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Posts from the ‘Duckspotting’ Category

Duckspotting @ Sycamore, Lansdowne, PA

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

This photo was sent in via Twitter – we love when that happens!

Foie Gras, Lavendar Biscuit, Kumquat Marmalade, Pickled Strawberries

Our Hudson Valley Foie Gras in a lovely dish that screams summer!

Where: Sycamore Restaurant

What: Chef Sam Jacobson‘s Seared Foie Gras, Lavender Biscuit, Kumquat Marmalade, Pickled Strawberries

How: Sycamore is at 14 S. Lansdowne Ave, Lansdowne, PA 19050  |   for reservations click here or call (484)461-2867

Sycamore serves a $50 chef tasting menu every Tuesday. And just this week Chef Jacobson and his team opened another restaurant – NoBL – that serves “Mediterranean-inspired casual fare” and is BYOB. (Love that!) Check it out here.

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out.

Duckspotting @ Mindy’s Hot Chocolate, Chicago

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

seared rohan duck breast with grilled baby bok choy and cherry-port compote

Our exclusive Rohan duck breast – Chicago style!

Where: Mindy’s Hot Chocolate

What: Chef Mindy Segal’s Rohan Duck Breast with Grilled Baby Bok Choy and Cherry-Port Compote

How: Hot Chocolate is at 1747 N. Damen Avenue, Chicago, IL 60647  |   for reservations click here or call (773) 489-1747

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Tuyo, Miami

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Where: Tuyo

What: Award-winning Executive Chef Norman Van Aken’s Molasses-Marinated Rohan Duck Breast and Foie Gras and Cornbread Stuffed Quail with Calabaza and Ancho-Pomegranate Reduction

How: Tuyo Restaurant is on the rooftop of Miami Culinary Institute in downtown Miami

415 N.E. Second Ave. Miami, FL 33132 |   for reservations click here or call (305)237-3200

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Ouest, New York City

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

D’Artagnan Berkshire Pork Chop wrapped in Jambon de Bayonne

Where: Ouest

What: Chef de Cuisine Lev Gerwirtzman’s beautiful Berkshire Pork Chop Saltimbocca with Caramelized Onion Farro, Grilled Radicchio and Mushroom-Balsamic Demi Glace

How: Ouest Retaurant is @ 2315 Broadway, New York, NY 10024  |   for reservations click here or call (212)580-8700

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Eastern Standard, Boston

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Look at this gorgeous pasta carbonara dish made with D'Artagnan pigs blood

Where: Eastern Standard

What: Chef de Cuisine, Matt Audette’s Blood Pasta Carbonara, Boudin Noir, Prosciutto, English Peas, Acuna Egg, Grana Padano

The beautiful pasta before cooking. Check out that color!

How: Eastern Standard is at 528 Commonwealth Ave, Boston, MA 02215  |   for reservations click here or call (617)532-9100

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com. We’ll give you & the restaurant a shout out.

Duckspotting @ La Esquina, New York City

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

 

Where: La Esquina

What: Chef Akhtar Nawab makes a killer pepita mole sauce – here, it finishes arepa dumplings and our Rohan duck breast.

How: La Esquina is @ 114 Kenmare, New York, NY 10012  |   Reservations for the brasserie are taken 21 days or 3 weeks to the day. Call (646) 613-7100

There are 3 ways to enjoy a meal at celebrity favorite, La Esquina – at the walkup taqueria (open daily from 8am – 2am), the street level cafe (open for lunch from 12-4pm, sunset menu from 4-5pm, then dinner 5-midnight, 1am on Fridays & Saturdays, weekend brunch from 11am-3:45pm) and the underground brasserie – see above for reservations. Hidden behind a secret door, the basement level brasserie is well worth the wait. The dinner-only space features an expanded menu, over 200 premium tequilas and nightly live DJ’s from 11pm-2am.

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out

Duckspotting @ Casa B, Somerville, Mass

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

wild mushroom and white sweet potato tapas

D'Artagnan Mushrooms sitting pretty on a tapas plate at Casa B

Where: Casa B Restaurant

What: Chef Alberto Cabre’s Setas con Papas Dulce, Wild Mushroom Saute, White Sweet Potato

How: Casa B is at 253 Washington Street, Somerville, MA 02143  |   for reservations call (617) 764-2180

Open for dinner Tuesday, Wednesday and Sunday 6-10pm and Thursday, Friday and Saturday 6-11:30pm

 

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out

Duckspotting @ Clio, Boston

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Clio Restaurant Venison Dish

D'Artagnan Venison and Foie Gras in this gorgeous dish from Clio Restaurant

Where: Clio Restaurant

What: Chef/Owner Ken Oringer and Chef de Cuisine Douglas Rodrigues’ Venison with Espresso Oil, Persimmon, Mugolio, Foie Gras

How: Clio is at 370A Commonwealth Ave, Boston, MA 02215  |   for reservations click here or call (617)536-7200

Open for dinner Monday – Thursday 5:30-10pm and Friday – Saturday 5:30-10:30pm. Also, Clio’s Bar is open for a casual menu on Sunday evenings.

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out

Duckspotting @ Bouley, New York City

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

 

Beautiful D'Artagnan Wagyu Beef Cheeks @ Bouley

Beautiful D'Artagnan Wagyu Beef Cheeks @ Bouley

 

Where: Bouley Restaurant

What: Chef de Cuisine Brian Bistrong’s Slow Braised Kobe-Style Beef Cheeks with Ricotta Gnocchi, Blue Kale

How: Bouley is at 163 Duane Street, New York, NY 10013  |   for reservations click here or call (212)964-2525

Bouley Restaurant is open Monday – Saturday, 11:30am – 11:30pm  |  Dress Code: Casual celebratory, jackets are required.

 

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Rouge et Blanc, New York City

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Stir Fry Noodles with Lobster, Fried Pork Belly, Black Bean Sauce and Egg

Stir Fry Noodles with Lobster, Fried Pork Belly, Black Bean Sauce and Egg

Where: Rouge et Blanc

What: Chef Matt Rojas’ thoughtful & perfectly executed East-meets-West dishes

How: Rouge et Blanc is @ 48 MacDougal Street, New York, NY 10012  |   for reservations click here or call (212)260-5757

Open for dinner Tuesday – Sunday 6-11pm and Sunday brunch 11-4pm. Rouge et Blanc also offers a Chef’s Seven Course Tasting Menu with 1 day advanced notice.

Caramelized Foie Gras with Pear, Cocoa Nib and Vanilla Bean Ice Cream

Caramelized Foie Gras with Pear, Cocoa Nib and Vanilla Bean Ice Cream

Chef Matt Rojas has worked in some our favorite kitchens in New York City (Eleven Madison Park, Shang & Degustation to name a few), his rich and varied experience shows through in his creative menu, which feels Asian with a decidedly French accent. It’s not only the food that shines, Rouge et Blanc also boasts a wonderfully curated all-French wine list and some fun sochu cocktails. The owner is a veteran sommelier, formerly of Chanterelle.  It’s easy to forget you’re in bustling NY while seated in the cozy dining room which is accented with vintage carved Asian doors, chinese red chairs, glowing lanterns and a lushly upholstered ceiling which is not only beautiful but seemingly noise-cancelling.  From the genius food to great service, and convivial atmosphere, we’re tickled pink over Rouge et Blanc. Besides, how could we not be smitten with a restaurant that serves foie gras for dessert?

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out