Momofuku Alum Ian Alvarez Welcomes Spring at Bara with All Rosé Dinner on April 30
Bara

Momofuku Alum Ian Alvarez Welcomes Spring at Bara with All Rosé Dinner on April 30

Each course will be paired with a specially selected vintage of rosé

Bara, the new restaurant in New York City’s East Village from Momofuku and French Louie alum Ian Alvarez, is celebrating its name (Bara means rose in Japanese) and the start of spring with an all-rosé dinner on Thursday, April 30.

The French and Japanese tavern opened in December and was described in Bloomberg as a place that “deserves your attention.”

To complement Bara’s selection of new vintages of rosé from France, Italy, Austria, and California, chef Alvarez created a five-course menu of dishes for an all-rosé evening. Each course will be paired with its own vintage.

Menu highlights include poached lobster with artichokes and black trumpet mushrooms (paired with the first vintage of Château de Manissy's rich Tavel rosé to be certified biodynamic); socca bread — a Provençal street food made from chickpeas and served with preserved lemon labneh, fava bean and mixed grain pilaf, black pepper-infused oil, and green garlic (paired with a Carignan from Lioco winery); grilled rabbit thigh and dumplings topped with pistou and served in vanilla broth with liver toast (paired with a spicy, rustic Lagrein from a monastic vineyard in Alpine Italy); and rose water macarons (paired with a sparkling rosé from Austria).

The dinner will feature two seatings at $75 per guest. Reservations can be made by contacting the restaurant directly (info@bararestaurantnyc.com) or through the Resy app. 

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