Tucked into a historic stretch of Greenwich Avenue in the West Village, Jack & Charlie’s No. 118 evokes a sophisticated nostalgia that feels both timeless and exhilaratingly now. With its moody lighting, emerald leather banquettes, glowing fireplace and geometric tile work, the 3,000-square-foot space reads like an intimate supper club plucked from Prohibition-era Manhattan and elegantly revived for modern-day bon vivants. It’s a tribute to Old New York done with finesse, where martinis are cold, the meatloaf is made with duck, and the hospitality is just as warm as the oak-fired oven anchoring the open kitchen.

The ambiance is undeniably seductive. With its Art Deco influences, sultry lighting, and plush banquettes, Jack & Charlie’s No. 118 transports diners to a bygone era without feeling like a museum piece. There’s a refined energy to the space, where the crackle of conversation and clink of martini glasses conjure images of old New York glamour. But make no mistake—this is not a nostalgia act. From the curated cocktail program to the inventive yet familiar menu, the restaurant is rooted firmly in the present.

At the helm is Executive Chef and Partner Ed Cotton, a culinary heavyweight whose pedigree includes stints with Daniel Boulud, Barbara Lynch, and Laurent Tourondel, not to mention memorable appearances onTop Chef,Iron Chef America, andBeat Bobby Flay.

With Jack & Charlie’s, Cotton has created a polished, character-rich brasserie that invites neighborhood regulars and global gourmands alike to settle in and indulge. A raw bar, handmade pastas, and hearty proteins lead the menu, while a standout cocktail program—especially the martini list—nods to the classics with confident style.

I connected with a representative of Jack & Charlie’s for an exclusive look at what makes this restaurant a must for luxury travelers who seek ambiance, artistry, and a deep sense of place.

MK: Jack & Charlie’s describes itself as a modern American brasserie—how do you define that for today’s New York diner, and how does it influence the menu’s identity?CEC: When I think of a Modern American brasserie, I think of a place where you can get dishes like oysters, steak tartare, steak frites, a roasted chicken, or a burger, but also some unique, innovative dishes on the other end to satisfy that ‘modern American’ element. You’re checking off the traditional brasserie box, but bringing in the contemporary aspect at the same time, and I think we do a really nice job of finding that balance at Jack & Charlie’s.

MK: Who is your target or ideal clientele?CEC: We wanted to create a restaurant for our immediate neighbors—a community dining experience for those who truly appreciate and seek out something comfortable and elevated. If we expanded past the neighborhood, of course, that is great too, but Villagers were always our priority.

MK: What are the top qualities that set the restaurant apart from its competition in the area?CEC: Giving customers a restaurant with the feeling of fine dining without pretension. Jack & Charlie’s also has a cozy, distinctive pub feeling. It’s such a great space to walk into and the bar is very unique and charming… it feels like you’ve stepped back in time.

MK: What are a few things might people not know about the restaurant, but should?CEC: Old timers in the neighborhood love that it was Café Bruxelles—the beacon of the West Village for many years. It had some very intricate design details and beautiful woodwork. It then became Rosso Pomodoro—a red sauce joint—so we brought it back to its original glory, but in the theme of New York’s supper club days. Design was a really important element of Jack & Charlie’s.

Also, the fact that it was previously a red sauce joint (Rosso Pomodoro) before we took it over. We kept the original oven from its pizza days and transformed it to use for our proteins. 90% of our proteins come out of that oven. We finish the prime rib in there, we roast the tomatoes for our Bloody Mary in there, our branzino, brick chicken, pork chops, tomahawk steak all get finished in there. We love that oven.

MK: How does the restaurant strike a balance between familiar comfort and culinary sophistication, especially in such a competitive and evolving dining scene like the West Village?CEC: By focusing on remaining a neighborhood restaurant and offering up elevated food without pretension. Being true to what we do and giving people what they want without being overly experimental or intimidating. We offer sophisticated food served on white tablecloths, but always with inviting hospitality so our guests can feel comfortable and at home when they are dining with us.

