Wicked Jane: When Being Bad Tastes So Right

 

If you’re ready to forget takeout and indulge in an unforgettable fine dining experience once again, the mouthwatering menu at Wicked Jane features fine, modern American cuisine. After operating several restaurants in New Jersey, chef Zod Arifai decided to bring his beloved bites to the bustling city, right in the heart of Greenwich Village.

Made with fresh market ingredients, small plates on the a la carte menu allow you to try an array of aphrodisiac-like dishes. Start by savoring Chilled Summer Corn Soup with jalapeno, watermelon and duck confit or the fresh, flavorful Beets and Strawberry Salad with charred sweet potato, strawberry vinaigrette and pistachio.

Continue your creative culinary adventure with Roasted Cauliflower, made with leeks, chili oil and bagna cauda sauce; Lightly Cooked Salmon, composed of rice puree, sliced scallions and bonito broth; Cod with cauliflower puree and herbal bouillabaisse broth; Organic Chicken, topped with hen of the wood mushrooms, leeks, and a pecorino-egg sauce, and Duck Breast, a delicate dish served with red cabbage, turnip and a fig-red wine emulsion.

Arifai’s menu sets the bar high, even for high-end dining. His ingredients and flavors have to be seen – or tasted – to be believed. With seasonally changing items and innovative techniques, Wicked Jane can be as, well, wicked as they want.

With an extensive wine list plus a sommelier who will perform customized pairings for each dish, you can try something new with each course. Selections include wines from Italy, France, Spain and Austria, New Zealand and California. Sip on their signature Wicked Jane, made with vodka, hibiscus, triple sec and citrus; the Naked & Famous, a mix of mezcal, aperol, yellow chartreuse and lime, or the Sprezzatura Spritz, with vermouth blanc, pamplemousse, elder flower liqueur and prosecco.

With intimate indoor and outdoor dining spaces, plus presentation that is as palatable as the plates, each dining experience at Wicked Jane is a memorable one.

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