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Bar Breton Open for Breakfast; Lunch and Dinner Soon
By
John Del Signore
Published Dec 9, 2008
Modified Dec 9, 2008
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By
John Del Signore
Published Dec 9, 2008
Modified Dec 9, 2008
Share
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This cute little brasserie is the latest venture for Chef Cyril Renaud, whose Michelin-starred restaurant Fleur de Sel is well-regarded for his approachable presentation of cuisine from Brittany, emphasizing seasonal ingredients. Hence Bar Breton, envisioned as Fleur de Sel's casual counterpart.
Located on Fifth Avenue just north of Madison Square Park, the place opened for breakfast yesterday, where options include an Omelette of Roasted Artichokes, Sun-Dried Tomatoes and Fried Salsify; and Homemade Brioche French Toast with Berries. Lunch service is expected to start Friday, with dinner starting next Tuesday. Entrees will include Potato Crusted Codfish with Bouillon of Rice, Beans and Smoked Bacon; and Bone Marrow Crusted New York Strip Steak with Shallot Confit and Red Wine Sauce. At all times you'll be able to order the signature dish: galettes, a Breton specialty consisting of thin buckwheat crêpes, filled with savory fillings, then rolled or folded and served.
The ambiance is, naturally, urban rustic, with Windsor bar stools made for the restaurant by Vermont woodworker George Ainley, a menagerie of antique chairs, and "green" accents like booth tables made from reclaimed wood. Old framed photos of Chef Renaud’s French ancestors line the walls, but the star here is the triskele-patterned chandelier featuring 280 antique glasses from the 1920s to the 1950s. (See below.)
Bar Breton // 254 Fifth Avenue (bet 28th & 29th Streets) // (212) 213-4999
Tagged
bar breton
best
brittany
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cuisine
Cyril Renau
eat
fleur de sel
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John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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