Peachy Picks Peacock Alley for Lunch at the Waldorf=Astoria! April 2012 Peacock Alley Has Introduced a Stellar New Menu! Our Coverage Sponsored by Cosmopolitan Dental, Official Dentist of Whom You Know

Restaurant Chef Christopher Eagle and the desserts-to-die for!

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It's not who you know, it's WHOM YOU KNOW and you ought to know that because we tell you again and again!  There is a new winning team in place at Peacock Alley and you need to know them: Restaurant Chef Christopher Eagle, General Manager Peter Sideris, and Director of Culinary David Garcelon; we write in Peacock Blue in their honor.  When a place as extraordinary as the Waldorf=Astoria does something as drastic as change their entire menu, we think you ought to know about it!  The Waldorf=Astoria might equal each other as that is the proper spelling with the equals sign, however you'll find nearly every other venue unequalled to the glamour, history, and now the stellar cuisine to match it.  They were fabulous before: http://www.whomyouknow.com/2011/05/peachy-picks-peacock-alley-at-waldorf.html
but now that they have been brought into 2012, there is going to be a line down Park Avenue in no time...it's no accident that every United States President stays at The Waldorf=Astoria when he (and hopefully someday, she!  Feel free to write in Peachy in the fall she is finally old enough) travels to New York.  We showed you the new menu last week: http://www.whomyouknow.com/2012/04/new-menu-at-peacock-alley-at-waldorf.html

Certainly the proper way to begin your Peacock Alley experience is to sit at the beautiful bar sipping The Peacock Alley Champagne Cocktail.  This consists of Ayala Brut Majeur Champagne, and fresh strawberry and peppercorn-infused galliano.  Served by Sergey Nagorny, this is a superior champagne cocktail, sure to delight even the most discriminating.  Now that you have started off right, General Manager Peter Sideris will seat you; here he is:

Peter is tops in hospitality and once we heard his cousin was Denis Spilios of Rafina we were not one bit surprised as they both are extraordinarily delightful.  Server Claude Waryniak was on the ball at all times and was a total peach.  Our first course was served with this lovely Sauvignon Blanc from New Zealand: Man O'War 2010:

We cannot overemphasize enough how this is not your grandparent's Waldorf=Astoria.  It is not your parent's 

Waldorf=Astoria either.  It is not even your older brother's or sister's....the entire menu has been revamped in one big way and it is for the better.  Only two menu items have been kept: The Waldorf Salad and the Oven Roasted Free Range Chicken.

Christopher Eagle told us he has been hard at work and once you get to the end of this review, that will be impressed upon you with striking clarity.  Of course, we were enamored of the monogrammed glasses!  And let us introduce you to the Waldorf Salad of 2012!!!

With candied walnuts, sweet and sour apples, and celeriac, The Waldorf Salad is the ideal way to begin, as you are of course there!  Now there are grapes, not raisins.  This is refreshing, not lethargic.  It boasts a refined taste with a resoundingly fresh vinaigrette of olive oil and truffle oil.  The apples in a Japanese mandolin are cut shorter.  If a culinary catwalk existed in Manhattan, this would be the hot new model of Fashion Food Week in April.  Course #1 is the new modern classic!  The Waldorf, but better!  It is found in the Appetizer section of the menu.

Course #2 started with this lovely buttery Chardonnay from Relativity Vineyards-2010 Russian River Valley.  It accentuated the flavor of the Roasted Baby Beet and Maytag Blue Cheese Salad with Walnuts and Poached Pear.

Beets included were red, yellow and candy stripe.  Peachy was totally in love with the candy stripe as they seem more exotic to us:

The pears were spheres of sweetness that were just divine!   Peachy doesn't even care for Blue Cheese but she liked THIS Blue Cheese!  The presentation of every component we encountered at the Waldorf=Astoria was as distinguished and regal as you'd expect with none of the tiredness.  It was more Kate Middleton than Queen Elizabeth, if you catch our drift, though we are certain the Queen is just delightful too!  David Garcelon, Director of Culinary, came out to greet us with the Beet Salad, which is also found in the appetizer section of the menu.

