The Tailor and the Cook

We traveled from a distance to celebrate a special anniversary dinner with family. We were not disappointed.
We arrived a few minutes early to enjoy a drink at the bar before dinner. We were immediately greeted with a very friendly staff who made it known they were there to ensure we enjoyed our experience. We had some very unique cocktails that I would have normally not been brave enough to order. The staff took the time to explain the bold drinks which sounded intriguing, so I felt comfortable stepping outside of my comfort zone. The pineapple ginger shrub was delicious. Thanks for convincing me to try it!
Once we were ready to be seated, we were treated like kings. The staff works as a team to make sure our every need was taken care of. We started with delicious bread from Utica Bread served with maple butter with sea salt. Delicious. I had to stop myself from ruining my dinner by eating a loaf of bread!
My husband ordered the New York State cheese plate to share. Amazing. The cheese was a wonderful assortment of New York States finest. The cheese was pared with fruit, pickled vegetables, honey and hand made crackers. Delicious. I had the beet salad which was wonderful. My parents both had the scallops which they both said was incredible.
Our main course was unbelievable. My husband had the filet mignon which was cooked to perfection. It was served with sweet potatoes and brussell sprouts with shiitake mushrooms. My husband does not usually enjoy brussell sprouts, but even he said they were amazing. I had the roasted chicken which was served with sweet potatoes, pearl onions and creamed kale. It was perfectly prepared. The chicken was moist and very flavorful. My parents both ordered the cod dish which they both said was incredible. The real treat for me was a simple request. We were dining with a very picky 10 year old as well. While the adults were excited to experience the restaurant, the 10 year old needed convincing. Aileen, our server, did not bat an eyelash at the request of pasta. Many high end restaurants would not be as accommodating with the request, but Aileen made it happen. Thank you.
We finished up with dessert, which was a real treat. Everyone ordered something different so we could each have a little bit of each. The chocolate torte was to die for. The coconut bread pudding was delicious. The apple strudel was incredible. The sorbets very amazingly flavorful. What a way to end a delicious meal!
Thank you to all at The Tailor and the Cook for an amazing meal and an amazing time. We will be back to enjoy the deliciousness hopefully soon!

We dined at The Tailor and the Cook on Valentine’s Day and had a really nice experience overall. Service stood out as the best part… very prompt and we never felt like we were waiting on anything. The Pre-​Fixe menu was pretty good. For the price point, I wish we’d been able to order off the regular menu instead and varied our options a touch but what we ordered from the special menu was very well done. We weren’t «wowed» the way the reviews suggested we might be but, to be honest, we’ve been to a lot of really nice restaurants and the bar is set pretty high. Would we return? Absolutely!

Amazing! The atmosphere is very city-​like and the service and food is great!

Timothy the proprietor is an amazing chef that we know from his hometown. We heard he started a restaurant there and we decided to give it a try our next visit to NY. Well all I can say is wow, oh wow. The meals are simply delicious and instead of fluffing a review with superfluous drivel, I will simply tell you to go and experience it for yourself.

Unfortunately I had a bad experience in this restaurant. I ordered a beer while we were waiting for our table. When I showed the waiter my Icelandic ID he spoke to me words that sounded like nonsense and I didn’t understand him. He then told me he had been speaking Icelandic and claimed I was lying about being Icelandic. I was confused and started speaking Icelandic to him and to that he replied: «Oh, I haven’t lived there in many years so I don’t understand it anymore». Even though I was speaking fluent Icelandic he still accused me of not being Icelandic. He said that if I had understood his «Icelandic» sentence he would have served me the beer. I am very offended by this waiters behavior. It would have been better if he had said to me politely that they don’t accept non American ID’s but to accuse me of lying about my nationality when I had my Icelandic drivers license, Debit card and my ability to speak the language is just outrageous to me. I felt embarrassed and hurt. We left immediately without having dinner and I have no desire to go back there.

