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September 2009
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If you've been wondering what chef David Gilbert has been up to since plans for the upscale restaurant Table 18 were scuttled last year, you can find out tonight at the soft opening of Lazare. The new West Village restaurant and bar takes over the former Pescabar space, serving modern American bistro fare. "It's really reminiscent of old-school New York or Parisian bistros," Gilbert says. "We put a lot of thought into re-imagining classic bistro dishes." That translates into traditional dishes like steak frites made modern with such of-the-moment cooking techniques as sous-vide. Another hallmark of Lazare's menu is the prevalence of local and sustainable ingredients, from organic coffee and house-bottled Natura water to locally pastured poultry from Dominion Farms in Denison and produce grown specifically for the restaurant by Marie Tedei of Eden's Organic Garden Center in Balch Springs. "Everything that we've been able to get our hands on locally at this point we're buying," Gilbert says. "Because I spent so much time working with the farmers for Table 18, we've transferred that into this restaurant and continued those relationships." More details are after the jump. Though the chef's résumé includes stints at such tony spots as The Ritz-Carlton in St. Thomas and The Inn at Perry Cabin in Maryland (not to mention the short-lived Luqa in downtown Dallas), he notes that pricing at Lazare is much more accessible. "Everybody's cost-conscious now. It's challenging, but the reality is that people don't want to spend [a lot] of money these days. It made me really dig deep into finding a way to deliver freshness and quality with an approachable price point," he says. "We spent a long time working and developing the dishes. We're really bringing all the fine dining elements; we're just going to make it more cost-effective. We're not going to have Kobe beef or $45 entrees." E-mail entry: |
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Now I just hope David applies the same thoughtfulness to his wine pricing and sourcing. I am sick of overpriced, inflated wine lists that are conceived as profit centers.
good scoop
The honey-yogurt mousse is worth saving room for!