Chefs Club NY Côte Médi

Restaurant Review: Chef Terrance Brennan’s Côte Médi at Chefs Club NY

A little less than a year ago, we had the wonderful pleasure of experiencing an exquisite culinary journey when Fat Rice’s Chef Abraham Conlon participated in Chefs Club New York’s Chef-in-Residence series. We recently returned to Chefs Club New York to experience the amazing Mediterranean fare of Chef Terrance Brennan. This highly-accomplished chef, restaurateur, consultant, and entrepreneur has enjoyed a renowned 40-yr culinary career. During his Chef-in-Residence at Chefs Club New York, he brought a bit of his amazing menu comprising of new dishes and a few favorites from Picholine. Keep reading for our superb culinary experience of Chef Terrance Brennan’s Côte Médi at Chefs Club NY.

Chefs Club NY Chefs Club NY Côte Médi

We didn’t know it yet, but we were in for a night of culinary divinity to remember. His three-month residency at Chefs Club NY will serve as a preview of his forthcoming seafood-forward concept celebrating the “Cuisine of the Sun,” inspired by his time spent in coastal France, Italy, and Spain.

Chef Terrance Brennan at Chefs Club NY Côte Médi

We had the pleasure of seating at the special guests’ tables, right in front of Chef Terrance Brennan. Chef recommended and kept us informed on all the delicious dishes we enjoyed that night. Chef Terrance Brennan’s menu is perfect for a single or more as the menu features small plates that are meant to be shared amongst tables of friends. Our evening consisted of three amazing cocktails which we will highlight in a bit. While all three were delicious, the stars of the evening were the wonderful dishes. Let’s dive right in.

Smoked Salmon Rillettes

Chefs Club NY Côte Médi

What a way to begin! Our palette was thoroughly sated and awakened with this wonderfully salty, multi-textured opener. You could taste the freshness of every bite of the salmon; on its own, it was divine, but when mixed with the Wild American Caviar and scooped with the crisp, olive oil-soaked, bread? Pure perfection. Not a crumb was left in the bowl.

Live Sea Scallop Crudo in Shell

Chefs Club NY Côte Médi

If there ever was a dish to remind you of the fresh seafood you can enjoy in the Mediterranean, this is it. It was amazingly fresh and my Santeria Sour cocktail (more on it below), added a nice peppery layer to the dish. I did stop drinking it to fully experience the natural flavors of the truffle salt (slight throat itch but so worth it). The scallops practically melted in my mouth.

COCKTAILS

Chefs Club NY Côte Médi Cocktails

The New Wave – I enjoyed this sweet citrusy cocktail with my first dish. The freshness of the Calamansi and sweetness of elderflower was a wonderful and sweet compliment to the saltiness of the Salmon Rillettes.

Santeria Sour – This is a wonderful kick of spice with a peppery finish that lingers a bit. Hence why I enjoyed it so much with the Live Sea Scallop Crudo in Shell. I liked the addition of jalapeno to enhance the tart taste of the tamarind and green chili vodka. These wonderful flavor kicks complimented the natural smokiness of the mezcal.

There’s a Beach in Queens –  Our third cocktail tasted a lot more tropical than the other two. It boasts a subtle sweetness with the flavor of banana shining through.

Cucumber Gazpacho 

Chefs Club NY Côte Médi

I admit I wasn’t sure what to expect with this dish but my goodness, I left the bowl clean. The small melon balls were a wonderful surprise addition of subtle sweetness to the creaminess of this creamy cucumber dish. The crab added a nice level of salt for a wonderful combination of flavors.

Sea Urchin Fondue

Chefs Club NY Côte Médi

Hope you are ready for this very fresh dish. I thank my Caribbean roots for already being familiar with eating sea urchin. I’m used to enjoying it roasted in its shell but I love Chef Brennan’s take. The contrast of the freshness of the raw sea urchin paired with the creamy, tapioca fondue and seafoam produced by plankton truly highlighted the essence of the Mediterranean diet.

