08 November 2011



 A cozy, lively and midtown-esque version of Balthazar, Artisanal is all about the cheese. I've tried the light, flaky gougeres, the gooey croque monsieur, and the pumpkin ravioli baked in brown butter and sprinkled with parmesan - all are terrific. For main courses, I'd recommend the mussels (baked in a bright and citrusy garlic, parsley and tomato sauce) and the troute almondine (served with sweet haricots verts and a lemon butter sauce). Even better, try the fondue: three different types of cheese blends, served with pears, fingerling potatoes, apples, chicken tenders, beef tips, or kielbasa. Though not inexpensive, everything I've tasted has been hands-down worth the price.

The room is large, with black-and-white tiled floors, warm lighting, and the subtle but ever-present scent of parmesan, taleggio (my personal favorite) and at least 100 other varieties of cheese that are aging deliciously in the back of the restaurant. Reservations are recommended, but I love to come late at night, post-theater, when the place is quiet and I can sit at a big table with a bunch of friends and not worry too much about dripping the gooey, melted cheese all over the table and, inevitably, myself.


2 Park Ave (at 32nd St)

  pumpkin ravioli
  croque monsieur
  bouchot mussels frites
  troute almondine

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