Metropolitan Report
  • HOME
  • DINING
  • TRAVEL
  • SPIRITS
  • WINE TRAIL
  • BEAUTY / FASHION
  • CULTURE / NIGHTLIFE
  • GIFTS / TECHNOLOGY
  • FOOD & WINE NEWS
  • CONTACT
  • CHATEAUX
Resto, a breath of fresh air.
By Doug Singer

The unique Belgian Restaurant, Resto, on 111 E. 29th St. left me tantalized and excited about this new find. Resto chef Ryan Skeen is serving up the most interesting Belgian food in New York. The unpretentious surroundings and thoughtfully executed food define this one-of-a-kind neighborhood restaurant.

The oblong room, with a tiny outdoor patio, is a few steps below street level.  It is cozy but not cramped, with an ample marble bar that screams out to pull up a chair and try one of the many unique libations being served. This night, I enjoyed a Mandarin Old Fashioned. For the beer lovers, there is a plethora of Belgian beers being offered, as well as an assortment of European wines. 

The laid-back atmosphere, coupled with the well seasoned skills of Chef Skeen, who has graced the likes of Café Boulud in New York and Elisabeth Daniel in San Francisco, assured a good time and a wonderful meal. 

Those with vegetarian inclinations may want to find another path, as this is a meat lover’s paradise. The Crispy Pig's Ear Salad with chicory, coco beans, soft egg, tomato confit & fine herbs was an absolute delight, as was the Short Rib Carbonnade with mustard spiced carrots. 

Skeen’s devotion to high quality ingredients started to become more and more apparent as I ventured through the menu. The Moules & Frites with parsley, orange zest, debal curry, coconut milk and cilantro is not to be missed. Noteworthy is the fact that the Frites come with an option of nine different dipping sauces ranging from Lime Pickle to Lemon & Smoked Paprika. 

I would be remiss in not including my effusive love, for the trophy of this menu, that nearly knocked me off of my bar stool. That would be the simply named Burger. But simple, this is not. This is a world class, two handed meal, made from beef cheek, hangar steak and fatback. It is served with a Vermont gruyere cheese, red onion, pickle and frites and in my opinion is the best burger in the world.  I would recommend a trip to Resto just to indulge in this masterpiece. 

With everything considered, Resto can be appreciated as a date location, with a group of friends, or dare I say, alone at the bar. The energy level is very high and a lot of fun. It is a sophisticated environment that does not take itself too seriously. Don’t miss it!

111 E 29th St, New York, NY 10016
(212) 685-5585
www.restonyc.com
By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
Proudly powered by Weebly