THIS RESTAURANT IS CLOSED BIN 8945

THIS RESTAURANT IS CLOSED BIN 8945 Restaurant Review:

Proprietor David Haskell’s father began teaching him about wine when he was just three years old. At twelve, he learned about gourmet food from a family friend, über chef Michel Richard. Now in his early thirties, Haskell has opened a wine bar both charming and elegant: a brick wall on one side, a golden-bronze finish on another, dark wood panels in the back, a burgundy velvet banquette, and trompe l’oeil place mats. The visible wine cellar boasts three distinct temperature chambers (55°, 60° and 65°); prices range from $32 to $950 for bottles, with about 100 available for less than $50, and $8 to $55 for the six dozen or so offerings by the glass. The other good news for connoisseurs is the arrival of young chef Michael Bryant in the kitchen. He has completely turned around the food experience for the better. There are many ways to discover his upscale bistro cuisine through the appetizers, the main plates or the tasting menus with or without wine pairings. If you like oysters, try Bryant’s Rockefeller version that he accompanies with uni and caviar; move on to the tasty escargots wrapped in a homemade potato chip; enjoy the sound of the cod being cooked in front of you by Haskell himself on a hot lava stone, with the fish then set on a bed of asparagus and egg yolk and finished with shaved truffles. Now let us jump to the frogs’ legs with mushrooms and a tad of garlic (of course), the classic roasted foie gras and to the high point of the meal with the tender and moist roasted pork accompanied with cherries. In a wine bar, cheese is a must before the sweets where we favor the lavender crème brûlée and the churros to dip in chipotle chocolate sauce. The bartender is happy to create cocktails that don’t involve wine from his well-stocked bar. After-dinner cigars and Cognac can be enjoyed on the patio.