1057 Lexington Avenue, at 75th Street
and is open for lunch Monday-Saturday from 12-3:30pm
(212) 517-6400
ORSAY IS OPEN 7 DAYS A WEEK
Lunch
Mon-Sat
12:00 p.m. – 3:30 p.m.
Cafe/Bar Menu
Mon-Sat
Sunday
11:30 a.m. – 11:30 p.m.
11:00 a.m. – 10:00 p.m.
Dinner
Mon-Sat
Sunday
5:30 p.m. – 11:00 p.m.
5:30 p.m. – 10:00 p.m.
Sunday Brunch
11:00 a.m. – 3:30 p.m.
212.517.0015 212.517.0015
212.517.6400 212.517.6400
Fax
212.517.3896 212.517.3896
Website, Click Here
Designed by Jean Denoyer,
By Nancy Walman
Designed by Jean Denoyer, Orsay strikes that difficult balance of sophistication and warmth. Dark mahogany paneled walls meet buttery Art Nouveau arches. Waves of hand-laid Italian mosaic tiles fan in beautiful patterns across the floor. Banquettes topped with frosted glass provide privacy, and soft lighting emanates from Art Nouveau chandeliers custom designed from one Denoyer found in a Paris antiques shop. A 20-foot zinc-topped bar and French doors spill onto a sidewalk terrace, completing this elegant Parisian-style brasserie.
The Dazzling Shellfish Plateau
Orsay marries modern French and classic brasserie fare with an award-winning wine list including 225 predominantly French and American varietals.
Besides Orsay’s celebrated Cheese Soufflé (see below), dinner offers a fabulous fresh shellfish plateau (including fresh oysters, clams, crab claws, shrimp and more), a classic hors d’ oeuvres carousel and out of this world appetizers like inventive tartars, superb foie gras, and an eggplant and goat cheese terrine (a special) that should become a regular.
There are wonderful plats du jour and daily specials (so inquire) and all the French classics you love like a juicy hanger steak with crispy Fries, fresh Dover sole, duck a l’orange, and a knockout braised beef short ribs in red wine with celery-root puree and melted baby brussel sprouts.Currently, the fixed price dinner is $35 or a la carte. A la carte is equally affordable.
There’s a good selection of wines by the bottle, 1/2 bottle or glass (best values include Perrier Jouet NV at $19 a glass, Heidsieck & Co Monopole Champagne Blue Top Rose, under $60, by the 1/2 bottle, and Guigal Gigondas 2005 rhone wine, under $40 by the 1/2 bottle.
Leave room for terrific bread and desserts like daily baked tarts (lemon and apricot were lovely) delicious cookies and wonderful coffee at Orsay. Service is friendly and sans snoot. Without question one of Manhattan’s most consistently authentic Brasseries.
The Soufflé Returns
A favorite entrée of ladies who lunch (and served only at lunch) – La Goulue’s cheese soufflé – is back on the menu due to popular demand. It is served daily at Orsay, La Goulue’s sister restaurant, and prepared by the same chef, Antoine Camin.
Orsay receives nearly 100 calls per week from people asking about La Goulue’s reopening. While that remains to be determined, they invariably ask about the cheese soufflé. This is the first week of Orsay’s new winter menu and the cheese soufflé is a welcome lunchtime feature.
The dish is especially popular with women (including society ladies), who order it as an entrée. It is only available during lunchtime as it takes 25 minutes to prepare. Made with two cheeses, eggs, butter and other “secret” ingredients (the complete recipe has never been revealed), the dish must be timed exactly right or it won’t rise properly. It has been hugely popular since it was originally introduced in 1972.
Absolutely the best cheese soufflé in New York!
Copyright 2009 By Punchin International. All Rights Reserved.
Dinner Menu Above. Prices & Selections May Change.
