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Bar Breton—A Taste of Brittany Near the Flatiron

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“We have to have a galette,” my dinner partner announced, even before I had spread a napkin on my lap. The galette is a crepe made with buckwheat flour and the pride of Brittany. So it’s no surprise that Chef Cyril Renaud’s dinner menu includes at least eight different galettes. The ingredients for each were intriguing and we had a hard time deciding. Finally on the advice of our server, we chose the open-faced galette with spinach coulis, goat cheese, and sundried tomatoes. We began by delicately cutting small pieces with a knife and fork, but soon we were picking up triangles to pop into our mouths.

We would gladly have spent the evening sampling several galettes, but the entrees were also very tempting. We finally decided on cod with zucchini and mushrooms and grilled calf’s liver with potato puree, shallot and gin sauce, and onion rings. The cod was moist and flaky without being overcooked. The zucchini were julienned, slightly crunchy, a nice contrast, while the mushrooms, of the small trumpet variety, were woodsy and delicious. A favorite dish is calf’s liver with sautéed onions. Bar Breton’s version, substituting onion rings, was a nice change. The shallot and gin sauce was a perfect counterpoint.

We loved our dessert, but forgot the name and couldn’t find it on the restaurant’s website. When we called, one of the waitresses was more than happy to help us. The dessert is the Brittany sablee (referring to the sweet tart pastry) with strawberries, and a caramel ganache served with rhubarb jam. Look for it on the menu and remember it for follow up visits. We know we will!

Bar Breton is open for breakfast, lunch, and dinner. The breakfast galettes sound delicious, and so we are already planning our return visit for earlier in the day.

The restaurant’s location just north of the Flatiron Building is not in prime restaurant territory, so it’s a testament to Bar Breton’s popularity that it is busy morning, noon, and night. In fact, the evening hours are so busy, the activity spills out onto the sidewalks and is an inviting sight in an otherwise low key neighborhood. If you hope to have a quiet evening, ask for a table in the rear. And don’t be surprised if Renaud himself stops by to ask you how you are enjoying your meal. He did and we did. Fabulous!

Bar Breton
Type of food: French
254 Fifth Avenue, between 28th and 29th Streets
212-213-4999
www.chefpiano.com

Romantic—4                              Child Friendly–1
Girls’ Night Out—4                   Solo Dining—2
Business Dining—4                   Visitors Welcome—4
Dress Code—Business               Budget—Moderate
Casual

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