210 Elizabeth St.
New York, New York 10012
Executive Chef Brad Farmerie, having been trained in London and having travelled extensively throughout Australia, New Zealand and the East, brings to Lower Manhattan a cuisine, that with a debonair ingenuity, flirts with the essence of many ethnicities. Chef Farmerie, inspired with his untethered fusion of Australian, Asian, African and French cuisines, creates a menu full of dishes such as "Pan-seared foie gras on spiced french toast with pineapple chutney, maple glaze and crispy bacon", "Roast duck breast, confit duck empanada, huitlacoche puree, napoles and cactus pear relish" and "Grilled swordfish with a Sichuan chili eggplant salad, cherry tomato confit and a caramelized fig glaze" sure to titillate the palate of any gastronome.
My favorite dish of the night was the Pan-seared foie gras appetizer. The dish beautifully contrasted the salty (the crispy bacon) and the sweet (the pineapple chutney and maple glaze) as well as the foie gras' polarity of textures (crisp pan seared external crust with a velvety and creamy inside). The play on the "french toast" theme was a sophisticated delight as the maple glaze (or syrup) is the standard compliment to that of french toast. It paired famously with the foie gras. The presentation was of fastidious artistry, but not over done to the point where consuming the food makes you feel that you are ridding the world of an artistic masterpiece.
Part rustic, part chic, the decor of the dining room suits the dynamics and panache of the menu proficiently. The wall at the far right end of the dining hall is actually a fully operating garage door. I would imagine in the summer time the garage door escalates allowing in the beautiful sunshine or starlight. Sanguine brick is the foundation of the lower half of the walls while, white stained brick make up the top half. Twenty five globular glass candle holders, with flickering wicks, are fastened to the back wall and with the help of hanging dim lamps, the mood is set.