Wild Striped Bass

Chefs Club NY Côte Médi

The Chorizo Emulsion (sauce) and the black rice paella Socarrat (the caramelization of the bottom layer of paella) gave this dish a rustic element. I love anything made with black squid ink; it adds a natural saltiness, oiliness, and savory component to anything it’s added to. It gives the paella rice another layer of distinct flavor. The Striped Bass was perfect. I loved that it wasn’t prepared with too many seasonings, so its naturally mild flavor wasn’t overpowered.

Grilled Langoustines

Chefs Club NY Côte Médi

If you’ve never experienced what it’s like to enjoy freshly-caught seafood that is perfectly seasoned, and roasted right on the beach in an open fire pit, this is the closest you’ll come to doing so. The superb garlic herb butter enhanced the grilled flavors of it, which although grilled, it tasted very much roasted. Amazingly delicious!

Squab Magret

Chefs Club NY Côte Médi

I loved the variety of flavors in this dish. The Japanese turnips added a crisp fresh texture, almost like an unsweetened melon. The foie gras added another layer of savory flavor and creamy texture, the fig jam was the perfect addition with its seedy sweetness, and the tiny grapes added a refreshing crunchy texture.

DESSERT – Olive Oil Ice Cream

Chefs Club NY Côte Médi

Last but certainly never least – dessert. The Olive Oil ice cream immediately jumped out off the dessert menu. It was an unexpected delight. I wasn’t sure what to expect but eating it was like a rollercoaster of various layers and textures. The smooth vanilla ice cream, sweet crunch from the candied fennel brittle, and the rich, nutty flavor of olive oil all came together to create a distinct, multilayered flavor profile I haven’t experienced before. I have had the please of enjoying olive oil in a cocktail but this was my first olive oil ice cream. It’s a great option for those who love savory and sweet.

Chef Terrance Brennan at Chefs Club NY Côte Médi

Thus ends our culinary journey with Chef Terrance Brennan but hopefully the beginning of yours. You have until September 28th to partake in some or all of these sumptuous small plate meals. Chefs Club NY is located at 275 Mulberry Street. Book your reservation by calling 212-941-1100.

 

Chefs Club NY Menu, Reviews, Photos, Location and Info - Zomato

Hard Rock Cafe Welcomes The 24-Karat Gold Leaf Steak Burger

Every day we, as humans, strive to be successful; to enjoy and celebrate the benefits of hard work. Unfortunately, sometimes the uneven levels of wealth prevent us from enjoying some of the indulgences we strive for……but only sometimes! Take for example the truly gluttonous practice the wealthy has of devouring edible gold. To the average person, that experience is an impossible desire. But not everything is impossible. Thanks to the Hard Rock Cafe’s new 24-Karat Gold Leaf Steak Burger, one of more than 20 new items joining their menu this summer, that impossible indulgence is a reality.

While all the items on the menu would leave any foodie very sated, the 24-Karat Gold Leaf Steak Burger is the star of this show. While you can purchase edible gold online, you’ll want to experience this deluxe burger for yourself. This first-of-its-kind burger will have you “living your life like it’s golden”. Here’s what to expect from its affordable decadence – a ½-lb. fresh Steak Burger topped with 24-Karat edible gold leaf with Tillamook cheddar cheese, leaf lettuce, vine-ripened tomato, and red onion.

