There aren’t tons of places to note that I quite enjoy like Hotel Chantelle. There’s no better way to start off my blog’s food and culture tab than Chantelle’s creative menu for the season!
You haven’t tried dining in New York’s finest, if you haven’t been welcomed by it’s rooftop and decadent flavors. Starting off with Fois Gras Profiterole cream puffs and followed by their raw oysters with a side of their specialty cocktails, the mixture of tastes allowed me to learn how beautiful of a melody it is to mix horseradish foam and spanish ham with a side of tomato chili jam.
Appetizing to start with, these starters took my excitement to a new level. I wasn’t prepared for the Lobster pasta which was a delightful mixture of Bucatini pasta, half Main lobster, spring peas, blistered baby tomatoes and micro basil. A dash of spice with the fresh lobster was a treat beyond what my palate has ever inquired.
Simply to start the main courses, we are only beginning. Their Grass Fed Rib eye was to die for. Tender and perfectly seasoned with a side of vegetables for you to enjoy right off the grill that is served onto your table as well ( literally).
A touch of the ocean was served right after the steak. Pan roasted in corn broth reduction, micro greens and deydrated corn powder, their Pan Roasted Halibut is a great treat after the grilled goodness from the steak.
Ending the night at a sweet note and great drinks, they served their flourless lava cake for dessert. I specially enjoyed the presentation.
Yes, there is ice cream hidden inside the plant pot. You guessed it.
Thank you Hotel Chantelle for having me.
In Partnership with Hotel Chantelle.