LE PESCADEUX BRINGS THE FRENCH CANADIAN CULINARY MIGRATION TO SOHO

 

Pescadeux%20exterior%202

Le Pescadeux’s Refined Seafood Is Some Of NY’s Best . . . And It’s a Bargain

On a quaint block on Thompson Street, nestled between Prince and Spring, sits a small restaurant with a big purpose. Le Pescadeux  is the only restaurant in New York City that focuses on the French Canadian culinary migration experience from the Maritimes through Quebec and down to Louisiana. Owner Chuck Perley, a native of Montreal, Quebec and known for his previous success Le Pescadou, the city’s first French seafood bistro, is committed to demonstrating the incredible culinary history Canada possesses and how their prowess has trickled down the East Coast and thankfully onto our plates.The results are memorable.Pescadeux%20interior%202

The Charming Dining Room

Throughout Le Pescadeux’s lunch, dinner, early “birdy” and brunch menus, fish sourced both from Canada and down through its East Coast culinary trail are the star. To begin, Selected East Coast OYSTERS (we sampled four varieties) were so perfect they only needed a squirt of lemon. Succulent LITTLE NECK CLAMS were their equal.pescadoux-oystersexended

That the chef knows his thing is proved in such appetizers as Roasted Calamari with Picante Piri Piri Sauce, a nod to the Portuguese settlement in Canada and the spicy chili used throughout Portuguese cuisine; Tender Octopus in a light tomato sauce (a special); Cajun Glazed Rock Shrimp with Blue Cheese Sauce, demonstrating the Acadian movement of French speaking settlers from the Maritime Provinces to Louisiana, the land of Cajun cuisine had an addictive crunch, yet remained remarkably moist; and Sautéed P.E.I. Mussels with Chorizo Tomato, a twist on the traditional mussels harvested from Prince Edward Island’s coastal community were absolutely delicious.. Pescadeux%20Calamari

The Signature Roasted Calamari with Piri Piri Sauce

Besides the unique French Canadian concept, probably one of the most unusual aspects of Le Pescadeux’s menu is their “Fish Duets,” where diners can choose two, half orders of the signature seafood options for only $22. It is an incredible deal but more over a wonderful way to continue your palate’s tour de Canada. Popular choices are the Grand Bank Flounder with a Fried Oyster Hat in a Béarnaise; the Walleye Pike “Gnocchi,” with Organic Baby Turnips and Lardons, so fluffy and light but hand made with no potato in sight; and the Crisped Atlantic Dorado with Cauliflower Puree. Soft Shell Crabs with Spicy Mayonnaise (a special) were crispy delights.Pescadeux%20Fish%20Duet,%20Bass%20&%20Cod

Fish Duet of Bass and Cod Above

While seafood may be the star, a wide variety of meats provide a brilliant supporting cast performance. The Braised Pork with Bone Marrow Butter under appetizers gets the award for most succulent; the Picci Pasta with Duck Ragout wins for most hearty; the Hanger Steak aux ‘Deux’ Poivres with Jack’s Fries is a stand out for taste and tenderness in a city overflowing with steak options; and the Lamb Porterhouse with Madeira Glaze and Mushroom Polenta has just enough sweet and savory to make anyone skip the seafood and go straight for the lamb. Inquire about specials. We adored the Bouillabaisse Quebecoise, (Quebec-Style) Fish Soup that puts French Bouillabaisse to shame.

For Le Pescadeux, Perley combined forces with French born Bruno Soubirous, a long time employee of Le Pescadou, and an incredibly well seasoned restaurant professional, probably best known for his time as Restaurant Manager and Maitre d’ in the BLT Empire. In addition to his duties as co-owner, Soubirous also put together Le Pescadeux’s impressive wine list, covering many regions in France, Italy, New Zealand, Austria, the USA, Germany, Argentina, Australia and of course Canada for their incredible Riesling and Ice Wine. We enjoyed an outstanding 2007 Graves for $58 from Chateau Ferrande and a complex Ice Wine from  Peller Estate. There are also some excellent values in wines by the glass, especially Champagnes.

Manning the kitchen is Executive Chef Adriano Ricco, a super star chef, born in Brazil but with experience across a variety of cuisines. He was most recently cooking alongside Floyd Cardoz at Tabla but spent an incredible 4 years with Laurent Tourondel at a variety of his BLT establishments and started his career at D.O.M. Restaurant in Sao Paolo, Brazil. His versatility and timing are as amazing as his eye-catching tattoos.Pescadeux,%20Duck%20Duet

Besides the excellent bread from Sullivan Street Bakery, desserts are surprising excellent. Don’t miss the Quebec City Sugar Pie and Tapioca, Cranberry, Walnut Fritters with White Choco Crème Anglaise. There is also a terrific Cheese selection, all in prime condition and served at room temperature.

Le Pescadeux is open Tuesday – Sunday, serving lunch, dinner and weekend brunch. Le Pescadeux also offers a great happy hour from 4:30-7pm on weekdays offering beer and cocktail specials along with half price oysters.

Don’t Miss It! An Absolute Must!!!

__________________________________________________________________

Le Pescadeux (90 Thompson Street, New York, NY 10012,

212-966-0021,

wwwlepescadeux.com

Copyright 2010 By Punch In International. All Rights Reserved.