Aside from this blingy burger, the Hard Rock Cafe’s extensive menu innovations include more award-winning steak burgers, Instagram-worthy boozy milkshakes, sliders, and shareable meals. The steak burger highlights include the Original Legendary Burger, boasting applewood bacon, Tillamook cheddar cheese, crispy onion ring, leaf lettuce, and vine-ripened tomato served with Hard Rock’s signature steak sauce on the side; the Big Cheeseburger, with three slices of Tillamook cheddar cheese, melted on a 1⁄2-lb. fresh Steak Burger served with leaf lettuce, vine- ripened tomato and red onion; the Double Decker Double Cheeseburger, a tribute to Hard Rock’s 1971 “Down Home Double Burger” and the iconic double-decker buses London is known for (a nod to Hard Rock’s roots); and the BBQ Bacon Cheeseburger, a 1⁄2-lb. fresh Steak Burger seasoned and seared with a signature spice blend, topped with house-made barbecue sauce, crispy shoestring onions, Tillamook cheddar cheese, applewood bacon, leaf lettuce, and vine-ripened tomato.

The over-the-top milkshakes, the Boozy Cookies & Cream Milkshake and Boozy Strawberry Cheesecake
Milkshake, deserve their over-the-top labels. The Cookies & Cream milkshake is made with Absolut Vanilla Vodka blended with vanilla bean ice cream, white chocolate, and Oreo cookies finished with fresh white chocolate whipped cream, and a chocolate Oreo Churro. The Strawberry Cheesecake milkshake features Absolut Vanilla Vodka, creamy vanilla bean ice cream blended with the flavors of strawberry cheesecake, finished with white chocolate whipped
cream and frosted animal crackers.

Last but certainly not least, the Hard Rock Cafe’s sliders and shareables join the 24-Karat Gold Leaf Steak Burger and the other menu items highlighted above. Available are the One Night in Bangkok Spicy Shrimp, All-American Sliders, Whiskey Bacon Jam Sliders, and Three Cheese and Roma Tomato Flatbread.

All these adventurous menu items became available on the Hard Rock Cafe’s Founders Day, June 14, 2019, with proceeds from the sale of the 24-Karat Gold Leaf Steak Burger benefiting Action Against Hunger.

Of course, great food is not all you can get from the Hard Rock. Why not go home with one of their iconic Hard Rock tees. For those celebrating Pride, the Hard Rock has got you covered (literally) with pride tees just in time to celebrate all love.

Ready to make your reservation to experience the Hard Rock’s new menu items, visit www.hardrockcafe.com.

 

 

 

 

Que Viva Brunch: Rosa Mexicano’s New Bottomless Brunch

If you haven’t been lucky enough to enjoy an authentic Mexcian breakfast, we have the next best thing – Rosa Mexicano’s new bottomless brunch menu. The famed restaurant’s new bottomless brunch begins Saturday, May 18th; and we don’t think the great weather we’re going to have tomorrow and the rest of the week is not a coincidence. We think Mother Nature is also excited about this amazing and flavorful brunch. We’ve enjoyed quite a few brunches and while several have been good, most focus on the drinks, rather than the food. The result is usually good cocktails and “okay” food. With Rosa Mexicano’s new bottomless brunch, the food is amazingly delicious and the cocktails are equally divine. We sat down to experience the flavorful feast and we can tell you, every bite and sip is sensational. Let’s begin with the bottomless options

Rosa Mexicano’s New Bottomless Brunch offers unlimited servings of six cocktails, red or white sangria, beer, and wine. As much as you can enjoy in an hour and a half. These are so delicious, it won’t be surprised by how fast some of these go down.

MORNING GLORY – A frozen Mexican twist on an Aperol spritz
LA TRADICIONAL MARGARITA – Frozen or rocks, Blanco tequila, lime, organic agave
FROZEN POMEGRANATE MARGARITA -Blanco tequila, triple sec, pomegranate, lime
FROZEN LIME – Lime, Blanco tequila, triple sec, organic agave, flor de sal rim
BLOODY MARY OR MARIA – Choice of vodka or tequila, tomato juice, horseradish, Cholula, pickled jalapeño, jicama, chicharrón
MANGO MIMOSA – Cava, mango and fresh squeezed orange juice

We started with the Morning Glory, a superb creation that combines an Aperol Spritz with a margarita. Even if you’re not a huge fan of Aperol, you’ll love this absolutely amazing frozen delight; not just for its Instagram-worthiness but it’s taste. Fair warning, this goes down very quickly. We also predict the massive Frozen Pomegranate Margarita and refreshing Frozen Lime cocktail will also dominate during brunch. For those who want to drink less, the Mango Mimosa is a terrific option.

