New Opening: Little Frog Bistro & Bar, A Chic Parisian Restaurant In Upper East Side

From décor to menu, enjoy the ambiance and taste of Paris at Little Frog Bistro & Bar.

Opened in early November, Little Frog Bistro & Bar is the latest restaurant to enter the Upper East Side dining scene. After spending nearly a decade at Minetta Tavern, Chef Xavier Monge made his debut as Executive Chef at Little Frog Bistro & Bar. The restaurant, which specializes in French cuisine, has a warm ambiance of a bistro chic eatery and features an eclectic list of mouthwatering dishes.

Lamb Meatballs

The dish includes three succulent lamb meatballs with Mediterranean spices and chickpeas topped with creamy labneh. It is served with grilled toast to dip in the savory smoked tomato jus.

Duck Liver Foie Gras Parfait

The duck liver foie gras parfait is everything you dream of in a pate: absolutely velvety, smooth, and creamy. The pate is topped with Griottes cherries and served with grilled levain.

Coq au Vin Classique

This unique chicken dish includes juicy dark meat chicken (drumsticks and thighs) stewed in rich red wine sauce over a bed of smooth, creamy mashed potatoes, thick-cut bacons, root vegetables like turnips and carrots, as well as brussels sprouts and cippolini onions.

Braised Short Ribs

The Braised Short Ribs are so tender that you don’t need a knife to cut through the meats. The juicy, tender short ribs are served with blistered padrones peppers.

Dark Chocolate Pot de Creme

The Dark Chocolate Pot de Creme is every chocolate lover’s dream. This rich, creamy chocolate dessert stays true to its flavor. Not overly sweet, but sweet enough to please your sweet tooth in every sense possible.

Most Delicious West African + French Dishes From Ponty Bistro In NYC

Sick of the boring old pasta or hamburger? Then try Ponty Bistro, a restaurant that specializes in a fusion of West African and French cuisine in the heart of New York City.

1. Crispy Tuna

Wrapped in pickled ginger and cilantro, the Crispy Tuna is an absolutely mouthwatering dish that you must order. Perfect for sharing, this appetizer highlights fresh chunks of raw tuna with crispy skin. It is served on a bed of sweet soy-ginger vinaigrette with wasabi aioli and a hint of chili oil.

2. Soft Shell Crab

The lightly fried soft shell crab is topped with a bed of marinated olive oil and other vegetables like peas, onions, green bell pepper, and carrots. There are four pieces of asparagus to add a bit of extra crunchiness to the dish.

3. 5 Stars Seafood Risotto

The rich and creamy 5 Stars Seafood Risotto packs generous amount of fresh seafood, from the meaty lobster to juicy shrimp to plump scallops. The rice is cooked perfectly al dante, and the creamy, rich base of the sauce will make you want more of this delicious goodness.

4. Le Poulet Yassa

A traditional chicken dish from Senegal, Le Poulet Yassa features juicy, half-chicken in savory marinade with onions, bell peppers, and olives. The dish is served with a side of white rice to soak up all the delicious juice and sauce on the plate.

A Hearty Meal With Generous Portion At A Parisian-Style Brasserie

Gaspar Brasserie

You will feel like you have been transformed into a Parisian brasserie upon enteringGaspar Brasserie. Located in SF’s Financial District, the restaurant exudes all the flairs and ambiance of a Parisian brasserie, starting with its warm and vibrant interior featuring crimson leather seats, textured wooden walls, and antique chandeliers, as well as a menu that features classic French dishes with a Northern California influence.

Les Plateaux de Fruits de Mer ($66/$100)

The imposing Les Plateaux de Fruits de Mer ($66 for petit, $100 for grand) highlighted a selection of fresh, chilled seasonal seafood. According to our knowledgeable waiter, the small tower is appropriate for a group of 2-3, while the large is fit for 4-5 people. Our small tower included three varieties of oysters (half dozen total) served with champagne mignonette, jumbo shrimp with cocktail sauce, poached octopus with green olives, and a half lobster. All the seafood, from the perfectly seasoned octopus to the plump shrimp, was extremely fresh and mouthwatering.

Grilled Côte de Porc ($27)

Per the waiter’s recommendation, I opted for the Grilled Côte de Porc ($27). Over a bed of herbed spaetzle and shaved Brussels sprouts was a big piece of lightly seared, bone-in pork loin with juniper-mustard sauce and heirloom apple. The lean piece of pork was a bit pink nearer to the bone, but I enjoyed the balance of sweet and savory from the apple and the mustard sauce. I wished the spaetzle, which was unfortunately a bit “flat,” had a chunkier, chewier texture. The portion was extremely generous.

Braised Beef Short Rib ($28)

I also tried the Braised Beef Short Rib ($28), another entree with a huge portion. The tender, fatty short rib was glazed with Bordeaux gastrique and topped with sauce verte atop a bed of baby root vegetables. Like the pork, the short rib also had an interplay between sweet and savory from the glaze and the green sauce. The baby root vegetables of colorful heirloom carrots, beets, and cipollini onion highlighted fresh, seasonal vegetables.

Moelleux Au Chocolat ($10)

The Moelleux Au Chocolat ($10) was like an exciting firework in my mouth, providing a memorable sensory journey through its different flavors and textures. Accompanying a moist chocolate lava cake with warm, ooey center was a dollop of cool chocolate mousse, crunchy “cocoa puffs,” and creamy vanilla-rum anglaise. This chocolate lover’s dream was such a delightfully sweet ending to a hearty meal at Gaspar Brasserie.

