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"It will be my food (I'm not fond of labels, but I guess you could call it contemporary cuisine rooted in classic French technique) in a space that's stylish and full of energy; in short a place that has élan."

élan

43 East 20th Street (Park Avenue South)

Flatiron

 

 

http://ny.eater.com/archives/2014/02/david_waltuck_to_open_elan_in_former_veritas_space.php

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élan 43 East 20th Street (Park Avenue South) Flatiron     http://ny.eater.com/archives/2014/02/david_waltuck_to_open_elan_in_former_veritas_space.php

Right, that's a good analogy.

now that's MFF quality pedantry!!

  • 3 months later...

Some more deets...

 

 

 

The restaurant will eventually have three main spaces: A front area for snacking and drinking ("You can grab a seafood sausage and glass of wine and that’s it," Waltuck says), a bar for drinks and maybe dinner ("You're headed home, not too hungry, and want to be in a room with people, no problem"), and a back room for a full dinner ("You want a tasting menu? I'll give you a tasting menu"). The multi-experience approach is Waltuck's answer to the real challenge that faces the restaurant: giving customers the best of what Chanterelle once did in a way that feels contemporary.

 

 

http://www.grubstreet.com/2014/06/david-waltuck-opening-elan-profile.html

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As I recall, his seafood sausage at Chanterelle was really, really good.

 

Maybe he'll revive the calligraphy menus, now that Le Simone is doing it.

It was revelatory. But no one else was doing it when he started. And iirc it was Karen who did the menus.

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As I recall, his seafood sausage at Chanterelle was really, really good.Maybe he'll revive the calligraphy menus, now that Le Simone is doing it.

My memory of the seafood sausage is the opposite -- the beurre blanc sauce was one-dimensional and cloying, to me. Perhaps if it were served with a more nuanced seafood-based sauce I would be eager to try again.

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