While home for the holidays, my family and I had dinner to celebrate a birthday and were very impressed. The flavor and attention to detail on the dishes we had were all excellent. Some of our favorite menu items were: app– seared scallops, entrée– schnitzel and winter butternut squash curry, dessert– flourless chocolate cake and sweet corn ice cream. The wait staff made the dining experience truly enjoyable with their knowledge of the food, wine pairing, and recommendations! This relatively new farm to table restaurant provides a unique dining experience unmatched by any other restaurants in the area! We will be back next year !

Dined here with family while visiting the area for the holidays. Cocktails, bar service, and overall ambiance was great. We ordered the cheese plate to start, which offered a nice selection from the area as well as some flavorful accompaniments. Bread was ok; served with tasty maple butter. The main course was where this meal really fell short. I ordered the hanger steak, which was a mistake. It had a very odd hay/​barn-​like flavor to it. I couldn’t eat more than a few bites. It was served with a sweet potato (very tasty) and brussel sprouts (average). Another family member ordered the same dish and had a similar reaction.
I had heard great things about this restaurant and was really looking forward to dining there — could have just been the particular dish I ordered, but I was disappointed.

My favorite place to eat! Can’t beat the delicious dishes Tim creates. I’ll eat anything he makes. Slap yourself right now if you haven’t been there then call for a reservation.

Had the greatest meal for our 1 year anniversary in 2013. Can’t wait to go back again. I’m not the person to go out to eat often, but when I do I want a restaurant just like this. Local ingredients. Incomparable service (coming from a former server) and overall the price tag is reasonable for the quality of the food and experience. Can’t find anything else like it in Utica or the surrounding areas.

I found that Utica is full of really great food, but this place takes the cake. It has a wonderful homey atmosphere as soon as you walk in. The food is thoughtfully prepared and sourced from local farms around the area. Tonight, they were running a special of wild caught swordfish with black rice and heavenly miso mushroom broth. It was incredible.
Also, our waiter, Brent, was extremely knowledgable and friendly and knew exactly what we would like. He also announced the menu with his deep, late night radio show voice that could make a microwaved Hot Pocket sound delicious. Definitely coming back whenever I’m in the area!

Blah, blah, and expensive! I ordered the CHARCUTERIE PLATE for 2. there was enough food on it for maybe 2 bites from one person. Quality aside, $ 20 for a wooden board with a couple of pieces of ham, stone ground mustard, sausage, etc was WAY overpriced.
Both of us had the BRAISED DANDELION GREENS Lardon, Fried Garlic, which were bitter and unpalatable. Last but certainly least, was the Bouillabaisse which was another fish broth soup with precious little meat .
If I wanted to spend $ 164 with tip for soup and couple of pieces of meat I could have gone to A&P and eaten this food over the course of 3 weeks.
the WILLOWS was MUCH better. especially the Utica greens. This is another restaurant where the dish is 3 feet wide and the meal is 2 inches across.
Yes I know its not an all you can eat, but this was a little can you eat.
The only saving grace was the nice red headed server who kept bringing various breads which we used to stuff ourselves after we discovered that McDonalds was still open.
After rethinking this review and considering the response from the Executive Chef, I should probably be more lenient. While the portions were quite small, the taste/​quality was good. I have an expectation of having a full belly after a meal. in fact, when spending $ 160 for three people I do indeed expect to be FULL. By that criteria, we missed the boat here. I did not expect to still be hungry after dinner. I can add that the presentation, professionalism, attentiveness and rustic décor were fine. I did not order the dandelion greens, my girlfriend did, and I knew they would be bitter so that was not surprising. My apologies to the chef and all the waitstaff. Perhaps I should not weigh this restaurant on scale with quantity over quality.

