Chanterelle
New York
On a sunny, cool afternoon at Chanterelle, the pale dining-room's
apricot walls are aglow. Every white-cloth-covered table is filled
with the lunch crowd, mostly businessmen from nearby Wall
Street. There is a quiet assurance to this room, an understated,
almost Spartan elegance that serves as a solid undertone to David
Waltuck's French-inspired cuisine. The room, the crowd and the food
are all reasons to venture downtown into Tribeca for a meal.
Even though Waltuck relies on a classic French style in the kitchen,
he has also translated that into some rustic dishes with echoes of
peasant cooking. Hearty offerings are almost always present on the
menu, mixed in with elegant fare like terrine of foie gras coated with
black peppercorns and raw tuna with gingered vegetables.
Among Waltuck's signature appetizers is a grilled seafood sausage, a
delicate mélange of scallops and lobster bound together with a
bit of fish mousse and pine nuts--beware: this dish may seem
undercooked to shellfish neophytes. Other outstanding appetizers
include Pemaquid oysters with sauerkraut and caviar, and, on a recent
wintertime visit, there was a delicious soup with red beans and duck
confit that was almost a meal in itself.
One of Waltuck's special talents is with sweetbreads. A recent dish
included the entire gland, and it lay on an incredibly rich veal stock
lightened with Sherry wine vinegar and served with wild
mushrooms. Venison and lamb are always superbly prepared here. Seafood
also is expertly cooked, usually with a special seasoning twist or
presentation.
The cheese cart, which is not normally available at lunch, is one of
the city's finest. The waiters are knowledgeable about the numerous
selections that include cheeses from goat, sheep and cow's milk from
the major European cheese-producing nations: France, Italy and
Spain. At lunch, a waiter will prepare a plate for you of six cheeses
including a Montrachet goat cheese, a triple-cream Gratte Paille and
an aged Spanish cheese.
If there's a shortcoming, it's the desserts. While sorbets and an
offering called a tropical fruit soup are light, delicate and
flavorful (and, in fact, an easy way to end a big meal here) the
lustier chocolate desserts and tarts fall short. Stick to the cheeses.
The wine list is an eclectic mix. It has a strong Champagne roster
with everything from 1983 Roederer Cristal Rosé ($300) to
1980 Krug Clos de Mesnil ($250). White Burgundies include a 1989
Domaine Leflaive Puligny-Montrachet Clavoillon ($125) and a 1989
Louis Latour Montrachet ($285). White wines from lesser-known
regions are lower priced; a 1992 Sancerre from the Domaine de Martigny
is $28 and a 1990 Châteauneuf-du-Pape Blanc, Chateau de la
Nerthe costs $50.
The red wine selection includes top American labels from Robert
Mondavi and Jordan Cabernet Sauvignon to Calera Pinot Noir. Red
Rhône wines also take up a page, with top producers like
Jaboulet Hermitage and Châteauneuf-du-Pape from
Beaucastel. There are some older Bordeaux from average vintages, with
first growths represented in 1985 Mouton-Rothschild in half bottles
($70), 1983 Château Margaux ($165) and 1983 Château
Latour ($165). Red Burgundy is well represented with bottles ranging
from a 1990 Chorey Côte de Beaune by Tollot-Beaut ($40) to a
1978 Romanée-St.-Vivant from Arnoux for $325.
The after-dinner list also covers all the bases from Cognac, Armagnac,
marc, Calvados, eau-de-vie and a small selection of single malt
Scotches and American Bourbons.
Chanterelle allows cigar smoking in an alcove off the entrance. While
a bit small, it is the perfect place to study the restaurant's cigar
menu--that's right, a cigar menu. Recent offerings included Avo,
Macanudo, Hoyo de Monterrey, Partagas, Pleiades, H. Upmann and
Dunhill. There was a range of sizes, including robustos, double
coronas and panatelas. Although the humidity level in the humidor
needed a bit of adjustment, the cigars were well kept.
Prices at Chanterelle are high, even by New York standards, although
the prix fixe lunch at $30 is a true bargain. Dinner for two here can
easily reach $150 a person, with wine and tip. For that, however,
you'll be treated to a simply elegant evening amid the restaurant's
quiet luxury.
-- Gordon Mott
Chanterelle
2 Harrison Street
Phone: (212) 966-6960
Lunch: prix fixe: $30
Dinner: prix fixe: three course, $67;
six course, $87
Cigar Aficionado RSS Feed