web analytics
August 2, 2015 / 17 Av, 5775
At a Glance
Sections
Sponsored Post


La Brochette Makes Its Mark On Midtown

A-Night-Out-logo

Fabulous food, attentive staff and lovely decor, all centrally located in Midtown Manhattan. Really, what more could you ask for?

A relative newcomer to the kosher steakhouse scene, La Brochette opened this past fall on Lexington Avenue, between 39th and 40th Streets, at the site of the former Le Carne Grill. Israeli born owner Avi Cohen, who hails from a family of chefs and restaurateurs, had long dreamed of creating a top tier kosher restaurant, and scouting out the area, he found himself intrigued by Le Carne Grill, whose elegant facade and convenient location were exactly what he had envisioned for his planned upscale eatery. Several months later, Cohen was elated to discover that the property was available and with that, his dream became a reality, and La Brochette, with its extensive menu of sushi, hand-cut 28-day-aged steaks and an extensive wine list, was born.

Black Angus steak

Black Angus steak

La Brochette offers not only incredible food, prepared under the watchful eye of Chef Angel Ramirez, but a full dining experience. Walking through the restaurant’s double doors and past the fully stocked bar, you are immediately greeted by tasteful furnishings, beautiful lighting and music that is pleasantly audible without being overwhelming. The staff is warm, friendly and solicitous, yet never intrusive, and with four distinct seating areas, La Brochette is an ideal location for a business meal, a private party, a date or just a great meal. While the ambiance of a restaurant is certainly an integral part of any meal, clearly the food takes center stage, and La Brochette delivers on all counts.

The name La Brochette is a nod to Cohen’s Middle Eastern roots, alluding to a shish kabob skewer, but the restaurant is first and foremost a French steakhouse, albeit one with a dazzling sushi menu. While we didn’t taste the sushi on this trip to La Brochette, we had the pleasure of doing so at the restaurant’s official opening in early December and it was definitely a memorable experience. We had a clear view of the sushi chef from our table and watching him prepare the plates was an experience unto itself.

We started our meal with two baskets of French bread, both whole wheat and regular, and a small dish of herbed oil. According to our delightful waiter, Samuel, the oil was infused with parsley, basil, cilantro and a few other additions, which Chef Ramirez proclaimed to be a personal secret. The thinly sliced white loaf was still slightly warm and was incredibly good, but having eaten at La Brochette before, I knew not to overindulge in bread as the best was yet to come.

The first appetizer we enjoyed was the La Brochette Sampler, an artfully constructed sectioned plate consisting of four different offerings. The Peking duck confit, shredded duck in a fried won ton wrapper, was lightly seasoned and enjoyable. The crispy veal sweetbreads, in a delicate tempura batter with a balsamic reduction, were light and fluffy and practically melted in your mouth, accented nicely by an olive tapenade. The Wagyu Angus beef brochette, with succulent, bite sized beef cubes, pearl onions, peppers, and cherry tomatoes was brushed with a chimichurri sauce and was nothing short of outstanding. The short rib spring rolls were equally amazing, with beautifully seasoned bourbon marinated ribs and accented with a barbeque ranch sauce. Our generous portion of the soup of the day, a beef mushroom barley soup, was the perfect choice for a cold winter’s night. Other options included a variety of intriguing salads, several soups, steak tartare, a charcuterie board and a Mediterranean platter, with prices ranging from $12 to $36.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “La Brochette Makes Its Mark On Midtown”

Comments are closed.

Current Top Story
Rocket that hit a field in the Eshkol region on July 3, 2015
Gaza Launches Rocket Attack, Israelis Not Warned
Latest Sections Stories

We studied his seforim together, we listened to famous cantorial masters and we spoke of his illustrious yichus, his pedigree, dating back to the famous commentator, Rashi.

Singer-Saul-Jay-logo-NEW

Jews who were considered, but not ultimately selected, include Woody Allen, Saul Bellow, David Ben-Gurion, Marc Chagall, Anne Frank, and Barbra Streisand.

Personally I wish that I had a mother like my wife.

What’s the difference between the first and second ten-year-old?

What makes this diary so historically significant is that it is not just the private memoir of Dr. Seidman. Rather, it is a reflection of the suffering of Klal Yisrael at that time.

Rabbi Lau is a world class speaker. When he relates stories, even concentration camp stories, the audience is mesmerized. As we would soon discover, he is in the movie as well.

Each essay, some adapted from lectures Furst prepared for live audiences, begins with several basic questions around a key topic.

For the last several years, four Jewish schools in the Baltimore Jewish community have been expelling students who have not received their vaccinations.

“We can’t wait for session II to begin” said camp director Mrs. Judy Neufeld.

More Articles from Sandy Eller
Food-Talk---Eller-logo

Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate…

Sandy-Eller-Consumer-logo

Search the Internet for innovative barbeque items and you might just be surprised at what you come across.

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.

“One minute I sing a song and they go back in time to their youth.”

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

Printed from: http://www.jewishpress.com/sections/food/restaurant-review/la-brochette-makes-its-mark-on-midtown/2014/02/27/

Scan this QR code to visit this page online: