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Posts tagged ‘new york city’

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 @ 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

Charcuterie 101 with les deux Pierres!

D’Artagnan is presenting a Charcuterie class at the New York Food & Wine Festival, hosted by our own Pierre Moreira and one of our absolute favorite chefs, Pierre Landet. This class should not be missed!

You’ll learn cured & smoked basics, how to put together a proper charcuterie board, watch as Chef Landet demonstrates some fabulous charcuterie recipes and of course, taste & sip! All this & a whole lot more. Get your tickets while they’re HOT!

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