We found this place (through Unilocal) last year, looking for a different restaurant, and wow, were we glad we made this mistake! So, back again last weekend!
Sublime farm to table, absolutely everything we ordered was superb. Nice wine list — varied and reasonable, too. We had a delicious Chilean Carmenere which paired beautifully!
First up, blistered japanese shisihito peppers are a real treat (I lived in Tokyo for two years, and these are the real deal!)
Next, scallops that were so tender they literally melted in my mouth, on a bed of greens and grains that were awesome by themselves!
Burata and farm fresh local tomatoes in a pesto sauce demanded bread to wipe it all up!
**Only item not truly outstanding was the bread — they had two kinds (sour dough and whey) from sister bakery Utica Bread — breads were fresh and good, but just not up to the caliber of everything else — yes, my expectations were high, and the bread was good, but not special. If you have to have a weak point, not too critical!
Ok, so now on to the entrees: The hanger steak was incredibly tender and tasty. Cooked perfectly. What else is there to say — a perfect steak dish. Only contrast is, compared to the next dish, this one was a much more «normal» sized-​dish, which was perfect, but if you are expecting a large slab of hangar steak, order the pork shoulder!
So, the pork shoulder. Braised with amazing flavor, this large chunk of shoulder sat atop a piece of bao (dense, asian bread) in a pool of braising liquid, with a 3 – 4 inch mound of slaw on top. OMG! So tender, just melted away. The slaw was a great balance point too. couldn’t finish the bao, although by then, it had soaked in a lot of the broth and was delicious, but this dish was not small!
Lastly, dessert. Only one chocolate option, but it was enough!
Yes, another molten chocolate cake with liquid center, blah, blah, blah.
Yeah, but how many times is it overcooked, so not so liquidy, and how often made with decent, but not deep, rich cocoa.
This one was perfect — hot, liquidy; rich with intense chocolate flavor. A perfect end to a perfect meal!

I wavered on the rating, which in retrospect is probably not about the Tailor and the Cook and is more about me being a jaded Unilocaler who is slightly farm-​to-​tabled out.
One critique is that I was jealous hearing about the amuse bouche offerings given to an adjacent gathering of bohemians, but not me. I don’t know if they received better treatment since there were many of them, or because they were stylish, or because they knew the chef, but when great-​sounding food is involved I don’t abide by «Thou Shalt Not Covet» and would have liked to try the items I was hearing about.
With the rainbow trout, there was a brilliant preparation marred just slightly by the lack of disclosure about it. This was a whole fish so I was very cautious about the bones. It turns out the bones had been carefully removed but I didn’t know that. The secret spices were very effective. I have no idea what was in there — as a longshot guess I’ll say lavender — but it was unique.
The bread and maple butter were excellent. The Tailor and the Cook’s most brilliant achievement was the pairing of the two primary hard-​to-​find spring vegetables that have made me go on frantic searches in 2014 and this year. An appetizer combined fiddlehead ferns and ramps along with some ingredients I can’t recognize right now looking at the picture. As you read this, the season is over, but the creativity and freshness of this dish suggests the restaurant will do fine work with whatever is harvested or foraged at the moment.

After a week in Utica for work, I discovered this is the best upscale food in town! They feature a farm-​to-​table attitude with some very unique dishes. I went with the duck breast which was prepared very well and very tasty.
The bottled wine list is fairly reasonable. The wines by the glass have a few options; would like to see this grow a little. The beer and spirits options are well rounded. And I was even able to finish the meal with some port.
The ambiance is, I’ll call it, upscale rustic. I sat at the bar when you come in which overlooks a nice little outdoor seating area. Inside is small to medium size so should probably call ahead. Nicely decorated and gave you that rustic, cozy feeling.
If I find myself back in Utica I will certainly be stopping by. They also recommended Nola’s outside of town which was similar.

I was in Utica for the week on travel and I couldnt wait to try this place when it finally opened on Wednesday! And boy did it not disappoint. I sat outside on the small enclosed patio where there were 4 tables. It was great atmosphere for an outstanding fresh early summer dinner. I started with the scallops that were over barley and had a cheese and meat plate. Both were out of this world. I want to come back on Thursday. Friday, and Saturday!
BTW, Brent the waiter is one of the best I have had. very knowledgeable about the food, history, and local area. Gave me lots of pointers on fun things to do in Utica. Thanks for a great experience!

