Arielle Restaurant Rating:***** EXCELLENT,EXCELLENT
51 East Market Street, Rhinebeck New York
Hours; Oen Seven Days 11:30 A.M-11:00 P.M
Tel. 845 876-5666
French--Mediterranean Restaurant with Panache and the Right Stuff
Every so often a new restaurant flashes to the scene bringing in its wake a sense of presence and certain success. When owners Nick and Patricia Rebracca set up their restaurant Arielle in Rhinebeck they had a very clear vision. Back in 2008 Mr Rebracca and his wife took a leap of faith to open up a French-Mediterranean restaurant. Three years later, the restaurant is flourishing and the gourmands, and foodies destination for a true Mediterranean cuisine and great dining experience makes Arielle Rhinebeck's culinary crown--the hottest and most exciting culinary spot around for brunch, lunch and dinner.
From the moment you step in, from the coat check, to manager Ziad Batshoun's expert waitstaff, to
the talented Chef Roberto Mosconi's food. to the hospitable owners who greet you, you're in good hands. At the helm in the kitchen is Chef Mosconi, born in New York City but raised in Emilia Romagna, Italy. He tenured at one of the most prestigious restaurant in New York: The Sign of the Dove. He also workrd at the very popular Coco Pazo in the city as well. Chef Mosconi is serious about his cuisine at Arielle, and draws inspiration from all over the Mediterranean region to invent flavorful appetizers, and entrees. Both Mr, Rebracca and Chef Mosconi see eye to eye on designing a classy and new food menu. And this chemistry between them, mature and inventive, provides for us many dazzling and super delicious presentations of the regional foods of the Mediterranean. And that makes for the right stuff--where even angels will delight. For Nick Rebracca as a restauranteur, food is not just sustenance--it's a way to reveal the world and its many cultures and tastes.
On a recent week day evening in December I decided to have dinner at Arielle. After I was seated by a friendly hostess I decided to begin my dinner with a Kir Royale, a classic aperitif made with Champagne and black currant liqueur. It was soon followed by a lavish platter of grilled baby octopus, seasoned
sprightly with a gremolada of olive oil, lemon zest, garlic, and parsley. It was served with a handful of cherry tomatoes on a bed of slightly peppery and tasty fried polenta. The fresh tender octopus was properly cooked and seasoned on point, allowing the delicate and full unadulterated flavor of the pristine seafood to soar. The assertive seasoning often surprises but never overwhelms the palate. The next appetizer was the grilled sardines: A lovely presentation of two medium size sardines resembling petit trouts that were fresh with great texture and a nuance of saltiness that accented the tender flesh. The dish was served with lemon, olive oil, thyme, and garlic enhancing the flavor of the fish just right. Another interesting dish is the fresh and bright in color, deeply flavorful Tuna Tartare with shiso mustard and served with crisp greens of celery and arugula, fresh herbs, and baby tomatoes and slices of boiled eggs. This dish is heaven sent. As befits a restaurant specializing in French-Mediterranean cuisine the seafood is exceptionally delicious and traditionally concocted sa as to truly make every diner's palate hunger for more.
Arielle exudes a beautiful Belle Epoque allure that attracts a young professional clientele. It has two dining rooms elegantly furnished in a traditional French provincial style, upstairs and downstairs, and a terrace with lavish red banquette seating that shouts sophistication. The walls are adorned with vintage pastoral landscape paintings--while others depict floral scenes. The Rebraccas care about providing great food and wine with ambiance, and hospitality for every guest that comes through the door that include celebs Robert De Niro, Cameron Diaz, Frank Langella, Dennis Leary, Steve Bucemi, and Andy Garcia, to name a few. The choice seating in the back by the bar are comfy and seductive, and on any given night you'll find thenm occcupied by distinguished matrons with five hundred dollar handbags, hairdos, and manolos. And European nobility like Barons and Counts, and businessmen dressed in expensive European suits sipping the latest exotic cool drinks like Mulatas, killer Mojitos and Negronis made by mixologist Tom Kelsch who impresses with his bartending skills and keeps the rhythm of the bar jovial and respectfully chic.
Arielle gets the best beef, veal, and lamb available from city and local purveyors. The Pork Chop a la Moutarde with mushroom sauce is a triumph. And the Entrcote Rib-Eye Steak with black peppercorn is a hefty marbled beauty of succulent eating for the carnivore lover.