Like course #2 which is from the new menu of Peacock Alley, course #3 was cutting edge but this time, the ingredients hailed from the sunny state of FLORIDA, one of our favorites.
Introducing the Heirloom Tomatoes and Feta Cheese, found in the Salads & Sandwiches section of the new menu!

These greet you with Feta Cheese, cucumber and red onion and the trio of tomatoes are terrifically refreshing, soft and deliciously flavored.

Next up in the batting order was course #4, and may we say that Christopher designed this entire menu.  You know we don't usually do this-Peachy likes to pick her own food- but as they just came out with a new menu we were pleased to comply!  Obviously he must have been reading as she love love loves crab.  And this course specifically and the next as well were Peachy's absolute favorite.  

Please meet the Chilled Peekytoe Crab and Caviar with fingerling potato, lemon and chives:

That is Paddlefish Caviar, to be spot on.  There is crab, and then there is crab from the Waldorf=Astoria.  This charming concoction had Peachy at hello and there was little banter from her once she befriended the crab and caviar.    You will find this in the appetizer section.

Served with the Pino Gris by Ponzi Vineyards, it was a total home run of a course.  You know Peachy writes about crab like it is her long lost friend everytime she encounters a knockout version.  Not to be outdone by the previous entity, course #5 next made its appearance from the entree section of the menu.  Now meet the Pan Seared Crusted Diver Scallops:

Again, this seafood was top-notch.  If Peachy had to pick just one favorite, this was it.  With Cauliflower mousseline, english pea and morel mushrooms, these scallops were so, so fresh that they just came from the Northwest a day earlier.  The lobster gloss on top will bring a tear to your eye and applause from your stomach.  Total heaven, scallops such as these decorated with caviar cannot be described in verbiage as it is almost insulting to the scallops to belittle them with words alone: kick up your heels and get yourself to Peacock Alley pronto and meet them in person!

Course #6 required a lovely red and you know Cabernet Sauvignon tops Peachy's list of most coveted wines according to her.  The 2009 Trig Point Cabernet Sauvignon from the Diamond Dust Vineyard in the Alexander Valley was outstandingly bold and the equal course component to the next entree: Grilled Filet of Beef:

This was a carnivore's dream, and you know we are meateaters at Whom You Know!  Once the New York Rangers win the Stanley Cup this year, we suggest they come here and dine on all of these aforementioned champion courses.  Served with killer 

(and of course we mean that figuratively!)

 portobello mushrooms confeited at 225 degrees when they become meaty.  Sweet corn, piquillo peppers, marcona almonds, chorizo and fennel join the party and every bite will become a savored memory.

You know what we do when we can't make up our mind for dessert: we try them all!

And when we are as happy as we are with Peacock Alley, we eat them with the owner!  Christopher Eagle owns the menu, so that is close!  We don't know who owns the Waldorf=Astoria but they are getting a standing ovation from us!

Our esteemed panelists comment:

If there is one place every person should make sure they visit at some point in their life, it's the Waldorf=Astoria. More specifically, Peacock Alley in the Waldorf=Astoria. Peacock Alley was originally inspired by the grand social promenade that connected the original Waldorf and Astoria hotels and is now a superior restaurant that is not only a hot spot in New York City, but also has a lot to legitimately brag about. Upon arrival, we were escorted to the grand bar and immediately ordered cocktails. I ordered the "Chocotini," which was made with house made hot chocolate mix which is cooled down and added, Vangogh chocolate vodka, grand marnier which adds a hint of orange to the dr ink, and chocolate shavings to give it that added touch of chocolate. As a self-proclaimed chocolate addict, this was definitely the right drink for me! It was smooth and very easy to drink. When our table was ready, we sat down and was graciously introduced to our waiter, Claude who continually went above and beyond throughout our entire dining experience. We were also introduced to the renowned chef, Christopher Eagle who recently joined the Peacock Alley team and has already made some great changes to the historic Peacock Alley menu. He started off our dining experience with the famous "Waldorf salad," which now includes candied walnuts, sweet and sour matchstick apple slices, celeriac and micro arugula. The salad is now dressed in light champagne vinegar and truffle oil, instead of the old mayo-based dressing which Peacock Alley used to use. It is topped with a dried apple chip and a puff pastry stick, not only making this salad a wonderful presentation, but a wonderfully refreshing update to an old favorite! Claude decided to pair the salad with a Sauvignon Blanc which was a great pairing to compliment the citrus in the salad. 

Next was the "roasted baby beet and maytag blue cheese salad," which included red poached beets, poached pears, walnuts and an incredibly fresh blue cheese on top. The colors on the plate were so vibrant and everything tasted extremely fresh. This salad was paired with Relativity 2010 Chardonnay, which brought out the favors of the salad and contrasted nicely with the blue cheese. Next was the "heirloom tomatoes and feta cheese," which was bright red tomatoes, cucumber, red onions, thyme, chives dressed in red wine vinegar and topped with fresh feta. 

The purpose of this salad is to bring out the flavor of the tomato and it did exactly that, effortlessly. The feta cheese was different than any other I've tried in the past and I thoroughly enjoyed it! The dish that followed was one that I had high expectations for and were certainly exceeded! The "chilled peekytoe crab and caviar," which was crab prepared with shallots, chives, olive oil and a touch of mayo. The dish was topped with candied lemon zest, caviar and a crisp fingerling potato. This dish was deliciously bold and fragrant, mostly due to the fresh crab and lemon zest. The potato added a nice salty crunch of flavor as well! I could eat this dish over and over again. The dish was paired with Montfaucon Viognier which added floral characteristics and a melon flavor to the course. Our next course was the "pan seared crusted diver scallops," which consisted of cauliflower mousseline, English pea, morel mushrooms, yellow curry powder and topped with a lobster gloss caviar. 

This dish literally melted in my mouth! The cauliflower purée was a perfect match in texture and flavor to the scallops! The wine paired with this dish was the Ponzi 2010, a Pinot Gris which provide a great citrus blending with the scallops! For our last main course, we saved the best for last. The "grilled filet of beef," was served with olive oil smashed potatoes, wild mushrooms, pan seared portobello mushroom, peppercorns and parsley with a bordelaise sauce. This dish was exquisite! The beef was so tender and juicy, I savored every bite of it! The dish was paired with Trig Point 2009 Cabernet Savignon which was the perfect red wine to have with this dish. It truly brought out the flavor of the filet minion. 

After dinner we were served an assortment of miniature decadent desserts including chocolate covered strawberries, chocolate torte, lemon bars and petit fours. I made sure to try each and every one of them! They were all deliciously sweet. For Claude's wine pairing finale, he paired the dessert with Tawny Port sweet dessert wine. This was perfect with the desserts and added such a sweet ending to a mind blowing culinary experience. The entire experience I had at Peacock Alley was absolutely unbelievable. Their level of service, professionalism and talent is clearly some of the highest I've ever experienced. Peacock Alley is a must visit for everyone and is a place that consistently is exemplary. The Waldorf=Astoria isn't only a historic hotel to visit and stay at, but also a place to have one of the greatest dining experiences of your life.

The name conjures visions of Edwardian society, romantic interludes, and theatrical personalities. Peacock Alley, a long-established venue tucked within the glory of the Waldorf=Astoria, is a sidestep into another era. A long bar, and comfortable seating afford dining in a relaxed but elegant surround. Sit at the bar while your table is made ready and enjoy the house "Negroni": a serious mix of Bols, Aperol, and Dimmi. For those of you who aren't familiar with these spirits (I’m at the top of that list), this is the way to experience them, propped at the bar in Peacock Alley!

Putting the ghosts aside, their new menu has just sprung to life, with Chef Christopher Eagle at the helm, and brings the restaurant into the 21st Century with it's modern interpretations of mythic meals. Who doesn't recognize "Waldorf Salad"? Chef Eagle has given this iconic dish a facelift, by eliminating the mayonnaise, or creme fraiche, and replacing it with a touch of black truffle oil in a perfect vinaigrette. Fresh grapes join the apples and celeriac, with candied walnuts tossed into the salad for added crunch. It's a medley of the familiar, with a totally new approach.

The rest of the appetizer selection is equally piquant in it's presentation. Colorful, and delicious, the roasted baby beet and maytag blue cheese salad adds walnuts, as a compliment, and poached pears (you can taste the delicate flavor of the cardamom) in tiny rounds for a delightful combination. This is the salad for the child in the family who won't eat their vegetables. Heirloom tomatoes is our next dish, with feta, cucumber served in a salad that is a balance of color and flavor. Presentation is simple, but with dishes that are confections of visual interest, it's all in the food.These were followed by the Peekytoe Crab (rock crab to some of us) from Maine, with fingerling potato, lemon, chives, a touch of caviar atop a gauffrette. The perfume of the lemon is a welcome companion to the crab, making the effect not sweet, but flavorful, as crab should be. No mayonnaise in this crab, no! This crab dish will transport you: under a palm tree, on a yacht in the Mediterranean, far, far away.

At the suggestion of Peter Sideris, we had a chilled Sauvignon Blanc, Man O' War, from New Zealand, to start. Fresh, light, and the perfect accompaniment to the Waldorf Salad. For the beet,a chardonnay: Relativity vineyards, 2010 from the Napa Valley married perfectly with it's crisp finish. And as a surprise, for the crab we were served a Chateau Montfaucon, Viognier from the Rhone, 2010. My new favorite wine. When the sommelier or the maitre d’hotel chooses the wines for you, it’s always an adventure for the palate. The viognier grape produces a wine that is redolent of melon, with a bouquet that is evident with the first swirl. Because of my preference for reds, the white wines that are presented to me sometimes get less notice, or they become mere wisps in a forgotten past. This is not one of those wines. Thank you, Peter!

Onto the entrees. With the pan seared (oh, so tenderly) scallops that were delicately placed on a cauliflower mousseline, and decorated with fresh English peas and morels, the wine changed to a Pinot Gris. From the Williamette Valley, Napa, this wine worked beautifully with the saltiness of the caviar on the plate. These scallops are quite possibly the best, and certainly a highlight of the menu, that I have ever had. Finally, the grilled filet of beef resting on it’s bed of olive oil smashed potatoes, with wild mushrooms and a bordelaise sauce. A Cabernet Sauvignon Trig Point Diamond Dust Vineyard, from 2008, the Alexander Valley rounded out the reduction in the sauce and gave pause to a splendid meal.

Not to forget about the dessert course, and it’s accompanying Noval tawny Porto. The tiny selections of cheesecake, pate a choux, chocolate wrapped petit fours are too varied to explain in one sitting. The sweetness of our plate of sugared delicacies was light enough to show the hand of a master pastry chef. 

From the first step, through the last of our meal, the staff provide white glove service, old school, with attention to your tastes, and preferences. Claude, our refined waiter, always materialized as if by magic. Never a second of empty glasses, finished dishes. Always impeccable service. The nex

t time, I’ll try the sandwiches: Maine Lobster Roll Sliders sound too tempting for words. Peacock Alley may see me very soon indeed.

Peachy Picks Peacock Alley!
Peacock Alley Has Earned Whom You Know's Highest Recommendation.
http://waldorfnewyork.com/
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