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Sautrelle5 | Feb 17, 200806:19 PM

I don't go to many restaraunts twice. There is always something new to try and too many restaraunts on my list of must visits to go back for a second visit. Well this was my fourth visit to Degustation and I can't wait for my fifth.

They have added a 10 course tasting menu for $75 in addition to the five course for $50. I opted for the 10 course which included several items not on the a la carte menu. Instead of running through all ten courses i will just hit hte highlights.

Let me explain that I do not live in NY anymore but come to visit once a month to eat at a few restaraunts. It has been 5 months since my last visit to Degustation. On that visit Chef Wesley Genovart was in Spain. I mention this only because upon my arrival last night Wesley (who i had not seen in 8 months) looked at me and my guest and asked where he knew us from. His Sous chef looked at us and said he remembered us from 5 months earlier and recalled a specific conversation we had. This is the level of familiarity and intimacy you can expect from one of the most talented chefs in the city at Degustation. This alone will bring me back over and over and over again. Now on to the food....

We had the pleasure of enjoying 15 different dishes of which only one did not meet expectations. I won't bore you with the details of all, but must give you my top three which is difficult to decide upon because everything was so good.

The Scallops were seared and seasoned perfectly. Served in a mussell broth with thin sliced grapes, dehydrated cherry tomatos, and sea beans. The amazing sweetness of the scallops with the saltiness of the mussell broth was beautiful. The slight acidity of the tomatos and the texture of the grapes were an amazing compliment.

Foie Gras with Fuji Apple Foam and Pickled Cranberries. Not sure what else to say about this dish except that it was a 9.99999 out of 10. It's tough for anything to be perfect.

Wagyu Beef with Horseradish Foam, Fried Maitake Mushrooms, and shallot red onion confit. Let me just say that although foams are considered somewhat past there prime, this one served a very definite purpose. It allowed for the introduction of Horseradish in a much milder form. The Beef was cooked to perfection and a single bite with all the components of this dish together created a euphoric experience for my mouth.

Other great dishes we enjoyed were...

Grilled octupus with potato, red onion escabeche finished with red pepper puree

Creme fraiche with Roe

Kampachi crudo with Brown Buter, Shiso and Caper puree.

I can not say enough good things about the service, food, and environment at Degustation. This is by far my favorite restaraunt in NY.

I hope you enjoy this as much as I did!!!!!

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