The Astor Room is now open to the public. It looks just as it did back then from the tile, to the old world wall paper to the fan that still hangs and the new menu calls on old American favorites.
Like the pork chops for instance, Chef Richard Pims makes a brine for the chop with star anise, herbs, coca cola and cinnamon, the pork chops sit in that for 24 hours. And then go on the grill where the coca cola caramelizes.
It's served along with wild mushroom hash and rapini. But there are salad, sandwiches and sliders if the chop is too decadent.
In the evenings there's music, making it feel like a super club and always, old images from films of years ago to keep you company as you dine.
Discover more about The Astor Room at www.astorroom.com.
Recipe:Astor Room Double Cut Coca Cola Pork Chop
6 each 10-12 oz Double Cut Pork Chops
For the Brine (marinade):
2 qt Coca Cola
1 qt Ice Water
2 sprigs Rosemary
6 sprigs Thyme
2 each Bay Leaf
6 each Black Peppercorns
For the Sauce:
1 ½ cups Chicken Broth
½ cup Coca Cola
1 inch sprig of Rosemary
1 clove of Garlic, crushed
1 Tbs. Whole Butter
Salt and pepper to taste
1. Marinate the pork chops in the brine for at least 24 hours, turning the chops once at 12 hours.
2. Once marinated, pull the chops out of the brine, pat dry and discard the liquid. Once the pork chops are completely dry, rub on a small amount of oil and season with salt and pepper.
3. Cook the pork chops on an open flame grill for best flavor. If a grill is not available, broil the chops in the oven with high heat. Depending on the heat source, cook meat on each side until a nice caramelized glaze forms and the internal temperature reaches 145 degrees .
4. If additional time is needed, finish cooking the chops in a 350 degree oven until done.
5. Rest the meat for 5-6 minutes to retain moisture before serving.
6. While the pork is cooking put Coca cola, Chicken Broth, Rosemary and Garlic in a sauce pan to reduce over a high flame until ¾ cup is left.
7. Add the butter and whisk, season with salt and pepper and strain.