Freemans

The idea of the restaurant was to make rugged Clandestine Colonial American Tavern. The cuisine was also imagined to be Early American; simple, rustic and inspired by old world traditions. This exceedingly low-profile restaurant materialized at the end of a nondescript Lower East Side alley unknown to even the most intrepid hipster. Persevere, and you'll discover a taxidermist's dream of a dining room, specialty cocktails, and a homespun American menu tinged with the occasional Anglo accent, like devils on horseback and summer pudding. If you don't feel like battling for a Hawkeye Sour (bourbon, lemon juice, syrup, bitters) during the raucous evening hours, order one (or two) on a peaceful Sunday afternoon, along with a plate of roasted pear pancakes, a slab of pan-fried pork schnitzel, and smoked trout with hardboiled egg, horseradish cream, and toast.