Located at the meeting point of Broadway and Division in midtown, Union Common is set in wedge-shaped property, reminiscent of Manhattan's famed Flatiron Building. The entrance, at the point of the pie slice, brings diners to a long, sleek bar space decorated in dark hues and gold accents, setting off an Art Deco vibe. Inviting horseshoe-shaped booths run the length of the shotgun-style eating area, and leather seats accented in black and gold pay homage to neighboring Vanderbilt. At night, sitting in the dining room can feel like sitting on a train car as traffic streams by the tinted windows. A cool jazz soundtrack completes the mid-century ambianceand thanks to excellent acoustics, it fades into the background, allowing for intimate table conversation.
A long list of small plates is arranged from light to heavier fare, with items ranging from a selection of international cheeses to roasted beets to fried cauliflower. Further down, dishes become more substantial, with offerings like roasted bone marrow, crispy duck, seared pork belly, and Nashville hot chicken sweetbreads. Those last two are particular standouts, thanks to thoughtful preparation by chef Benjamin and chef de cuisine Jason McCollum. Unlike so many other pork belly dishes, the Duroc version at Union Common benefits from a week of curing and pressing to solidify the unctuous streak of fat and develop deeper flavors. After a three-day braise, it's sliced thick and served over a cayenne-flavored carrot puree and pickled vegetables.
Union Common also offers a selection of composed large plates like yellowfin tuna, pan-seared salmon, and the Union Mac Burger, a delightfully messy double-patty cheeseburger made from organic hormone-free beef. If the traditional steakhouse dinner is what you're after, order the 24-ounce USDA prime New York strip. At $65, it serves four with substantial portions. Their method is slightly untraditional, says Benjamin. The meat has been aged 45 days, meaning there's no need to rush it.