After a year of hard work and creativity, Manhatta's is ready to flex its culinary muscles for NYC. 🥂🍽️
and Co. succeeded in their bid, giving Bogle the reins to their ode-to-New-York, party-in-the-sky dining room last fall. And, mercifully, rather than bringing classic French cooking back to Manhatta, Bogle has synthesized the modernism of his early days at Gilt with Escoffier-approved technique and the restraint of a mid-career chef.
In addition to its à la carte menu, Manhatta offers a five-course pre-fixe and a recently launched $275, 10-course tasting menu. The latter, with just 12 seats a night, plays out around the restaurant’s chef’s counter, where most of the seating faces the kitchen—not the skyline—with a view of Bogle’s team hustling to feed some 200 diners a night.
At the start of the tasting, Feldman sends out baked-to-order pull apart bread with cultured nori butter, and she might wrap the meal with a tart, one-bite mojito mochi and melon-yuzu soufflée or a Madeira sabayon with strawberries and basil oil. Feldman worked at Manhatta in the before times as a pastry cook, when the restaurant mandated a three-course pre-fixe.
“One of the most important things with the team and why we’ve been so successful is that very natural, amazing hospitality,” says Winkleman. “It doesn’t matter who you sit in front of at the bar or on what days, you’re still going to have a really good experience.”
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