Newly Opened Bistro Desaret Captures the Flavor of Paris

Restaurateur Nicki Jakupi has just opened Bistro Desaret, a traditional French bistro, at 227 East 56th Street, between 2nd and 3rd Avenues.Bistro Desaret has a special luncheon menu and is open for lunch and dinner Monday through Saturday from 11:30 a.m.

Bistro Desaret, a traditional French bistro, at 227 East 56th Street, is classic bistro with a warm and convivial atmosphere. Its long wooden bar, tin ceilings and antique mirrors are evocative of brasseries of Paris. Recommended dishes include classic appetizers like an outstanding onion soup gratinéed, frogs’ legs Provençale and escargot and a standout warm goat-cheese tart.

Delicious entrées offer wild salmon with pink peppercorn sauce, a mammoth naturally raised pork chop and a special steak menu, featuring sirloins, filet mignons, and for two hardy appetites, long bone ribeyes and prime porterhouses. There is a well-crafted wine list, many available by the glass. Of particular note are many outstanding discoveries-and values-from less well-know wineries from the French countryside.

Classic French desserts, friendly service and good value rate Bistro Desaret, 227 East 56th Street, between 2nd and 3rd Avenues B Major on the Walman Report

MENUS

ENTRÉES
HORS D’OEUVRES
LUNCH MENU
20% Gratuity Added to Parties of 6 or More
LES SALADES
SIDES
LES SANDWICHES
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.
ONION SOUP GRATINÉE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95
Traditional French onion soup w/ gruyère cheese and bread
HOUSE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
Crisp romaine and escarole tossed in a homemade vinaigrette dressing
CAESAR SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
Add Chicken . . . . . . . . . . . . . . . . . . . 5.00
WILD CRISPY OYSTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Served w/ mesclun greens and chipotle-roasted garlic sauce
FROG’S LEGS PROVENCALE . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
ESCARGOTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Imported snails presented in shell w/ parsley and garlic
FRIED CALAMARI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
WARM GOAT CHEESE TARTLET . . . . . . . . . . . . . . . . . . . . 9.95
Served with oven dried tomato over mesclun
greens and basil vinaigrette
SHRIMP ST. TROPEZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Sautéed with garlic, tomatoes and hearts of artichokes
MUSSELS MARINIÈRE . . . . . . . . . . . . . . . . . . . . . . . . 8.95/17.95
PEI Mussels sauté w/garlic, shallots, parsley and white wine
SHRIMP COCKTAIL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Tender gulf jumbo shrimp w/ tangy cocktail sauce
CRAB CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Braised leeks, corn and cream sauce
TUNA TARTAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
ROQUEFORT SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
w/ Hearts of romaine, sliced tomatoes, roquefort cheese and
our famous homemade dressing
DESARET CHOPPED SALAD . . . . . . . . . . . . . . . . . . . . . . . . 14.95
Mix greens, blue cheese, beefsteak tomato, red onions, black
olives, carrots, string beans and champagne vinaigrette
CHOPPED CHICKEN SALAD . . . . . . . . . . . . . . . . . . . . . . . . 15.95
Served with chopped romaine, avocado, cucumber, tomatoes,
egg, red onions, string beans and honey dijon vinaigrette
STEAK SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95
Mix greens, avocado, roquefort cheese, carrots, cucumber,
cherry tomatoes and country vinaigrette
SLICED YELLOW FIN TUNA SALAD . . . . . . . . . . . . . . 17.95
With arugula, apples, walnuts, red onion, string beans, egg,
blue cheese and balsamic vinaigrette
BEETS SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95
Seved over mesclun greens, goat cheese, orange, carrots,
roasted pine nuts and lemon – thyme vinaigrette
HAMBURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
w/ Lettuce, tomato, sautéed onion and fries
DESARET BURGER (House Favorite) . . . . . . . . . . . . . . 14.95
w/ Lettuce, tomato, sautéed onion and fries (red pepper,
scallion and mushrooms mixed with ground le steak beef)
“KOBE” BEEF BURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95
w/ Sautéed mushrooms, smoked bacon, lettuce, tomato,
Sautéed Onions and Fries
CROQUE-MONSIEUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
CROQUE-MADAME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
SLICED STEAK SANDWICH . . . . . . . . . . . . . . . . . . . . . . . . . 14.95
w/Sautéed onions, gruyère cheese and fries
CHICKEN SANDWICH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
w/ Avocado, lettuce, tomatoes and roasted garlic tartar sauce
FRESH MOZZARELLA SANDWICH . . . . . . . . . . . . . . . 14.95
w/ Tomatoes, roasted peppers and frisée
OMELETTE PROVENÇALE . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Traditional french omelette w/herbs, cheese and fries
ALMOND CRUSTED FILET OF SOLE . . . . . . . . . . . . . 21.95
Served with sautéed spinach, julienne carrots and
rosemary beurre blanc
PAN SEARED BROOK TROUT . . . . . . . . . . . . . . . . . . . . . . 19.95
Served with sautéed julienne vegetables and lemon – caper butter sauce
WILD SALMON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.95
w/ Pink pepper corn sauce
WHITE SESAME SEED CRUSTED TUNA . . . . . . . . 24.95
Served with grilled baby bok choy, oyster mushrooms
and lime – ginger sauce
SEA SCALLOPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95
w/ Wild mushroom ragout in port wine
NATURALLY RAISED BREAST OF CHICKEN . . 17.95
w/ Port wine sauce
CHICKEN PROVENCALE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95
w/ Vegetables and garlic sauce
PORK MILANESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.95
w/ Grilled leeks, caramelized onions and apple sauce
NATURALLY RAISED LOIN LAMB CHOP . . . . . . . 22.95
w/ Rosemary and garlic
NATURALLY RAISED SIRLOIN STEAK 10oz . . . . . 21.95
SIRLOIN STEAK 10oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.95
FILET MIGNON 10oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.95
FILET MIGNON AU POIVRE 10oz . . . . . . . . . . . . . . . . . . 26.95
NEW YORK CUT RIBEYE 16oz . . . . . . . . . . . . . . . . . . . . . . . . 26.95
NEW YORK CUT SIRLOIN STEAK 16oz (Dry Aged) . . 34.95
LINGUINI W/ ROCK SHRIMP . . . . . . . . . . . . . . . . . . . . . . . 17.95
in a light tomato broth
FETTUCCINI CARBONARA . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95
PENNE W/ GRILLED CHICKEN . . . . . . . . . . . . . . . . . . . . 16.95
in a Sun dried tomatoes-cream sauce
FRENCH FRIES . . . . . . . . . . . . . . . . . . . . . . . . . 4.95
MASH POTATOES . . . . . . . . . . . . . . . . . . . . . . 4.95
NON-FAT MASH POTATOES . . . . . . . . 4.95
CRISPY ONION RINGS . . . . . . . . . . . . . . . . 5.95
STRING BEANS . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
BROCCOLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
SPINACH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95
Steamed or Cream

