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Posts tagged ‘foodspotting’

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