My client @encore_nyc has opened and I’m so thrilled to say that the food is oh so special. The menu doesn’t do justice to the creative and layered flavors. Once your waiter/waitress describes the dishes your mouth will start to salivate. Appetizers of fluke crudo, tempura leaves, soft boiled egg on a bed of guacamole encased by fried leek shavings, and a diversity of both variety and preparation of cabbages and other brassicas. Entrees of veal blanquette with vegetables and rice as well as halibut topped with olive purée and a side of leeks with a pink lemon I insist you eat. I do love how much the French use leeks. Reminds me I need to eat more of them. Just to round out the meal an onion pie with a side of chicories. While @jeanimbert did create the menu, chef Laure Rewega @laurewega is holding down the kitchen with solid cooks. FOH helmed by Adrien Boulouque also shines. Practically the whole team is French, utilizing French technique and definite elements of French cuisine but I wouldn’t call it strictly French. While I have influenced the sourcing I don’t feel my work is done yet. Getting chefs to let the seasons, availability and ingredients inspire the menu is more often than not a challenge even when they say otherwise. Only time will tell if I can impact choices the way I had hoped. #frenchfood @nytimes @norwichmeadowsfarm @handsomebrookfarm #bernardranches @haskellsseafood @greenmarketconyc @grownyc @bluemoonacres (at Meatpacking District, Manhattan) https://www.instagram.com/p/BrCOAh1hX2I/?utm_source=ig_tumblr_share&igshid=yiytbb8dxs55