I can sum up The Tailor & The Cook in three words: It’s. Not. Necessary.
It’s not necessary the way blowjobs aren’t necessary for procreation.
It’s not necessary the way a full body, deep tissue massage from a supermodel is not necessary.
It’s not necessary the way chocolate milkshakes and multiple orgasms aren’t necessary.
That doesn’t mean you shouldn’t do it.
Here’s two questions you need to answer before choosing The Tailor and the Cook: 1. Am I hungry? 2. Do I have more money than I know what to do with?
It’s expensive, as it should be. That cow you’re biting into was raised locally on the finest diet of freshly grown local soybean grass and has it’s bachelors degree in psychology. That oven roasted chicken you’ve just ripped apart was gently massaged to sleep each night before it’s head was lopped off with a locally assembled axe sharpened with the finest Herkimer diamonds. You see, you’re paying for the very best that Utica has to offer.
If I hit the Powerball Jackpot I would eat here three more times. I’d fill up on that crisp, fresh salad made of 9 leafs of lettuce that were locally grown in a special blend of organic soil and shredded $ 100 bills. This food, all of it, was unlike anything I’ve ever tasted before in my life… because I’ve never been able to afford it. Even now, as I foreclose on my home to tip my handsome waiter Brent, my only regret is waiting this long to do so.
Empty your 401k. Fuck your children’s college fund. You need to try this $ 10 bowl of pea soup.
I guess what I’m trying to say is this place is fancy as fuck. They hand you individual pieces of artisan bread one at a time with tongs. You want butter? Here’s a porcelain thimble of their handcrafted maple butter made from goats milked by a princess and salted with the tears of an endangered species. You want another slice of bread? Allow us to clear and reset your entire table. Don’t worry about the dishwasher, he makes $ 600k annually.
The chefs at this place can make corn on the cob taste like an amicable divorce and a Superbowl win. The flavors I experienced were like nothing I’ve ever had in my mouth… dick joke. My million dollar scallops tasted like exactly that. If I had it to do over, I’d choose those scallops every single time.
For dessert we ordered the $ 10 cheesecake sliver and the $ 11.50 cup of coffee. The cheesecake had some kind of bourbon soaked cherries on it that tasted exactly like my car note. This place could be rebranded with the name «Expensives» and you’d still need reservations a week out. It’s that good.
At the end of the evening our check arrived and what I initially thought to be a typo turned out to be the correct number of zeros after the 200. Our waiter was especially friendly and we tipped him a proper 20% for carrying our food nine feet to our table. He now owns a helicopter and the Utica Comets.
This was a truly memorable dining experience and by that I mean the debt collectors do not stop calling to remind me. YOLO. Your rent can wait. No better fine dining experience in the Utica area, hands down. I excitedly await the day I can return here to pay my final installment and make my down payment on another bowl of that pea soup.
In the name of the Farda, the Son, and the Holy Spirit.

Everything about The Tailor and the Cook, from the environment, to the food, and the service, was fantastic.
My girlfriend and I ran out to Utica to catch Kishi Bashi at MVCC. Before the show, we made our way through the snowy streets of Utica to an unassuming turn-​of-​the-​century block.
Inside the restaraunt, a long, narrow room is flanked by exposed brick. The décor is sparse, with single lightbulbs hanging from the ceiling and naturally treated wood accents. The space feels as farm-​to-​table as the menu is.
And the menu is the real star here. To start, we ordered the Charcuterie Plate, featuring cured and smoked meats, paired with pickled treats and mild cheese. The presentation was organic. For my main course, I enjoyed the Slate Creek Farms Duck Ragout. As duck tends to be, the dish was rich, but not decadent. The roasted root vegetable medley that the meat was paired with was tastefully mild, and fresh.
The service was fast, friendly, but best of all: informative. Our waitress took the time to point out where all the ingredients were sourced from, why the specialty items were selected, and how they’re prepared.
If you want cheap farm-​to-​table, go to the farmer’s market. We put down more than we typically would for dining, but it was well worth The Tailor and the Cook’s expertise in sourcing the ingredients and preparing them so deliciously.
Pro tip: ask them to explain the items on the menu before you order. It’s interesting to learn about how they select their ingredients and compose their dishes.

