Coffee. Pastries. Banh mi and lunch bowls. Sushi. Japanese-style small plates. Robatayaki. You can get them all at
Double Knot,
Sampan's exciting new neighbor on 13th Street. For
Michael Schulson and his MJS Restaurants (of
Atlantic City's Izakaya, Sampan and the
Independence Beer Garden) the new spot came after a quick turnaround -- it took less than a year from lease to launch. The dynamic space is an intriguing addition to Midtown Village's exploding restaurant scene.
There’s so much happening at Double Knot (120 S. 13th Street) that it's good to have a tour guide. The space has two levels: about 1100 square feet upstairs and a larger downstairs space offering about 3000 square feet including dining rooms, a bar (under beverage manager Zachary Davis), and a twelve-seat sushi and robatayaki bar.
The Double Knot day starts at 7 a.m. in its street-level coffee bar where they serve a buzzy proprietary blend through a partnership with
Elixr; the menu also includes coffee cocktails and pastries (from pastry chef Roxxanne Delle Site). From there, it's on to lunch: Schulson says his mid-day patrons have been especially enthusiastic about the midday offerings: create-your-own lunch bowls or banh mi for just $7.
At 4 p.m., the cocktail lounge opens, serving a daily punch, wine and beer on draft, desserts, and selections from the downstairs sushi and robatayaki menus. Dinner starts at 5 p.m. with 35 seats upstairs -- along with a full bar serving sake by the glass and bottle -- and 80 seats downstairs, plus the sushi bar.
"We wanted to do something that made the downstairs feel a little bit more exclusive, more hidden," says Shulson of building a space that patrons will discover "tucked away" down a hallway and back stairwell.
And dinner?
Executive Chef Kevin Yanaga supervises a menu featuring sushi, Japanese small plates (Schulson recommends ordering about eight for a table of two) and 38 robatayaki options. Robatayaki is a Japanese-style skewer slow-grilled over open charcoal; Double Knot’s offerings include duck hearts, lobster, shrimp, venison, chicken breast and asparagus.
As for the small plates, take your pick. The menu has nine sections including meat, fish, sushi, sashimi, hot, cold and crispy. Schulson's favorites include the hearts of palm salad; the tuna tartare with chili oil, avocado and rice pearls; and the rib-eye for two served with sushi rice and lettuce for wrapping.
Kate Rohrer of
Rohe Creative designed the space. Upstairs patrons will find a light, earthy palette including exposed brick, reclaimed wood, tile, antiqued mirrors and industrial-style lighting. Downstairs, there's "dark and moody" velvet booths, industrial fixtures and two hand-painted murals.
Writer: Alaina Mabaso
Source: Michael Schulson, MJS Restaurants