British-born head chef Jason Hicks wanted to bring the essence of British food and culture to New York, and so The Peacock Restaurant was born.

On the dinner menu guests will find traditional British dishes like roasted Chatham cod, ginger glazed organic Scottish salmon and Hudson Valley rabbit pie. The Peacock offers lunch, brunch and pre-theatre menus.

The drinks menu includes an array of wines from Britain's European neighbours, including France, Italy, Spain and Germany. Beer on draught and bottled includes Belhaven Lager and Duvel. The drinks menu also includes a vast variety of classic house cocktails such as margaritas and mint juleps, whisky cocktails and ‘Library’ cocktails, including Jungle Bird, made with Blackstrap rum, pineapple juice, Campari and lime juice and the French Affair, made with  Hennessy VS, strawberries, lemon and yellow chartreuse.

Hicks has worked in some of the most prestigious British restaurants, including the Gleneagles Hotel, the Whitehall Hotel and the Michelin-starred Calcot Manor. He has also worked as executive chef at La Goulue in New York and Orsay in France. He left Orsay in 2009 to create the Joneswood Foundry, a British style Gastro pub.

The restaurant’s décor is decidedly British too, with fireplaces, mahogany walls, and old fashioned couches and bookshelves.

Ideal For

Romantic Dates, after-work drinks, formal meetings

Signature Dishes

Rabbit pie served with apple, chanterelle, lardon, parsley & pearl onion with a choice of chips or Yukon Gold mash; roasted Sullivan county chicken served with caramelized Brussels sprouts with apricots and pecans, mashed potato and devilled sauce.