New York Bite Club
Location: Undisclosed
web site: http://www.nybiteclub.com
Recently I was privileged enough to be invited into the inner realms of the Bite Club, a super-exclusive NY dining location that is so secret, I was sworn not to reveal to its actual location or the identity of it’s masterful chef, D. However, I was allowed to take photographs and document my meal, and because of my privileged status I was entitled to waive Rule #1 about Bite Club, which is never to talk about Bite Club.
The inner sanctum of the Bite Club.
Bite Club is so secret that I even have to be careful about the angles in which I photographed the environment, as not to give the location away.
Ready for Bite Club? Click on the “Read the rest of this entry” link below for more.
The Bite Club kitchen is highly equipped with the finest cooking equipment.
Including specialized technology.
Bite Club is so exclusive that it even prints its menus on hand-made Tibetan paper.
The carte for the evening.
On this particular evening, diners were served an assortment of fresh breads from Zabar’s and two different spreads, including a truffled goat’s cheese (of which I finished the entire ramekin’s worth) and sweet butter.
Lobster Cappuccino Amuse. This is a very faithful reproduction of a similar dish I had at The Fifth Floor in San Francisco several years back, when the restaurant was cheffed by Laurent Gras.
Cauliflower Flan with Black Caviar. What it lacks in color it makes up for in richness.
Rabbit Terrine, Brioche Toast, Picked Garlic, Cornichon, Spicy Mustard. I’m not a huge rabbit fan but I thought this terrine was excellent and the accompaniments were great.
Rabbit Terrine closeup
Butter Poached Lobster, Truffled Potato. Decadence.
Quail and Waffles, Lardons. This totally makes up for me missing Gladys Knight’s chicken and waffles restaurant in Atlanta last month.
Grapefruit and Campari Granita. A perfect palate cleaner for the even richer dishes to come.
Bitter Berry Venison with Rancho Gordo Bean Puree. What can I say, the meat was tender, perfectly cooked and not gamey at all. Like perfect filet mignon, but better.
Cheese Tasting, selected by Chef D.
Roasted Melon dessert. I can’t say I’ve ever had melon served in this way before but it totally worked.
Vanilla Bean Poached Pear, with Caramel, Pistachio and Vanilla Ice Cream. Outstanding.
Blood Orange Espuma, Scharffen-Berger Hot Chocolate Demitasse (Ginger-Cardamom Infused), Strawberry Macaroons. Yes, there really is such thing as a happy ending.
Take-Home gift, a very nice brownie that was savored later.
April 2, 2007 at 2:45 pm |
Was the food good? or is that a secret too :-)? Sounds like that club Tony Bourdain visited in Seatle or Oregon in NR.
April 2, 2007 at 3:34 pm |
As someone who attended the same Bite Club dinner, I can say that the food was quite fantastic. The chefs at Bite Club are not kidding around. I highly recommend it.
April 2, 2007 at 4:45 pm |
Yes, Elie, of course its good. Damn good. Probably the best “restaurant” meal I’ve had in a good while.
April 2, 2007 at 6:40 pm |
Dear God, that was the epitome of gastroporn! I think I need a cold shower…
April 3, 2007 at 3:00 am |
Just exquisite. Love the alluring intrigue of chef D’s Bite Club. What’s the pacing like, how long was the dinner?
April 3, 2007 at 9:05 am |
How does it rate to say, the Four Seasons or perhaps the London Ritz, or Maze?
April 3, 2007 at 9:36 am |
SO, it’s secret right?
What credentials do you need to attend, is there actually a way?
April 3, 2007 at 10:04 am |
The web site link is above. Write nybiteclub@aol.com to get on their mailing list.
April 3, 2007 at 3:24 pm |
So glad you enjoyed, Jason…it’s an amazing experience, no? The quail and waffles is my personal favorite.
April 3, 2007 at 3:28 pm |
The food there is absurdly delicious.
April 3, 2007 at 7:59 pm |
[...] A Peek Inside The Bite Club New York Bite Club Location: Undisclosed web site: http://www.nybiteclub.com Recently I was privileged enough to […] [...]
April 3, 2007 at 8:00 pm |
How does the price compare to a similar meal in a regular restaurant?
April 4, 2007 at 10:31 am |
it is worth every penny. i recommend the bite club to anyone who is looking for something special. the food is the best i’ve ever had and the chefs are as nice as you could possibly imagine.
April 4, 2007 at 2:39 pm |
I have been one of the priveledged few to experience the NY Bite CLub…. it was amazing, great ambience, exceptional food, and it leaves you craving your next experience.
April 4, 2007 at 2:58 pm |
I was there… it was truly amazing… very comfortable paced at our leisure…food tasted delicious…exquisite presentation…a true New York experience that only few enjoy.
April 4, 2007 at 5:35 pm |
Is the amount of courteous optional compensation you’ve granted to the host of this private dinner party really top-secret? Someone let me in on this!
April 5, 2007 at 9:53 am |
It’s $100- wine included. I don’t think you’ll find a better bargain in this town.
June 14, 2007 at 1:39 pm |
At $100.00, it would be hard to find such a bargain anywhere in the US, let alone NYC. Ten courses with amuse bouche and wine pairing ( I’m guessing seven tasting pours) usually will cost at least twice that. Are there dues for membership?
July 13, 2007 at 9:30 am |
There are no dues for membership. I was just at a dinner last week and it totally rocked! We didn’t have any of the dishes Jason did. A few of my personal favorites were the carmelized pork belly, the baby goat, and the red beet ravioli’s – YUMMMM!
I’m already planning my birthday event with them in October!!!
December 13, 2007 at 5:33 pm |
Actually, it’s now up to $125 (plus tip).
I just booked it for next month, looking forward to it! I really enjoyed a Gypsy dinner in Seattle last year.
January 6, 2008 at 6:30 pm |
This is just fantastic!!! D is our Wunderkind, and has been since we were fellow posters on a site-which-will-not-be-named.
I’m just so PROUD of all his accomplishments and skill and talent. And all this lovely evening, all the wonderful food and gorgeous presentation and extras—a New York bargain at less than Indiana prices.
Wow.
I hope to visit someday—wouldn’t even have to taste a thing—I’d like to just keep the kitchen cleared for the next course, just to watch such genius in motion. And I’d do the dishes, of course.
I look forward to all your adventures, as well, Jason, and hello to Rachel.
other rachel
January 15, 2008 at 2:14 pm |
I booked this week for dinner $150 (plus tip).