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| | Balthazar | | | “Keith McNally's Paris bistro-inspired masterpiece.” —nymag | | Cuisine: French, Bistro |
| |  | | Posts (217) | |
| | | | | | As you ease back into your blog browsing after the long weekend, perhaps you've seen all the coverage on Balthazar's 10th Anniversary Champagne giveaway (press release after the jump) on April 23rd? And have you noted the recent proliferation of video posts? Snack is but a petit bookmark in the blo... Read More | | | | | | Balthazar, Wednesday Morning In the last few days, I've gotten back into the habit of waking up early and eating breakfast. I've mentioned in the past, a handful of times, how much I enjoy the calm serenity of morning hours. Be it down in the Village, caught between bites of a warm croissant and s... Read More | | | | | | A quickie lunch today from an old standby, Balthazar, but with a new twist for us. Danny suggested the curry chicken and since we always take his suggestions seriously, we tried it out. And... it's good! As promised by Danny and confirmed by us. Balthazar, 80 Spring Street near Crosby Read More | | | | | | Even a beautifully packaged salad does nothing to ameliorate the blah salad dressing on Balthazar's signature house salad - such poor use for truffle oil. We were hoping to try the soba salad recommended by a LUNCH reader but no such luck today. Balthazar, 80 Spring Street near Crosby Read More | | | | | | Balthazar stands triumphant over the crash-and-burn cycle to which many hip spots helplessly concede. The place is as packed as ever. Sure it’s not celebrities filling the tightly spaced tables, but mere mortals (read: mix of tourists and locals) lining up reservations. When it opened in 1997, Ba... Read More | | | | | | Terrance McNally's classic French, Balthazar, became an instant success from the moment he opened the doors to this fashionably-outfitted Soho destination. With ten years under its belt, a separate VIP line for the privileged few and a healthy all-day clientele, McNally deserves to celebrate the m... Read More | | | | | | I hadn't eaten dinner at Balthazar in years, but after the meal we had last night I plan to return much sooner. I had something I've never had before, chicken Reisling, which turned out to be a pan-roasted half chicken with mushrooms, pearl onions, and homemade spaetzl. It was the best kind of sou... Read More | | | | | | This week is a big one for Manhattan restaurateur Keith McNally: His French bistro, Balthazar, turns 10 today, and Wednesday, New York Times critic Frank Bruni doles out stars (or not) to McNally’s newest place, the Italy-inspired Morandi. Here, McNally muses on the success of Balthazar,... Read More | | | | | | From Serious Eats: New York Editor's note: In June our Sugar Rush correspondent Kathy YL Chan set out to find the best ice cream sandwiches in New York City. When we found out she had a similar obsession with madeleines, we asked her to do the same. Here is her report. —Zach Clockwise... Read More | | | | | | From Serious Eats: New York I know; the first ingredient in this recipe is filet mignon, which may sound like punishment for your pocket. But think of it this way: steak tartare is something most of us ONLY eat at restaurants. This dish is an opportunity to turn yourself into a real res... Read More | | | |
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