impress anyone, the customer is going to leave feeling disappointed. In addition, how much does it cost to put some kind of potato side with the filet? Or to make true, genuine hand cut fries instead of the hokey labeled 'crispy jenga'? Things like that can only get a business so far, and Drift may want to reevaluate the food experience they are giving to the customer. read more