Photo: Durston Saylor
Refreshed and with a new executive chef, Dowling’s at The Carlyle is ready for the next generation. The elegant, yet timeless space is offering New York favorites and throwbacks from another era. Leading the kitchen is Executive Chef Sylvain Delpique (below), formerly of the 21 Club.
Photos: Alex Staniloff
The menu begins with Lobster Bisque with curried apple, basil oil and fried leeks, Octopus Carpaccio with lemon saffron puree, Moroccan olive and za’atar, and Wild Burgundy Escargot with vandouvan butter, tomato concasse and naan bread.
Main courses include Viking Village Sea Scallops with mushroom duxelle, ginger, verjus and apple, Steak Tartare with quail egg, and Spiced Colorado Lamb Shank with basmati rice and butternut squash. From the “Butcher’s Cut” comes New York Strip, Filet Mignon and Ribeye. Several dishes are also being served tableside, including Salt Baked Branzino with lemon butter and Steak Diane flambéed with cognac.
Weekend Brunch is also being served with Eggs Benedict, Croque Madame and Buttermilk Waffles counted among the selections, and Brunch Punch for two made with grapefruit juice, Maker's Mark and chamomile syrup.
Dowling’s at The Carlyle is located at 35 East 76th St, New York, NY (212) 570-7192
For more information, visit rosewoodhotels.com