One If By Land, Two If By Sea (restaurant)

One If By Land, Two If By Sea
One If By Land, Two If By Sea
	The restaurant's exterior in 2024
	Interactive map of One If By Land, Two If By Sea
Restaurant information
Established	1910; 115 years ago
Food type	New American; French; [citation needed]
Location	17 Barrow Street between Seventh Avenue South and W. Fourth Street, Manhattan, New York City, New York, United States
Coordinates	40°43′57″N 74°00′10″W / 40.732606°N 74.0027°W
Website	oneifbyland.com

One If By Land, Two If By Sea is a fine dining restaurant located at 17 Barrow Street between Seventh Avenue South and West Fourth Street in the West Village in Manhattan, New York City.^[1]^[2]

Reviews and reception

In 2013, Zagat gave it a food rating of 24, with a decor rating of 27, and wrote: "'Prepare to be swept away' by this 'gorgeous' Village American."^[1] In 1998, as food critic for The New York Times, Ruth Reichl gave the restaurant a mixed, one star review.^[3] She criticized the restaurant's Beef Wellington.^[3] In 2005, also as the restaurant critic for the New York Times, Frank Bruni gave the restaurant a negative review, criticizing the food, and concluding it was too reliant on its ambience and reputation.^[2]

References

^ ^a ^b "One if by Land, Two if by Sea". Zagat. Archived from the original on January 17, 2012. Retrieved January 31, 2013.
^ ^a ^b Bruni, Frank (April 29, 2005). "One if by Land, Two if by Sea". The New York Times. Archived from the original on June 17, 2022. Retrieved February 19, 2017.
^ ^a ^b Reichl, Ruth (September 9, 1998). "RESTAURANTS; Trying to Make Food Part of the Allure". The New York Times. Retrieved June 16, 2022.

External links

Official website

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[autogenerated1-1] "One if by Land, Two if by Sea". Zagat. Archived from the original on January 17, 2012. Retrieved January 31, 2013.

[nyt_bruni-2] Bruni, Frank (April 29, 2005). "One if by Land, Two if by Sea". The New York Times. Archived from the original on June 17, 2022. Retrieved February 19, 2017.

[reichl_nyt-3] Reichl, Ruth (September 9, 1998). "RESTAURANTS; Trying to Make Food Part of the Allure". The New York Times. Retrieved June 16, 2022.

[1]

[2]

[3]

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Reviews and reception

See also

References

External links