*New York* Thursday June 17th, 2021 6:30-10:00 PM EST 2

Toqueville Restaurant

Contact Jim Wallick

Dear Confrères et Consoeurs,

Not many shows let alone restaurants have had the life span of Tocqueville. Blazing a trail into their 3rd decade Tocqueville hasn't lost a step. With the New York Times awarding 2 stars and the esteemed Zagat review giving it a 20 for 20 as a restaurant that held a top 20 food rating for all of NYC restaurants for 20 years!

Brazilian born chef-proprietor, Marco Moreira has held many toque's in the kitchen. Originally trained as a sushi chef, he came to New York and helmed the kitchen at Bouley, the Mark and the Quilted Giraffe before opening Tocqueville in 2000. Never resting on his laurels, 5 years later, Chef Moreira opened 15East his award winning Japanese restaurant and fast forward to 2020 in the strangest year ever, he decided to merge his two esteemed Union Square restaurants into 15 EAST @ Tocqueville which brings together these two iconic restaurants and menus. Chef Moreira has become widely recognized for his devotion to the farmers at the sprawling Union Square Greenmarket, just steps from his restaurants. Here he aims to showcase the beautiful local, seasonal ingredients and bring some dazzle and wonder to the plate and the palate.

We will be seated in their new, beautiful, heated outdoor terrace, set under an elegant glass canopy to shelter us from the elements. Chef Moreira with guidance of New York, Vice Conseiller Gastronomique, Soonae Sakow has put together a superb menu fitting our bailage's expectations. While Vice Echanson, MW, Charles Curtis has picked some gems from our cellar to accompany the marvelous food.

Space is limited, so please sign up quickly to avoid disappointment.

In vino veritas

Vive la Chaîne!


Jim

Jim Wallick
Jwallick@mercertool.com

Tocqueville Restaurant1 E 15th Street15 EAST @ Tocqueville

New York, NY 10003


Reception:

HAMACHI ROLL

egg white terrine with yolk mousse and Ossetra Caviar

Dinner:

HAWAIIAN AHI TUNA TARTARE


BURGUNDY TRUFFLED CREAMY PARMESAN GRITS

TAMARIND GLAZED DUCK BREAST AND SEARED FOIE GRAS

DUO OF WAGYU-BEEF CHEEKS AND STRIP LOIN

BAKED FUJI APPLE

Domaine Delesvaux Coteaux du Layon SGN, 1999

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