On the menu you’ll find housemade pastrami in the Reubano sandwich, as well as Spiced Lamb Ribs, a Vietnamese Dip sandwich; and Beer Mussels with double smoked bacon, grain mustard, fine herbs & a Hot Pretzel. The executive chef is Max Renny (formerly of Fatty Cue and Fatty Crab).
Twelve beers on tap and handcrafted cocktails round out the beverage program.
Wild Horse Tavern
1629 Second Ave. (between E. 84th and E. 85th streets)