My favorite spot in NYC. Fabulous as always.
pomme soufflée
lobster paioise
chicken oyster
striped bass, mustard greens, rye bonji
lobster, blood orange, chili
ko egg
beef au poivre
razor clam, pineapple, basil
tomato, broken rice, sea urchin
pork, shishito, cabbage
foie gras, lychee, pine nut, riesling
mandarin tarte tatin, cheese
Dersou has a vibe that can only be described as ‘hip’ even though I hate that term. The space is minimal, industrial and casual. The only choice is among a 5, 6 or 7 course menu although everybody I could see seemed to be doing 7. Each includes a cocktail pairing per course. The cocktails were all successful and in smaller portions that worked for this format. I have recommended Dersou multiple times since this visit to friends who I thought would have fun here. I’m sure the format isn’t for everyone but I loved it.
Pages
I had an absolutely lovely lunch at Pages. In retrospect I am not sure i would have enjoyed it so much at dinner. It has nothing to do with the restaurant itself, but most people seemed to be out to business lunches and so for me it truly felt like a vacation day. As is too typical I did not take notes but everything was delicious and I always love having a view of the kitchen.
La Bourse et La Vie
It seems that Daniel Rose can do no wrong. As expected truly excellent versions of dishes that I love and could eat meal after meal.
Leeks and hazelnuts
Steak, fries and salad
A somewhat last minute lunch in an absolutely beautiful setting on a gorgeous day. This was one of the sometimes rare moments when you realize that life is very good. I loved the contrast in textures in many of the courses, especially the foie and the lobster. The cheese cart was as lovely as can be expected. And the mignardise cart was amazing. All of the caneles please!
Amuse
Butter selection
Monkfish carpaccio, tartare of Medoc oysters and Aquitaine caviar
Warm foie gras in a cereal crust and fig sorbet
Toasted seaweed bread and thinly sliced cuttlefish, roasted sesame seeds broth
Blue lobster roasted with oregano butter, vegetable risotto and coral emulsion
Squab fillet, spiced bouillon, baby vegetables
Cheese!
Pre-dessert
Confit pear with hot chocolate foam, yuzu and hazelnut
Chocolate and cannele
Sadly I ended up sick in the middle of this meal after battling a migraine and did not make it to dessert. The evening is consequently a bit of a blur but from what I remember this summer menu was lovely.
Caviar, buttermilk-chive panna cotta and tomato coulis
Madai sashimi, summer radish and nasturtium vinaigrette
Charred corn ravioli, cherry tomato salad and basil fondue
Black sea bass, purple potato butter and charred poblano peppers
Steamed summer squash and lobster, black truffle and lemon dressing
Fragrant spiced-lava lake lamb chop, cucumber yogurt and herbs
iwillmakeualist 