Le Coq Rico

I had read quite a lot about Antoine Westermann's opening of the chicken-focused Le Coq Rico as part of a big resurgence in NYC's French dining scene. The experience my family and I had when we visited was superb, though as Westermann has since left the restaurant (or been dismissed depending on who you ask) and been replaced at least twice as executive chef, I can't say as of this writing if it still holds up. 

Le Coq Rico

30 E 20th St, New York, NY

lecoqriconyc.com

The restaurant interior is pretty modern, but also has this totally wacky chicken theme with feathers all over the walls. 

Cocktails

Left: Pump'Skin - Bourbon, Demerara, Lemon, Pumpkin, Egg White

Right: Son of a Rooster - Reposado Tequila, Spicy Ginger, Creme de Mure, Chili

The Orange Parrot Negroni (for two)

Brooklyn Gin, Cara Cara-Infused Campari, Cynar, Orange Smoke

Offal Platter - Clockwise From Left: 

Duck Liver, Apple, & Heart Brochette

Spiced Croquette

Roasted Chicken Liver, Horseradish Toast

Glazed Wing

This incredible platter of food, containing two of each item, was a mindbogglingly cheap $18. Well-prepared offal is always one of my favorite things on any menu, and this plate was a true stunner. 

Egg Meurette

Poached Egg, Red Wine Reduction, Smoked Pork Belly, Onion Confit, 

Portobello Mushroom

Slow Cooked Egg

Baby Spinach, Chanterelle Mushroom, Lemon & Cream Emulsion

Deviled Eggs

Octopus, Cabbage, & Cumin Salad

A trio of egg dishes served as appetizers for the rest of our group. Both the poached and slow cooked options were heavenly, but the deviled eggs were disappointing, tasting a bit bland and being more salad-heavy than spotlighting the eggs themselves. 

Fun egg-lined shelf outside the bathrooms. 

Météor Pilsner

Alsace, France

Westermann's Baeckeoffe

Whole Brune Landaise Chicken baked in traditional Alsatian earthenware

Artichokes, Dried Tomatoes, Lemon Confit, & Riesling Jus

This four-person shared entrée seemed perfect for our group, so we didn't hesitate to order it. We all agreed it was an extremely satisfying and hearty dish with really strong chicken flavor. Some diners have complained that the preparation doesn't involve crisping the skin, but we weren't bothered. 

L'Ile Flottante

Soft Meringue, Red Praline, Creme Anglaise

Vanilla Millefeuille (for two)

Pear, Pastry Cream, Puff Pastry

This pair of classic French desserts was a delicious blast from the past. It's nice to see older dishes making a return to modern cuisine. 

Pig Bleecker

Pig Bleecker was the sister Manhattan restaurant to Brooklyn's own Pig Beach, with both restaurants focusing on pork, regional east coast specialties, and smoke. The former closed earlier this year, following and untenable rent situation and the tragic death of Pig Beach executive chef Jeff Michner, which I can only imagine also affected Pig Bleecker's business. 

This was actually my second time at the restaurant, the first having been a quick trip to the bar for a few drinks and desserts. 

Winter Julep

Rye, Pine, Winter Syrup, Mint

Cornbread Madeleines

Snacks - Left to Right:

Pecan Candied Bacon

Deviled Eggs w/ Trout Roe

Pigs in Parker House Rolls w/ Pig Beach Mustard Sauce

Lasagne

Smoked Duck Ragu, Bechamel, "Grandma's Sunday Gravy", Parmesan

Executive chef and owner Matt Abdoo made a career studying and cooking Italian cuisine before making the jump to barbecue, having trained in Italy and done stints at Mario Batali's NYC restaurants Lupa and Del Posto. Straight from Del Posto's menu, Abdoo recreated a version of their famed 100-layer lasagna. Both his and the original are baked on an open sheet tray, carved into individual portions, and then seared on one side. I actually enjoyed this version better than Del Posto's, as it was bigger on flavor and smaller on apparent fuss. 

Brisket Ravioli

Black Truffle Butter, Barolo Reduction

Smoked & Grilled Pork Chop

Peach Habanero Jam, Brussels Sprouts, Crispy Onions

Buckeye Milkshake

This unbelievably decadent dessert (with an additional shot of whisky) was my first introduction to Ohio's trademark peanut butter candy, of which I became in instant fan. 

Mason Jar S'Mores

Another hit dessert, I loved the richness and contrasting textures here. Plus it's always fun to eat things out of mason jars.