ENTRÉES
HORS D’OEUVRES
DINNER MENU
20% Gratuity Added to Parties of 6 or More
PLATS POUR DEUX
LES SANDWICHES
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.
ONION SOUP GRATINÉE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95
Traditional french onion soup w/ gruyère cheese and bread
HOUSE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
Crisp romaine and escarole tossed in a homemade vinaigrette dressing
ROQUEFORT SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
w/ Hearts of romaine, sliced tomatoes, roquefort
cheese and our famous homemade dressing
NORTH FORK ORGANIC GREEN SALAD . . . . . . . . . 8.95
Mesclun, red pepper, carrots, cherry tomatoes w/ sherry shallot vinaigrette
CAESAR SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
Add Chicken . . . . . . . . . . . . . . . 5.00
WILD CRISPY OYSTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
Served w/ mesclun greens and chipotle-roasted garlic sauce
WILD ORGANIC MUSHROOM STRUDEL . . . . . . . . 9.95
FROG’S LEGS PROVENÇALE . . . . . . . . . . . . . . . . . . . . . . . . 11.95
ESCARGOTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
Imported snails presented in shell w/ parsley and garlic
WARM GOAT CHEESE TARTLET . . . . . . . . . . . . . . . . . . 10.95
Served with oven dried tomato over mesclun
greens and basil vinaigrette
COUNTRY PATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
Pheasant and duck pate w/ dijon mustard
VIETNAMESE SPRING DUCK ROLL . . . . . . . . . . . . . . 12.95
Served with frisee and mango chutney
FRIED CALAMARI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95
SHRIMP ST. TROPEZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
Sautéed with garlic, tomatoes and hearts of artichokes
MUSSELS MARINIÈRE . . . . . . . . . . . . . . . . . . . . . . . . 9.95/18.95
PEI Mussels sauté w/garlic, shallots, parsley and white wine
SHRIMP COCKTAIL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Tender gulf jumbo shrimp w/ tangy cocktail sauce
CRAB CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95
Braised leeks, corn and cream sauce
TUNA TARTAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95
ALMOND CRUSTED FILET OF SOLE . . . . . . . . . . . . . 22.95
Served with sautéed spinach, julienne carrots and
rosemary beurre blanc
PAN SEARED BROOK TROUT . . . . . . . . . . . . . . . . . . . . . . 20.95
Served with sautéed julienne vegetables and lemon – caper butter sauce
WILD SALMON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.95
w/ Pink pepper corn sauce
WHITE SESAME SEED CRUSTED TUNA . . . . . . . . 25.95
Served with grilled baby bok choy, oyster mushrooms
and lime – ginger sauce
SEA SCALLOPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.95
w/ Wild mushroom ragout in port wine
PACIFIC JUMBO SHRIMP BROCHETTES . . . . . . . 19.95
w/ Saffron rice
NATURALLY RAISED BREAST OF CHICKEN . . . 18.95
w/ Port wine sauce
CHICKEN PROVENÇALE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95
w/ Vegetables and garlic sauce
PORK MILANESE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95
w/ Grilled leeks, caramelized onions and apple sauce
NATURALLY RAISED PORK CHOP. . . . . . . . . . . . . . . . 19.95
w/ Mango-cognac sauce
TWICE ROASTED HALF OF DUCK . . . . . . . . . . . . . . . . . 21.95
w/ Poached pear in a port reduction
NATURALLY RAISED LOIN LAMB CHOP. . . . . . . . 23.95
w/ Rosemary and garlic
NATURALLY RAISED SIRLOIN STEAK 10oz . . . . . 22.95
SIRLOIN STEAK 10 oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95
FILET MIGNON 10 oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95
FILET MIGNON AU POIVRE 10 oz . . . . . . . . . . . . . . . . . . . 27.95
NEW YORK CUT RIBEYE 16 oz . . . . . . . . . . . . . . . . . . . . . . . . 27.95
NEW YORK CUT SIRLOIN STEAK 16 oz (Dry Aged) . . . 35.95
LINGUINI W/ ROCK SHRIMP . . . . . . . . . . . . . . . . . . . . . . . 18.95
in a light tomato broth
FETTUCCINI CARBONARA . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95
PENNE W/ GRILLED CHICKEN . . . . . . . . . . . . . . . . . . . . 16.95
in a Sun dried tomatoes-cream sauce
HAMBURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
w/ Lettuce, tomato, sautéed onion and fries
DESARET BURGER (House Favorite) . . . . . . . . . . . . . . 14.95
w/ Lettuce, tomato, sautéed onion and fries (red pepper,
scallion and mushrooms mixed with ground le steak beef)
“KOBE” BEEF BURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95
w/ Sautéed mushrooms, smoked bacon, lettuce, tomato,
sautéed onions and fries
CROQUE-MONSIEUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95
CROQUE-MADAME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
SLICED STEAK SANDWICH . . . . . . . . . . . . . . . . . . . . . . . . . 14.95
w/Sautéed onions, gruyère cheese and fries
OMELETTE PROVENÇALE . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
Traditional french omelette w/herbs, cheese and fries
PRIME LONG BONE RIBEYE STEAK 36 oz . . . . . . . . 68.95
PRIME PORTER HOUSE STEAK 36 oz . . . . . . . . . . . . . . 65.95
SIDES
FRENCH FRIES . . . . . . . . . . . . . . . . . . . . . . . . . 4.95
MASH POTATOES . . . . . . . . . . . . . . . . . . . . . . 4.95
NON-FAT MASH POTATOES . . . . . . . . 4.95
CRISPY ONION RINGS . . . . . . . . . . . . . . . . 5.95
STRING BEANS . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
BROCCOLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
SPINACH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95
Steamed or Cream

