Tribeca NYC

Update 2018: Tribeca NYC has new owners.

New York-inspired Tribeca NYC, the latest eatery to open on Chevron Island, already has the locals raving.

“We’ve been here every week since it opened,” say the couple beside us, “and every time we visit we try something different.”

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It’s the exact comment that Brandon Pollard would like to hear. He’d told me, “We want people to see this as their local place to eat, to come here every week, not just once a month.”

Brandon and his brother Shannon own the eatery with mother Carolyn. From the outset, their ideas for the menu were clear, replicating their favourite dishes enjoyed while Brandon was based in Chicago as a professional baseball player.

New York City provides the focus cuisine, particularly Tribeca, and you can’t mention food in that area without Robert de Niro’s name slipping into the same sentence. Establishing partnerships with some of the world’s best chefs, de Niro’s restaurants, such as Nobu and the Tribeca Grill, illustrate the diversity of Tribeca’s eateries.

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It’s the ‘accessible’ end of Tribeca which is represented here, from NYC street food to favourites we all know and love: ribs, buckwheat pancakes, sliders, and the Reuben sandwich; there’s a great representation of American classics.

Open each day for breakfast, this menu helps us make a healthy start, with on trend items such as chia and granola to eggs and bacon your way, fresh bagels (even a GF one) and a paleo brekkie. There’s Dimattina’s top label coffee to accompany your meal.

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Lunch packs more of a carb punch with burgers, sliders, classic Reuben and Cuban sandwiches, bagels and hot dogs. Salad bowls and several smaller dishes which cross over the lunch and dinner menus offer lighter options.

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When we visit for dinner, the bar’s busy serving beers (including an American selection), great Aussie wines, and a delicious array of cocktails. I try the Lemon Drop Martini, Oprah’s favourite, a cocktail inspired by the lemon drop lolly. Perfectly balanced and refreshing, its tang of lemon and mint will be popular with those who love a mojito or caipirinha. To accompany the Main Squeeze’s beer, snacks arrive at the table – little peanut butter-filled pretzel squares. They’re new to me, and completely addictive. Take them away!

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So, what should we eat? The kitchen is pumping out the food, Brazilian chef Felipe Bello working alongside Carl Martin hip to hip in the tight kitchen, so we ask Shannon.

“Ribs are my favourite,” he says, and we’ve got to agree. Hold the end of the bone between two fingers and it slides gracefully away from the meat. Served with a side of slaw and Parmesan fries, the ribs are tender and melt in your mouth delicious – an awesome feed. A whole kilo of meat is huge, especially meat this ‘wagyu-rich’, so planning to share would be a good move!

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Don’t think the ribs are the only dish worth trying, though! I’m eyeing off the page of smaller dishes: Latino soft tacos (the Fish tacos are made from Gurnard; none of that imported Basa here), triplet Sliders filled with Marinated beef cheek, Pulled pork or Tribeca Fried chicken, or a Mac ‘n’ Cheese with pulled pork, served in its own little casserole. I’m undecided, so Carl sends me out a taster platter; I feel totally spoiled!

It’s not hard to feel the passion that’s gone into this place. From waiters to kitchen staff, there’s care and attention to detail, trying to iron out the opening bumps, to perfect the menu and service. Buying fresh local produce, preparing and cooking it with attention to detail, serving it with care…when we dined, the bases were all covered.

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Carl has well-established contacts with local farmers, so most of his produce is farm-sourced through the Farmers Markets. Brandon has the service covered, with extensive Hospitality experience as airline crew. There’s an emphasis on eco-friendly as well, with takeaway containers recyclable Eco Pack and even the timber-clad walls of the restaurant made from recycled timber!

“What we also love is that we can afford to come here every week.” The comment comes from our neighbouring diners.

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Very keenly priced already, Tribeca NYC has Twilight (NYC Happy Hour) from 5.30pm – 8.30pm, when several cocktails are $10, select beers and house wines $5 and basic spirits $6. It’s a great time to come and try out the menu.

As trite as it sounds, Tribeca NYC is a dining drawcard Chevron Island has needed. Despite being centrally placed with accessibility and lots of free parking, too many restaurants have come and gone from Chevron, but Tribeca NYC looks set to be here for the long term. Make sure you book!

58 Thomas Drive, Chevron Island Ph: 0421 299 358

Tribeca NYC Menu, Reviews, Photos, Location and Info - Zomato

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Open: Tues 7am – 2pm; Wed – Thu 7am – 2pm, 6pm – 9:30pm​;​ Fri 7am – 9:30pm; Sat 7am – 2pm. 6pm – 9:30pm; ​Sun – 8am – 2pm
      
58 Thomas Drive, Surfers Paradise QLD, Australia
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