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Bistro Pierre Lapin

french harold moore bistro

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#1 Seth Gordon

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Posted 30 September 2018 - 07:11 PM

Popped in last night to the new-ish Harold Moore place. Had a lovely time. It's cute, with the Peter Rabbit theme, but not overly cute. Pretty straightforward bistro eats a la La Mercerie and the like, though a much more extensive menu than LM, and generally heartier fare. 

We didn't have too much - three dishes. They start you with a baguette, house-made butter, pate, and olives. Great stuff. We ordered the foie gras to start, not realizing that there was pate with the bread service anyway - kind of wonder why anyone would order more bread and pate after being given it on the house. It was good, if the portion of foie was a little shy for the price - for $36 I expected a hockey puck's worth, give or take. Good, though not reinventing the wheel. Next up was escargot with sunny-side-up egg. Honestly? It was the better of the two egg-and-snail dishes I've had this year. Reminiscent of the Oeufs Printanières from Le Coucou last spring, with a bright, herbal sauce surrounding everything. Finally the "famous chicken" - the dish resurrected from Commerce. Wanted to go for something new but the SO had never had it before, and it's as good and comforting as always. And whatever magic he does with the stuffing where the croutons are still crispy the next morning after sitting in a takeout container with the leftovers and jus overnight is pretty fantastic. 

Solid wine list - short, tightly curated. I do wish there were more interesting selections but you can't have everything, I guess.

Overall, of the three similarish bistros that opened up this year (along with LM and Frenchette) this might be the one I enjoyed the most, even if I enjoyed Frenchette's wine list more. We were dining a bit early for us (8:30) and the crowd when we got there definitely skewed older-West-Village - not the Beatrice or Don Angie crowd - though by about ten as the tables turned it started shifting younger.

We'll certainly be back - seems like a lovely place to have brunch with the windows and all (or lunch, if they start weekday service)



#2 Wilfrid

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Posted 01 October 2018 - 12:23 AM

Good old egg'n'snails. :D

#3 Neocon maudit

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Posted 19 February 2019 - 06:52 PM

I really ought to have dined here by now, but if I can convince someone to eat relatively old-school French, I feel like [in compensation?] they merit a reassuring space and crowd…I guess that means Le Coucou. 

 

Anyhow, Wells reviews. I'd definitely feel more comfortable with a more concise menu.

 

Has you been, Wilf?

 

Update: might visit on Thursday. Review doesn't appear to have affected OpenTable availability. Some nice photos by this American in Paris.



#4 Wilfrid

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Posted 19 February 2019 - 07:52 PM

I haven't.  Wells makes it sound a bit overwhelming, but that may just be Wells.  I like the online menu's insistence that we "see mirrors" for the plats classiques.



#5 Orik

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Posted 19 February 2019 - 08:05 PM

The menu is actually slightly shorter than at Frenchette. 

 

I'm wondering if the fish main course being "julia’s favorite" is a way of saying it's the low cal option to keep julia from gaining weight, or if there is an actual julia who likes bass.


sandwiches that are large and filling and do not contain tuna or prawns

#6 Neocon maudit

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Posted 19 February 2019 - 09:10 PM

'Julia' is probably Julia Grossman? But does she like sea bass?

 

Still no rabbit on the menu.



#7 Wilfrid

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Posted 20 February 2019 - 12:17 AM

That’s a scandal.

The food “read as” very rich and heavy, and I’m someone with two kinds of headcheese, Russian morcilla, and heavy cream in the fridge. But may have just been my reading. The photos looked much less threatening.

#8 Wilfrid

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Posted 20 February 2019 - 12:17 AM

The soupy cassoulet is not a good sign.

#9 Daniel

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Posted 20 February 2019 - 07:57 AM

Speaking of which, I just made a really good General Tso fried chicken sandwich with broccoli tonight. Doing an event on Thursday. Highly considering adding fried wontons. Taking for another test run tomorrow. And I actually wrote a recipe down. Accept, I added some more things that I didn’t measure and most likely won’t remember
Ason, I keep planets in orbit.

#10 Orik

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Posted 20 February 2019 - 01:12 PM

"...add other ingredients as needed."
sandwiches that are large and filling and do not contain tuna or prawns

#11 Seth Gordon

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Posted 20 February 2019 - 05:34 PM

 

 

Still no rabbit on the menu.

 

There was when we first went, a rabbit pasta. I was tempted to order it, but every time I looked up from the menu one of those Peter Rabbit drawings was staring a hole in my soul for even contemplating it. Maybe that happened to everyone so he took it off the menu. 







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