New York Bite Club
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.
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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.