Brasserie
100 EAST 53RD ST. NEW YORK, NY 10022
RESERVATIONS
212 751 4840
2011 Wine Spectator Restaurant Award Winner!
| Restaurant Week Lunch |
| Restaurant Week Dinner |
| Valentine’s Day -♥- Tuesday, February 14, 2012 |
| Breakfast |
| Brunch |
| Lunch |
| Dinner |
| Dessert |
| Bar |
| Cocktails |
| Wine List |
| FACT SHEET |
| Floor Plan |
| Cocktail Reception |
| Seated Brunch |
| Seated Dinner |
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Luc Dimnet Executive Chef - Brasserie "Dimnet delivers sensible, well-executed food with up-to-date touches," according to William Grimes of The New York Times. Chef Luc Dimnet has been stirring up excitement among food critics for his work at Brasserie for some time. A native of Strasbourg in France’s Alsace region, Dimnet has over a decade of classic French culinary experience. He studied at Lycée Hôtelier d'Enseignement Professionnel before moving on to the kitchens of Michelin three-star restaurants Le Crocodile and Buerehiesel in Strasbourg. Dimnet moved to the United States in 1997 to become the saucier at Les Célébrités at the Essex House, eventually moving up to Chef de Cuisine under Christian Delouvrier. Before taking on the post of Executive Chef at Brasserie, Dimnet worked at Tropica Bar and Seafood House under Franck Deletrain. |
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BRASSERIE 50TH ANNIVERSARY - VIP COCKTAIL PARTYBrasserie - Cooking Demo #1 - Pan-Seared Red Snapper |
Brasserie - Cooking Demo #2 - Pan-Seared Red Snapper |
The Brasserie Burger | Cooking Demo |