The Rosa Mexicano’s New Bottomless Brunch specials start with Cornbread With Buttered Agave-Lime. It’s available to every table and it amazing. Spread the buttered agave-lime over the warm cornbread to fully appreciate the flavors. We cut our cornbread before slattering it with the butter so it would melt beyond the crust – we highly recommend doing this.

Rosa Mexicano Bottomless Brunch

Up next was the Sopa de Frijoles, a hearty Black bean soup with poached eggs and roasted jalapeño with flour tortillas. This vegetarian dish can be made non-vegetarian with the addition of chorizo. It’s a mild soup that can be punched up a bit when you break into the roasted jalapeno pepper….so those who love to up from mild flavors.

Rosa Mexicano Bottomless Brunch

The Huarache Con Carne Asada is definitely not your typical steak and eggs. The gluten-free, Mexico City-style huarache is served with marinated skirt steak, fried egg, queso fresco, salsa Norteña, and guacamole. Your tastebuds won’t know what hit them.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Want an even more international touch to your brunch eats? The gluten-free Sopes Benedict Traditional features poached eggs served over corn masa cakes with Canadian bacon (yes Canadian bacon) and Hollandaise. We love the surprising addition of the sweetness the Canadian bacon adds to this dish, and you will too.

Rosa Mexicano Bottomless Brunch

We live for anything with pork belly, so of course, seeing the Torta de Desayuno on Rosa Mexicano’s New Bottomless Brunch menu brought us extreme joy. This succulent pork belly sandwich is served with a fried egg, Menonita cheese, avocado, and black beans. You can request it with a side of potatoes or fresh tropical fruit.

Rosa Mexicano Bottomless Brunch

Last but certainly not least of our journey of Rosa Mexicano’s New Bottomless Brunch was the Tacos de Huevos. Also gluten-free, this dish features scrambled eggs a la plancha, rajas, bacon and queso Chihuahua. It is finished with chile de árbol salsa, onion and cilantro. We could survive on this all week and be very happy.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Of course, that’s not all that’s available on the Rosa Mexicano’s New Bottomless Brunch menu. Other dishes include the gluten-free Huevos Josefina (named for its Founder) and Huevos Rosa (not pictured), as well as the vegetarian Churros French Toast.

Rosa Mexicano Bottomless Brunch

Enjoy Rosa Mexicano’s New Bottomless Brunch every Saturday and Sunday from 11:30am – 3pm for $20.00 per person with the purchase of an entree at all Rosa Mexicano locations, except for Boston. Happy brunching!

Rosa Mexicano Menu, Reviews, Photos, Location and Info - Zomato

Game Night: Tuesdays Are Backgammon Night At The Playboy Club NYC

For many, having bragging rights of attending exclusive events and places is the stuff of legends. We all want to wow friends, family, and strangers with our own inside tales of things and places not accessible to us mere mortals. One of those places is the Playboy Mansion, many have dreamed of getting access to what’s behind those famous doors. While the mansion may not be available to you, the Playboy Club NY is and it promises continuous nights of fun. We had the pleasure of attending one such night – Backgammon night.

There are many things we’ll never know about Hugh Hefner. We do know he was an iconic figure. We know he was groundbreaking, and we know he changed men’s lives forever. But we also found out one more thing, Hugh Hefner was a passionate Backgammon aficionado. Not only did he play the game, but he also held numerous backgammon parties at the Playboy Mansion during the 1960s and 1970s. His son, Cooper Hefner honors that tradition with the time-honored tradition of Backgammon night at his new Playboy Club NYC.

