• SoHo
  • 525 Broome St
  • (btwn Thompson and Sullivan Sts)
  • New York , NY 10013
  • Phone: 212-334-5182
  • Website: www.tailornyc.com

Savory Member Rating

Based on 3 reviews

  • Food
  • Service
  • I've eaten here
  • I want to eat here
Cuisine: Dessert, Eclectic Price: Expensive

  • Hours: Tue-Thu, 5pm-midnight; Fri-Sat, 5pm-1am; Sun, 5pm-midnight
  • Public Transit and Parking: Street parking - Hopstop
  • Reservations: Highly Recommended
  • Payment Options: Discover, MasterCard, Visa, American Express
  • Dress: Stylish Casual
  • Noise: Moderate
  • Key People: Executive Chef - Sam Mason; Owners - Sam Mason
  • Year Opened: 2007

Critic Reviews

Tailor is certainly an ambitious restaurant, and an interesting one. It has the courage to showcase the kind of experimental cooking - eccentric, provocative flavor combinations; unusual textures like foams, powders and that most appetizing of au courant coinages, "soils" - that's been a tough sell in New York. - Frank Bruni

Former wd-50 pastry chef Sam Mason brings his brand of molecular gastronomy to a loungey restaurant and subterranean bar in Soho. Mixologist Eben Freeman's...

The New Yorker 01/07/08

Its been said that nobody likes watching sausage get made, but, apparently, not many people like watching places where sausage (well, chorizo-cured kampachi with potato granola) gets made get made, either. - Lauren Collins

Savory Member Reviews

Member Photo

sophia b.
18 Reviews

Food Rating star star star star
Service Rating star star star Posted on 02/28/08
Full of pretense but some of the food (especially the pork belly) almost makes up for it with truly unique and inspiring flavor profiles.
Member Photo

dan k.
205 Reviews

Food Rating star star star
Service Rating star star star Posted on 03/09/08
highly recommend the pork belly. unfortunately most of the other dishes struggle with clashing flavors. i would however go back for the cocktails.
Member Photo

Adam D.
16 Reviews

Food Rating star star
Service Rating star star star Posted on 08/23/08
This guy is obviously a pastry chef: his desserts were awesome. The rest of the tasting menu we had left a lot to be desired.

And, like everyone says, the drinks are awesome. It's worth going back there just for drinks.

I expect this place to go out of business and the chef to head back to where he is best—a restaurant that needs a great pastry chef.