Tasty Tidbits: Prandial
Their site tells us:
We are New York. This is the whole world tucked into a corner table. This is where you come to feel welcome, appreciated exactly as you are and waited on with grace and respect. Our staffmakes certain you are always taken care of; that you are served the drink you were craving andplates of lovingly crafted food. Food inspired by the generations who came here before you, and elevated for more nuance on the palate while staying grounded to the soul.
We are that story of New York, everywhere – gathered here at your favorite restaurant. It isreminiscent of a rambling New York City apartment, filled with impeccably eclectic furnishings; the spoils of an interesting life – well lived and generously shared with all who have the good sense to accept an invitation here.
There are richly colored rugs from Asia, worn leather sofas, and shelves piled high with books.There is an antique globe in the library and low light cast from mis-matched chandeliers. Patined mirrors throw light. Paintings are varied and rich. Some are flea market finds, some were offered as gestures of appreciation for time well spent here, tucked in that corner table, fed well and with a blessing to be exactly who you are, who you always have been. The rooms glow with amber in the evening here – it is calming and so easy celebrate your finest hours or the most ordinary days.
There is always a buzz here, and the neighborhood likes to claim it as its own - but guests flock from far and wide and are treated like royalty from just down the block.
The doors open at four. People move to the bar for hand crafted cocktails, which are perfect blends of old-world tradition and modern day twists. Individual boxes of warm, herb-toasted nuts are passed around. A waiter emerges from the kitchen with a carving board piled high with house made pigs in blankets sourced from a farm in Upstate NY, served with grainy mustard.There are savory caramelized onion tartlets to be washed down with a Syrah. Someone order sliver pate, dense with shallots and faint with cognac. It’s served with raisin walnut bread and a glass of chilled Veltliner.
In the library groups of patrons nestle into the sofa and begin to unwind, to gossip, share ideas,celebrate and share the minutia of their days. Sparkling Rose is poured and earthy blini with dollops of crème fraiche and caviar are popped. A server arrives with crispy pancetta chips and dishes of melon chutney with bright flecks of blistered scotch bonnets. Cones of double batter dipped onion rings with spicy Hungarian Paprika follow. Troubles turn to anecdotes, patrons weigh their option to have dinner where they are or move to the warmly lit main dining room.
Those with wanderlust are escorted to banquettes that line the room, to sit amongst a fascinating collection of art and the promise of a house smoked Berkshire pork chop with pickled watermelon rind and spaetzle The vantage point offers guests a view of the bar and provides for excellent voyeuristic opportunity. A waiter sets down a paprika olive oil poached salmon with aside of latkes and house made pear chutney.
We adore our guests. We cherish them and the time they spend with us. It is our goal, our wish,and our mission to make their time here easy, uplifting and special.
Be it a momentous occasion that temporarily unites our spirits or a simple snack and drink at the bar, it really is an honor to serve you. And aren’t we lucky.
...and Peachy will be telling you more!
Prandial is by:
Mark Stern
Mark Stern, a native New Yorker, received his bachelor’s degree from Georgetown University where he graduated Magna Cum Laude and was nominated for the Rhodes Scholarship. Mark then attended NYU Law School, where he took a short leave of absence to fulfill his true passion for cooking and attended The French Culinary Institute where he matriculated in 1998. After graduating law school, Mark decided he was able to continue to satisfy his love by working as a cook in several of New York’s restaurants including the world renown Gramercy Tavern. Inspired by his studies and travels around the world, he realized that the restaurant industry was the perfect way to share his passion and talent for food.
Soon after, in 1999 he opened his first restaurant, Village, with Chef Stephen Lyle. As his experience and success grew, he opened Harvest Bistro and Bar in Northern New Jersey in 2005. While working with his brother/partner at Harvest, Mark felt a burning desire to return back to his roots, New York City. After a year and half long endeavor, Mark was finally able to purchase 31 West 21st Street. This is the location of his new establishment, Prandial, a progressive American menu designed to spark the palate of all tastes. Mark strongly believes that first class service is as equally important to the cuisine in delivering the ultimate dining experience. “My goal is to insure the highest quality dining experience without the intimidation factor”.
Chef Pierre Rougey
Chef Pierre Rougey was born and raised in France. He has lived and worked in some of the most food influential destinations; Paris, Nice, and Brittany. Being a second generation Chef he grew up immersed in the sights, smells, and tastes of many types of foods from Asian, Cuban, to African. Best recognized for his ability to create the most spectacular fusion dishes, this classically trained French Chef, finds that through his life experiences and world travels he sees no limitations and explores all options from haute to comfort foods. Pierre strives to push the envelope and delivers the most outstanding works of art.
Pierre has lived in NYC for 9 yrs and during this time he has quickly achieved many culinary recognitions. As chef/owner of Emerson’s Restaurant he received two stars from the NY Times and was voted top ten restaurants in Long Island. For three years he was a Chef Instructor at the prestigious French Culinary Institute of NYC. He also held the great responsibility of being the Executive Chef of Raul’s and La Tour Bistro and was the Chef de Partie at Park Avenue Cafe. Chef Pierre’s 33 years of culinary excellence has earned him multiple awards including a Michelin star when he was the Executive Chef at Albert’s Bar in Nice France.