WINES BY THE GLASS
WINE LIST
WHITE
BTL Glass
RED
AMERICAN WHITE
FRENCH WHITE
FRENCH RED
INTERNATIONAL RED
AMERICAN RED
CHAMPAGNE & SPARKLING WINE
1808 Maso Canali, Pinot Gricio, Italy, 2005/06 $30 $9
2000 Pierre Sparr, Pinot Blanc Reserve,
Alsace/France 2005/06 $27 $8
1002 Camelot, Sauvignon Blanc,
California, 2005/06 $24 $7
2001 Pierre Sparr, Riesling,
Alsace/France, 2005/06 $30 $9
2003 Muscadet, Severet Domaine de
la Batardiere Melon, Loire, 2005/06 $24 $7
1001 Berger, Gruener Veltliner,
Austria, 2006 $35 $10
1000 Oak Hollow, Chardonnay, Calif, 2005 $30 $9
BTL Glass
4519 Castlerock, Pinot Noir, California, 2005 $40 $12
4502 Oak Holllow, Merlot, Calif, 2005 $28 $8
4503 Clarendale, Meritage, Graves,
France 2003/04 $28 $8
4504 The Show, Bordeaux Blend,
Calif, 2005/06 $35 $10
4505 Chateau D’Aigueville,
Cote Du Rhone, 2005/06 $28 $8
4501 Camelot , Cabernet Sauvignon,
Calif, 2005/06 $30 $9
4500 Haras, Cabernet Sauvignon,
Napa, 2000/01 $42 $12
BTL Glass
900 Marquis de Latour, California, NV, $31 $9
901 Scharffenberger, California, NV $45 $15
902 Taittinger, Rheims/France, NV $99
903 Taittinger, Rheims/France, NV $120
904 Perrier Jouet Rheims, France $63
905 Roederer, Crystal, Rheims France, 2000 $320
906 Dom Perignon, Rheims France, 1999 $240
BTL
2004 Chablis, Domaine Vocoret, Burgundy, 2006 $29
2005 Pouilly Fuisse “Salutre”, Burgundy, 2005 $31
2006 Puligny Montrachet “Jl Chavy”, Burgundy, 2005 $59
2007 Domain Cantarelles, Viognier, Rhone, France, 2005 $31
2008 Sancerre “Domaine La Perriere, Loire, 2005 $33
2009 Pouilly Fume “Domaine St. Laurent”, Loire, 2005 $34
2010 Trimbach Pinot Gris Reserve, Alsace/France, 2003 $35
2011 Chateau Bois Martin, Semillon-Sauvignon Blanc,
Bordeaux 2005 $28
BTL
1010 Chalone, Pinot Blanc, California, 2005 $44
1011 Sanford, Pinot Gricio, California, 2005 $29
1012 Simi, Sauvignon Blanc, California, 2005 $33
1013 Wattle Creek, Viognier, Napa, 2005 $33
1014 Chateau St Michelle,
Cold Creek, Chardonnay, Napa, 2004 $27
1015 Napa Cellar, Chardonnay, Napa, 2006 $31
1016 Trinchero Vista Mantone, Chardonnay, Napa, 2004 $40
1017 Four Hearts Vineyard, Chard, Russian River, 2005 $55
1018 Chateau St Michelle, Indian Wells,
Chardonnay, Napa, 2004 $40
1019 Joel Gott, Sauvignon Blanc, California, 2006 $30
4520 Bernardus, Pinot Noir, Calif, 2005 $44
4521 Marques & Domain, Carpe Diem,
Pinot Noir, Edna Valley, 2004 $43
4522 La Crema, Pinot Noir, Columbia Valley, 2005 $50
4523 Rodney Strong, Pinot Noir, Russian River, 2005 $47
4524 Ram.s Leap, Organic, Merlot, Calif, 2005 $28
4525 Merryvalle Starmont, Merlot, Napa Valley, 2004 $41
4526 Bridlewood , Syrah, Central Coast, 2003 $31
4527 Sullberg, Cabernet Sauvignon, Calif, 2003 $32
4528 Chateau St Michelle, Cab. Sauvignon, Napa, 2004 $34
4529 Kendell Jackson Grand Reserve, Cab. Sauv., 2004 $43
4530 Ferrari Carano, Cabernet Sauvignon, Calif, 2004 $53
4531 Arrowood, unfiltered, Cabernet Sauvignon,
Sonoma County, 2002 $67
4532 Hendry Vinyards, Meritage, Napa, 2004 $62
4533 Hendry Vinyards, Block 7, Zinfandel, Napa, 2005 $56
6000 Da Vinci, Chianti, Sangiovese, Tuscana, Italy, 2004 $29
6001 Antinori Tenuta Di Marchese, Chianti, Italy, 2001 $61
7000 Norwood, Cab/Shiraz, Australia, 2003 $29
7001 Salomon Estate, Bin 4 Baan, Meritage, Australia, 2003 $35
5002 Sancerre Rouge “Dom La Perriere”, Loire, 2005 $33
5003 Gevrey Chambertin “Domaine Guyon”, Burgundy, 2001 $47
5004 Volnay “Marquis d’Angerville”, Burgundy, 2001 $55
5005 Pommard “Domaine Courcel”, Burgundy, 2004 $71
5006 Chateauneuf Du Pape “Domaine La Roquete”,
Rhone, France, 2003 $51
5007 Cote Rotie “La Sarrasined”
Domaine Bonserine, Rhone, 2002 $51
5008 Crozes Hermitage “Cave de Tain”, Rhone, 2004 $31
5009 Medoc “Chateau Greysac, Bordeaux, 2003 $33
5010 Haut Medoc “Chateau Cantemerle”, Bordeaux, 2003 $53
5011 St. Emillion “Chateaux Puy Blanquet”, Bordeaux, 2003 $36
5012 St. Emillion “Chateau Simard”, Bordeaux, 1995 $49
5013 St. Emillion “Chateau L’Arrosee”, Bordeaux, 1999 $63
5014 St. Estephe “Prieur De Meyney, Bordeaux, 2003 $37
5015 St. Estephe “Lafon Rochet”, Bordeaux, 2002 $53
5016 Pommerol “Chateau De Sales”, Bordeaux, 2002 $49
5017 Pommerol “La Grave a Pommerol”, Bordeaux, 2002 $73
5018 Margaux “La Tour de Mons”, Bordeaux, 2003 $48
5019 Pauillac “Reserve de la Contesse”, Bordeaux, 2002 $61
5020 Pauillac “Haut Batailley”, Bordeaux, 2001 $76
5021 Pauillac “Lynch Bages”, Bordeaux, 2001 $125
5022 St. Julien “Lalande Borie”, Bordeaux, 2002 $49
5023 St. julien “Connetable de Talbot”, Bordeaux, 2004 $54
5024 St. Julien “Chateau Gloria”, Bordeaux, 2001 $69
5025 Limoux “Domaine Baron Arques, Mouton
Rothschild, Provence, 2003 $61
5026 Cote Du Roussillon “Walden”, Provence, 2005 $30
5029 Chateau Grand Moueys, Bordeaux, 2001 $36
5030 Chapelle Chambertin Grand Cru,
Christophe Perrot-Minot Burgundy, 2004 $180
INTERNATIONAL WHITE
3000 Ecco Domani, Pinot Gricio, Italy, 2005 $30
BTL

