Initial, VO, and Rose are all priced very fairly at Vantre… I’ll post about our dinner tonight and our adjacent diners in the Paris thread.
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I had dinner Saturday night at the bar at Atoboy with a friend who wanted to celebrate some good business news. If possible, this meal was even better than my last time here, in May. The food was well-seasoned, beautifully-plated, and everything was timed right. The fried chicken was so good we ordered it at the beginning, then again at the end of the meal. She ordered a 2020 Lafon Bourgogne Blanc (nice but a bit clunkily oaky) before I arrived, I chose a lovely bottle of Champagne Benoît Dehu Initiation. The team comped us a glass of Hana Makgeolli Yakju rice wine, fermented in Brooklyn, which was a nice way to end the meal.
This place makes me happy.
another lunch question…i have a friend in town and we were planning to have lunch downtown on a monday. post covid, i have a hard time thinking of where to go. any places to recommend? prune used to be my favorite lunch spot but…obviously not around (for now it seems).
looking for solid food in a place hard to get into at dinner but no one goes at lunch. via carota? anything better?
I recommend these based on the question which is lunch on Monday which is tough:
Frenchette
Le Coucou - despite comments above about he winelist, it is still a good lunch option
Corner Bar @ 9 Orchard - this might be my first choice
https://cornerbarnyc.com All American wine list in the restaurant, great wine list in the Lobby Bar.
Il Posto Accanto - fun wine list with some surprising older French bottles
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restoration hardware caviar anyone?
“cauliflower steak ($34)”
wagyu a5 cauliflower apparently!
really good review for Chambers
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i bought a bottle of fourrier 2014 gevry vv there for $140 in july there…dont think you can even find that price for retail let alone a restaurant.
just saw theyre doing a byo thing on wednesdays though next week…
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Busy week in NYC…
Dinner at Gem Wine Bar this week was wonderful as usual:
Another stellar dinner at Four Horsemen followed by Nightmoves…not to many better combinations in NYC.
Last night dinner at GEM restaurant, the end of the Floral menu. We have eaten it several times and it was great. Can’t wait for the Harvest menu which is going to be primarily Birds. Also I am planning on a Sunday night collaboration with Chef Flynn that will be Schnitzel and Rieslingstudy - stay tuned!
We followed GEM with Friends and Family at The Public Records new club called UPSTAIRs. What an amazing space. WOW! The sound system is driven by a reel to reel system and the sound is incredible, so warm and precise, now I want one. The best club vibe I have seen since APT’s heyday and they added one of my favorite rieslings to the list, what a lovely gesture. The wine, cocktail, sake and cider program is very cool in a club / lounge atmosphere.
Also had an amazing take out sandwich from Lodi!
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Hell of a combo
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Finally hit Corner Bar for lunch. Simple menu. A couple of Egg Dishes (both Excellent), Burger, Salmon etc. Great wine list. I enjoyed it and would go back.
Chambers?
Yes chambers. Back in July. List I imagine has been picked over but some gems in there.
Yeah they were coincidentally one of the first restaurants I hit after moving back to the city this month, and I still managed to find some Ganevat and les Ongles on the list for very reasonable pricing.
Happy to hear about Wed BYO though, was actually thinking even without this that it’d be a good spot for wine dinners.
They’re only doing it Wednesdays and it ends this Wednesday and only at their communal table. My hunch is no one wants to sit there. Hope they continue it in the fall.
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Good to know, don’t mind the communal table at all!
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most every place only takes reservations 14-30 days in advance. Makes it hard to plan a December trip in September.
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Last night I had dinner at the bar at Koloman, the new restaurant in the old Breslin space in the Ace Hotel on 29th street. Markus Glocker formally of Gordon Ramsay in the London and Batard is the executive chef and Katja Scharnagl formally of Le Bernardin is the beverage director.
Full disclosure - I have been following Markus’ career ever since Gordon Ramsay - he has become a friend. I was sorry that his time ended at Batard - I really loved him there - I still enjoy it with the new chef Doug, from Cafe Boulud - but it was Markus’ baby. I wanted to get into Koloman as soon as I saw it was open.
I had only been to the Breslin once, and forgot how chopped up the dining room is - there is a mezzanine that overlooks the bar, there are little nooks and crannies where either tables or banquettes are set up- it looked like it fit around 100 diners - which is larger than Batard.
I asked Markus to send out whatever he wanted.
First glass of wine was Chablis “Vigne de la Bolssonneusse” Juian Brocard 2020
First course Fine del la Baie Oysters - these were delicious - very plump very tasty.
Second appetizer - Boeuf - tartare, oxtail and foie and tongue, fried - this was a really great dish - the tartare was heavily horseradished - the oxtail with foie was in a small terrine - the tongue was very good - it was fried in the a heavy batter - imagine the shape of a dill pickle.
Pasta Course was Fennel Tagliatelle with smoked brook trout, vermouth, caviar - the taste of fennel did not overpower - but it was there for sure - the trout was smoked beautifully. This was a very interesting dish - I likely would never have ordered it had it not been recommended. With this course I had the Bien Nacido Vinyard Chardonnay 2020- that paired very well.
Fish course was the Seared Fluke young spinach, mandelbrot brown butter, parsley purée - I kept the Chardonnay for this course - the fish had a very subtle flavor - most of the flavor came from the puree which was excellent - the chardonnay didnt overpower the subtleness of the fish.
My next main was the Roasted Duck Breast - This was done very well -I really love duck - and this was a great, and classic preparation of the dish.
The somm paired this course with Blaufrankisch “vom Kalk” 2018 - which paired very well with it - I likely would not have tried this varietal - i’m really glad it was recommended.
Dessert was Cherries & Champagne - Vanilla custard, fresh cherries, balsamic, oats, champagne ice cream - there’s mint in there somewhere too, although that isn’t in the description - I loved this dessert, very simple preparation - I asked for an eau-de-vie with this course and had Reisetbauer Cherry - as you can imagine, this paired wonderfully.
All in all dinner and wine was very good as I would expect from a chef with the pedigree Markus has - Katja buzzed around the bar every course to make sure everything was correct.
All in all a really great experience and one I would wholeheartedly recommend.
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i saw your post on reddit! great review.
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