Bistro Vendome
www.bistrovendomenyc.com
Fine french bistro fare from one of the few chef-owned restaurants in NYC
October 14, 2017
Always very welcoming - a welcome midtown oasis in a very hectic city. As you enter this gem tucked away on a side street in Sutton Place, you enter into a spacious bar that is nicely appointed. This multi-level restaurant, which has a nice outdoor patio, has plenty of spots to call your own for the evening. During the summer, the outdoor terrace can be quite lovely and the mezzanine adjoining the terrace can give you a nice view of the action as well. Downstairs can accommodate up to 42+ and is also rented out for private parties and has a unique vibe. Table spacing is generous and the noise level is admittedly moderate but tolerable.
With respect to service, you are treated like family, and do not be surprised to see a regular flow of french speaking clientele. The wait staff also speak fluent French. The service staff is well organized, with service presentation and clearing always operating very smoothly.
Our appetizer of escargot (snails) were perfectly cooked, with just the right amount of garlic and butter; my wife can't resist sopping up the last drops with bread. For the main course, I had a giant (just short of Colorado Lamb) rack of lamb, that was prepared perfectly and cooked in a sauce that had plenty of flavor but still preserved the hint of game. The rack was tender and came with au gratin potatoes, which were a good compliment to the meal. My wife had the hanger steak with the shallot sauce. It was delicious. We can't wait for the winter menu which usually includes the Duck Cassoulet.
For desert we had the Floating Island.
The cork fee is $25/btl
With respect to service, you are treated like family, and do not be surprised to see a regular flow of french speaking clientele. The wait staff also speak fluent French. The service staff is well organized, with service presentation and clearing always operating very smoothly.
Our appetizer of escargot (snails) were perfectly cooked, with just the right amount of garlic and butter; my wife can't resist sopping up the last drops with bread. For the main course, I had a giant (just short of Colorado Lamb) rack of lamb, that was prepared perfectly and cooked in a sauce that had plenty of flavor but still preserved the hint of game. The rack was tender and came with au gratin potatoes, which were a good compliment to the meal. My wife had the hanger steak with the shallot sauce. It was delicious. We can't wait for the winter menu which usually includes the Duck Cassoulet.
For desert we had the Floating Island.
The cork fee is $25/btl