Terrific Takeout: Mover and Shaker Executive Chef & Owner Bill Knapp's Table D'Hote, a Peachy's Pick Winter 2016 Our Coverage Sponsored by Fresh Origins
Sublime Local Albacore Tuna
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We have simple taste.
We only like the best.
And when we find it, we tell you about it, again and again!
The hit parade continues at Table D'Hote, which you should be visiting by now because we've been singing its praises for many years.
This video gives you an idea of how this venue is a bastion of gentility, creating an atmosphere of an entirely enjoyable evening. And, you don't even see the food yet.
All movie directors, this would make a great Manhattan scene!
This video gives you an idea of how this venue is a bastion of gentility, creating an atmosphere of an entirely enjoyable evening. And, you don't even see the food yet.
All movie directors, this would make a great Manhattan scene!
Table D'Hote even makes green salads that will wow you, and if you are reveling in simplicity of watercress with toasted almonds, imagine what your tastebuds are going to graduate to here. This salad was fresh, nutritious, and even had beautiful granny smith apple vinaigrette which is Peachy-approved. We trust Table D'Hote with salad dressing, and we even love it here! When is the last time you saw us rave about salad dressing?!
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 in summer 2014:
and again in summer 2015:
You should also know their Halloween decor is the best:
and Table D'Hote's last feature was last fall:
When we visited this time, a special on the menu were the sweetbreads. Bill asked Peachy if she liked them and she really likes everything at this venue (thank goodness Bill has never made Peachy eat cheesecake and we're not even sure he serves it), but Peachy had not yet tried the sweetbreads. These were teamed up with bacon lardons and shiitake mushrooms, a winning line that scored goals in Peachy's stomach. The third bite secured a hat trick.
The sweetbreads were poached in a gorgeous white wine Court Bouillon, and they majestically rest on a souboise (pronounce: soo-beese, rhymes with geese) sauce which is crafted from white onion, cooked down for two to three hours, slowly, to maintain the white color. Bill tells us that Colicchio puts 2-3 grains of aborio rice in it to aid in the binding and achieve a viscosity of sauce.
In addition to the souboise, a lovely sherry and veal reduction also made an appearance (see the brown on the plate) which nicely complimented both the sweetbreads and its sauce colleague.
The complete effect will leave you ecstatic, sophisticated culinary enthusiasts!
You absolutely must opt for the succulent sweetbreads should you see them making an exclusive Table D'Hote appearance. The red carpet is your stomach and they'll skip the autographs and go straight for your fork.
Another sensational special of the night was the local catch: Albacore Tuna from New Jersey. Bill is committed to using as many local products as possible, and you can taste the freshness in every bite. Fish is delivered from Pierless practically every day (six days a week, to be exact) and this is no tiny fish. We hope you're hungry for this gigantic tuna steak that has quantity to echo the quality that is grilled and sliced perfectly, and further enhanced by dill (we love dill!), carrots, celery, artichoke and fennel.
Meet your newest favorite restaurant!
One of the best things about Table D'Hote is that Bill is so super modest. A lot of people brag about themselves and oversell what they do to us with a far lesser product. Bill lets his work speak for itself, and his talents are many decibels louder than him.
The quiet ones are often the most talked about...Table D'Hote continues to earn our Highest Recommendation!
Peachy Deegan and Bill Knapp
Led by Executive Chef and Owner Bill Knapp, Table D'Hote is among the most elite and coveted culinary destinations of Manhattan's prestigious Upper East side. Reminiscent of a French countryside in ambiance paired with locally sourced ingredients that entice guests to return again and again, Table D'Hote is truly an undiscovered gem to those that have not yet started to frequent this venue. Bill graduated from The Culinary Institute of America in 1994 and has worked at several established restaurants in New York City including The "21" Club, Patroon, and Bryant Park Grill, before making his way to Danny Meyer's and Tom Colicchio's famed Gramercy Tavern. On September 9th, 2011, Bill re-opened Table d'Hote in New York City, at 44 East 92nd Street, a well-respected establishment since 1978. By executing great dishes with a seasonally inspired menu and maintaining a subtle ambiance, Bill impresses all that travel from near and far with his extensive diverse New York experience, creative approaches, desire, and passion for food that culminates in a truly unparalleled dining experience.Whom You Know has Highly Recommended Table D'Hote:http://www.whomyouknow.com/2012/08/peachy-picks-table-dhote-our-coverage.html
