ADDRESS: 198 Orchard Street
(Between Houston & Stanton Streets)
New York, NY 10003
WEB SITE: www.regate-bistro.com
TELEPHONE: (212) 228-8555
HOURS: Lunch: 12:00 Noon – 5:00 PM, Mon.-Fri. Dinner: 5:00 PM – 11:00 PM, Sun.-Thurs.
5:00 PM – 12:00 Midnight, Fri.-Sat.
Brunch: 11:30 AM – 5:00 PM, Sat.-Sun.
($15.95 Prix Fixe with unlimited mimosas or
CUISINE: French Seafood Bistro
(Seasonal, classic French bistro dishes,
traditional Ile de Ré seafood dishes, and
innovative, new ones.)
CREDIT CARDS: All major
PRICE RANGE: Lunch (entrees): $11.00 – $24.00
Dinner (entrees): $11.00 – $24.00
Prix Fixe Brunch Menu: $15.95
(With unlimited mimosas or
SEATING CAPACITY: 34
NUMBER OF ROOMS: 1
PARTY FACILITIES: Available upon request
BAR: Full-service sit-down bar. The 8-foot long
custom-made Italian marble and wood bar
features a superior predominantly French
wine list. A variety of wines are available by
the glass. In addition, a premier selection of
spirits, liquors, digestifs, dessert wines, imported
beers and specialty cocktails such as Régate Martinis
(Vodka and Pineau des Charentes, an aperitif
from the Province of Ile de Ré), are also available.
The Lunch/Dinner Menu is available at the bar.
ATMOSPHERE: Intimate, rustic ambiance. The romantic, cozy
dining room is enhanced by an 8-foot high ceiling,
rustic wood tables and chairs, taupe-colored
and wood walls, natural wood floors, original
watercolor paintings by an Ile de Ré artist
depicting local seascapes, mood lighting, and
French doors opening onto the sidewalk to create
an authentic Ile de Ré cabin.
EXECUTIVE CHEF: Marc Jehan
SOUS CHEF: Alioune Camara
(Formerly at Bouley)
WINE DIRECTORS: Marc Jehan
OWNERS: Marc Jehan
OPENING DATE: February, 2007
RÉGATE: LOWER EAST SIDE FRENCH SEAFOOD BISTRO CELEBRATES
CUISINE OF ILE DE RÉ IN FRANCE
By Nancy Walman
Régate, the intimate, rustic Lower East Side French Seafood Bistro, showcases the seafood dishes of Ile de Ré, a picturesque island off the western coast of France. The restaurant, which opened in February 2007, is owned by executive chef/restaurateur Marc Jehan and his brother, host/restaurateur Jocelyn Jehan.
Régate’s rustic, cozy atmosphere recreates the ambiance of a cabin in Ile de Ré. The seafood bistro features rustic wood tables and chairs, taupe-colored and wood walls, natural wood floors, original watercolor paintings by an Ile de Ré artist depicting local seascapes, mood lighting, and French doors opening onto the sidewalk.
Executive chef Marc Jehan’s seasonal menus showcase the traditional dishes of Ile de Ré, an enchanting French island where he and his brother spent their childhood summers. These seafood dishes are sophisticated, yet simple and earthy. Marc focuses on the simple preparation of seafood. An Ile de Ré favorite is
Bourride Rétaise a la Lotte (Ré-style stew with monkfish), a bouillabaisse-like dish with roasted lumps of monkfish poached in white wine and fish stock, and enriched with leeks, shrimp, and mussels. The Mouclade de la Couarde, another Ré import, steeps plump, steamed mussels in a bold saffron-infused broth, faintly accented with shallots and thyme. In addition, his menu offers classic French bistro dishes such as Grilled Steak and Moules Marinières along with innovative, new ones such as Saint Jacques au Beurre Blanc (Seared Dayboat Scallops with String Beans, Beets, Mushrooms, and Mashed Potatoes in White Wine Sauce), and Truite aux Amandes (Seared Rainbow Trout with Mixed Vegetables and Roasted Almonds in a Garlic Butter Sauce).
Marc integrates traditional, cooking styles and traditions of Ile de Ré and France. His menu is enhanced by a unique, creative selection of fresh seasonal ingredients and a wide selection of fresh seafood dishes. His use of fresh fruits, seasonal vegetables as well as a variety of regional French flavors is the foundation of Régate’s culinary style.
