Next week, the crystal-clad, high-luxury Baccarat Hotel opens its doors on 53rd Street, with Chevalier, its French restaurant with ex-La Grenouille maitre d' Charles Masson and Ciano alum Shea Gallante, not far behind. But while Chevalier is still some weeks out, the hotel's bar will open with the hotel, and offer a first look at the sort of food Gallante is planning.
Below is a look at the menu Gallante plans for the bar. It's not long, and doesn't go beyond snacks and small plates, but it does give an idea of what Masson meant when he promised a "younger, friskier little sister to La Grenouille." That is to say, there are some straightforward French dishes, like a charcuterie board with housemade terrines but some New York and Asian influences also crop up in dishes like duck pastrami sliders, lobster dumplings, and tuna tartare with dashi and coriander.
Don't expect anything to come cheap here. This is the Baccarat Hotel, so the cocktail glasses are all Baccarat crystal, as are the chandeliers overhead, and the prices match the scene. The hotel and the bar open March 18, with Chevalier's opening date still to be announced.