Location: 2072 Frederick Douglass Blvd, New York, NY 10026
Cuisine: Modern French Mediterranean
Best Dish: Arctic Char with Saffron Risotto
Cost: $$$
Overall: An intimate French-style bistro with a focus on locally sourced ingredients and classic cooking techniques.
RDV – Rendezvous is the brainchild of Executive Chef/Sommelier Kfir Ben-Ari. RDV is the culmination of life experience and one chef’s journey. Chef Kfir was born and raised in Israel, received his culinary education at the school of Paul Bocuse in Lyon, France. After stints with Daniel Boulud and as the Executive Chef at Paradou in the meatpacking district Kfir realized his vision of opening a Modern French Bistro in his adopted neighborhood of Harlem- RDV was born. The menu features classic French provincial dishes like Cassoulet and Chicken Fricassee infused with Mediterranean flavors.
Shared Plates:
Home Spreads
Home Spreads is a wonderful orientation into the concept of French Mediterranean cuisine. Seven different spreads accompanied by crusty fresh baked bread gives you a tour of global flavors. Olive tapenade, eggplant caviar sundried tomato pesto represents a taste of the Mediterranean. Peas Basilic and Soft cheese with Herbs de Provence are uniquely French.
Small Plates:
Octopus En “Meurette”
The freshest octopus grilled to perfection accompanied by a red wine poached egg and frisée lardon salad. As you cut open the poached egg the yolk provides a sauce with the tangy acidity of the red wine. The additional frisée salad balances out the dish with salty freshness.
Escargots De Bourgogne
Escargots served out of the shell and baked with fresh herb butter, garlic and parmesan is a classic with a twist. The parmesan adds the cheesy goodness we never knew was missing from the traditional recipe. Each tender morsel is a flavor bomb of umami.
Big Plates:
Arctic Char with Saffron Risotto
The Arctic Char was cooked with a crispy skin to seal in the juices of the tasty fish. The Saffron Risotto was rich in flavor and so delicious we could have eaten a whole bowl. The dish was also served with farm fresh haricot verts blanched to preserve the beautiful color and snap. This dish was a special of the day and it lived up to the name.
Pan Seared Scallops
The second seafood dish is a close second in taste. The scallops tasted straight from the sea. The preparation allowed for a sear on both sides to lock in the flavor. Fall greens and a seasonal pumpkin risotto accompanied the scallops.
28 Days Dry Aged Entrecote
Meat at RDV is locally sourced. Local boutique meat purveyor Harlem Shambles supplied the 28 Days Dry Aged Entrecote. The steak was served medium rare with a demi-glace sauce that takes three days to prepare. The sauce is reduced down to the essence of meat that is flavor beyond compare. Paired with onion pepper jam and crunchy potato gratin, the dish reaches new heights for ‘meat and potatoes’.
Dessert
Cheesecake with a graham cracker crust was smooth and not overly sweet. The crust added the texture to keep you going back for one more bite.
The Crème Brulèe was velvety smooth and very satisfying from the first crack of the burnt tourbillion sugar top. The fresh vanilla bean and fruit kept the palette interested in what was underneath.
Gateau Au Chocolat with salted Chantilly was sinfully delicious. The creamy Chantilly created a true balance between sweet and salty.
Ile Flottante was an airy cloud of meringue floating in a pool of passion fruit crème anglaise. Our favorite dessert was unlike anything I’ve tasted before classic French techniques that combined with tropical flavors for a faultless desert.
RDV-Rendezvous Harlem is a wonderful addition to the classic Harlem restaurant scene. With a pared-down inspired seasonal menu and an intimate décor, RDV is perfect for date night or a casual get-together with friends.
Happy Hour is 4 pm 7 pm // All You Can Eat Mussels Wednesdays // Brunch Served Saturday & Sunday
For more information visit rdv-nyc.com.
-Sia Battle
