My husband Matt B. - l’abeille New York - Reserveringen te koop
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New York's Best Restaurants that are most frequently booked by customers of l’abeille New York
😍 5/5 - My husband Matt B.
By 👻 @Steph C., 08/02/2022 3:00 am
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and I spent a week in New York last month, and as it was our first trip back since the arrivals of both COVID and our toddler, we decided to go all out. I booked a table at L'Abeille for a Wednesday night about a month in advance, though I don't think this was necessary--you can just kind of hop on Resy and pick a date. I wonder if it's too expensive or too new and untested to be a tough reservation. I'm guessing this place is gunning for Michelin stars and will pick up more heat if it gets them. It certainly deserves a lot of attention. Our dinner was exquisite.L'Abeille is a fancy restaurant, probably the fanciest I've stepped into in the last few years. The space is low key but attractive and elegant, and everything from the flower arrangements to the heavy coasters feels obsessively high quality. Service is both warm and meticulous. This is the kind of place where you get a stool for your purse, and where multiple waiters show up at each course so that every diner at the table gets their food at the exact same moment. The staff took excellent care of us throughout our dinner, which lasted from 8:30 until close to midnight. If I have one quibble, it's that the time between courses was sometimes a bit too long. I don't mind a leisurely pace at a nice restaurant with a sense of occasion (much better than being rushed), but a 35-minute pause in a multi-course tasting menu might strike some as a little excessive.We had a blast, though, and the seasonal tasting was tremendous. Matt is kind of a picky eater, but he was randomly able to eat almost everything on the menu, and he got a wine pairing besides. I'm quite sober and pregnant, but I got some vicarious enjoyment watching him drink the various wines described and poured by the sommelier. I also drank my fill of craft mocktails. The Marie Antoinette was a lovely pink drink made with lychee, raspberry, rose, raspberry vinegar, herbal water, grass-fed whole milk, and citrus. I don't know what was in the Honeydew, as it was off-menu, but that was also fantastic.The food was exceptional, a creative barrage of precise, modern, Japanese-inflected French cooking. First, there was the house bread, multigrain and baguette served with seaweed butter. Then, the tasting began, with a foie gras crème brûlée served in a large ceramic egg. This was a thing of beauty, the foie rich and creamy, perfect with the crackle of caramel, finished with a dollop of green apple mousse. I opted to add the chef's special canapé with caviar to the first course for an extra $20, and this was good but actually less exciting than the rest of the meal.The next two courses were gorgeous, immaculate dishes of spot prawn carpaccio and seared scallops. The spot prawn were sweet, slippery, snappy, and plump, and they came with the light, fresh flavors of tomato essence, verbena, and lemon purée. The scallops were amazing. I don't know what the chef did to them, but they might have been the best seared scallops I've ever had, served with sake-braised artichoke barigoule and seaweed emulsion.Thirty-five minutes later (this was the longest break, maybe to mark a transition to the entrée phase), we had turbot meunière with patty pan, saffron-vanilla sabayon, and lemon confit. This was a dreamy piece of fish, firm and buttery, and both the sauces and the vegetables--a few types of squash, including patty pan, as well as eggplant--were superb. Then there was meat: Snake River Farm beef ribeye cap with caramelized spring onion, heirloom potato, and triple cream soubise. The beef was outstanding, juicy and flavorful, substantial and tender, and all the accompaniments brought something of interest to the table.We added the selected cheese plate to our dinner just to be extra indulgent, and this was worthwhile, a selection of two American and two French cheeses (Humboldt Fog goat cheese, a triple creme from upstate New York, a comte, and my favorite of the bunch, a French blue I wish I'd gotten the name of) with bread, honey, and fig and passionfruit jams.Dinner ended with a series of sweets. The first was my favorite: lavender-infused strawberry with champagne granité, cold and refreshing and not terribly sweet. The main dessert was, I thought, the only dish of the night that struck me as even slightly unsuccessful. It was a pretty plate of honeycombed white chocolate and orange blossom marshmallows with burnt honey ice cream. The components just didn't have the same magic as everything else we ate that night, and they didn't gel together all that well--which is not to say I didn't eat every single bite. As a final treat, we got dark chocolates with sea salt and tiny, delicious caneles.The bill was enormous, but we got our money's worth out of this experience. The food, the drink, the service, the ambiance--every element was absolutely top flight. If you're looking for an extravagant special occasion restaurant in New York, I strongly suggest you try L'Abeille.
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