We had the pleasure of having a great meal at Leonetta last month in The Art of the Snack and we made our way to another Chef Ed Cotton restaurant, Jack & Charlie’s 118 in the West Village. With a menu focused on American cuisine, fabulous martinis, and an aesthetic of Old New York, it was another amazing meal that was perfect o embrace all that is the Fall season.

We took a moment to catch up with Chef Ed Cotton again for this month’s The Art of the Snack to find out more about the restaurant, what we should have our eye on, and hearing about why this should be a restaurant that we visit often whether in the dining room or at the bar!

ATHLEISURE MAG: We had the pleasure of having a satisfying dinner as well as taking in the good vibes at Jack & Charlie’s 118 the other night! Before we delve into the restaurant, what led or inspired you to open this restaurant?

CHEF ED COTTON: When you walk into a space it sometimes just tells you what it wants to be. It is such an iconic space, and was formerly home to Cafe Bruxelles, so we wanted to open up a restaurant for the neighborhood that felt like it had been there for a number of years. The name comes from the two cousins that founded the original 21 Club, Jack Kreindler and Charlie Burns. It was first opened by Washington Square Park and then bounced around the West Village before it landed on 52nd Street. We wanted to bring that vibe and feeling for their original idea for 21 Club to the West Village.

AM: Tell us about the team at Jack & Charlie’s 118.

CHEF EC: Chris Coco, Frank Falesto, and Craig Hutson approached me about the space and opportunity and we quickly agreed on the concept and formed the team.

AM: Tell us about the ambiance and vibe of this location as we saw it in the final season of HBO’s And Just Like That and knew we had to see it for ourselves as it gives you all the feels of classic New York.

CHEF EC: It definitely has the old world 21 Club atmosphere. We really wanted to open something that was evocative of that time period and that looks and feels like it’s been there for a number of years - not shiny and bright but storied and lived in. We left the floors as we found them to keep that lived in feeling.

AM: How do you define the cuisine that is available at this restaurant?

CHEF EC: It’s an updated throw back to classic American fare, with a focus on bringing certain old school staples back to the forefront.

AM: During the Summer, we saw people with picnic baskets from the restaurant - can you tell us about this?

CHEF EC: We thought about the outdoor experiences available in the West Village and Little Island and wanted people to get off the subway, grab a picnic basket and head over to the park or Little Island and enjoy the outdoors and everything this neighborhood has to offer.

AM: A number of your dishes are made with a wood fire oven - can you tell us why this is so important?

CHEF EC: We took over the space which had a wood burning stove already installed, so we wanted to create a menu based around this oven. Even the Bloody Mary mix is based around wood charred tomatillos. The end result when you cook this way is just great flavors - so we try to use as much as possible for the majority of our menu.

AM: Seasonality is important to you and as we are going into the Fall what are the kinds of dishes that we can expect?

CHEF EC: We are already in the fall season - so we are featuring a Butternut Squash Soup with homemade cinnamon marshmallows. We also offer a delicious Wild Mushroom Tartare that is 100% vegan.

AM: As you know, we enjoy breaking down the menus for our readers and community. What are 3 dishes that you suggest that we should enjoy from the Sunset Menu?

CHEF EC: Happy Hour Popover “French Dip” - shaved roast beef, horseradish, steak sauce, au jus

Jack’s Junior - all beef patty, american cheese, caramelized onions, pickles, secret sauce, sesame bun & french fries

Happy Hour Rosemary Parmesan French Fries - black truffle aioli, dijonnaise dip, au poivre sauce $3/$8

AM: We enjoyed our dinner, what are 3 appetizers that we should have in mind?

CHEF EC: Wood-Fired Littleneck Clams Casino

Hand-Cut Steak Tartare - prime beef, quail egg, whole grain mustard, caper berry, country toast

Shepherd’s Pie Croquettes - potato, beef ragù, curry mayo

AM: For our mains when we are enjoying a meal with friends, family, and colleagues - what are 3 that we should have in mind?

CHEF EC: “Bone -In” Duck Meatloaf - whipped potato, charred Chinese broccoli, fig jus

Wood Fired Branzino - miso & sake braised leeks, wild mushrooms, warm yuzu broth

Lamb Carbonara - Bucatini, house-made lamb pancetta, smoked egg yolk

AM: To share with the table, what are 3 sides that we should think about?

CHEF EC: Creamy Green Spinach - fresh nutmeg

Warm Cheddar Cheese Popovers - Vermont salted butter & au jus

Maitake Mushrooms - roasted garlic & herbs

AM: What are 3 that we should have on our radar?

CHEF EC: Warm Apple Pie - toasted oat streusel, creme fraiche ice cream

Sticky Toffee Carrot Cake Cream - cheese frosting, walnuts, butterscotch sauce

Dessert For Two | Flourless Chocolate Cake “Sundae” Whipped - cream, hot fudge, sundae toppings, vanilla bean ice cream

AM: We enjoyed Slightly Promiscuous and the Oaxacan Painkiller. What are 3 cocktails we should think about?

CHEF EC: Express 2 Martini, Stoli O, Stumptown espresso, vanilla

Hot Charlie, London dry gin, chili vermouth

Lydia Fields Elixir, Crop cucumber vodka, elderflower, lemon, honey, celery bitters

AM: What can you tell us about the beverage program as we really enjoyed the well crafted martinis?

CHEF EC: A dedicated martini list that nods to mid-century supper club glamour; and known for our Bloody Mary Cart and tableside service touches that add a little show to the pour.

AM: What are 3 items that we should have the next time we come in for Brunch?

CHEF EC: Chocolate Babka French Toast - whipped cheesecake, berry compote, Berkshire maple syrup

Prime Rib Panini “French Dip” - four cheeses, caramelized onions, au jus & fries

Turkey Club - house turkey, country ham, swiss, bacon, spicy club sauce, pickles & herb mayo

AM: What can you tell us about holiday meals coming up that we should know about?

CHEF EC: The holidays are really special at Jack and Charlie’s, and we plan our menus accordingly. For Christmas we do a ‘Celebration of the Christmas Goose’ special on Christmas Eve and Christmas Day. Our holiday menus are always really well received, which we are proud of.

AM: Are there any upcoming projects that we should know about?

CHEF EC: We are excited to announce the opening of The Derby Club in Sutton Place in November. It will offer American Tavern fare in a cozy upscale atmosphere with old world dining fanfare.

AM: For those that are interested in having a private event, what can you tell us?

CHEF EC: We can accommodate 25 people in our Oyster Room for semi private events. We have done complete buy outs for the entire restaurant. Jack and Charlie’s is really a special place for the holidays with the fireplace and decorations which makes for very warm and festive events.

IG @jackandcharlies118

PHOTOGRAPHY COURTESY | Dillon Burke