November 23, 2015 user

Artisanal Fromagerie & Bistro Launches New Menu: New Executive Chef John Creger puts unique, modern twist on classic dishes

Signature Truffle Fondue

Signature Truffle Fondue

Australian Wagyu Tournedos Rossini

Australian Wagyu Tournedos Rossini

 

Renowned French bistro and wine bar – Artisanal Fromagerie & Bistro– located on Park Avenue in Murray Hill – has launched a brand-new menu created by new Executive Chef John Creger.

With the new menu, Chef Creger, formerly of Le Cirque and Grandisca, keeps the classic French dishes Artisanal is best-known for, but adds his flair by using epicurean ingredients such as black and white truffles, wagyu beef, quail eggs and caviar to enhance them. Further, guests may enjoy new hors d’oeuvres and fondue options, including the new Truffle Fondue, which features Artisanal’s signature three cheese blend with black truffles folded in to the mixture and white truffles shaved on top. Also new to the menu are an array of delicious Grilled Cheese Sandwiches, including its signature five cheese blend, named “Best in New York” by Time Out Magazine. Additionally, diners will enjoy decadent entrees including its 32oz waygu tomahawk ribeye served with asparagus, frites, garlic & thyme with brown butter. Gluten-free diners may also feast on Artisanal’s new Beet Quinoa Burger with arugula, balsamic yogurt and tomato on a poppy seed bun.

Loyal diners at this Park Avenue institution need not worry- traditional menu items that are customer favorites will remain the menu. Artisanal’s well-known Macaroni and Cheese is still on the menu, featuring its classic cheese blend regular diners are familiar with. In addition, the restaurant has its signature lobster bisque served with crème fraiche and a caviar profiterole and the Dover Sole with crushed fingerling potatoes, spinach, fennel and brown butter. As has always been the case, all breads and pastries served at Artisanal are baked in-house including its hamburger buns, baguettes and five types of bread including gluten-free options, all of which are made fresh for every customer.

In addition to the delicious and generous new menu, the restaurant has recruited Master Mixologist Carlos Vasquez to create a beautiful, delicious cocktail program featuring a diverse range of ingredients. From its Five Points cocktail with vodka, green grapes, elderflower liquor, hibiscus elixir, lime and agave to the Artisanal Hemingway with rum, grapefruit, pink peppercorn, aromatic bitters, absinthe, maraschino liquor, lime and agave, there is a cocktail to suit everyone’s palate.

Since acquiring Artisanal Fromagerie & Bistro in late 2014, Owner Sarid Drory has transformed this much beloved favorite into a more upscale destination. Along with the decadent array of ingredients from the new food menu, he also expanded the wine cellar and cheese lists. Artisanal now boasts a sidewalk café seating 65, designed by Adam Tihany, and a chef’s table in a private room named “The Cheese Cave.”

 

About Artisanal Fromagerie & Bistro

Decorated in Art Deco style by renowned architect Adam Tihany – with classic French bistro tables, timber paneling, brass rails and the smell of freshly baked bread wafting in the air – it feels like you’ve arrived in Paris when you walk in Artisanal Fromagerie Bistro’s door. Owned by restaurateur Sarid Drory, Artisanal showcases upmarket French bistro cooking, boasting 250 cheeses and an extensive wine cellar with 600 bottles and 80 glasses on offer. A mural-sized painting, which hung in French restaurants since the 1930’s, presides over the handsome 160-seat space, and vintage gilt mirrors hang from the walls. In addition, the restaurant boasts a beautiful 65-seat sidewalk café. Artisanal is open daily for breakfast at 6:45am, weekend brunch, lunch, dinner, and late night bites.

For more information please visit www.artisanalbistro.com

 

Soft Poached Hen Egg with Prosucitto

Soft Poached Hen Egg with Prosucitto

Togarashi Marinated Tuna Crudo

Togarashi Marinated Tuna Crudo

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