Peachy Picks Courgette Our Coverage Sponsored by Fresh Origins
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Though Manhattan is at its absolute busiest right now in the height of the Christmas season, sometimes it is crucial to take some time out for a delectable culinary adventure and as we near 200 Manhattan restaurant reviews, we turned to a brand-new hot spot on the western side of Midtown: Courgette. Inspired by the Mediterranean areas of France, Italy and Greece, Courgette boasts terrific creativity by a splendid Executive Chef, Geoff Rudaw, who was a total peach in fielding our inquiries during the evening. And Peachy loves the oysters from the great State of Connecticut! Courgette has been open a mere four months and we believe it will be open for a long time. It's the newest venture by the Ginza restaurant group, and it was first featured in Tasty Tidbits:
We are pleased to announce it has earned a spot in Peachy's Picks.
Peachy Deegan began with a Spring Pear, above, which is a compilation of pear juice, maraschino liqueur, fresh lime juice and agave nectar and vodka. It was a fantastic beginning (though of course we have one idea of how to make the cocktail menu one drink better...)
An absolute must on your jaunt to Courgette are the East Coast Oysters! They are terribly fresh since they are delivered daily, and the sea beckons as soon as they arrive in front of you. They're from Fairfield County and each of the sauces heightened the flavor of the delicious starters. The Mignonette sauce was ambrosial in quality and Peachy particularly preferred peppery notes emanating from it. You'll do well to consume Oysters on the Half Shell at Courgette
at the beginning
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They are nicely complimented by a festive Frisee salad composed of Marcona Almonds, Cranberries, Manchego and Membrillo Vinaigrette-and when we find a dish we haven't had before at this stage-we are convinced of the creative capabilities of this new venue. Everything was fresh and easily speared by your fork, unlike lesser salads.
Do not pass go and collect $200 without spending some quality time with the pasta section of the menu! Both selections we tried were decadent and bursting with complimentary flavors resulting in a standing ovation from your stomach. Above, Risotto Con Funghi with Foraged Mushrooms and Carnaroli Rice (this is on Small Plates section of the menu) was absolutely divine and would be perfect to have with a glass of wine at the bar if you were dashing in for a first date. Courgette is definitely among the more trendy of our selections and we would warn it not to become too trendy, as that can make a venue forgettable. Courgette has a lovely atmosphere that is lively without being too loud and we enjoyed the music selection as well as the splendid service from everyone from David Smith, the Director of Operations, to our waiter. Tatiana-we wish we met you!
Not to be outdone by the Risotto, next at bat was the Maine Lobster Pasta dancing in House-Made Fettuccini in the most coveted sauce of the evening: Aurora Sauce which is tomato-based. Cream and tomato, lobster stock, shallots, San Marzano tomatoes, Calabrian Chile and Cognac teamed up to become the ultimate in flavor of the night in Peachy's book. She absolutely would order this again. If you like wine suggestions, you are going to love the design of this menu as for each edible selection, numbers that correspond to the wine list are suggested for pairing purposes, which we tried many of with fantastic results.
Also a total must are the pan-roasted brussel sprouts, which arrive in style with terrifically tiny minced garlic giving the right amount of flavor without being overwhelming. We loved the care that was taken to cut each sprout in half, making them more manageable to eat delicately without making a mess...(but if Peachy spilled on her dress, you know that dress has a friend!)
As you might have guessed, Peachy does not count calories or carbs but if you are one of those people who do, you should not count them in the garlic bread. It is delicious and should not be overlooked.
Because the seafood earlier in the meal had set such a remarkable precedent, Peachy Deegan chose the Diver Sea Scallops that reveled in Escarole, White Beans and Little Neck Clam Broth. Summer may be over in Manhattan, but it's alive and well on the menu of Courgette! Again, this selection was fresh from La Mer and delightfully festive in presentation.
Another home run was hit by Courgette with the Coriander Crusted Tuna, chosen by our panelist.
Peachy's characteristic patriotism extended to the Apple Pie dessert with Classic Pie Crust, Apple, and Cinnamon Ice Cream. Courgette's intelligent pairing continued to the dessert menu where Eiswein Duck Vidal Long Island was served along with the pie:
The match made in heaven piqued our tastebuds and the Duck was so delicious we almost quacked, but not before the final touch of Limoncello was presented!
