*Artisanal Fromagerie, Bistro and Wine Bar
2 Park Avenue, New York, New York, 10016
(Entrance is on 32nd Street between Park & Madison Avenue) Map & Driving Directions
6 Train to 33rd Street Station (& Park Ave.)
Online Reservations: click here
Retail Cheese Counter: 212.532.4033
For general inquiries:
CHEF/PROPRIETOR: Terrance Brennan
CHEF DE CUISINE: Matthew Corbett
GENERAL MANAGER: Xavier Villasuso
LOCATION: 2 Park Avenue. New York, N 10016
32nd Street between Park & Madison
Monday – Friday 11:45am – 5:00pm
Monday – Thursday 5:00pm – 11:00pm
Friday – Saturday 5:00pm – Midnight
Sunday 5:00pm – 10:00pm
Saturday – Sunday 10:30am – 5:00pm
SEATING: Main Dining Room: 160, Cheese Cave: 4
CUISINE: French Bistro
SIGNATURE DISHES: Fondue, Cheese Plate, Macaroni & Cheese,
Steak & Frites
FEATURES: Retail Cheese Shop with over 250 artisanal
Over 160 wines by the glass.
RATINGS: Zagat New York City: 23, Food; 20 Décor; 20
RECOGNITION: Voted “Best Brunch” value category by the
International Hotel and Restaurant
Awarded Best Cheese Plate in American by
Maxim Magazine, August 2008.
Awarded Best Brasserie Cuisine in the 2002
DÉCOR: Art Deco interior by noted architect Adam
CREDIT CARDS: American Express, Visa, MasterCard,
Discover and Diner’s Club **
Seafood Plateaux Below
Artisanal Fromagerie, Bistro and Wine Bar showcases the formidable creativity and passion of Chef-Proprietor Terrance Brennan who adds playful twists to classic French bistro dishes. Brennan’s Osso Bucco, for example, features monkfish instead of meat. Traditionally prepared with beef, Brennan’s Duck Bourguignon is artfully made a La Grand-Mère with Chestnut Pappardelle. Selecting only premium ingredients, Brennan’s commitment to the use of artisanal, sustainable and organic products is evident in the quality of each dish.
The menu may appear daunting at first glance, so it is a good idea to make your first visit with a group of four or more. Baring that option, there is a terrific Prix Fixe Dinner for $38.50 that will serve as a perfect introduction. A full page of beautifully selected wines are available by the glass or tasting (including Champagne).
Whatever you order, it will be the freshest, highest quality and carefully prepared bistro food in town. The fondue is smooth, creamy and a meal in itself with traditional and non-traditional accompaniments, the GOUGÈRES. are supreme and the CHARCUTERIE has no competition in New York (I loved the TÊTE DE COCHON). Crispy pork trotter was light, grease free and a gem.
Entrees were no less impressive. DUCK BOURGUIGNON , A la Grande Mere, with Chestnut Pappardelle and an unusual HERITAGE PORK “CASSOULET”, featuring Gigante Beans, in a Persillade were both lovely.The wine list is full of bargains. We loved the soft, elegant and food friendly “Alvaro Palacios Camins Del Priorat 2007”, form Spain ($64 the bottle). It worked throughout the meal and is best preceded by a flute or taste of a fine Champagne, such as the ROSÉ BRUT NICOLAS FEUILLATTE.
Don’t miss desserts. The house cheesecake, with Pecan Praline, Caramel Sauce,
ASSORTED HOUSEMADE PETITS FOURS and a decadent PROFITEROLES “SUNDAE” ( Vanilla Ice Cream, Candied Almonds, Chocolate Sauce, Crème Chantilly ) were all wonderful. No we didn’t forget about the cheese selection, we just couldn’t muster the appetite to give them their just do. That’s a good excuse to get back ASAP. And fortunately, they can be ordered online for the holidays, by clicking the following link: http://www.artisanalcheese.com/
A Classic Fondue Below
Recalling a Parisian bistro, Artisanal’s handsome interior was designed by noted architect Adam Tihany. A mural-sized painting, which had hung in French restaurants since the 1930’s, presides over the 160-seat Art-Deco space. In the back of the dining room is the cheese cave, a temperature and humidity controlled room, where a number of the world’s finest artisanally-made cheeses are aged to optimum ripeness and peak flavor. Adjacent to the dining room is the wine bar, which boasts 160 wines by the glass.
Packed, vibrant with life, and deliciously authentic,Artisanal Fromagerie, Bistro and Wine Bar is the real thing. A personal favorite and one of the best bistros in New York.
The Amazing Housemade ASSIETTE DE CHARCUTERIE Below
The Superb MUSSELS FRITES Below
Classic Steak Frites
The Soup to Die For
Sautéed Skate (above)
The Acclaimed ARTISANAL CHEESECAKE Below
Chef-Proprietor Terrance Brennan (Below)
Terrance Brennan is the Chef-Proprietor of The Artisanal Group (Picholine Restaurant, Artisanal Fromagerie, Bistro and Wine Bar, Bar Artisanal, Artisanal Brasserie & Winebar, and The Artisanal Table Pizzeria Enoteca).
The son of Annandale, Virginia, restaurateurs, Brennan began cooking at the age of thirteen. In the South of France, his French-Mediterranean cuisine was inspired by Roger Verge at Moulin de Mougins and in the kitchens of Taillevent, Le Tour D’Argent, Gualtiero Marchesi, Gavroche and Le Cirque where he subsequently worked. Brennan’s signature culinary style took form while training under several French Master Chefs in Michelin starred restaurants in the region.
In 1993, Brennan opened his first restaurant, Picholine, naming it after the petite green olives on the Mediterranean coast. Picholine received a James Beard Foundation nomination for the country’s Outstanding Restaurant in 2007, and was awarded two stars in the 2008 and 2009 editions of Michelin Guide New York City. It has earned two three-star reviews from the New York Times, four stars from New York Magazine, and four stars from Crain’s New York Business, and has received Zagat’s Highest Overall ratings since 1997. The restaurant originated the European cheese service as standard fare for fine dining in America.
Brennan extended his groundbreaking cheese service with Artisanal in 2001, a bistro-wine bar-fromagerie, which has won numerous accolades including Best Brasserie Cuisine, Best Brunch and Best Macaroni and Cheese, and is perennially one of New York’s most popular restaurants.
Further demonstrating his passion for hand-crafted cheese, Brennan founded Artisanal Premium Cheese, a 10,000-square-foot facility dedicated to the selection, maturation and distribution of the world’s finest artisanal cheeses in 2003.
In 2007, Brennan set the Guinness World Record for the World’s Largest Fondue live on NBC’s Today Show. The cheese fondue was donated to City Harvest, the world’s first food rescue organization serving New York for more than twenty-five years.
Named a Best New Chef by Food & Wine magazine in 1995, Brennan is a six-time nominee for Best Chef: New York by the James Beard Foundation. A frequent contributor to The Today Show, he has also appeared on Anthony Bourdain’s “No Reservations”, Television Food Network, CBS Early Show and the Martha Stewart Show. His cookbook, Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home, was published in 2005.
Copyright 2010 By Punchin International. All Rights Reserved.
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