- Agoston Haraszthy born (1812)
Exclusive Preview of Michel Richard's Pomme Palais
Recipe of the day
Michel Richard, the chef credited with pioneering French/California cuisine before moving to Washington, D.C. to open his flagship restaurant, Citronelle, is opening a new French market in New York City, on 51st Street between Park and Madison. The market, Pomme Palais, which will open in late September, will serve "whimsical treats including chocolates, sweets, grab-and-go breakfast, lunch, and light entrées," according to the press release.
Exceptional savory bites include the beef short rib sandwich (made with short ribs cooked for 72 hours) with sliced tomato confit, grilled onion, and smoked mozzarella on white bread (served hot); fried chicken, coated in thick country bread and fried to a crispy golden brown, served with a honey mustard sauce; tuna salad sandwich, served on a circular house-made brioche, with cucumber laying over the top slice of bread (served cold); croque monsieur, with Parisian ham and Gryuère cheese, baked with creamy béchamel (served hot); crabcake sandwich, on a brioche bun with a light tangy tartar sauce; and packages of potato and raspberry pistachio tuiles, savory and sweet (respectively) thin crisp wafers. Some sweet treats of note are the Lemon Egg-ceptional, a white chocolate "egg shell" filled with meringue and lemon curd, nestled on a kataifi (thin angel hair-like phyllo dough) "nest," on top of an almond cookie base; éclairs, tartlettes (in blueberry, raspberry, and fig), and more.
Designed by Jeffrey Beers, the once very dark space was transformed to be light and bright, incorporating a palette of white, hot pink, and browns. The color scheme extends to the takeaway boxes and bags, as well as packaging for products. The space is inviting, with seating in the middle, cold cases to the back, and the counter lining the left side (facing into the restaurant).
Along with a regular menu of pastries and lunch offerings, the patisserie offers special-order cakes with a chocolate shell crust, and decorations made up of gold flake and halves of different-sized and colored macaroons.
The market also serves fresh juices made daily, found in the cold cases of the restaurant. These bottled juices include a few varieties, from orange to a green juice filled with kale, spinach, ginger, pineapple, apple, and lemon. (Think a not-so-salad-tasting version of a green health juice, with a sweet and fresh kick.)
A primarily to-go café, seating is limited to 18, and the hours will span from 6:30 a.m. to 8 p.m. seven days a week.
Cold cases are packed with salads and more. Photo by Jane Bruce.
BLTs with turkey and avocado are just one of the many savory options. Photo by Jane Bruce.
Tyler Sullivan is The Daily Meal's assistant editor. Follow her on Twitter @atylersullivan
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