Alain Allegretti's Grandmother Catherine's spectacular Veal Meatballs
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Right down to exquisite Deviled Eggs, everything is both gorgeous and delicious at Beautique, which continues to be absolutely stellar. Some places are one-hit-wonders (and some we pass on)...time does not enhance every restaurant, but Beautique keeps getting better and better.
In April 2014, Beautique opened.
Beautique was first featured in December of 2014:
and again last summer:
It could not have a better location; it's across the street from Edward and Joel at The Plaza (Warren Tricomi). The triple threat of Jon, Alain and Doug, all three of whom we worked with separately before they worked together, is a force in Manhattan fine dining today.
Now, if Jon and Peachy could get on the same schedule for Peachy's Picks....
Most people would be absolutely thrilled to know there is a bacon component to certain deviled eggs...
...but then when one discovers you can practice the Avant Garde Beautique-style and have your bacon brittle and eat it too with American Caviar, it will take all your willpower not to do a cartwheel around the restaurant when you anticipate the taste of these gorgeous edibles. (Note from the Editor: physical gymnastics in restaurants are frowned upon. Verbal gymnastics are however applauded...) And by the way, the anticipated yielded expectations that were exceeded.
The Beautique Deviled Eggs boast amazing texture and are filled just enough, not too much and not too little-just right for Goldilocks Peachy. The Maille dijon adds a phenomenal kick to these as well and when you consider the level of perfection of a simple deviled egg by Culinary Director Alain Allegretti, you can't wait to see what he does next.
It insisted on a close up. Do your deviled eggs smile like that?
A green salad is always an important component of dinner to us.
The Beautique Salad is exactly what we are looking for, and they listened and put the dressing on the side (apple cider and walnut vinaigrette) for our picky person here. Nutrition ups its sophistication with endive and radicchio, shaved pear, gorgonzola cheese, candied pecans and a bit of fig.
How did Alain Allegretti become so great at his culinary endeavors? After you eat these stellar Veal Meatballs, it will become evident to you that his grandmother, Catherine, must have had something to do with it. These were the hit of the night for us by a mile, and the warm, inviting flavor and ideal consistency won us over. Creamy polenta and Riviera Tomato Sauce join this carnivorous party.
Happiness is Veal Meatballs by Alain Allegretti!
A convincing entree you should consider trying is the Branzino of Beautique.
This poisson is sourced from Samuel and Sons and is a lovely flavor of winter with its warm, comforting aroma enhanced by Shaved Brussels Sprouts, which give ideal texture as a layer, Cauliflower Puree (probably better for you than mash potatoes and just as delicious when Alain makes it), Roasted Sweet Potato and Mojo Piccon Sauce.
Do not miss the Rosemary French Fries, which are out of this world!
Seasonal mushrooms as a side are also not to be ignored. Their flavor supremacy evokes the talents of cremini, hen of the wood and oyster mushrooms that taste even better than they look.
With upscale ambiance and a menu to match, you may wonder how is the burger at Beautique?
Simply delicious!
Pat LaFrieda is the source of the brisket meat that forms this 8 ounce burger that is a classic winner with brandied onions, applewood bacon and swiss cheese.
We can't wait to see what Beautique does next.
Remember to order the Veal Meatballs!!!!!!!!!
