Artisanal Fromagerie & Bistro

New Chef, Classic Favorites

By Elizabeth Darwen

Artisanal Fromagerie & Bistro, a renowned French bistro and wine bar located on Park Avenue in Murray Hill, has launched a brand-new menu created by new Executive Chef John Creger.

With the new menu, Chef Creger, formerly of Le Cirque and Grandisca, keeps the classic French dishes Artisanal is best-known for, but adds his flair, using epicurean ingredients such as black and white truffles, Wagyu beef, quail eggs, and caviar to enhance them. Guests can now enjoy new hors d'oeuvres and fondue options, including the new Truffle Fondue, which features Artisanal's signature three-cheese blend with black truffles folded in to the mixture and white truffles shaved on top. Also new to the menu are an array of delicious grilled cheese sandwiches, including their signature five-cheese blend, named "Best in New York" by Time Out Magazine. Additionally, diners will enjoy decadent entrees, including a 32-ounce Waygu tomahawk ribeye served with asparagus, frites, garlic, and thyme with brown butter. Gluten-free diners may also feast on Artisanal's new Beet Quinoa Burger with arugula, balsamic yogurt, and tomato on a poppy seed bun.

Loyal diners at this Park Avenue institution need not worry—traditional menu items that are customer favorites will remain on the menu. Artisanal's well-known macaroni and cheese is still on the menu, featuring its classic cheese blend. Additionally, the restaurant has its signature lobster bisque, served with crème fraiche and a caviar profiterole, and the Dover sole with crushed fingerling potatoes, spinach, fennel, and brown butter. As has always been the case, all breads and pastries served at Artisanal are baked in-house, including hamburger buns, baguettes, and five types of bread (including gluten-free options), all of which are made fresh for every customer.

In addition to the delicious and generous new menu, the restaurant has recruited master mixologist Carlos Vasquez to create a beautiful, delicious cocktail program featuring a diverse range of ingredients. From its Five Points cocktail with vodka, green grapes, elderflower liquor, hibiscus elixir, lime, and agave to the Artisanal Hemingway with rum, grapefruit, pink peppercorn, aromatic bitters, absinthe, maraschino liquor, lime, and agave, there is a cocktail to suit everyone's taste.

Since acquiring Artisanal Fromagerie & Bistro in late 2014, Owner Sarid Drory has transformed this favorite into a more upscale destination. Along with the decadent array of ingredients from the new food menu, he also expanded the wine cellar and cheese lists. Artisanal now boasts sidewalk café seating, designed by Adam Tihany, and a chef's table in a private room named "The Cheese Cave."

For more information: artisanalbistro.com