Marigny Brasserie Report

[Absinthe-Minded]

After too-many disappointments since Bingo Starr departed, we cautiously decided to try Marigny Brasserie again on news of a brand new chef - something this restaurant seems to acquire every couple of weeks. Well, this one is definitely a keeper; we hope he stays a lot longer than his predecessors.

We opted for the 3-course summer special menu for $19. I had the white bean soup, tasso-paneed chicken breast over macque choux and dessert was Granny Smith Apple bread pudding. The soup was delicious, with a subtle sweetness from the flecks of carrot and an obviously rich stock. The tasso-paneed chicken breast had a nice crunch from the bits of tasso ham and panko in the breading, but I was looking around for a little Tony's to spice it up. Underneath was a macque choux that was every bit as good as what Paul Prudhomme served back when Paul was still in the kitchen. There was also a yellow rice pilaf that I would have gladly traded out for more of the macque choux, and I will next time.

My wife had fried green tomatoes, grilled fish of the day and the bread pudding for dessert. The fried green tomatoes were served simply, with a spicy remoulade that opened up our sinuses, but in a good way. The fish of the day just happened to be Yellow Fin tuna, so she enjoyed what was probably an 8+ounce filet of a beautiful, fresh, translucent tuna that was charred on the outside, but still cool in the middle. Perfect. Our bread puddings were fairly light, with a smooth, creamy sauce duo.

We shared a bottle of Edna Valley Syrah ($32), so, our tab for an excellent dinner was about $76.

The three-week-new chef Irving Karas came by the table to say hello and tell us about his plans to improve the menu and expand the wine list. He's also put together an motivating lounge menu.

So, with the bar set so low by previous disappointments here, it is gratifying to have our expectations exceeded by such a large margin, and to finally be able to recommend this restaurant again.

[bam bam]

Nice report. If I can find a date, I'll check it out.

[edible complex]

good to hear about the new chef.
now, how is service? last time i went it was just awful. hope it has improved.

[Absinthe-Minded]

good to hear about the new chef.
now, how is service? last time i went it was just awful. hope it has improved.

Well, we were there at about 5:45 so that we could take advantage of the 3-course summer menu deal, so there were very few other people in the place. The gentleman who took care of us (I regret not getting his name) did exactly that. He was a pro. If I looked up, he met my gaze. We wanted for nothing. But again, it was a slow Tuesday late afternoon.

The owner also stopped by the table to say hello, and we got the sense that he, the chef and the staff had a renewed excitement for the business and were determined to turn things around and make the place successful.

I guess the dominate feeling was that our patronage of the restaurant was appreciated. We actually felt that they were glad to see us, and that goes a long way with us.

[edible complex]

I guess the dominate feeling was that our patronage of the restaurant was appreciated. We actually felt that they were glad to see us, and that goes a long way with us.

good to hear. I always liked the happy hour and bar menu, dinner and brunch w/the Pfisters, so I hope to enjoy it all again soon.