Disclosure

 Sample Menus (May Change in Price & Content)

LE PESCADEUX
****
DINNER
“Québec Sait Faire"
TO BEGIN
Selected East Coast OYSTERS……………………..………..2.75pp Succulent LITTLE NECK CLAMS…(6)…………….….……….7.60
ENDIVE & FRISEE SALAD, Citrus Vinaigrette…..……..8.75 Baby ROMAINE, Gorgonzola Dressing….………..….….…8.50
Traditional ‘Quebecoise’ FISH SOUP…….………….…….9 Ceviche of Mackerel ……………………………………….….…….12
Roasted CALAMARI, Picante Piri Piri Sauce……….…12 Sautéed P.E.I. MUSSELS, Chorizo Tomato……………..…10
Cajun Glazed ROCK SHRIMP, Blue Cheese Sauce…..12 Grilled Jumbo SHRIMP …………………………………..……..….16
Braised PORK, Bone Marrow Butter ………………….…..12 Grilled Double Smoked, Double Cut BACON.…………….9
PLATEAU de FRUITS de MER for Two…..55
(10 Clams, 8 Oysters, Shrimp, Ceviche of Mackerel, Mussels Vinaigrette)
HOUSE MADE PASTAS
Mushroom GNOCCHI, Shaved Parmesan……………………..…….10/19
PICCI Pasta, Duck Ragout…………………..………………………….……11/21
Cut PAPPARDELLE, Head on SHRIMP, Zesty Marinara…….…14/26
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)….22
Grand Bank FLOUNDER, Fried Oyster Hat, Béarnaise
Grilled OCTOPUS, Lemon Emulsion
WALLEYE PIKE “Gnocchi”, Organic Baby Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Wild BASS, Smoked Salmon Sauce
Roasted COD, Red Pepper Coulis
SIDES….6
Roasted CAULIFLOWER, Toasted Almonds** Creamy SWISS CHARD & SPINACH
Maple Glazed CARROT Coins ** SWEET POTATO Mash **Jack’s FRIES
________________
OUR MEATS
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries…..24
NEW YORK STRIP STEAK, Bone Marrow Butter, Roasted Bliss Potatoes…..36
DUCK Duet, Leg Confit and Seared Breast, Parsnip Puree…..26
LAMB Porterhouse, Madeira Glaze, Mushroom Polenta…..25
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

_______________________________________________________________

LE PESCADEUX
*****
EARLY BIRDY MENU
2 COURSES PRIX FIXE
$24.00
5:30PM TO 7:00PM
TO BEGIN (CHOOSE 1)
Baby ROMAINE, Gorgonzola Dressing
Ceviche of MACKEREL
Sautéed P.E.I. MUSSELS, Chorizo Tomato
Grilled Double Smoked, Double Cut BACON
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)
Grand Bank FLOUNDER, Fried Oyster Hat, Bearnaise
WALLEYE PIKE “Gnocchi”, Baby Organic Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Roasted COD, Red Pepper Coulis
SIDES (CHOOSE 1)
Maple Glazed CARROT Coins ** Jack’s French Fries
OR
OUR MEATS (CHOOSE 1)
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries
PICCI Pasta, Duck Ragout
____________________________________
OUR DAILY SELECTION OF DESSERTS….8
___________________________________________
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

_____________________________________________________________________________

LE PESCADEUX
*****
LUNCH
TO BEGIN
Selected East Coast OYSTERS………………………..2.50PP Succulent LITTLE NECK CLAMS…(6)………………….……….7
Ceviche of MACKEREL……………………………………….8.50 Grilled Jumbo SHRIMP …………………………………..……….…16
Endive & Frisee SALAD, Citrus Vinaigrette….…..8 Baby ROMAINE, Gorgonzola Dressing….……………….…7.25
Traditional ‘Quebecoise’ FISH SOUP…….…………9 Roasted CALAMARI, Picante Piri Piri Sauce ..……..…10
Sautéed P.E.I. MUSSELS, Chorizo Tomato…….…8.75 Braised PORK, Bone Marrow Butter ……………….….…..12
__________________________________________________________
SPECIALTY MENU ~ FISH DUETS
CHOOSE 2 ~ (1/2 ORDERS)….18
Grand Bank FLOUNDER, Fried Oyster Hat, Bearnaise
Grilled OCTOPUS, Lemon Emulsion
WALLEYE PIKE “Gnocchi”, Organic Baby Turnip, Lardons
Crisped Atlantic DORADO, Cauliflower Puree
Wild BASS, Smoked Salmon Sauce
Roasted COD, Red Pepper Coulis
SIDES….6
Roasted CAULIFLOWER, Toasted Almonds** Creamy SWISS CHARD & SPINACH
Maple Glazed CARROT Coins ** SWEET POTATO Mash **Jack’s FRIES
__________________________________________________________
QUICK LUNCH
Crisped WHITE FISH Sandwich, Jack’s Fries…..12.50
SMOKED TROUT Omelette, Dijon Cream, Jack’s Fries…..14
Mushroom GNOCCHI, Shaved Parmesan……17
DUCK Confit Sandwich, Jack’s Fries.…..13
“BETTY’S” BURGER, Jack’s Fries…..12.50
HANGER STEAK aux ‘Deux’ Poivres, Jack’s Fries…..24
LAMB Porterhouse, Madeira Glaze, Mushroom Polenta.…..22
___________________________________________
OUR DAILY SELECTION OF DESSERTS….8
___________________________________________
Chef Adriano Ricco ~ Sous Chef Jeffrey Tan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: