Peachy Picks Bistro Lamazou
Bistro Lamazou is a newer spot on Third Avenue in the 20's that is bright, fresh and upbeat. We were told they've been open for two months, and they are known for their expertise in cheese, which we can verify is delicious. Though many meals close out with cheese, we began our experience at Bistro Lamazou that way with triple cream brie, gruyere from Switzerland, gouda from Holland and a fiori de Sardinia, which was Peachy's favorite of the four. Owner Nancy Lamazou introduced us to this array and she and Chef de cuisine Abdel Makdad, who hails from Morocco, determined our appetizers:
Though we did not meet Chef de cuisine Abdel Makdad we did see and taste his talents. We tried, going clockwise from 4'o-clock: Tunisian brick, which was much like an egg roll; Tuna ceviche, with avocado, cucumber, and sesame lemon dressing; Moroccan chicken pastilla with almonds and honey (a seafood version is also available which sounds lovely; we are seafood enthusiasts); and Roasted beet salad with toasted pecan, shaved Pecorino and cherry vinaigrette. In the center is the Baby Arugula salad. Bistro Lamazou is a concoction of Southern Mediterranean Cuisine and Northern African cuisine, which is something we have not seen before and we were curious to see this unique philosophy emerge encompassing an ambitious array of cuisine considering the geography. We were impressed with the upbeat attitude of our server Tiin who displayed an acute attention to detail and a constant smile on her face.
You know Peachy loves Branzino and often orders it to see how it compares from place to place. This was fresh, flaky and what you would expect. The stuffed Italian eggplant was a unique touch and the lemon capers sauce was refreshing for summer. Peachy sipped on two French wines: a 2010 Estandon Rose from the Cotes de Provence, recommended by Nancy, and a 2010 Sancerre, Domaine Durand from the Loire Valley and each was delightfully delicious. The Rose had complimentary fruity notes while the Sancerre displayed a nice finish and was a great compliment to the Branzino.
Our esteemed panelist adds:
Dinning at bistro Lamazou was a nice experience. We began with their cheeses which are a unique staple to Lamazou because of their expertise in this arena. They have a cheese store just down one block! Nancy, the owner told us in detail about the aging process and suggested we begin with the youngest cheese, graduating to the older, and finishing with the oldest. Though of course in the review process questions can come up it is a winning touch when an expert in a certain discipline reinforces our prior knowledge. My lamb Shank was so tasty; cooked just right it hit the spot!! That always makes me happy when a dish comes cooked properly. Its tough to get meat dishes cooked to the temperatures that are requested when the chefs are not experienced and on the ball. Well done. Another great touch was considering it was a bistro restaurant they served the alcohol in the right glass.
Peachy Picks Bistro Lamazou
