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Demarchelier Restaurant in New York

Restaurant Review: Demarchelier Summer 2019 Menu

Summer is sadly slowly coming to an end but there is still some time left to enjoy a few of what makes summertime a wonderful season. The fall season is still a month away, so there’s plenty of time left to partake in a fantastic summer menu. We had the pleasure of doing just that when we journeyed back to experience the Demarchelier Summer 2019 menu. We were once again welcomed by Emily Demarchelier, for an evening of gourmet dining that captured the essence of authentic French cuisine.

Demarchelier Restaurant in New York

For the summer season, Demarchelier features many signature dishes including Pate De Campagne, Filet of Herring with Potato Salad and Moules Mariniere (which we enjoyed on our last visit), for an appetizing start to a full course dinner. Delicious entrees transporting you to France include the succulent Duck Confit with white beans (another favorite from our last visit), Rainbow Trout Meuniere and Filet Mignon. The dessert menu boasts an assortment of sweet treats including the Crème Caramel (Flan), Profiteroles with chocolate sauce and Crepes Suzette with Grand Marnier. While there were dishes were already familiar to our palates, we opted for the Demarchelier summer 2019 menu items we hadn’t experienced before. Here is our summer menu journey.

Demarchelier Restaurant in New York

Surrounded by the paintings of Eric Demarchelier, we were ready to traverse the Demarchelier Summer 2019 menu and surrender ourselves to the wonderful French flavors.

COCKTAILS

Demarchelier Restaurant in New York

We started our review with a bang of a cocktail, a drink to remind us that the fall season is approaching. The second cocktail was more along the refreshing and sweet side, thanks to its unconventional flavor. Check them both out below:

Le Normandie – vodka and Père Jules Pommeau shaken with a dried apple garnish. Bold and potent, this cocktail is perfect for brandy lovers.

Kumquat Margarita – Casamigos Tequila Blanco, fresh lime juice, and Kumquat liqueur. If you’re a fan of Limoncello, you will love this cocktail; it’s refreshing, vibrant, and sweet.

STARTERS

QUICHE OF THE DAY – GOAT CHEESE & ARUGULA

Demarchelier Restaurant in New York

GLASGOW:  We love a good savory pastry and Dermarchelier’s the daily Quiche offering hits the spot every time. Tonight we dined on a Goat Cheese and Arugula Quiche sitting on a bed of fresh greens. It’s a meal in pie form but not too filing that it would prevent you from enjoying your full course.

PATE DE CAMPAGNE

Demarchelier Restaurant in New York

LUCIANA: Its combination of pork and beef, rustic texture and rich flavors were sublime. Every bite melts in your mouth. It forces you to pause a few times to appreciate the beautiful assault on your palette. Served with a fresh salad and creamy sauce, I found myself eating slowly hoping this culinary experience would last forever. This tender, French country style pate is a definite must to try.

MAIN COURSES

BISON BURGER ON A BAGUETTE

Demarchelier Restaurant in New York

LUCIANA: I’ve wanted to experience the bison burger, and this was my first time doing so; and what an introduction I received! I was not at all disappointed with this distinct cheeseburger. What I discovered was a delicious, succulent burger charred to perfection. Served on a crispy baguette (a lovely change from the traditional bun), and topped with fresh tomatoes, lettuce, onions and your choice of cheese. I especially love the fact that this meat is lower in fat than traditional beef but still tastes so incredibly good. I would recommend this dish over and over.

WHOLE BRANZINO WITH MEUNIERE SAUCE

Demarchelier Restaurant in New York

GLASGOW: Great food is my weakness and this superbly prepared whole Branzino with an amazing Meunière  (lemon butter) sauce hit every tastebud with strategic levels of mindblowing flavor. Whether you’re a seafood lover or not, this cooked-to-perfection mild-tasting and versatile fish is an absolute win.

SIDES

POMMES FRITES

Demarchelier Restaurant in New York

GLASGOW: I was in the mood for a bit of British influence, so naturally needed these Pomme Frites to go with my branzino. The fresh-cut Frites were wonderfully crisp and soft at the same time, and there was a very faint sweetness to the flavor. The result was an empty plate.

MIXED VEGETABLES – BEETS & GRILLED POLENTA

Demarchelier Restaurant in New York

GLASGOW: Since we paired a carb side with our Branzino, we opted for an equally rustic side of vegetables. In this case, beets and grilled Polenta. The beauty of polenta is its mild enough to mix beautifully with stronger-flavored foods; perfect for my branzino.

DESSERTS

PROFITEROLLES w/ Chocolate Sauce

Demarchelier Restaurant in New York

LUCIANA: I love chocolate but melted chocolate drizzled over ice cream sandwiched between French choux pastry balls are heavenly. The semi-sweet puffs, vanilla ice cream and warm chocolate sauce made for a decadent combination of texture and taste. Every bite to the last was exquisite.

TARTE TATIN w/ Vanilla Ice Cream

Demarchelier Restaurant in New York

GLASGOW: Some may say there’s nothing like a warm slice of apple pie but one bite of Demarchelier’s Tarte Tatin would change their minds. It may be a simple dessert but its flavors are anything but. This is definitely one of the most hedonistic a la mode desserts I’ve enjoyed.

Emily Demarchelier at Demarchelier Restaurant in New York

There’s also about Demarchelier to love besides the art and wonderful summer 2019 menu.  The wonderful hospitality from Emily Demarchelier is unsurpassed. You really feel the family warmth, tradition, and generational pride as soon as you step foot into its homey ambiance. Whether it’s your first, second, or fifty-first visit to the Demarchelier French Bistro, you’ll always want to come back.

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

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