Dirty French

Dirty French is the latest restaurant opening from the Major Food Group team; Mario Carbone, Rich Torrisi and Jeff Zalaznick.  They have been on the move for the past few years opening up new restaurants with an Italian slant.  This one has a completely different edge and they have hit the nail on the head.

Located in the Ludlow Hotel on the LES.  A great vibe.  Large booths, tables, a long bar and an intimacy to the room.  The decor is great, the music is always a little louder than I’d like but good tunes.

oystersMy camera was definitely on the fritz and of course I could not figure out the issue so bear with me.  I plan on returning sooner than later so new pictures will be taken.  We began with a course of oysters.  They bring out a small plate of oysters showing you one from each location available that night.  The ones we chose were plump, briny and delicious.  Served with a few options for dipping if you so choose.

lambcarpThere are salads and appetizers.  I went with the lamb carpaccio.  Thinly sliced raw lamb covered with roasted eggplant slices and a cumin yogurt sauce.  This dish definitely has an intensity to it.  Really creative and unique with a Moroccan twist.  The other two had salads.  Frisee with sizzling giblets, lardons and a runny egg.  Honestly the perfect French salad.  The other salad was a mixture of greens, beets, cashews and roquefort.  If you like roquefort cheese this one is for you.  The combo of these flavors are delicious.  Most beet salads come with goat cheese.  I like how they shook it up.

beefFor dinner the boys split the Cote de Boeuf for two.  There is one other dish for two that is the Chicken and Crepes.  I do plan on returning to try that.  The beef comes served underneath an old school ornate silver lid.  Quite fancy and kitschy in a way that works.  They serve the beef along with the charred fat cap thinly sliced to lay on top of each slice.  The good fatty stuff.

duckI had the duck.  I have nothing to say except it was just excellent.  Crispy skin on top of a perfectly cooked piece of duck breast.  Roasted glazed oranges on the side with a mixture of North African herbs.  A large portion but I honestly finished every single last bite.  This screams winner.

On the side we had the broccoli gratin and a simple salad.  I kept the salad to myself.  Just simple greens with a nice tart vinaigrette.  Perfect side for the duck.

beignetsDessert was called for.  The beignets are big, airy, crunchy on the outside, soft on the inside and covered with powdered sugar.  Dip them in the caramel sauce on the side.  A bit of a mess but kind of the perfect end to the meal.  Except for the music being a few decibels louder than needed Dirty French is a great addition to the NY restaurant landscape.