Duet Brasserie Debuts on a High Note in New York

The West Village eatery delivers delicious food and tempting desserts
Staff Writer

Credit: Duet Brasserie

Chef Dmitry Rodov’s organic roast duck.

Warning: a glass case full of pastries and other goodies situated in the middle of the dining room at Duet Brasserie will tempt you to skip your dinner and go straight for dessert.

Do your best to hold out, because chef Dmitry Rodov’s savory dishes includes brie en croute with wild mushrooms; organic roast duck made with honey, brandy, and Bosc pear stuffing in dried cherry port sauce (an 85-year old family recipe); beef Wellington with foie gras and truffles; classic lardon salad with frisée, bacon lardons, crumbled goat cheese, cherry tomatoes, poached egg, and polenta croutons; escargot puffs made with cream of spinach, shallots, red wine, and wrapped in phyllo; and his signature seafood pot big enough for four people is made with mussels, clams, lobster, scallops, calamari, and shrimp in creamy fish broth.

A four-course $75 prix fixe is available nightly, and so is a 10-course tasting menu for $200. If you want to spend a weekend afternoon in the West Village, stop by for brunch and try one of 10 iterations of eggs Benedict that include lobster and truffle options.

Duet Brasserie is the first Manhattan venture for Ukrainian-born Rodov, who previously spent over 11 years as executive chef and partner at the now-closed Riviera Grill & Sushi Restaurant in Brooklyn.

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