La Grenouille, NYC
March, 2011
As one of the few remaining temples of haute cuisine in the United States, dining at La Grenouille is to step back in time to an era when fine dining was defined by culinary expertise coupled with understated and refined service. With all due respect to trend chasing restaurateurs, occasionally dining in luxury offers a respite from the hyper-paced, cookie cutter and intrusive cell-yell world outside.
From the moment you enter La Grenouille, and receive the gracious greeting by the Matre d' (usually in French - which is a fun test), you realize a special evening is underway. The perfect lighting, interesting art on the walls and comfortable banquettes set a relaxed yet sophisticated ambiance for serious dinning.
The food and wine are well.....outstanding. The wine list is vast and replete with classic old world offerings and new world stalwarts. We usually choose red Burgundy when dining at La Grenouille. Mainly because they have selections not easily found on the west coast and I believe Pinot Noir is a versatile food wine that marries with a host of dining options. The food is prepared with the passion and technical expertise of professional artisans. I doubt wanna-be actors, surfers or college students are allowed on the line there. On this cool early spring evening we began with Champagne while we enjoyed a silky and perfectly prepared foie gras au torchon with warm brioche. After the bottle of Gevrey-Chambertin “Mes Favorites” Alain Burguet 2006 arrived, we dined on duck breast, cote de boeuf and the signature chocolate souffle.
The room was lively with that sophisticated New York feel and after a few hours of culinary bliss, great conversation and pampering we left to a warm "a bientot" from the Maitre 'd . We strolled the neighborhood and eventually tucked into a spot for a cognac to end our evening out.
Life is good.
The food and wine are well.....outstanding. The wine list is vast and replete with classic old world offerings and new world stalwarts. We usually choose red Burgundy when dining at La Grenouille. Mainly because they have selections not easily found on the west coast and I believe Pinot Noir is a versatile food wine that marries with a host of dining options. The food is prepared with the passion and technical expertise of professional artisans. I doubt wanna-be actors, surfers or college students are allowed on the line there. On this cool early spring evening we began with Champagne while we enjoyed a silky and perfectly prepared foie gras au torchon with warm brioche. After the bottle of Gevrey-Chambertin “Mes Favorites” Alain Burguet 2006 arrived, we dined on duck breast, cote de boeuf and the signature chocolate souffle.
The room was lively with that sophisticated New York feel and after a few hours of culinary bliss, great conversation and pampering we left to a warm "a bientot" from the Maitre 'd . We strolled the neighborhood and eventually tucked into a spot for a cognac to end our evening out.
Life is good.
