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EXPLORING NEW YORK CITY

EXPLORING NEW YORK CITY
Bayard's: Elegant, gracious and professional by E. Joyce Glasgow - SGN A&E Writer It was New Year's Eve. I emerged, with only a handful of others, from the Wall St. subway station, all quietly dispersing into the silent, foggy night. I marveled at the large, decorated Christmas tree which greeted me, its lights glowing in the stillness and wondered at the fact that merely a few miles from here there were teeming millions roaring and roiling, in Times Square, anticipating new beginnings, hopes and dreams for the new year. I headed down a cobblestone street lined with nineteenth century buildings and was sent back in time to what felt like Dickensian England. I rounded a corner and reached my destination, "The India House". Warm and inviting light spilled from the large windows of this stately, three storey, 1851 mansion. It was here that I was to spend a gracious New Year at elegant Bayard's Restaurant, housed inside. Upon entering I was greeted by friendly faces and the beautiful sounds of a jazz singer, piano and acoustic bass in the grand entry way. An open bar of top shelf liquors, wines and champagne awaited, as well as an abundant buffet of fish and other appetizers including lobster, shrimp, a variety of other shellfish, sushi, coldcuts, exotic dips and vegetables. Waiters made rounds with tuna tartare and spanakopita. The rooms of this unique mansion are grand and the walls are covered with oil paintings of formidable sailing ships, a reminder of New York's nineteenth century Marine past. The building has served as a private home (for a man named Bayard, hence the name), as the New York Cotton Exchange and as a private club for overseas merchants and traders. It is on the National Historic Registry. It has a very magical feeling to it. It has been lovingly and meticulously restored to its original splendor by Bayard's owner, Peter Poulakakos. Peter's father, Harry has owned several restaurants in the Financial District including "Harry's at Hanover Square", housed in the ground level under the mansion, this level built in 1686. Harry Poulakakos' customers refer to him as "The Patron Saint of Wall Street". It is clear that this family knows how to run a fine dining establishment. I experienced some of the best, most professional restaurant service I've ever had, coupled with delicious food, gracious hospitality and generosity of spirit. For dinner, the two hundred or so diners were ushered to the formal dining rooms on the second floor. The Executive Chef of Bayard's is Eberhard Müller, well known and respected on the New York restaurant scene. He has built his reputation at famed New York eateries Lutece and Le Bernadin and has been at Bayard's since its opening in 2001. He owns and tends his own fifty acre farm on Long Island's North Fork and provides produce for Bayard's as well as other fine New York restaurants. Chef Müller surprised me with a special treat he made for me of Pheasant Consomme with Black Truffle and Foie Gras Dumplings. This soup was both delicate and flavorful. I am a great lover of truffles and was pleased that the restaurant was serving them generously in our different courses. Our first course was a smooth Hudson Valley Foie Gras Terrine with Perigord Truffles, followed by a course of delicious and fragrant Risotto literally covered with scrumptious White Italian Truffles. Our entrée was a choice of prime rib roast with Yorkshire pudding and horseradish cream, or Dover sole with either meuniere or bernaise sauce. I chose the sole with the light and lemony meuniere sauce. The fish was delicate and not overcooked and was complimented rather than being overshadowed by the sauce. Both entrees were served with glazed carrots, steamed spinach and fingerling potatoes. All the delicious breads and desserts served were made by Bayard's pastry chef. For dessert a small, simple chocolate pot de crème was served. Throughout the meal, I enjoyed a nicely chilled, crisp and satisfying, delicious Louis Latour 2004 Chardonnay from the restaurant's extensive wine cellar collection which includes rare vintages from France, Italy and California. After our satisfying dinner we were invited to the third floor for drinks, dancing and a phenomenal, indulgent dessert buffet of cakes, pies and chocolate delights. We watched the Times Square Ball Drop on a giant plasma TV and happily danced in the New Year, having been treated to a beautiful, memorable evening. Eventually, each of us headed back into the silent night to reflect on our individual hopes and dreams for the New Year. Bayard's Restaurant is at 1 Hanover Square, in New York's Financial District. It is open for dinner. For more information, to make reservations, or to find out about live music nights and special events visit www.bayards.com or call (212) 514-9454. I highly recommend dinner at Bayard's for a memorable and unique dining experience on your next trip to New York.