About Tarallucci E Vino
Situated in the Union Square, the restaurant provides two gorgeous private event spaces that are perfectly designed for any occasion. The menu is prepared by Chef Riccardo, and its inspiration originates from a blend of Italian cuisine and modern cooking techniques that every client will love.
At Tarallucci E Vino, they craft faultlessly accomplished occasions, providing the similar service, and thoughtful generosity that is integral to the Tarallucci E Vino experience. The cuisine is based on the seasonal foodstuffs from the neighboring Union Square Market. The extraordinary wine assortments reflect the commitment of the program in the restaurant to small-batch and family-operated vineyards in Italy.
About Lafayette Grand Café Bakery
Lafayette Grand Café Bakery is pleased to bring the spirit of French gastronomy to New York City. Located at the far end of Lafayette Street in the environs of Soho in Manhattan, the décor and elegantly stylish terrace of Lafayette Grand Café Bakery creates a European vibe.
The delicious menu in Lafayette Grand Café Bakery is under the supervision of Chef Andrew Carmelinni, and he is being assisted by Boulanger James Belisle and Patissiere Jen Yee. The eatery has an excellent and creative menu that honors a broad range of regions of France. In addition to the delicious meals fare, Josh Nadel is the one taking care of a list of wines, drinks, cocktails, and microbrews. The list of wine comprises an extensive and varied assortment of French bottles that match the cuisine of the house.
Lafayette Grand Café Bakery is open from morning to night and it also a host of a café and bakery with deliciously homemade croissants, various kinds of pastries and bread for people who love light meals. During the summer, the outside terrace is open every day for lunch, brunch and dinner.
About Rôtisserie Georgette
The dining place merges a casual coziness and sophistication with touches having a rough-hewn and refined feeling. However, the main center of attraction is partially opened ovens and their tasty meat, poultry and fish rotating over open frames. The cuisines in Rôtisserie Georgette comprises copious fresh vegetables, decadent potato meals, heart-warming desserts, enticing bites and cocktails. During lunch hours, generous main course salads and alluring pot pies are added to your meals. The heart-satisfying French-American comfort fare is organized by Chefs Francisco Blanco and Stephanie Abrams, supplemented by the warm welcome of host Georgette Farkas.
Recently, the restaurant employed a new chef who is now in charge of the spit-roasted chickens and fish in Rôtisserie Georgette. The fries prepared in the restaurant are freckled with tarragon and its baby potatoes hefty with meat drippings.
The new trend in the restaurant has brought countless wonders, and it has as well left many customers with a curse of unavoidable creativity. Not only the chefs prepare hot meals that make clients happy, but they also needed to serve customers with flavors that have never been tested with a human tongue.
The transformation of the culture in the restaurant is just like a shift that overtook prevalent music after the Beatles.