MK: What role does seasonality or sourcing play in shaping your menu, and how do you approach working with local or regional producers?CEC: Our core menu stays the same. You’ll always see staples like steak frites, chicken and pastas, etc., but ingredients will dance around with seasonality. Being so close to the Union Square Green Market, I get a lot of inspiration from the fresh produce I see among our local farmers.

MK: The ambiance feels like a nod to classic New York with a contemporary polish—how intentional was that blend of nostalgia and newness in the design and guest experience?CEC: We wanted to create something that looked like it had been around during the Prohibition Era, and we took inspiration from21 Club. We wanted to create an environment that felt like it had been around a century, but with dishes, cocktails, and service that brought our guests back to modern day.

MK: As the head Chef, can you share a bit about your background and culinary philosophy—what influences have shaped what ends up on the plate?CEC: When I was 15, I worked at a restaurant outside of Boston that served popovers. As a kid, I thought it was the best thing in the world. One of the first things I thought about when creating the Jack & Charlie’s menu was to put a popover in there. This restaurant allowed me the opportunity to dig deep into my adolescence and resurrect these staples or classics and bring them back to culinary mainstream. I feel very fortunate for the opportunity to do this… I mean, where else in New York can you order a popover with a side of au jus for dipping?

Other examples come from my father, who is a chef. He used to tell me about what were then considered high luxury dishes like clam casinos and shrimp cocktail. I knew these dishes would be perfect for the Jack & Charlie’s menu, so I really enjoyed picking his brain about recipes and preparations.

MK: Being situated in such a vibrant culinary neighborhood, how does Jack & Charlie stay both rooted in the local community and distinctive among nearby dining institutions?CEC: It’s truly wonderful to be in such a thriving culinary neighborhood. We are all very supportive of one another, and their success only enhances the overall reputation of our community as a destination for amazing food.

It’s also great that we can run over to our friends at San Sabino, Don Angie, or Tea & Sympathy if we find ourselves in a tough place and need to grab a bunch of basil, and they know they can do the same. It’s a tight-knit neighborhood, and we are here to support one another.

MK: What is your personal favorite item on the menu?CEC: Our steak tartare is hands down one of the best. The clams casino is also incredible, as is our meatloaf, which is our biggest seller. Our meatloaf is very unique because it's made with duck, and you wouldn’t think about ordering a meatloaf in a white tablecloth restaurant. It starts with whole ducks, before it’s broken down into a meatloaf dish. It’s a classical French approach, like a duck paté, but with classical American ingredients and mom’s influence.

MK: How does the restaurant cater to guests with dietary preferences or restrictions?CEC: We have a vegan dish on the menu, but of course, we are also very happy to accommodate any dietary restrictions.

MK: Any celebrities you can publicly cite by name who have dined at the restaurant?CEC: Andy Cohen is a very vocal neighborhood friend and supporter who has shared his love for Jack & Charlie’s onWatch What Happens Live.

In a city defined by constant reinvention, Jack & Charlie’s No. 118 offers a rare blend of nostalgia and modern sophistication. Nestled in the heart of the West Village, this elegant establishment revives the spirit of the golden age of New York supper clubs, delivering an experience that is equal parts classic and cutting-edge.

For the traveler who longs for the golden age of Manhattan—where dinner was an event, cocktails were tailored, and menus told stories—Jack & Charlie’s No. 118 is more than a restaurant. It’s a living ode to the past, reborn with intention, elegance, and heart. From the moment you walk in to the final toast, every detail is designed to make you feel like a cherished regular.

Whether you’re a local seeking an indulgent evening out or a visitor wanting a taste of New York at its most dazzling, Jack & Charlie’s No. 118 is more than a restaurant—it’s an experience. Glamorous, warm, and wonderfully self-assured, it reminds us that great dining is as much about atmosphere and emotion as it is about food. This is New York hospitality, elevated.

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***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***