Bardot Baguette – Butter
Seasonal Fruit & Berries – Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets
Foie Gras Parfait – Hudson Valley Foie Gras Mousse, Ruby Port Gelee, House Brioche, Cornichons
Cold Smoked Salmon – Acme Smoked Salmon, Everything Spiced Brioche, Hass Avocado, Cherry Tomatoes, Chive Mascarpone, Marinated Cucumbers, Red Onions
Foie Gras “Butter” – Hudson Valley Foie Gras Mi Cuit, White Chocolate, Sauternes Gelee, House Brioche
King Crab & Endive Caesar – Alaskan King Crab, Parmigiano Reggiano, Caper Aioli, Herbed Bread Crumbs
Maine Lobster Scramble – Scrambled Organic Eggs, Fines Herbes, Hand-cut Noodles, Beurre d’Echire, Raclette Cheese, Mushrooms, Spinach
Hunter’s Waffle – Glazed Duck Confit, Sourdough Waffle, Poached Organic Eggs, Sauce Maltaise
French Omelette – Fines Herbes, Gruyere Cheese, Hash Brown, Toasted Country Bread
Bardot Breakfast Sandwich – Housemade Maple-Sage Sausage, Fresh Baked English Muffin, French Omelette, Mimolette Fondue, Hash Browns
Quiche Lorraine – Applewood Bacon, Baby Spinach, Cave Aged Gruyere, Beurre Monte, Hash Browns
French Toast – Brioche French Toast, Vanilla Bean Mascarpone, Almond Brittle, Orgeat Syrup
Chocolate Macaron – French Chocolate Cookie, Gianduja Chocolate Mousse, Milk Chocolate Mousse, Candied Orange, Chocolate Ganache
Nutella Sticky Bun – Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts
Baked Alaska – Banana Rum Ice Cream Cake, Roasted Pineapple, Pineapple, Toasted Meringue Flambéed with Cognac
They say the best Restaurants are the ones you want to revisit even before leaving, and with friends in town the opportunity to dine at Bardot Brasserie again proved too tempting to resist, a table of nine taking their seats prior to noon for a feast from the hands of Chef Josh Smith and his team.
Now the twentieth visit to Michael Mina’s first foray into French Cuisine, an unmitigated success thanks largely to his choice of executive Chef, it was once again after a podium greeting that guests were led past the grand bar to seats in the center, familiar servers circulating and the place seeming understaffed for the very first time with nearly every seat filled save for a few on the periphery.
Chatting over the din, Cocktails in hand for several plus fresh squeezed Orange Juice for others, it was not long before Bardot’s Fruit Plate arrived with plump Berries and Frozen Yogurt, those not wanting to fill-up too quickly passing on sugared-Donuts made of Buckwheat but nonetheless succumbing to warm Baguettes with Butter and “Everything Brioche” offered as a delivery mechanism for Acme Smoked Salmon, Chive Mascarpone and Condiments.
Moving next to Bardot’s classic Foie Gras Parfait, several guests previously inexperienced with Duck Liver finding the luxurious spread far more agreeable than anticipated, it was as a beta-test that Josh also sent out his Foie Gras “Butter” concept, a Mi Cuit preparation wrapped in White Chocolate that looks and tastes almost ready for prime-time, though a thinner shell or thicker Toast will be necessary to ensure it is spreadable.
Continuing with a King Crab & Endive Caesar, both it and the recently added Maine Lobster Scramble going over well with omnivores and a pair of pescatarians, it was after every bite of each was gone that attention turned to the Hunter’s Waffle, one guest dubbing it his favorite bite of Brunch and the Sauce Maltaise seemingly smoother and brighter than ever.
Always finding it hard to get excited over an Omelette, no matter how proper and fluffy, suffice it to say that the “Bardot Breakfast Sandwich” benefits just as much from softly folded Eggs as it does from the housemade Sausage or Muffin, while the Hash Browns served with it and a beautiful Quiche Loraine are far from the “average” Breakfast Potatoes.
Not about to miss famous French Toast, two thick wedges arriving simultaneously with a jumbo quenelle of Vanilla Cream and Almond Brittle on each, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus.
At this point finding almost every guest waiving their napkin like a white flag, at least until spiraled Brioche arrived with melted Nutella and Nuts, Chef Smith applied the finishing touches by way of Baked Alaska, the tableside fire extinguished by Passion Fruit that finds its foil in roasted Pineapples and Banana Rum Cake.
FIVE STARS: Never shy to sing the praises of Bardot, or Chef Josh Smith, it was once again with friends in town that brunch was enjoyed at North America’s best Brasserie, and although the Restaurant was jammed-packed everything was precisely as expected and delicious as ever.
RECOMMENDED: Foie Gras Parfait, Hunter’s Waffle, Bardot Breakfast Sandwich, Maine Lobster Scramble, French Toast, Baked Alaska, Chocolate Macaron.
TIP: As above, Foie Gras “Butter” is not yet on the menu, but follow @bardotjosh for these and other daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.