Terrific Takeout: Dianne and Elisabeth Inaugural Feature by Our Friends from The Marshal Our Coverage Sponsored by Fresh Origins
So pleased to meet you, Steak Bavette!
When is Burrata not just Burrata? When it's joined by PEACHES!
You will revel in the brilliant Chilled Filet Mignon Carpaccio
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Now we can tell you the secret!
Dianne and Elisabeth is open!
In a world that is getting more "fast" and "casual" between athleisure in fashion to culinary ventures opening in New York without even table service, it is amazing to know there are great young innovators that look to achieve the best in quality and take their time to do it right: namely, Charlie Marshall.
You know Charlie from his highly laudable work at The Marshal, which was most recently featured earlier this year, 2016:
and it has been continuously featured since it opened in 2013:
We could not be more thrilled to tell you about Charlie's second farm-to-table restaurant, just steps away from The Marshall: Dianne and Elisabeth, a worthy tribute to the mothers of the owners.
Their website says they are a wine and cocktail bar in the Heart of Hell's Kitchen.
We say they are that, and so much more!
Named after Dianne, the mother of Charlie's business partner, and Elisabeth Marshall, Charlie's mom, this gorgeous hot new spot has absolutely delicious upscale cuisine personally created by Charlie and specializing in products sourced locally.
Not only is it Whom You Know, but it's also where you came from and how that shaped you: Charlie grew up on Lummi Island in Washington State, and the first time we met Charlie he radiated sincere passion for authentic, good food from a farm. Charlie's parents, Elisabeth and Mark Marshall are the proud operators of Full Bloom Farm on this island, and Charlie travels cross-country every couple of months to go back to help on the family farm. Charlie Marshall is a farm-to-table chef in the most true and authentic way with his personal farming background, thanks to his parents. We are so thrilled a new quality independent restaurant has opened in Manhattan, a rare occasion these days with many closings due to high rent, trendy places that crash and burn and the gigantic restaurant groups that operate like a factory that seem to open the most. You are not treated like a number at this venue: you are treated like a person.
Every aspect of Dianne and Elisabeth is thoughtfully crafted, right from the opening shallot potato fries, enhanced by sea salt. They are the best fries we have had in eons, and although Charlie's bespoke homemade ketchup with a bbq kick is enticing, we are even more in love with the garlic thyme aioli they dove into.
Another treat you'll meet under the "Bites" section of the menu which we could call appetizers is the divine little avocado toast with quail egg.
You're going to wish you were eating this little beauty for breakfast. Of course that is no ordinary quail egg: it's free range and organic and rests quite nicely on a bed of avocado-remember that's good fat-which sits upon a crusty toast slice.
For plates, why would you go for small when they are offered large and are so immensely extraordinary? Large plates mean entrees. We began the Dianne and Elisabeth Large Plates hit parade with the essential Chilled Fillet Mignon Carpaccio, which is sourced locally. Challah toasts come to the carnivorous endeavor, and you are going to revel in the horseradish creme fraiche which is outstandingly creamy dancing in wasabi micro greens. The Filet Mignon Carpaccio itself is fresh and properly thin, and has a brilliant enhancement of parsley pesto which adds depth to the flavor.
This place has it all right down to the peaches.
You cannot miss the Hudson Valley Burrata! It comes from a farm in upstate New York.
The creamy concoction is super fresh and so are its neighbors on the plate: heirloom tomato and stone fruits arrive in style dancing brilliantly in a proper splash of aged balsamic. It's not all peaches: an Italian plum is a plate teammate here too. Extraordinary summer flavor will leave a laudable impression that will make you want to order this again and again.
Meet the most amazing crouton we've had in our lives. Did you know as a kid Peachy used to pick out the croutons from her salad because she does not like ordinary croutons (and not really ordinary anything). In fact she didn't like croutons at all in life up until she met this one created by Charlie: meet the Godzilla of croutons! It's homemade which makes all the difference and it lords over the Boston Lettuce Caesar. Boston Lettuce, caesar dressing, hard cheese cage, and reggiano make this Manhattan's caesar salad to beat right now.
Last but certainly not least, meet Steak Bavette!
A succulent juicy sensation, it arrived in medium rare perfection and it is sourced locally. Marinated just right in red wine and spices and topped with compound marjoram and lovage butter, this steak is just as triumphant if not better as the steak at big name steakhouses we've reviewed. And, you even get your greens with sauteed arugula.
In Manhattan, a hot new place is not always a hot, new, delicious, quality place like Dianne and Elisabeth where the owner cares as much as Charlie Marshall does.
Of course, it is Terrific Takeout and we hope we are the first ones to tell you about Dianne and Elisabeth!
Peachy Deegan and Charie Marshall
On Peachy Deegan: Top by Donna Degnan
Haircolor by Lila Carlino of The Julien Farel Restore Salon and Spa
Hairstyle by Edward Tricomi
644 10th Avenue (between 45th and 46th Street)
New York, NY 10036
(917) 472-7808
Sunday - Thursday: 5pm - Midnight
Friday and Saturday: 5pm - 1am
