Chez Sardine opened this past week and we were quite excited about it. In full disclosure, we are investors in the restaurant. We are investors because we have invested in every one of Gabe Stulmans restaurants since he opened Joseph Leonard a few years ago. We met him when he opened up Little Owl where he is no longer involved. It was obvious to me that he was a scrappy entrepreneur who understood the hospitality business on many levels. He has created a community within all his restaurants with not only the chef and staffs but the patrons as well. Mehdi Brunet-Benkirtly is the head chef at Fedora and took his brilliant creative mind over to Chez Sardine.
The restaurant has a clean glamorous feel with warm wood walls and booths including a sweet little bar with a few stools. A total change of vibe and feel from other Stulman restaurants and I like it.
Miso-maple salmon head. Literally a salmon head roasted with crispy skin and glazed with a rich miso maple sauce. You have to be adventurous for this one because you have to pick through the bones. Some of the heads are more meaty than others. Brilliant but not easy.
This is the one dish I did not love. Iceberg wedge with creamy sesame dressing. The dressing was too heavy handed with a taste that would not leave my mouth. When we eat Japanese food although this is Japanese food Mehdi style, I want clean crispy flavors and this just sat.
All and all a sweet little gem on the corner of West 4th and West 10th that is worth checking out. Must go back and eat a few of the items I missed.