Casimir Restaurant
103 Avenue B
New York, NY 10009
(212) 358-9683‎

{Google Maps | Website}

The East Village of New York City is often an enigma to me.  It’s far enough off the subway lines to be secluded enough to house a number of what we like to call “hidden gems” – more so than other out of the way locales like the Upper East Side.  Ten years ago the East Village was just turning from the gritty birthplace of punk rock to a hip, trendy neighborhood, and at the same time Casimir was opening its doors for the first time. 

As the resident French restaurant early on in the emerging East Village scene, owner/host Guillaume Blestel has carefully created a dining experience reminiscent of the off-the-beaten-path, family-run bistros that dot Paris’ back alleys.  Blestel, who also owns Zebulon, a café and performance space in Williamsburg, Brooklyn, turned to executive chef Blair Hanelt to create a menu of classics and new dishes with a decidedly French feel.  You’ll remember why you loved French Onion Soup after tasting Casimir’s version, with each spoonful featuring a harmonizing soup to bread to cheese ratio.  Salads are also a great way to start your meal with refreshing offerings that range from the simple (Mixed Greens) to Gallic-inspired delights such as the new DaBarry (fennel, radicchio, mesclun, asparagus, green beans and truffle oil dressing), or favorites like the Rambuteau (sautéed chicken liver and sweet shallots over greens), Escartefigue (marinated goat cheese, eggplant caviar, red pepper confit) and Carpaccio (raw beef tenderloin with parmesan, virgin olive oil and arugula).  You can make a meal out of the restaurant’s Paysan Bites, including Casimir Country Pate, Escargots Provencal and Smoked Herring or Grilled Garlic Sausage, both served with warm potato salad.

Tonight my wife & I opted for some traditional dishes.  She started with the Escartefigue salad with marinated goat cheese, eggplant caviar, and red pepper confit for $9, then moved on to the Pan Seared Grouper With A Tomato Saffron Broth, Zucchini, Carrots & Asparagus for $18.  The Grouper was actually a substitute for Striped Bass.  An inferior substitute?  Hardly.  The grouper was flaky and delicious, and perfectly cooked.  “I love the broth,” she declared.

Steak Tartare

I started with a glass of white Cote Du Rhone which if you’ve never tried it, tastes light & citrusy, not unlike a Sauvignon Blanc but with more bite.  Much richer.  Fantastic!  I started with a traditional Nicoise Salad with tuna – a special on tonight’s menu, and special indeed.  Entrees at Casimir all look delicious on paper, except to my wife.  The thought of Steak Tartare made her ill, but when the waitress recommended it to me, I couldn’t resist.  It was served with fries and greens for $18.  It was perfectly uncooked – slightly spicy, fresh, and creamy.  The wife even tried a bite – and liked it!

Other entrees include Filet Mignon (with black pepper cognac sauce), Steak Frites and Steamed Mussels in white wine.  A decadent Terrine de Foie Gras (with croutons and frisee) is a great take on a French delicacy.  There’s also Murray, a brand new chicken dish (organic free-range honey glazed Moroccan spiced chicken with apricot–olive relish and couscous), Duck Confit (with garlic roasted potatoes and frisee) and “La Frioule, Casimir’s rich fish bouillabaisse.  Penne de Jardin (with seasonal vegetables and truffle oil) and Vegetable Couscous (with baby vegetables and harissa) are great options for those seeking meat-free dining. 

For dessert we ordered the Assiette de Fromage (with apples, grapes and nuts) for $12, and Espresso with Pistacio Ice Cream $4.  Both are outstanding, and I highly recommend either.  Other desserts include Profiteroles and Vanilla Crème Brulee, and  Iles Flottantes, literally ‘Floating Islands,’ an offering of creamy custard topped with poached meringue—the perfect way to end a meal.

Casimir’s eclectic collection of French red, white and rose wines, as well as champagne, beer, and spirits including Pastis, Cognacs, Single-Malt Scotch and Grappa, serve as great accompaniments to any meal.  The restaurant also features a creative cocktail list including Le Zebulon (rum, ginger, lime, nutmeg), Le Casablanca (Malibu, OJ, 7UP) and Le Pollux (Stoli Vanilla, Cointreau, Pineapple) and the new Hippolyte (gin, Cointreau, ginger, lime)

Casimir also serves lunch daily, and a weekend brunch.  The $9.95 Brunch Special features entrees such as Brioche French Toast (served with fresh fruit, syrup and sweetened cream), Croque Monsieur or Madame (served with mixed greens) and Tunisian Eggs (3 eggs baked in terra cotta with spicy tomato and feta).  Their a la carte brunch menu features favorites from their dinner menu suitable for afternoon eating, such as Black Boudin Sausage (with apples and mashed potatoes), Hamburger New Orleans (with tartar sauce and bacon) and the popular La Velodrome salad with arugula, parmesan and roasted garlic croutons.

Casimir is open for dinner from 5:30 pm to 12:00 am Sunday through Thursday and from 5:30 pm to 1:00 am Friday and Saturday.  Weekend brunch runs from 11:00 am to 4:00 pm.  American Express and cash are accepted.  For more information, visit www.casimirrestaurant.com and become a fan on Facebook.

[imagebrowser id=1]

Advertisements