This is obvious from the moment you push through the heavy front door and find yourself in a wooden vestibule. I was sitting opposite the daughter of a successful New York restaurateur. The dark-brown wood panelling forms an intriguing arch into the open kitchen that faces the customer and then is replicated over the two arches opposite.
The main course choices are even wider. A post shared by Carleigh Connelly caculinary on Apr 23, at 8: To choose dishes for the purpose of eating, not Instagramming. Described as a 'brave decision' by some, this has irritated other diners.
One of us was extremely happy with her choice of 'duck frites', a grilled duck breast hiding under a mound of French fries that was to happily satisfy her husband too. Other nights, espelette butter could bring heat to spaghetti as kelp butter is rubbed over swordfish. To choose dishes for the purpose of eating, not Instagramming. While they draw inspiration from whatever ingredients are currently available, they tend to zero in on micro-seasons:
A post shared by Carleigh Connelly caculinary on Apr 23, at 8: This is the creation of sommelier Jorge Riera, and his hardline policy — he refused to let a wine-loving friend open a couple of bottles of top-quality French wine and pay corkage — will not endear him to the locals.
As we asked for a bottle of Tavel from cult producer L'Anglore, the waitress had to lean across the table to ask my wife to point to the bottle to be sure she understood correctly. Besides, they seem to relish the spontaneity.
And you should offer something new to a dining experience. As the template for bistro cuisine has become almost rote — relegated to classics like onion soup and steak frites — Hanson and Nasr seek to showcase the less-explored sides of French cooking. I thought of this maxim of the restaurant trade after my second meal at Frenchette, a much-discussed restaurant that opened in Tribeca, New York, a few months ago.
Posted by: Fenrirg | on October 2, 2012
And you should offer something new to a dining experience. Take soft shell crabs.
To read the menu without any preconceived notions. To be as spontaneous as the menu itself. Besides, they seem to relish the spontaneity.
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