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New Restaurant: Double Standard

This amply windowed corner spot was once a chain burger restaurant. A nice chain, but that’s like saying “nice minivan.” When that failed, David Mainiero created Double Standard. He left the design to his mother, Lynn. Normally a bad, good-hearted idea. But this place is a looker, with meat-hook chandeliers and perimeter patio seating on […]

By Troy Johnson January 27, 2015

New Restaurant: Double Standard — Photo by Luis Garcia

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This amply windowed corner spot was once a chain burger restaurant. A nice chain, but that’s like saying “nice minivan.” When that failed, David Mainiero created Double Standard. He left the design to his mother, Lynn. Normally a bad, good-hearted idea. But this place is a looker, with meat-hook chandeliers and perimeter patio seating on Mad Hatter-style furniture. They hired a big-name chef. He didn’t last long. So they turned to a young, talented, endearingly cocky chef (Chris Gentile) who last ran Gabardine under Brian Malarkey. Based on his prosciutto bruschetta (sheep ricotta, candied figs, pistachios, chestnut honey) and spicy pappardelle Bolognese (with braised short rib and house-made sausage), he’s worth watching. 695 Sixth Avenue, downtown