While Essential has only been open for two years, Christophe Bellanca has spent his entire career around French cuisine. He previously ran Robuchon USA – evident in the Robuchon-style potatoes served with the meat course – so unsurprisingly Essential is a perfectly-executed and refined example of the genre. In particular, the consistent quality of the sauces reminded me of other similar-calibre institutions like the Ritz in London.
We each had the Essential Menu ($255 pp) and a cocktail; the team also brought digestifs on the house to close our meal. Everything great, with the langoustine rivaling, if not surpassing, Frantzen's interpretation and the turbot one of the best I've had. l'd recommend Essential without hesitation and it's safely in my top three for NYC.
Amuse: Mushroom Cappuccino (not pictured)
Bread: Sourdough and Olive (not pictured)
1st: Zebra Tomatoes or King Crab (both ordered, only first pictured)
2nd: Langoustine
3rd: Scallop
4th: Turbot with Zucchini-Filled Zucchini Flower
5th: Pigeon
6th: Grapefruit and Hojicha
7th: Chocolate Torte (melted as we waited a waited a bit before eating) or Strawberry Vacherin (both ordered and pictured)
Petit Fours: Hazelnut, Matcha, Passion Fruit
by musicgolf