Bistro De La Gare | NYC

Mardi Gras – laissez le bon temps rouler!

Dessert
Our very own King Cake.

Cicchetti – Small Plates Venetian style

We are introducing a new menu of small plate delicacies to enjoy each weekend afternoon from 3 to 5pm.

Cicchetti are appetizers that line the counters of little bars all over Venice and are enjoyed by the locals with a glass of wine on the way home from work each afternoon.

Our eclectic selection will include, among others, Crostini, a vegetable Fritto Misto, Aroncini (italian rice balls), Frittata with home-made Pancetta, and a special selection of wines including some incredible Rosés.

Spring Menu

We have updated our on-line menu to reflect the seasonal additions we have made this spring to our dinner menu including, among others, a starter of Grilled Spring Onions and Ramps with Burrata and an entree of Crispy Softshell Crabs.

Our signature Cassoulet is on summer vacation but will return with the cold weather in the late fall.

Come by soon to enjoy these seasonal spring dishes in our lovely garden.

April 18 Class – Easter Pastries from Naples

With Easter approaching, it’s time to start planning a traditional family feast and we are here to help. On April 18 at 6:30 p.m., we will be teaching a demonstration class on Easter Pastries from Naples. Inspired by our Italian-American childhoods, the recipes for the evening will include three essential old world delicacies:

• Pastiera di grano: Traditionally stuffed with wheat by Neapolitans and rice by Italian immigrants, this ricotta-based pie is simply sweet.
• Pizza Rustica: Also known as Pizza Gaina, this deep-dish savory pie is filled with different Italian meats and cheeses and served as an antipasto.
• Casatiello: The circular shape of this enriched bread denotes the “crown” of Christ, while the eggs baked on top symbolize life.

Dishes will be served with wines from the region and participants will be given recipes and samples to take home.

Reservations are required for the 120-minute demonstration. Please call (212) 242-4420. Cost is $60.

Wall Street Journal – Border Crossings

Our brunch was featured in The Wall Street Journal’s Greater New York section. Check out the review Border Crossings in the February 5, 2011 edition where our pork tamales are described as “some of the city’s tastiest.”  Also praised was the “terrific” corned-beef hash, French toast made from our house-baked brioche, and our olive-oil cake. (Photo Ramsay de Give for the Wall Street Journal)

Adam Platt’s Where to Eat 2011

We were thrilled to see one of our signature dishes mentioned in Adam Platt’s Where to Eat 2011, Delicious Food in This Town at This Minute in the January 3rd issue of New York Magazine:

“Whenever my Francophile friends are feeling nostalgic for an appropriately sturdy pot of cassoulet, they repair to Bistro de la Gare in the West Village.”

Now is certainly the season for cassoulet – especially if you have just dug your car out of it’s parking spot for the third time in a week. Want to know how it’s done?  Click on the recipe tab above and follow along.

Best wishes and Happy New Year from all of us at the Bistro.

Who’s up for some Brunch?

remember Alma's Pork Tamales?

We are serving a spectacular brunch these days at BdlG and we would like to let you all know that for the month of August we are offering an equally spectacular deal. Buy a Brunch Entree and for $5.00 all you can drink Bellini’s and Mimosa.

Oh, yeah. The BLT is back

What’s up

Well, we have received our first review, Adam Platt from the New York Magazine. The overall review was fine and some comments will help perfect a product that will be evolving for at least the next ten years. It does answer the question of how someone perceives the restaurant we worked hard to build. I feel he “got” that, a small restaurant that will be a good place to unwind, meet friends and relax into conversation.  As we are now open for lunch drop by mid-day for a relaxing bite to eat and enjoy our lovely garden. It’s a wonderful spot to sit back listening to the gentle flow of water from our little fountain and enjoy the summer warmth. I am in Italy for the next two weeks and I will be posting about Naples, the Amalfi and of course Tuscany.

well, we are 4 weeks in…

We finished our fourth week tonight and I feel great. We are now full open for brunch and Alma’s wonderful Mexican dishes adapted for brunch eating just keep getting better. I had the Chili Rellenos that are stuffed with goat cheese and pepperjack cheese topped off with fried eggs. love, love love it!

Elisa has started making a great dish of Handmade Buccatini with a Mushroom Bolognese. Totally vegetarian but it doesn’t really seem that way. Our other great dish in the vegetarian column is Grilled Wild Mushrooms, Tuscan Kale and Gnochi alla Romana. Tim Stark is bring these great mushrooms to us from a neighbor down there in PA. Holey or is it Oley Valley Farm. Meaty White Trumpet mushrooms and Hedgehogs tossed in olive oil, salt and pepper, grilled and laid on top of braised kale and gnocchi alla romana. This gnocchi is made by cooking semolina flour with water till it is thick enough to spread out, Once this mixture has cooled down, you can cut out decent size round. Bake them in the oven with a little olive oil and finish off grated Parmigiana . It’s total comfort food!

The menu is changing as the early spring weather ( so beautiful this past weekend) teases us into thinking the farmer’s market will be full of vegetables instead of plants and flowers…not that there is anything wrong with flowers

Come on down…brunch is ready…lunch as soon as April comes and come she will.

Brunch at Bistro de la Gare

Brunch starts Saturday March 13, 2010 at 11 am.

Grilled Sliced Skirt Steak and Eggs Any Style served with Crispy Potato Cake and toast

Smoked Scottish Salmon with Toasted Bagel & Mixed Green Salad

Spicy Pulled Chicken with Tomatoes, Onion and Chipotles Chiles served with Rice and Handmade Tortilla Chips

Brioche French Toast with Caramelized Bananas served with Warm 100%Vermont Maple Syrup and Sweet Butter

Chili Rellenos Poblano Peppers stuffed with Pepperjack & Goat Cheese in a Roasted Tomato Sauce. Topped with 2 fried eggs

Corned Beef Hash with 2 Fried Eggs Chopped Corned beef, Red Bliss Potatoes and Onions with 2 eggs and Toast

Green Market Frittata with Potato Cake

Breakfast Burrito Scrambled Eggs, Sausage & Caramelized Onions wrappedin a Flour Tortilla topped with Spicy Tomato Sauce and Melted Cheddar and Monterey Jack Cheese

Handmade Pork Tamales with Poached Eggs and Alma’s Famous Mole

Eggs “a la Bricke” A Savory Bread Pudding topped with 2 Eggs and melted Guyere Cheese

Char-Grilled Wild Mushrooms, Thick-Cut Bacon topped with 2 Eggs (any style)

The menu will change on a regular basis. Until we get our liquor license bring your own bubbles.