Régate features a superior selection of wines with a particular emphasis on French wines. The predominantly French wine list, created by Marc and Jocelyn Jehan, changes seasonally and is continually evolving. An impressive number of wines are available by the glass.At Régate, the prices remain moderate. Lunch and Dinner entrees range from $11.00 for the Quiche du Jour up to $24.00 for Steak a la Carte (Grilled Steak Served with French Fries and a Choice of Sauce: Pepper, Bearnaise, Roquefort, or Shallot Sauce). The restaurant is open 5 days a week for lunch, seven nights a week for dinner, and weekend brunch.
Régate offers a unique dining experience for all to enjoy and rates A Minor on The Walman Report .
Make a Reservation By Clicking Here: http://www.regate-bistro.com/Reservation.html
Copyright 2008 By PunchIn International. All Rights Resereved.
SOUPE DU JOUR 6 Homemade soup of the day
RIZ DE VEAU POELÉS 9
Sauted sweet bread, frisee salad and red onion confit
SALADE DE CHÈVRE CHAUD 8
Warm goat cheese with beet, apple and string beans salad
SALADE VERTE MELANGÉE 6
Mix green salad
CARPACCIO DE LOTTE 10
Seared saffron monkfish with fennel salad and lemon juice
NEM DE CRABE 9
Crab spring roll served with corn/tomato salad and chipotle sauce
POITRINE DE CANARD FUMÉ 12
Smoked duck breast with string beans, pignoli nuts and balsamic dressing
CALAMARS GRILLÉS AU CONCOMBRE 8
Grilled calamari with cucumber salad
ASSIETTE DE FROMAGES 14
Selection of four cheeses
Salads and Sandwich
QUICHE DU JOUR 11
Traditional quiche served with mix green salad
HAMBURGER with french fries and salad 10
With choice of cheese : Swiss, American, Mozzarella, Feta, Blue Cheese (add $1.50)
CHICKEN SANDWICH ON FRENCH BAGUETTE 11
With roasted pepper and french fries
STEAK SANDWICH ON FRENCH BAGUETTE 12
Marimated in Soy sauce with red onions confit and chipotle sauce
CROQUE MONSIEUR OU MADAME (add 1.50 for Madame) 11
Served with salad and french fries
SALADE RÉTAISE 12
Mesclin, smoked salmon, tomatoes, olives, red peppers
SALADE DE LA COUARDE 10
Frisee salad, bacon, pignoli nuts and blue cheese
SALADE DE LA FLOTTE 14
Colossal shrimps, mix green salad, fresh and sun-dried tomatoes
STEAK TARTARE 21
Fresh ground beef mixed with capers, onions, french pickels and cocktail sauce over salad and french fries
FILLET MIGNON DE PORC 21
Pork filet mignon served with creamy spinach, ratatouille and orange confit with mustard sauce
POULET PAILLARD 18
Chicken breast with frisée salad and parmesan cheese in a lemon, butter and caper sauce
STEAK À LA CARTE 24
Grilled steak served with french fries and a choice of sauce :
pepper, bearnaise, roquefort or shallot sauce
BOURRIDE RETAISE À LA LOTTE 19
Poached monkfish, shrimp, mussels and clams in a white wine sauce, steamed potatoes and leeks
TRUITE AUX AMANDES 19
Seared rainbow trout with mixed vegetables and roasted almonds in a garlic butter sauce
SAINT JACQUES AU BEURRE BLANC 22
Seared dayboat scallops with string beans, beets, mushroom and mashed potatoes in white wine sauce
MOUCLADE DE LA COUARDE 15
Steamed mussels with saffron and cream served with french fries
MOULES MARINIÈRES 13
Steamed mussels with white wine, thyme, garlic and shallots served with french fries
MOULES PROVENCALES 14
Steamed mussels in tomato sauce served with french fries
RISOTTO AUX LEGUMES 14
FARFALLE DU PHARE DES BALEINES 18
Farfalle pasta with shrimps, squids, clams and mussels in a light creamy tomato and pesto sauce
SIDE DISHES 5 EVERYDAYS SPECIALS
Ratatouille Sundays : Seafood paëlla for 2
Steamed Vegetables Mondays : All you can eat mussel
French Fries Tuesdays : Assiette du boucher
Mash Potatoes Wednesdays : 25% OFF alcohol and liquor
String beans Thursdays : Seafood papillotte
$2 charge for every split main course
20% gratuity added for party of six or more
Lunch monday-friday 12 to 5
Dinner monday-sunday 6 to 11
Brunch saturday and sunday 11:30 to 5
Traditionnal French Custard
MOELLEUX AU CHOCOLAT
Chocolate cake melted on the inside
Melted chocolate on a poached pear with vanilla ice cream
TARTE AUX POMMES
Apple tart, French Atlantic island style
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Régate, showcases the seafood dishes of a picturesque island off the western coast of France. The rustic atmosphere recreates the ambiance of a cabin, with wood tables and chairs and original watercolor paintings depicting local seascapes. The menu focuses on simple seafood preparations. A favorite is Bourride, a bouillabaisse-like dish with roasted lumps of monkfish poached in white wine and fish stock, and enriched with leeks, shrimp, and mussels.
Another specialty steeps plump, steamed mussels in a bold saffron-infused broth. In addition, the menu offers classic French bistro dishes such as Grilled Steak and mussels along with innovative, new ones such as Seared Dayboat Scallops in White Wine Sauce. Régate features a superior selection of wines and an impressive number are available by the glass. There is no attitude or pretense at Régate, 198 Orchard Street (Between Houston & Stanton), which rates “A Minor” on The Walman Report.
French Executive Chef Marc Jehan celebrates French bistro cooking at Régate with a particular emphasis on classic Ile de Ré seafood dishes. A native of Paris, France, he learned to cook from his mother along with dining out at first-class restaurants with his family during childhood trips around Europe. The family spent many summers vacationing in Ile de Ré. After working as a chef in classic Parisian restaurants such as La Marée, Lasserre, and Millet, Marc moved to New York City in 1992. He worked as a chef at Pigalles and Pitchoune for several years before opening his own wholesale seafood business with a partner in 1997. For 8 years, he provided seafood to such major restaurant clients as Le Bernardin, Gramercy Tavern, Gotham Bar & Grill, Ducasse, Per Se, and Craft. However, his ongoing passion for cooking and the cuisine of Ile de Ré, inspired him to sell his seafood company and open Régate, a French Seafood Bistro on the Lower East Side, with his brother in 2007.
Jocelyn Jehan, a native of Paris, graduated from La Sorbonne with a degree in business. He arrived in New York City in 2005 to work alongside his brother, Marc, at Early Morning Seafood, overseeing the business and accounting. In 2007, he joined his brother to open Régate as a partner, host, and wine director.
Marc and Jocelyn Jehan comment on opening Régate: “We were delighted to open our own restaurant after so many years in the business. However, we didn’t want to open a traditional French Bistro either in terms of décor or menus. We designed a cozy, rustic bistro reminiscent of an Ile de Ré cabin. We both work in the dining room and enjoy meeting new customers and greeting repeat guests. We want them to feel as though they were on a holiday in Ile de Ré in our family-run bistro. We are always at the restaurant and enjoy being there. We love introducing our customers to our favorite island and have a beautiful book here with lovely photographs of this jewel of an island.”
Marc comments: “The cooking of Ile de Ré is sophisticated and flavorful yet simple and earthy. I grew up and worked in Paris so that some of my culinary roots are based there. However, I remained inspired by the seaside smells and tastes of Ile de Ré. Those childhood memories lingered on throughout my years as a chef and as the owner of a wholesale seafood company. However, I also enjoy creating new seafood dishes alongside the classic Ile de Ré and French Bistro ones. I work directly with the seafood wholesale purveyors that I worked with in the past. My philosophy with seafood is to keep the flavors of the fish simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”
Restaurateurs/Wine Directors Marc and Jocelyn Jehan oversee the areas of food, wine, service, and ambiance. They provide personalized, individual service and attention to all diners to ensure a memorable dining experience.
Marc and Jocelyn explain: “At Régate, we have created a sophisticated yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. We want our customers to come and relax as though they were in Ile de Ré. Most people like simplicity, consistency, and warm, comfortable surroundings. It is our pleasure providing this special hospitality which is a part of our cultural heritage.”
Marc and Jocelyn explain their philosophy of this predominantly French wine list: “Régate’s French wine list offers a select choice of regional French wines. We work closely with both small and large-estate vineyards to create a unique selection of wines to complement the menus. It is our belief that by removing an intimidating edge to the presentation, selection, and service of wine, our guests can relax, have fun, and become more familiar with an exciting choice of French wines.”
Marc and Jocelyn conclude: “Régate, first and foremost, celebrates the union of fine French wine, Ile de Ré dishes, personalized service, and a rustic atmosphere. Although we have created a sophisticated dining experience at Régate, we want our customers to feel comfortable and enjoy themselves as though they were in our own cabin in Ile de Ré. There is no attitude or pretense here.”