Plenty of restaurants open in New York City; often they come with lots and lots of hype. Le Coucou is certainly one of them, as the PR bandwagon got rolling a while ago. And normally we like to give restaurants at least a little while to get their footing, but with this one we just couldn't wait, so off we were to Lafayette Street - on night two of service. I didn't even know if we'd get a table, since we were sans ressies, but we figured we could just grab a cocktail, even if we couldn't have dinner. But arriving early, we were offered a table by the charming Maître D' and lovely hostesses and hosts, though we did have a drink first, in their rather intimate lounge area.
Now, I'd introduced myself and Sig Eater to Daniel at Spring years ago, as a friend of a friend. And again, when we were lucky enough to dine at the new Spring. But here, even before I was seated, Daniel (who had zero idea we were coming to have dinner) was by our side, greeting me by name and with hugs and cheek kisses - you know, that lovely French way. And even though he looked like he wanted nothing more than to pass out on the extremely comfortable banquette, he returned to our table any number of time during our meal, to make sure we were enjoying our dinner, to see if there was anything we'd like him to "whip up." Basically the consummate host.
French has been seeing a serious revival in NYC over the past couple of years, and that makes us happy, as we love French cooking. I mean, one need look no further than Rebelle, or Racines, or MIMI, or Chevalier, or...well, you get the picture. And here, with classic French technique executed almost flawlessly, we were in heaven. One of our favorite dishes is a simple Poireaux, poached leeks served in a bracing vinaigrette. Here, chef adds a little something extra, topping the leeks with sweet, roasted hazelnuts. What about fried Delaware eel? Normally, my eel exposure is limited to sushi bars, where the earthy eel get a sweetish topping. At Le Coucou, the Anguilles frites au sarassin are as light as a feather, the eel's buckwheat batter playing well with curried vinaigrette and a subtle brunoise of citrus.
Mimolette is a French cheese that as recently as a few years ago had its import halted by the food police, aka the FDA. It's back, and here it graces Asperges au vinaigre de bois. It's a simple lightly-roasted asparagus salad, made special by a smoked wood vinegar sourced somewhere in the wilds of Canada.
|Lobster stuffed sea bream|
|Quenelle de brochet, sauce américaine|
Our 3-cheese selection (all American) was swoon-worthy to Significant Eater, and served alongside was an accompaniment of 3 different beverages, which I don't really know if everyone gets - or if Daniel was just being extra nice to us.
Speaking of nice, the service staff is super. There was a horde of people working on both the floor and in the kitchen. The front of house people were professional, yet casual. There have a been a few notable restaurant openings this year, where service has been a bit "clumsy." Not here, where everyone is on the same page, and that enhances the experience greatly.
What else can I write? Well, I am sad we didn't get to enjoy dessert - we just ate too damn much, but next time! And while we were unexpectedly treated like old friends, with 3 comped dishes from the kitchen and a couple of glasses of champagne when we sat down at our table, I looked around the restaurant any number of times, and everyone sure looked happy. The wine list is extensive - maybe that's part of the reason? There are tablecloths on the tables. There are comfortable chairs. Reservations are taken. All grown-up stuff. But most of all, once you taste this cooking, I think you're going to be happy as well.
Now I'm starving.ReplyDelete
Great writing Mitch, as always.