For my entree I ordered the CotesD'Agneau: Lamb Chops. The three pan seared, medium size lamb chops were tender and cooked to my desired medium rare with a slightly pinkish interior. They were seasoned with a dash of
rosemary, lavender, thyme and garlic and served with a small dish of tasty ginger sauce that helped balanced out the lamb flavor and caressed the palate. A small bowl of white bean cassoulet and fresh salad and hand cut french fries with aioli on the side added culinary drama to the delicious ensemble. Here was a magnificent cadence of flavors and textures that played beautifully on the tongue. A glass of red Crianza, Flavium 2006 from Spain accented the whole meal splendidly. Chef Mosconi also impresses with his lustrous pasta dishes. Be sure to try the Pasta Arabiata which is done with spicy tomato sauce, large shrimps, capers, and olives, and sage. And is cooked to perfection al dente.
At Arielle, no less spectacular than the food is the extensive wine list selection from lesser known wine estates to the more world known historic wine Chateaus. La Baron, Michele de Montaigne, Rothchilds. And you can expect to also have Champagne available from Dom Pergnon to Jouet Brut, to Vintage Krug. Mr. Rebraca's aim is to expand his patrons oenological outlook and prepare their palates for the serious food. Arielle serves up killer lunches throughout the week at very reasonable prices from great tasting sandwiches like the Marocaine, and the Arielle. Or you can choose from the freshly prepared exciting salads, to in house made soups that are excellent as well.
I ended my dinner with the Ile Flotante: a sensous speciality of the house, a
dreamy high float of Merringue with cream Anglaise. It's light as a feather, scrumptious and fullfilling. The Cardamon Brulle is another favorite not to be missed.
The owners of Arielle are well versed in providing a classy and creative dining ambiance that will leave diners well sated in the fullest extention of culinary experience. Nick and Patricia Rebracca's professional attention to restaurant zen works here. The long lines of people waiting to get in is a testament to the popularity of this fine dining restaurant in Rhinebeck. Arielle is a restaurant with panache and the right stuff. Rating: ***** EXCELLENT. EXCELLENT
Baron Corso de Palenzuela von Habsburg is an international food,wine, beer and chocolate critic, a chef and connoisseur who has written extensively on international cuisine. The Gourmet Baron resides in New York, Virginia, and Spain. He can be reached at 845-706-1244
51 East Market Street, Rhinebeck New York
Hours; Oen Seven Days 11:30 A.M-11:00 P.M
Tel. 845 876-5666
French--Mediterranean Restaurant with Panache and the Right Stuff
Every so often a new restaurant flashes to the scene bringing in its wake a sense of presence and certain success. When owners Nick and Patricia Rebracca set up their restaurant Arielle in Rhinebeck they had a very clear vision. Back in 2008 Mr Rebracca and his wife took a leap of faith to open up a French-Mediterranean restaurant. Three years later, the restaurant is flourishing and the gourmands, and foodies destination for a true Mediterranean cuisine and great dining experience makes Arielle Rhinebeck's culinary crown--the hottest and most exciting culinary spot around for brunch, lunch and dinner.
From the moment you step in, from the coat check, to manager Ziad Batshoun's expert waitstaff, to
the talented Chef Roberto Mosconi's food. to the hospitable owners who greet you, you're in good hands. At the helm in the kitchen is Chef Mosconi, born in New York City but raised in Emilia Romagna, Italy. He tenured at one of the most prestigious restaurant in New York: The Sign of the Dove. He also workrd at the very popular Coco Pazo in the city as well. Chef Mosconi is serious about his cuisine at Arielle, and draws inspiration from all over the Mediterranean region to invent flavorful appetizers, and entrees. Both Mr, Rebracca and Chef Mosconi see eye to eye on designing a classy and new food menu. And this chemistry between them, mature and inventive, provides for us many dazzling and super delicious presentations of the regional foods of the Mediterranean. And that makes for the right stuff--where even angels will delight. For Nick Rebracca as a restauranteur, food is not just sustenance--it's a way to reveal the world and its many cultures and tastes.
