Terrific Takeout: Table D'Hote Our Coverage Sponsored by Fresh Origins
From the amazing special right now of Halibut above, to the excellent standard Braised Short Ribs below, everything you eat at Table D'Hote you will be hugely impressed with
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Frequency of feature is a definite indication of how fabulous we feel a venue is, and we believe this is Table D'Hote's fifth feature! Five was Coco Chanel's favorite number, and this amazing restaurant that pays homage to the French countryside is led by Mover and Shaker Bill Knapp, Founder, Owner, Executive Chef! One man show! Not too many restaurant people have made it to Mover and Shaker, so that is another indication of how much you want to covet one of their ten tables. We recommend making a reservation at least a week in advance. Billy is quiet and unassuming so we will tell you his cuisine speaks for itself and brag about Table D'Hote on his behalf. His nature is quite refreshing every time we see him; we've met a lot of restaurant owners before and after Bill, and nearly everyone thinks they are great. Who is actually great you find out when we hit publish...and when you meet Bill you will figure out Table D'Hote is even better than you imagined.
We first went to Table D'Hote in 2012:
It was again featured in 2013:
Table D'Hote was featured for their outdoor dining excellence last summer as well:
You should also know their Halloween decor is the best:
and most recently before this, they were featured in December 2014:
The menu is not extensive but we can tell you everything on there is worth a standing ovation from you. At this stage we have eaten just about everything on the menu. This trip, we tried as an appetizer the Foie Gras Torchon, accented with pickled ramps and brioche.
It is absolutely divine: round smooth perfection will melt in your mouth as you savor each bite. It comes from the Hudson Valley, and is the ultimate in decadent.
Simply put, if you think you for some reason do not like foie gras, then you have not had this incarnation. Also found under appetizers we enjoyed the Spring Mix salad, with perfectly thinly sliced manchego cheese that arrives in style from La Mancha, Spain. It comes with Champagne Vinaigrette.
The day we visited Table D'Hote, Bill was creating a superlative Halibut dish that you have to try. The fish itself is so fresh and delicate, and cooked just right. It trips the light fantastic in a corn cream cooked on a double broiler with the halibut and swam to the Upper East side from Nova Scotia via Pierless Fish. Popcorn shoots, kernels of corn, sugar snap peas and chanterelles come to this summer party on a plate, not to be missed. This is one of the best summer dishes in all of Manhattan right now, and is limited in feature on the Table D'Hote menu.
Before we knew of the Halibut creation, we had our eye on the Braised Short Ribs, which are also an absolute dream. The ribs arrive from meat purveyor DeBragga and Spitler, and Bill has them dressed up for a black tie gala that is going to be your dinner. Ideally tender and flavorful, the Braised Short Ribs waltz in celery root puree, roasted celery root and a black truffle vinaigrette that is just to-die-for. Make one of these ten tables yours!
Table D'Hote continues to be one of the best restaurants in Manhattan.