Memorable Culinary Journey Through The France’s Burgundy Region At RN74 In San Francisco

RN74

Embark on a delectable culinary journey that highlights the cuisine and wine of France’s Burgundy region when you dine at RN74. Located in San Francisco’s SoMa neighborhood, the restaurant is appropriately named after Burgundy’s famous highway, Route Nationale 74. In addition to a carefully curated selection of wines from regions of Burgundy and beyond, RN74 boasts an impressive menu that fuses the sophistication of French cuisine with the modernity of American influences.

Wild Gulf Snapper Crudo ($17)

Start the journey with Wild Gulf Snapper Crudo ($17). This refreshing dish features three slices of fresh snapper sashimi topped with thinly sliced green apple, beets, beech mushroom, wild herbs, and a sprinkle of spicy cayenne for an additional kick to the senses. The spoonful of caviar on top of the snapper, as well as the white soy vinaigrette, provides savory balance to the dish.

Hand-Cut Chitarra Pasta ($22)

Another highlight from the appetizer menu is the Hand-Cut Chitarra Pasta ($22). Accompanying a bed of al danta pasta are braised clams, guanciale (Italian cured meats), uni, and razor clam shell filled with crunchy breadcrumbs. The foamy uni carbonara sauce on the side is rich and creamy, presenting the perfect enhancement to the dish.

Smoked Bone Marrow ($16)

Don’t forget to order the Smoked Bone Marrow ($16) for the table. The dish may be a bit too rich and heavy for one person to enjoy, but perfect to share. The bone marrow, topped with smokey oxtail marmalade, Vadouvan butter, and lemon confit with thickly sliced, toasted sourdough bread on the side, oozes so much intense flavors as it melts in your mouth.

Porchetta Style Rabbit Pate ($18)

By far the most beautiful and colorful item on the menu, the Porchetta Style Rabbit Pate ($18) is a unique dish that resembles a savory yule log cake. The smooth and creamy rabbit pate packs bits and pieces of carrots, peas, and asparagus. It is wrapped in crispy prosciutto and topped with generous shavings of truffle. On the side are crispy, tempura fried sweetbreads in sweet and sour sauce and pickled vegetables over lyonnaise vinaigrette.

Caramelized Scallop Bouillabaisse ($36)

The name Caramelized Scallop Bouillabaisse ($36) is somewhat of a misnomer. While the plump scallop, which is seared perfectly crispy on the outside and juicy, almost raw on the inside, is certainly delicious, there is much more deliciousness contained in this bowl of bouillabaise than what the name indicates. The stuffed Monterey baby squid, giant gulf prawn, and nori crouton all accentuate the dish. The broth, however, could have been seasoned with slightly less salt as it unfortunately overpowered the seafood.

Coffee-Brinded Duck Breast ($36)

Even though the dish lacks intense coffee flavor, the Coffee-Brinded Duck Breast ($36) highlights an interesting interplay between savory and sweet with medium rare duck breast, blood orange sauce, and puree of butternut squash. The leanness of the duck breast is also accented by the slightly fattier, but much more tender confit of duck leg.

Mont Blanc Aux Noyer ($11) and Verrine Au Citron Et Au Pastis ($11)

Wrap up this fabulous culinary journey with delicate yet rich desserts. Mont Blanc Aux Noyer ($11) features apple compote and vanilla creme that has the softness and creaminess of soft serve ice cream, all sandwiched by a wall of crunchy walnut tuile. The deconstructed Verrine Au Citron Et Au Pastis ($11) is a refreshing lemon mousse dessert with layers of star anise cremeux and moist anise cake. This concludes the unforgettable trip along the delectable menu of RN47, but there are many roads not taken - and I will certainly come back for more.

Eclectic French-Cuban Cuisine at Chez Henri

Chez Henri offers a dynamic fusion of French and Cuban cuisine. Since it opened its doors in 1994, Chez Henri has received wide acclaim in the culinary world, having won several Best of Boston awards like "Best French Restaurant," "Best First Date Restaurant," and "Best Fusion."

The Pan-Roasted Long Island Duck Breast with a Rhubarb Ginger Gastrique, Citrus Salad, and Yuca Roesti. The duck breasts were sliced bite-size for the convenience of consumers. Instead of the ubiquitous mashed potato, the mashed yuca added nice color and different flavors. The salad on the side was a bit bland.

Criollo Bouilabaisse, or Latin-Spiced saffron fish stew with fresh New England shellfish and a chipotle-garlic rouille. This dish is a seafood lover's dream, with lots and lots of clams, mussels, shrimp, fish, etc. The broth had pretty strong tomato taste with hint of spices.

The Braised Lamb & Goat Cocido with handmade pasta and West Indies spices. This dish was also broth-y, with a handful of pasta in the middle with braised lamb and goat surrounding it.

Steak Frites...what an All-American dish. It had a chunk of grilled NY sirloin with crispy fries and green peppercorn-dijon cream sauce.

Finally, the dish that I settled for was the special of the night: Red Snapper filet steamed in banana leaf with coconut rice and shrimp-mango escabeche. To be honest, I was a bit shocked to see fully-scaled red snapper underneath the banana leaf. I couldn't really taste the scent from the banana leaf. Also, the coconut flavors in the rice was a bit too strong.