On a recent week day evening in December I decided to have dinner at Arielle. After I was seated by a friendly hostess I decided to begin my dinner with a Kir Royale, a classic aperitif made with Champagne and black currant liqueur. It was soon followed by a lavish platter of grilled baby octopus, seasoned
sprightly with a gremolada of olive oil, lemon zest, garlic, and parsley. It was served with a handful of cherry tomatoes on a bed of slightly peppery and tasty fried polenta. The fresh tender octopus was properly cooked and seasoned on point, allowing the delicate and full unadulterated flavor of the pristine seafood to soar. The assertive seasoning often surprises but never overwhelms the palate. The next appetizer was the grilled sardines: A lovely presentation of two medium size sardines resembling petit trouts that were fresh with great texture and a nuance of saltiness that accented the tender flesh. The dish was served with lemon, olive oil, thyme, and garlic enhancing the flavor of the fish just right. Another interesting dish is the fresh and bright in color, deeply flavorful Tuna Tartare with shiso mustard and served with crisp greens of celery and arugula, fresh herbs, and baby tomatoes and slices of boiled eggs. This dish is heaven sent. As befits a restaurant specializing in French-Mediterranean cuisine the seafood is exceptionally delicious and traditionally concocted sa as to truly make every diner's palate hunger for more.Arielle exudes a beautiful Belle Epoque allure that attracts a young professional clientele. It has two dining rooms elegantly furnished in a traditional French provincial style, upstairs and downstairs, and a terrace with lavish red banquette seating that shouts sophistication. The walls are adorned with vintage pastoral landscape paintings--while others depict floral scenes. The Rebraccas care about providing great food and wine with ambiance, and hospitality for every guest that comes through the door that include celebs Robert De Niro, Cameron Diaz, Frank Langella, Dennis Leary, Steve Bucemi, and Andy Garcia, to name a few. The choice seating in the back by the bar are comfy and seductive, and on any given night you'll find thenm occcupied by distinguished matrons with five hundred dollar handbags, hairdos, and manolos. And European nobility like Barons and Counts, and businessmen dressed in expensive European suits sipping the latest exotic cool drinks like Mulatas, killer Mojitos and Negronis made by mixologist Tom Kelsch who impresses with his bartending skills and keeps the rhythm of the bar jovial and respectfully chic.
Arielle gets the best beef, veal, and lamb available from city and local purveyors. The Pork Chop a la Moutarde with mushroom sauce is a triumph. And the Entrcote Rib-Eye Steak with black peppercorn is a hefty marbled beauty of succulent eating for the carnivore lover.
For my entree I ordered the CotesD'Agneau: Lamb Chops. The three pan seared, medium size lamb chops were tender and cooked to my desired medium rare with a slightly pinkish interior. They were seasoned with a dash of
rosemary, lavender, thyme and garlic and served with a small dish of tasty ginger sauce that helped balanced out the lamb flavor and caressed the palate. A small bowl of white bean cassoulet and fresh salad and hand cut french fries with aioli on the side added culinary drama to the delicious ensemble. Here was a magnificent cadence of flavors and textures that played beautifully on the tongue. A glass of red Crianza, Flavium 2006 from Spain accented the whole meal splendidly. Chef Mosconi also impresses with his lustrous pasta dishes. Be sure to try the Pasta Arabiata which is done with spicy tomato sauce, large shrimps, capers, and olives, and sage. And is cooked to perfection al dente.At Arielle, no less spectacular than the food is the extensive wine list selection from lesser known wine estates to the more world known historic wine Chateaus. La Baron, Michele de Montaigne, Rothchilds. And you can expect to also have Champagne available from Dom Pergnon to Jouet Brut, to Vintage Krug. Mr. Rebraca's aim is to expand his patrons oenological outlook and prepare their palates for the serious food. Arielle serves up killer lunches throughout the week at very reasonable prices from great tasting sandwiches like the Marocaine, and the Arielle. Or you can choose from the freshly prepared exciting salads, to in house made soups that are excellent as well.
I ended my dinner with the Ile Flotante: a sensous speciality of the house, a
dreamy high float of Merringue with cream Anglaise. It's light as a feather, scrumptious and fullfilling. The Cardamon Brulle is another favorite not to be missed.The owners of Arielle are well versed in providing a classy and creative dining ambiance that will leave diners well sated in the fullest extention of culinary experience. Nick and Patricia Rebracca's professional attention to restaurant zen works here. The long lines of people waiting to get in is a testament to the popularity of this fine dining restaurant in Rhinebeck. Arielle is a restaurant with panache and the right stuff. Rating: ***** EXCELLENT. EXCELLENT
Baron Corso de Palenzuela von Habsburg is an international food,wine, beer and chocolate critic, a chef and connoisseur who has written extensively on international cuisine. The Gourmet Baron resides in New York, Virginia, and Spain. He can be reached at 845-706-1244
1 comment:
Baron:
I enjoyed reading your blog immensely and look forward to more postings! Can't wait to see what you have to say about chocolate.....my favorite food group!
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