Frenchie

Frenchie Restaurant Review:

Imagine a dining room the size of a handkerchief with a tiny bar, basic décor with New York-style red bricks and hardwood floors, one single server and one chef working alone in a mini-kitchen and you will have the typical profile of today's fashionable bistro: Frenchie. Gregory Marchand, nicknamed "Frenchie" by Jamie Oliver, has a brilliant background. He trained with Michael Anthony, Daniel Boulud and Alain Ducasse, and practices a swift and original cuisine featuring astute, well laid out dishes. His secret, beyond his talent, is the utilization of first-rate fresh vegetables and the addition of a hint of acidity with the use of condiments (such as his beloved marinated mustard seeds). Most importantly, the dishes are served on mashed vegetables and sprinkled with a small amount of well-chosen juice that serves as a sauce. We recommend the roasted pear, lardo, walnut and Pecorino di Fossa; gnocchi with wild mushrooms and Parmesan; and free-range pork with celery purée and Brussels sprouts roasted in Jerez vinegar. Follow with Fourme d'Ambert cheese, Amarena cherries and the crémeux au caramel beurre salé.