635 Old Post Rd. Bedford, NY 10506 •
Brimming with potential, Bedford 234 still has quite a few kinks to work out, mostly in the service department. Well, to be fair, it’s more of an issue with the kitchen than the servers, because the waiters were keeping up. It was the kitchen that failed them. Not in terms of food, however. It was a matter of speed, or lack thereof. They simply can’t handle their own success, having to hold off on seating tables because the kitchen is so behind. A nice problem to have if you’re the restaurateur, but as a customer, not so much. That said, a word of advice to the restaurateur, to help solve this problem moving forward, perhaps you should consider taking reservations? That way you can manage the kitchen’s workload accordingly. Shocking concept, right?
Hopefully they figure it out soon, because everything suffers because of it. Patrons get annoyed, packed in like sardines trying to get a drink at the teeny-tiny bar as they wait for a table. Diners get annoyed by the noise level spilling over from the bar into the dining room. Bread baskets get forgotten and entrees get overcooked.
So now that I’ve told you what’s wrong with 234, here’s what’s right. For starters, the décor is very cool. Rustic cool, with an artistic vibe about it. Lots of energy too. Feels like something you’d expect to see in the city. And the outdoor seating is equally impressive with its brick arches and strung lights. A good place to sit with a drink if you need to wait for your table, which you will if it’s a Friday or Saturday night between 7:00-8:30pm.
In terms of drinks, the rosemary and cucumber margarita with Sriracha salt is very potent, which helps you forget about the wait. But sadly, all of those interesting ingredients don’t really come through and it ends up tasting like a normal, everyday margarita, which isn’t the worst thing I suppose.
For our appetizers, we shared the lobster knuckle escargot (pictured) and the warm mushroom crostini and both were very good. The former is pretty much what it sounds like, roughly half a dozen yummy chunks of lobster served in an escargot dish, each chunk nestled in a cup of buttery, garlicky paradise. The latter is comprised of warm, marinated hen of the woods and enoki mushrooms, along with melted leeks, all smothered in red beard cheese and placed over their house made bread, which is pretty tasty just with the olive oil, so you can imagine how fungalicious it is with this stuff stacked to the gills.
For entrees, the quinoa and rice bowl is surprisingly good, loaded with grilled veggies, avocado, kale, red spinach and spicy lemongrass yogurt all tossed in a citrus, chipotle vinaigrette. The dish is primary made by the freshness of its ingredients, but that little touch of heat is truly what keeps it interesting. Also, I recommend adding king salmon to it for a few bucks more. It really completes the dish. Unfortunately it was a touch overcooked though, but even so, I still found myself enjoying it.
Wifey, on the other hand, didn’t fare so well with the chimichurri grass fed bavette steak, which was delivered three temps over the request of medium rare! I mean, c’mon! I get the occasional medium fuck up, because the kitchen is busy, yada yada yada. But to try and send out a well done cut of meat and pass it off as an attempt at medium rare is borderline unforgivable. Shit, you could probably strap a flamethrower to a jackhammer and set it off in a room next to a piece of meat and get it closer to medium rare. So naturally she sent it back, leaving me to eat alone (Don’t worry, I’m okay). Then, some 15 minutes later, they rushed a second steak to the table, but because they didn’t give it time to rest, the thing bled out all over the plate, ruining the fries served with it.
We asked to speak to a manager about this, but apparently there wasn’t one that night (shocker). That said, the hostess did the right thing and comped wifey’s glass of wine. Not to mention dessert. Now normally you’d think they should’ve comped the steak in this situation, but once I tell you about dessert I think you’ll agree it was a win.
This winning dessert is the best damn coconut cake I’ve ever had. Served as a behemoth under glass, this towering mountain of Ultimateness was so irresistible we managed to put away a good three quarters of the slice. Now I realize that doesn’t sound all that impressive, but keep in mind that the slice started out the size of an adolescent Jack Russell Terrier. Also, waste not, want not was in full effect come the next day, when that final quarter made for a rather tasty stroll down memory lane, post lunch.
My advice, go there on less crowded days or at less crowded times and I would imagine you will be thoroughly pleased as punch.