The wait staff continued their excellent service throughout the night, grinding fresh pepper over our plates, decrumbing the table, refilling our water glasses and most notably, offering helpful suggestions through the evening. Interestingly enough, our waiter tailored his recommendations to us, offering me choices that included both steaks and slightly lighter fare, while steering my husband more towards the meat and potatoes. The menu had a nice variety of choices, with several fish and chicken options, pasta, duck à l’orange, veal, a 10 ounce burger, and more, with prices ranging from $24 to $58 and assorted steaks at $32 to $52. Taking Samuel’s advice, my husband went with the prime rib with a side of whipped garlic mashed potatoes, while I went with the black Angus steak and mixed vegetables. Both were excellent choices.
The prime rib was melt-in-your-mouth delicious, soft and juicy and perfectly done, while the garlic mashed potatoes were pillowy soft and judiciously seasoned. The black Angus steak was succulent, thick and a joy to eat. We sampled four different sauces to accompany our steaks: Bernaise, truffle mushroom, a red wine reduction and a beef glaze reduction. All were simply fabulous and while my husband’s favorite was the slightly citrusy beef glaze reduction, I could have happily taken a spoon and eaten the red wine reduction on its own. My lightly seasoned mixed vegetables, consisting of haricot verts, white asparagus, broccoli and carrots, were stellar as was our spectacular side of wild mushrooms.
The dessert menu featured a lovely selection of homemade creations including fresh fruit, sorbets and ice cream, cheesecake, chocolate lava cake and apple crisp. The creme brulee, served with ladyfingers and topped with sliced strawberry and fresh mint leaves, was a lovely end to a standout meal. The tiramisu was truly spectacular, a magnificent square of espresso soaked ladyfingers, layered with whipped cream and dusted with cocoa. In addition to coffee, espresso, cappuccino, tea and iced coffee, there was a nice selection of cordials and cognacs to finish off the meal.
Most noticeable throughout the evening was that all of the foods were lightly seasoned to accent their natural goodness, but never overwhelmed by spices or sauces. Clearly the secret to La Brochette’s success is that their high quality ingredients are the stars of the show, expertly prepared so that each one truly shines.
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340 Lexington, New York, NY
Certified by the Orthodox Union.
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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 email@example.com.
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