Tuesday nights are Backgammon nights. Members (you can join for exclusive experiences) and attendees can relax in the Lounge where Backgammon games are set up. You can either play and enjoy specialty cocktails and light bites or not play at all. If trying your hand at one of the oldest known board games is not your strong suit, you can head over to the restaurant to enjoy the Playboy Club NYC’s weekly Jazz Dinner Party, with music curated by the Diego Campo Quartet.

We had a wonderful time getting to know the Playboy Club NYC cocktails. Some of these cocktails, created by Mixologist Fred Dex, included A Bunny Thing, Hefe, Honey Ryder, and Decadence; as well as enjoyed Crispy Shrimp with spicy yuzu & cilantro, and Truffle Fries with white truffle & chives.

The Playboy Club NYC Appetizers

As previously mentioned, you can become a private member of the Playboy Club NYC. Your membership allows customized and curated experiences, as well as exclusive access and VIP Treatment synonymous with Playboy. The Playboy Club membership is organized in four membership tiers. It includes access to private areas of the Club, luxury concierge services, invitations to Members-only events, and access to worldwide events.

Mondays are also a great night at the Playboy Club NYC; every Monday is Playboy Live, where New York’s rising Broadway stars and vocalists perform the songs that inspire them on stage. For those looking to indulge, the Playboy Club NYC is located at 512 West 42nd Street.

Honoring A Legend: Josefina Howard And The Origins Of Rosa Mexicano

Cuisine is culture! Whether you’re in Japan indulging in sushi or the heart of Tuscany savoring truffle pasta, you’re experiencing the life of another nation through the foods, spices, and cooking styles they’ve perfected over the centuries. Unsurprisingly, it is much harder to bring those along if you move abroad; when Josefina Howard introduced fine-dining Mexican fare to the New York restaurant scene with Rosa Mexicano in 1984, she succeeded where so many others had failed.

Despite being born in Cuba, her love of Mexican cuisine allowed her to develop her own authentic recipes and techniques that are still used at Rosa Mexicano today. Her style, class, joy for life, and passion for the flavorful dishes — and the culture they originated from — gave her the opportunity to share that passion with those who might not have ever experienced it otherwise; through her food, she shared her love of Mexico and Mexican culture.

This impressive feat earned her the recognition of the New York City Council: on March 4, 2019, Josefina Howard was honored with a moving proclamation and newly commissioned portrait.

“WHEREAS: Ms. Howard truly distinguished herself as an immigrant, a woman, an entrepreneur and an incredible champion of Mexican culture and cuisine, and she will always be worth the esteem of her fellow New Yorkers,” the proclamation stated. “BE IT KNOWN: That the New York City Council honors the incredible life and indelible legacy of Josefina Howard for her extraordinary achievements and her enduring contributions to New York City and the nation.”

As we wrap up Women’s History Month, it’s vital that we not neglect those who contributed to our great nation in small ways as well as the big. Josefina Howard founded a restaurant that continues to thrive in the bustling metropolis of New York City; her drive, courage, and strength of character allowed her to push past the criticisms and discrimination to create something truly remarkable. As a nation that loves wine (we consume 949 million gallons of the stuff on average every year), let’s raise a glass to Josefina Howard and her legacy.

D'Artagnan 5th Annual Cassoulet War

Battle for Cassoulet Supremacy: D’Artagnan 5th Annual Cassoulet War

Some foods fill you with joy, some excite you, then there are the ones that bring you back home. For us, it’s Cassoulet; the hearty, slow-cooked casserole-like meal traditionally made with gamey meats, pork skin, and white haricot beans. Everything about cassoulet is a delight for the senses. It looks, smells and tastes divine, like home. Of course, we jumped at the opportunity to attend the D’Artagnan 5th Annual Cassoulet War. What better way to try as many Cassoulets as our stomachs would allow. There’s a great quote by Chef Andre Daguin that perfectly describes our Cassoulet adventure,

“Cassoulet is not a recipe; it’s an argument between villages.”

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

The culinary event, which anyone who purchases a ticket can attend, boasted 30 notable chefs who battled it out for cassoulet supremacy. So while there is a classic method and recipe to this traditional southern French dish, it can have many interpretations. And that’s what the Cassoulet war is about, honoring those interpretations. While we grew up enjoying a thicker Cassoulet, the D’Artagnan 5th Annual Cassoulet War allowed us to enjoy varieties we never anticipated. We’d love to say we tried all 30 but even with the small portions we were served, we barely made it to 13. If we haven’t mentioned before (and if you’re unfamiliar), cassoulet is very filling.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

If you’re looking to enjoy the fare of esteemed chefs from some of the US’s most renowned restaurants, this event is for you. We enjoyed Cassoulet from the chefs from Bar Boulud, Gramercy Tavern, Untitled at the Whitney, Gaby Brasserie Française, Fond, Ardyn, Villanelle, and much more from around the US. There were two Cassoulet categories in the war. One pitted the chefs take of the traditional recipe and ingredients; the other allowed the chefs to be adventurous with the ingredients and format in the “Revisited” Cassoulet category. For example, instead of the traditional white haricot beans, we saw Black Eyed Peas and Sea Island Peas; andouille sausage, brown sugar baked ham, and bacon replaced a few gamey types of meat; and in one instance, the traditional Cassoulet was reimagined as Beef Wellington.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet WarD'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

During the war, each attendee had to vote for their favorite. As you can imagine, this was quite difficult. We had several favorites but narrowed it down to the following Cassoulets: Phillippe Lievre of Le Rendez-Vous Bistro, Ryan Lory of Ardyn, and Dieter Samijn of Bar Boulud as out top three out of the few we tried. I’m sure if our appetites were bigger, we’d absolutely have more on our list.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

Judges for the war included Philippe Bertineau, David Campigotto, Erwan Caradec, Christian Constant, Jean-Louis Dumonet, Elizabeth Falkner, Christophe Fazan, Sara Moulton, Andre Soltner, Jean-Jacques Rachou, Jean-Pierre Xiradakis, and Antoine Westermann. Winners of the Cassoulet War included Chef Andy Knudson of Marc Forgione, winning the best “revisited” category;  Phillippe Lievre of Le Rendez-Vous Bistro, winning the People’s Choice, and Dieter Samijn of Bar Boulud, won the judges’ decision.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

As if the D’Artagnan 5th Annual Cassoulet War couldn’t get more amazing, D’Artagnan showed support in ending world hunger by making a donation to Action Against Hunger, a charity organization that helps to eradicate hunger worldwide.

D'Artagnan 5th Annual Cassoulet War

Although we could barely move, we fully enjoyed attending the D’Artagnan 5th Annual Cassoulet War. We highly recommend you attend next year’s battle.

Popbar Welcomes the WafflePop, A NEW Winter Snack

We’re taking a short break from NYFW to celebrate another of our loves – delicious snacks. We were recently introduced to the Popbar, a delightful snack bar that offers all natural, handcrafted, customizable gelato on a stick. As if the delicious idea of authentic Italian gelato, sorbetto, and yogurts on a stick, weren’t enough, they came out with an even more delicious snack, the WafflePop. A simultaneously warm and cold treat made with the variety of gelato, sorbetto, or yogurt popsicles Popbar has available.

It will be love-at-first-bite when you sink your teeth into the layers of flavors and textures. What makes the WafflePop so damn delicious? Well, it’s a pop sandwiched between two hot waffles customized with chocolate drizzle and toppings of your choice. First, you select your preferred flavor of Popbar’s all-natural, handcrafted, and customizable pops (there are over 40+ flavors); then select your chocolate of choice for full or half drizzling; your creation is then sandwiched between two freshly made waffles and topped with your choice of toppings. We decided on a Coconut popGelato with milk chocolate and pink sprinkles. See our delicious creation below and check out the video of our WafflePop being created on our Instagram page:

PopBar NYC WafflePop Dessert PopBar NYC WafflePop Dessert

If you’re thinking of a fun thing to do for Galentine’s Day with friends, deepening your bond over your mutual sweet tooth at Popbar is a must. If you are looking for a sweet treat on Valentine’s Day, we recommend visiting the Popbar with your sweetheart. Whether you’re enjoying a romantic stroll or killing time before or after your romantic dinner, this sweet treat will not disappoint. In fact, we know you will also love another Popbar offering, their delicious gelatoShakes.

PopBar NYC gelatoShake

This innovative and decadent frozen drink is a twist on the classic milkshake. This delicious 16oz bottle of yum is served in a milk-jug style cup with a chocolate-dipped waffle cone overflowing with whipped cream. Yes, it is as incredibly delicious as it looks. The gelatoShake is made with 100% all natural ingredients.  It is available in six delicious flavors including green tea, strawberry, vanilla caramel, coffee, chocolate, and vanilla. As with Popbar treats, the gelatoShake is handcrafted and made to your desire. It is the perfect way to enjoy a lot of love…..deliciously!

To experience the Popbar and all the decadence it has to offer, head over to the West Village at 5 Carmine St. (@ 6th Ave.).

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

RESTAURANT REVIEW: Demarchelier French Bistro

Tucked away around the corner of Madison Avenue on 86th Street is a little bit of Paris. Even if you weren’t looking for it, you can’t miss the red awning and the white curtains that draw you into the warm and inviting bistro, Demarchelier French Bistro. Since its opening in 1978, the family-owned and operated restaurant has brought authentic French flair to the Upper East Side.

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

It was a welcome respite from a cold winter night. Stepping inside the cozy establishment, you’re greeted by the convivial energy emanating from the bar. Unlike many of New York City’s too-crowded watering holes, this one had enough room for everyone and wasn’t overly noisy. Amidst the socializing patrons at the bar was the sweet and friendly Emily Demarchelier, greeting everyone with a smile. Emily runs the restaurant and is the daughter of the owner, artist, and restaurateur, Eric Demarchelier, and not to mention a niece to famed fashion photographer,
Patrick Demarchelier. With that said, it is no wonder that the walls are filled with colorful original abstract and figure paintings by Eric Demarchelier. They’re all for sale should you wish to take home something quite special with your leftovers.

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

CHRIS: Unlike a lot of so-called French establishments that either offer Americanized versions of French meals or experimental fusions with French inspirations, this place offers up the hearty traditional dishes like bouillabaisse, duck confit, coq au vin, Moules Mariniere, quiche, and escargot. It’s also good to note that many of the meat, poultry, and vegetables are organic and sourced from nearby farms. There’s also a prix-fix menu paired with a glass of wine or sparkling French cider as well as a daily special. While we wished our stomachs would expand to try the whole of the menu, here were our picks for the night.

GLASGOW: It was an amazing pleasure to see so many authentic French dishes available at one restaurant in both the entree and dessert menus. We couldn’t remember the last time we saw Pot au feu and Cassoulet (the latter is only available on Thursdays) on a dinner menu. Dessert-wise, both tarte Tatin and Crepes Suzette have been equally elusive on menus as well.

COCKTAILS

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

The Purple Blossom
GLASGOW: I love pea flower so this libation immediately caught my eye. This cocktail was very fresh and heavy on lemon juice. It may not look like it but the lemon juice really comes through in the Purple Blossom. There is a very light dash of simple syrup, so if you’re expecting a sweet drink, this isn’t it. Fans of gin cocktails, this is a must just to experience the Empress 1908 Indigo Gin.

Grapefruit Rosemary Mule
CHRIS: I’ve been on a mule kick lately (pun absolutely intended) and have been trying out all the different iterations of the Moscow Mule. I was skeptical about this one as I am not a fan of grapefruit. Surprisingly, it was not a bitter and tart drink. Made with Deep Eddy Grapefruit vodka, fresh lime juice, and ginger beer with a sprig of rosemary, this refreshingly simple concoction went down easy. The rosemary added a lasting aroma that perfectly accented each sip.

Empress 75
GLASGOW: I swear my color coordinating cocktails were not planned. I selected this cocktail because French 75 is one of my all time favorites and I wanted to see what how different champagne (as in the French 75) and sparkling wine (as in the Empress 75) would make the two. I must say it is very different. The dry sparkling wine is a noticeable difference but I still enjoyed the Empress 75 very much.

APPETIZERS

Moules Mariniere

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

GLASGOW: Diana Ross has an old song where the chorus starts with “I want muscles”; granted she’s talking about muscles on a man, not mussels but that song nevertheless describes our obsession with mussels. I want mussels and I want it all the time. The sauce was heavenly and you better believe we had to refrain from lifting the bowl to our mouth and drinking the incredible sauce. Thank goodness for the bread.

Avocado Crab Salad

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

CHRIS: Not at all what I expected, but in a very good way. I was thinking I’d get the typical mixed greens with a few pieces of crab sprinkled in and drizzled with a light dressing. Instead, what is set before me is a decent sized tortilla bowl in the middle of a plate heaping with crab meat on top of fresh guacamole and topped with arugula. I love crab and this was a lot of crab. While the layered concept makes for a clean aesthetic presentation, it is much better when thoroughly mixed in the edible bowl.

ENTREES

Duck Confit

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
CHRIS: I like duck confit but it’s always a gamble because it can be hard to cook it properly. While deceivingly simple, it takes some time to preserve the duck in its own fat. However, Demarchelier’s duck confit is nothing short of amazing. The two juicy duck legs were served on a bed of white beans stew. This traditional French dish has ample flavor and melt-off-the-bones goodness. I was baffled when the waiter put a steak knife by me since I can peel the meat off with barely a tug from my fork. The beans were just right – not mushy with just a good amount of firmness.

Ribeye with Pepper Sauce and Cream Spinach

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
GLASGOW: I don’t know if there’s anything that beats a great peppercorn steak from a French restaurant. If there is, I haven’t tried it yet. My medium-well steak (pictured sans peppercorn sauce) was very tender with a juicy interior and a subtle char. The pepper sauce was mild, not very peppery – perfect for those who are not used to a spice heavy palate like ours. The cream spinach was flavorful, very creamy but light on the thickness of the cream. We personally love a thicker sauce but that didn’t take away from how delicious this was. Those on a low sodium diet will appreciate the light hand of salt.

DESSERTS

Chocolate Mousse Cake

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
CHRIS: This was the perfect ending to an already gastronomically satisfying night. The cake part is perfectly moist and soft while the mousse layered in between is light, fluffy, and wonderfully chocolaty. Sitting atop a plate of strawberry sauce with a dollop of whipped cream, this cake was sweet and heavenly. A wise choice for a chocolate lover who didn’t want to go over the edge of full.

Crepe Suzette

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
GLASGOW: Thank goodness for Demarchelier. You hardly see this indulgent dessert on menus anymore. We greatly appreciated the restaurant for bringing it back into our lives. We highly recommend being extra nice to your server so he will giddily douse your crepe in a waterfall of Grand Marnier before it’s engulfed in the flames. Every bite sinfully divine, especially as we had more than enough Grand Marnier left over to make this dessert even more intoxicating.

Demarchelier is a neighborhood fixture for a reason, you can clearly see why in the photos above. Whether you’re in the area for a quick bite or a romantic local for dinner, we recommend heading to 50 East 86th Street to sate your palate.

 

 

 

Written in Collaboration with Christine Ongsueng

Demarchelier Restaurant Menu, Reviews, Photos, Location and Info - Zomato