Vinus & Marc—A Taste of 1920’s Paris
By Doug Singer
Carnegie Hill’s Vinus & Marc is rife with sultry design elements from 1920s Paris. Located on 95th Street and Second Avenue, this prohibition-era styled bistro/lounge has a lush, timeless vibe and is sure to become a favorite. Kicking back in a plush chaise is the way they roll here and comfort in both the environment and the food is the name of the game.
We started off our evening with a couple of the rather impressive cocktails designed by in-house mixologist, Aziza Omar. She has created some stunning libations as well as re-creating some classics from the 1920's with style. The Baby Vamp (tequila, mescal, strawberry, lemon, Bittermens Hellfire Shrub) and the Dewdropper (bourbon, nocino, sweet vermouth, Brooklyn Hemispherical Black Mission Fig bitters) were simply amazing and were thoroughly enjoyed alongside a selection of charcuterie (Prosciutto di San Daniele & Jamon Serrano) and an array of fine cheeses including Morbier, Reading Raclette and Manchego.
Chef J. Luis Dominguez heads up the kitchen and delivers a Latin-French inspired menu with authority. There is a nice selection of tapas style offerings as well as traditional “elevated comfort food” entrées.
To keep the deliciously light Beet Salad company (roasted red beets served over citrus-infused goat cheese with micro greens and toasted honey almonds), we imbibed a martini made with the sublimely exquisite house made sage-infused gin—spectacular on all fronts.
Carnegie Hill’s Vinus & Marc is rife with sultry design elements from 1920s Paris. Located on 95th Street and Second Avenue, this prohibition-era styled bistro/lounge has a lush, timeless vibe and is sure to become a favorite. Kicking back in a plush chaise is the way they roll here and comfort in both the environment and the food is the name of the game.
We started off our evening with a couple of the rather impressive cocktails designed by in-house mixologist, Aziza Omar. She has created some stunning libations as well as re-creating some classics from the 1920's with style. The Baby Vamp (tequila, mescal, strawberry, lemon, Bittermens Hellfire Shrub) and the Dewdropper (bourbon, nocino, sweet vermouth, Brooklyn Hemispherical Black Mission Fig bitters) were simply amazing and were thoroughly enjoyed alongside a selection of charcuterie (Prosciutto di San Daniele & Jamon Serrano) and an array of fine cheeses including Morbier, Reading Raclette and Manchego.
Chef J. Luis Dominguez heads up the kitchen and delivers a Latin-French inspired menu with authority. There is a nice selection of tapas style offerings as well as traditional “elevated comfort food” entrées.
To keep the deliciously light Beet Salad company (roasted red beets served over citrus-infused goat cheese with micro greens and toasted honey almonds), we imbibed a martini made with the sublimely exquisite house made sage-infused gin—spectacular on all fronts.
To segue into our main courses, we simply had to try the Golden Fried Calamari and let’s just say this—salty, crispy morsels from the sea that were truly addictive.
Moving on to our entrées, we eagerly dove into the Pan Roasted Chicken (sauté of spring vegetables, finished with chicken jus and served with jalapeno mashed potatoes) which was a refreshing, elevated plate of comfort food that was executed to perfection. The Grilled Arctic Char (wild Alaskan Arctic Char with sautéed broccoli rabe and a poached egg, served with home fries) was also a winner and solidified a level of consistency that kept coming.
Whether it is their Bloody Mary brunch, a night on the town with friends, or a romantic dinner, Vinus & Marc is an excellent choice and one that I will personally be revisiting in the near future.
www.vinusandmarc.com
Moving on to our entrées, we eagerly dove into the Pan Roasted Chicken (sauté of spring vegetables, finished with chicken jus and served with jalapeno mashed potatoes) which was a refreshing, elevated plate of comfort food that was executed to perfection. The Grilled Arctic Char (wild Alaskan Arctic Char with sautéed broccoli rabe and a poached egg, served with home fries) was also a winner and solidified a level of consistency that kept coming.
Whether it is their Bloody Mary brunch, a night on the town with friends, or a romantic dinner, Vinus & Marc is an excellent choice and one that I will personally be revisiting in the near future.
www.vinusandmarc.com