The 140-seat classic bistro has a warm and convivial atmosphere. Its long wooden bar, tin ceilings and antique mirrors are evocative of brasseries in the old Les Halles district of Paris. Spacious seating allows private conversation. Huge windows open to the street so guests can watch the passing scene while sipping coffee or cognac.

Three distinct dining areas can accommodate private parties of up to 80 guests. Live music will be provided Thursday-Sunday beginning in mid-November.

Food as well offers traditional French bistro selections. Bistro Desaret serves classic appetizers including an outstanding onion soup gratinée, frogs’ legs provençale and escargot.

Entrées include wild salmon with pink peppercorn sauce, a mammoth naturally raised pork chop with mango-cognac sauce and twice-roasted duck with poached pear in a port wine reduction. The house favorite Desaret Burger consists of ground Le Steak beef mixed with red pepper, scallions and mushrooms.

Jakupi has created a special steak menu, based on the one at his inviting Bistro Le Steak, which continues to be a popular neighborhood restaurant at Third Avenue and 75th Street. Sirloins, filet mignons and ribeyes highlight the individual offerings and prime 36 oz. long bone ribeyes and prime porterhouses are available for two.

“We are a neighborhood restaurant and we want our pricing to enable our neighbors to visit regularly,” says Jakupi. Sandwiches such as the celebrated croque monsieur start at $12 and dinner entrees range from $16 to the low twenties. Steaks start at $22 to $36 for a 16 oz. dry aged New York Cut Sirloin.

Jakupi and Bistro Desaret manager Eduard Breg are particularly proud of their well-crafted wine list. Of particular note are many outstanding discoveries-and values-from less well-know wineries from the French countryside. Wines are available by the glass or bottle.

For reservations at Bistro Desaret contact Nicki Jakupi or Eduard Breg at 212-207-8777.

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