As a restaurant Idiom, the Parisian Brasserie had its origins within the easy taverns that flanked breweries in Alsace, Belgium and different beer-loving nation. These locations Served Simple Food to accompany the Suds They Brewed, they usually enter the International Gastronomic mainstream when Alsatians Fleeing the German Occupation of Alsace-Lorraine After the Franco-Prussian War Brought the Brasserie to Paris.
The Booming City Responded Well to those expedient, Affordable Restaurants, Which Subsequently Got All Dressed Up for the International Exhibition of 1900, when Brasserie Owners Outdid Themselves to Give Their Restaurants Glamorous Decor.
Unfortunately, During the Nineteen Eighties, Most Brasseries in Paris WERE Bough Up by A PAIR OF BURSSEDLY NOW-DEFUNCT CHAINS WHOSE SHARP-PENCILLED CHIPLE SAVED THE QUALITY OF THE FOOD THESY SERVED. Things have improved a bit since then. In Paris, i likes on the foot of pig, vaudeville and La Coupole, however to my Utter Astonishment, none of those tables come anyWhere Near the Quality of the Cooking that cooks Jake Leiber and Aidan O’Neal Send Out on the Crocodile. In reality, the menu is such a full flight of temptations that nora (who’s as avidly gastronomic as i’m) and that i had a torturous time making our alternative. Finully we determined to share a slice of the highly-recommended mushroom pâté with black truffles. For my first racing, I factor a waldorf salad, a wonderous composition of apples, celery, waltuts and stilton and a profoundly indigenous dish, because it was initially creating within the kitchen of New York’s waldorf Astoria Hotel, While Nora Had a Steak Tartare. Then Came the Black Truffle Sausage With Apple Puree and Calvados sauce for me, and steak fries for her.
Throughout Our Meal on this very Beautiful Dining Room With Its High Ceilings, Chandeliers of Clusted Milk-Glass Globes, Exposed Brick Walls and Excellent Service, the Quality of the Produce was spectacular, and the cooking was as spectacular for its precision as it’s for its completely juni CREATIVITY.
The Unctuous Mushroom Puree, A Sort of Super-Concentrated Duxelles, Immodely Became Part of that gallery of Dishes I crave when i am very hungry, as Did the Intriguing Calvados Sauce with the Sausage-It Would Never Have Occurred To Me To Me Associate Normandy’s Famous Apple Brandy Constellation of Produce, But the High-Proof Fruit Distillation Kedéd the Pork, Teased the Tuber and Cudddled Up with the Like An Old Friend Puree.
Were Superb as Well desserts, included Maple Cream Brûlée and a chic Hazelnut and Chocolate Malt Cake. Almost as importantly is the meals it serves, the crocodile has that metropolitan thrum of an intriguingly numerous shopper Having an Absolutely Wonderful Time, that ambient noise Level of Chatter and fork and Knives on Plates Regularly Pierced by Laughter. This Wonderful Restaurant Also Serves Breakfast, Brunch on the Weekends, Lunch, and An Afternoon Snack Menu.
Le Crocodile, 80 Wythe avenue, Brooklyn, NY 11249, United States.
Such. 1-718-460-8000
$ 80 $ 80.
From France Today Magazine