Started witha local cheese platter — 6 cheeses plus various items such as fresh honeycomb, dried prunes, cornichons, pickled golden beets as well As excellent crackers. We had a side of sautéed cauliflower & sweet potato and I had the duck over excellent local mashed potAtoes and kale and my partner had the pork loin special (Asian marinated and braised) over Asian slaw, etc. all were well prepared, generous portions and our server Brent was perfect in describing and very attentive throughout the meal. The atmosphere was an upscale pub and very well done.

In the dead of a Central New York winter, the cabin fever can be unbearable. I decided to take my boyfriend on a little road trip for a concert at MVCC, an hour from where we live. We don’t go to Utica often, so I looked for restaurants on Unilocal.Having read about this one, I tried to make a reservation two days in advance. No dice. I called back the day of and they were able to squeeze us in for an earlier table, at 5pm! We hurried out to Utica from Syracuse in the middle of a snow storm… and boy, was it worth the trip.
The atmosphere was classy, cosy and impressive. The busy open kitchen and rustic feel reminded us of a celebrity chef’s restaurant we once went to in downtown San Diego — very much a big city vibe that’s hard to find in Central New York. And yet, the service was friendly enough that I still felt close to home.
We started with the charcuterie plate, with several kinds of cured meat, olives and whole grain mustard. The turkey kielbasa was a favorite of mine, though I was not much for the pâtés. The pickled beets and fresh green apple slices added some nice variety.
Next, a small salad of local greens with a slice of watermelon radish. I had never heard of such a thing, but yum! A nice little taste of freshness between courses.
For an entrée, I ordered the aged flat iron steak with truffle mashed potatoes and my boyfriend ordered the duck ragout. Both were out of this world — fresh, flavorful beyond belief, and the perfect portion. Also, something about knowing that all of what we were eating was locally sourced made it taste just that much better.
Our server was friendly, easygoing and attentive. Knowing we were from out of town (we were late because of the snow) she thanked us several times for making the trek. It was absolutely worth it!

Utica New York blowing away a hard core foodie? Yep. From start to finish this place was surprising and wonderful.
The seared scallops were served with this ridiculous sauce of a seafood reduction and walnuts, along with shaved fennel (they graciously left off the orzo due to a gluten sensitivity). My hubby had the gin cured salmon — wow.
The main dishes didn’t disappoint either — I had an impeccably prepared lamb disbarred with lentils, a red wine sauce and the most wonderful side dish combination ever: roasted cauliflower & sweet potato hash! Deeeeeeelish! My husband had the west African gumbo — chock full of succulent seafood. We also shared the roasted spaghetti squash which was excellent and very filling.
Utica — we will be back!

La verdad estaba un poco desilusionada después de haber intentando hacer una reservación. Pero cuando por fin mi esposo pudo reservar una mesa pude al fin y al cabo disfrutar una comida espectacular!!! Todo estaba muy fresco. La ensalada era súper sencilla y llena de sabores. Todo lo demás fue un placer para la boca y el estómago. Siendo una esposa de un chef, he aprendido a saborear la platos desde un mejor punto de vista.
Algo que me agrada mucho es que ayuden a los granjeros y campesinos del área comprándoles sus productos y nombrándolos en un tablero dentro del restaurante.
Felicitaciones a los dueños, a los chefs, y a los demás empleados por una trabajo bien hecho.