Essential By Christophe

Sea Urchin / white truffle/ salsify velouté / buckwheat

Scallop
lightly cooked / butternut squash / ginger - chive condiment / fennel - shoyu

Cuttlefish
Caramelized endive / tzatziki / smoked gremolata

“With my menu, I am not the star. The ingredient is the star.”

Check out our latest feature in Wine Spectator to learn more about our story, including our beverage director wine selection.

Read the full article through the link in our bio.

Thank you

We’re thrilled to announce our return from our summer break today. We can’t wait to make your next visit truly special.

Reservations are available through the link in our bio.

We’re thrilled to announce that we’re returning from our summer break on Tuesday, August 27th.

Join us through the end of summer to taste a dining experience enriched with vibrant seasonal ingredients.

We look forward to welcoming you back! Reservations are available through the link in our bio.

Our team is taking a well-deserved break. We will reopen on August 27th. We look forward to welcoming you back!

Corn velour / tomato campari

Dover Sole / cuite sur l’arête / mousseron/ green asparagus / zanzibar amontillado sabayon

Rouget Barbet / snacké / piperade/ bouillabaisse réduction

Meet Karla, our pastry chef.

Carla is inspired by the way French cuisine transforms flavors and textures to create exquisite dishes.

Carlas favorite dessert is Mango sensation for its rich flavor in each line.

She likes to spend her free time with her daughter and cooking together.

Thank you Karla for being a part of the Essential team, you make the best desserts.

Scallop / lightly cooked / stuffed zucchini flower / fennel-shoyu

Plating of white asparagus.

Tomato Tart recipe for Father’s day.

Leo’s Favorite Burger for
prime beef / vermont cheddar / caramelized onion / french fries / house-made spicy ketchup

Meet Carma, our Chef De Partie of Fish Station.

In her free time she values family time, and enjoys binge watching tv shows. When she’s feeling spontaneous, she likes to explore new food experiences in NYC.

Carma’s favorite dish is the Langoustine on the A La Carte section. The plating is stunning, and she loves how the warmth of the curry spices dance along with the sweetness of the langoustine. Not only is it delicious and flavorful, but it’s art on a plate.

Carma is the definition of determination, she doesn’t take no for an answer, especially if it’s something she have always wanted to do or achieve. Push for your goals and never give up on them.

Thank you Carma for being a core team member.

Mother’s day lobster bisque recipe.

White Asparagus / watercress / mimosa / iberico ham

Langoustine / flash marinated / vegetable curry/ smoked pike roe / crème aigrelette

Wagyu Beef Cap / stuffed candele / eggplant miso / poivre & hojun

Zucchini velouté / mango / green apples