And one more hit for creativity: have you ever heard of Pistachio Creme Brulee? We have not. Now we know, because we know Courgette! They must have read Peachy pen her belief that anything that has more green is better, which continues to be true in this case.
Our esteemed panelist adds:
Having held a subscription to Carnegie Hall’s Great American Orchestras series for nearly ten years, I am always looking for dining options near the concert hall. When invited to review Courgette, I was thrilled.
While the menu is Mediterranean, the restaurant’s ambiance is hip and seductive. Neutral palates dominate Mediterranean restaurant décor. At Courgette, rich red and golden hues take center stage. I really wanted to linger in the space. Great music streamed from the speakers – late 1970s and early 1980s classics remade as enticing ballads and custom-assembled for the restaurant. (Sadly, they don’t sell CDs of the mixes.)
Fresh bread, olives and spiced white beans arrive along with the restaurant’s cocktail menu. I order their Tangerine Sour, a tangy blend of tangerine, vodka, lemongrass and agave.
David Smith, the restaurant’s Director of Operations, developed a special feature to the menu – three sets of numbers appear next to each item indicating wine pairing suggestions from the extensive wine list. Of the three suggestions, one is by the glass and the other two are bottles at different price points. When put to the test, the idea works.
Executive Chef Geoff Rudaw greeted us and provided his firm guidance around the menu. Chef Rudaw is passionate about his culinary creations and is proud of the quality of the ingredients he procures directly from the source.
We started our meal with Connecticut oysters from L’Hammock Island, which arrive at the restaurant daily. They were meaty and sweet, well-accompanied by a peppery mignonette sauce.
The menu features a selection of small plates, ideal for a pre-theater meal. The salad of Frisee, Marcona Almonds, Cranberries and Manchego with Membrillo vinaigrette was outstanding. I am not usually wild about frisee, but this salad has none of the bitterness of that green. Rather, it is crisp and sweetly multi-layered in flavor. Also from the “Small Plates” selections we tasted the “Risotto Con Funghi”, paired with the recommended wine by the glass – a Clos de L’Hermitage syrah blend which worked well with the rich and creamy, forest-scented mushrooms in the dish.
Chef Rudaw recommended the Maine Lobster Pasta with the restaurant’s home-made fettuccini. The meat of an entire lobster blends with the silky noodles in a lobster-cognac-fresh tomato sauce that is deeply satisfying yet subtle.
The menu’s by-the-glass pairing recommendation for this dish is a Sonoma-Cutrer Chardonnay; a great choice for both its value and big flavors.
From the Entrees, we sampled the Diver Sea Scallops and the Coriander Crusted Tuna.
The scallops were cooked to perfection, delivering deep ocean flavors. Succulent slices of grilled garlic and olive oil bread accompany this dish, destined for soaking up the littleneck clam broth. The coriander seeds encrusting the tuna were cracked and almost whole, packing a delightful spice crunch. The tuna was served with a spicy tomato sauce on the side reminiscent of a chunky puttanesca which complemented very well the fish and its coriander dress.
The olive-caper-risotto cake was golden and bursting with the tartness of olives and capers – another well placed contrast to the sweetness of the fish.
The menu’s Sides are also inviting. The Pan Roasted Brussels Sprouts were tender and flavorful.
After a limoncello palate-cleanser, we tackled the dessert menu. Not able to decide among the compelling choices, we asked our gracious waiter, Josh, to give us his recommendations. Courgette’s rendition of Apple Pie is tart-like, accompanied by an inspired cinnamon ice-cream.
The “Frozen Souffle” of cointreau and roasted hazelnuts light as air and a perfect ending to the rich meal. We also sampled a dessert that will soon be added to the menu – pistachio crème brulee. I have tasted many flavored crème brulees over the years.
Courgette’s pistachio decadence is different, and deserves to be a mainstay. The dessert menu provides wine pairing recommendations as well. The souffle’s Sauterne and Apple Pie’s Eiswein were both excellent.
Courgette is now at the top of my choices for dining in the West 50s. I have concluded, however, that its trendy lusciousness lends itself more to a hot date than a staid pre-symphony engagement.
Peachy Picks Courgette!
Courgette is Highly Recommended by Whom You Know.
